YAY!!!!!!!!!

That’s all, just yay. (Actually there was a little dance that went along with the yay, but luckily it doesn’t translate through writing).

I have good (great!) news and some mildly-bad-but-not-really-so-bad news.

Good news: I am unbelievably proud and thrilled to announce that my first book, Superfood Cuisine: Cooking with Nature’s Most Amazing Foods is now available. I just got my first small shipment of books today and holy WOW, what a feeling that is. Good news indeed. YAY.

Mildly-bad-but-not-really-so-bad news: Due to the amazing response from the pre-orders (thank you!), this first shipment is already (!) SOLD OUT. The next book shipment will get in next week (it will be much larger). If you already had your order in prior to today, it will ship out asap. If you haven’t ordered a signed copy from here on my site yet but do it now, it will be shipped next week. Amazon orders (that have been already been placed, or that you place now) will ship to the Amazon warehouse next week, where they will then go out to all of you who ordered (thank you again!). And even more thanks, overall, for your patience, for your support, for your readership, and for your interest in cooking with superfoods! ENJOY!

-Signed copies will be available for a limited time on this website through the link on the right.
-Feel free to be in touch with any questions about ordering: info[at]juliemorris[dot]net
-Watch the Superfood Cuisine book trailer

Life is too short for blandness and blahness (which is, indeed, a philosophy I live by for food and beyond). But flavor aside, a food’s function is also a top priority … what benefits can it offer? It’s always my mantra to marry the taste/function combo in any recipe I make.

Currently, with the warmer weather getting started, I’m SO ready to rev up my running schedule, which has been on a lighter “maintenance” mode while I was finishing up my new book. I have all the running motivation I need: a new pair of *amazing* athletic crop pants (I may never take them off), the nag of a new yellow bikini (no polka dots, sorry), and a brand new post-workout smoothie recipe that’s 100% bland/blah-free while FULL of function.

Post-workout nutrition is of premium importance: not just because you’re hungry after being active, but because any kind of activity essentially breaks down the body, so that it can rebuild itself even stronger. It makes sense that if we eat properly after a workout, we’re giving the body the tools it needs to construct the strongest and healthiest machine possible. While a slice of pizza may not make this “eat properly” cut, a delicious superfood smoothie certainly does. Hydrating, filling, and easily assimilated, these smoothies are among the most efficient ways to stockpile nutrients after a workout – be it a bike ride, a hike, a yoga session, or in my case, a run. I’ll admit, I often rely upon a “lazy” smoothie, using premade formulas like Vega Sport which provides everything I need in one trustworthy fell swoop. But sometimes I like to make my own blends too, as I enjoy being conscious of each and every good ingredient I’m putting into my body.

So while sharing my newest post-workout superfood smoothie recipe below, in addition to the “how” of the recipe, I also wanted to shed some light on the “why” – aka the function. There’s no scientific proof that being keyed into the nutrition of food actually makes it any more beneficial, but I like to think that self-satisfaction is a virtuous nutrient in its own right.

Strawberry-Banana Post-Workout Smoothie

This smoothie refuels the body with over 20 grams of protein, immune-boosting vitamins, lubricating healthy fats, and stress-reducing superfoods.

INGREDIENTS:

1 Tbsp hemp protein powder (A concentrated and easily-digestible protein – essential for building/repairing muscle tissue.)
2 Tbsp hemp seeds (Packed with essential fatty acids – lubricates joints and decreases inflammation; another protein source as well.)
2 Tbsp cashews (Full  of minerals like copper and magnesium – supports collagen production and muscle relaxation.)
1 tsp maca powder (A potent adaptogenic herb – supports the adrenal glands [which get heavily taxed during exercise], responsible for regulating stress and hormones.)
1 banana (Easily digestible carbohydrates – needed for re-energizing.)
2 cups frozen strawberries (Concentrated source of antioxidants and vitamin C – essential for supporting the immune system.)
1½ cups coconut water or regular water (To rehydrate and replace electrolytes.)
stevia, to taste (To sweeten without adding unnecessary post-workout refined sugar.)

DIRECTIONS:

Use a blender to mix all the ingredients together (except for the stevia) until smooth. Stir in stevia to taste to adjust sweetness, if desired. Serves one-ish.

Note: Length of activity, exertion level, and body size will dictate the amount of smoothie/calories/nutrients needed after a workout; this smoothie is intended as a guideline.

via HempHistoryWeek.com

Personally, I don’t need a “national chocolate day” to find an excuse to celebrate my love for the sweet stuff; nor do I need an “earth day” to remind me that I should turn off the lights when leaving a room. But Hemp History Week – which is this week – is different. Here’s why…

At one time, not so terribly long ago, hemp was essential to the very fabric of our society. Literally. With over 25,000 uses, the tremendous versatility of industrial hemp includes the production of cloth, paper, building materials and fuel; as well as a plethora of food items made from the hemp seeds themselves. Hemp was so fundamentally useful that in the 1700′s, it was a mandatory, subsidized crop in some of the first American colonies before the United States was even a country. In 1942, the US government issued a short film, Hemp For Victory, to encourage farmers to grow more hemp during World War II to stimulate the economy (hemp is a very profitable crop).

George Washington grew hemp, the American Constitution was first drafted on hemp, and the first Ford prototype ran on hemp fuel, and the amazing list of hemp history goes on.

Today however, hemp is illegal, by federal law, to grow in the United States. We can buy it, but we can’t grow it. Due to a series of strategic moves by competing industries, hemp was marketed and eventually classified as a restricted drug (hemp is not the same thing as marijuana and will not show up on a drug test). I’ll leave the conspiracies around this unfortunate de-legalization at the door, and focus on what’s really important: getting this crop back.

Canada (where the US gets most of its hemp from) grows hemp. Much of Europe grows hemp. In fact, countries all around the world grow this cash crop for food and resources. Except … the US. As a result, Americans have to pay more for imported hemp products, while instead expending homeland agricultural resources on B-rate crops like corn, canola, wheat, and soy.

From a food standpoint, hemp is a real-deal superfood with exceptional benefits. It’s an excellent source of easily digested complete protein, and also one of the richest vegetable sources of the Omega 3 & 6 Essential Fatty Acids (in an ideal ratio to support human health). Hemp seed is also a plentiful source of fiber, as well as vitamins and minerals such as magnesium, iron, zinc, and potassium. Unlike many other nuts and seeds, the hemp seed is not known to be a food allergen. I love its versatility in products: it can be made into premium protein powders, beautifying culinary oils, blended into creamy milks, and the shelled whole hemp seeds are deliciously versatile in recipes and just by the handful. This Hemp Hummus recipe is a staple in my house … it comes with a magic trick of quickly disappearing.

Which brings us back to Hemp History Week. Hemp is not a crop to be forgotten, and until it’s legal to grow again in the US, we do need the reminder of its history and value. As you see health food stores across the nation celebrating this healthy and sustainable message, I hope you’ll consider treating yourself to a hemp product – try something new that’s made with hemp, or just pick up some classic hemp seeds to jazz up everything from cereal to salads to ice cream. Hemp is healthy, sustainable, and the larger the demand becomes for industrial hemp products, the stronger the US re-legalization cause.

Please join me in signing this legalization petition and take action at Vote Hemp. Here’s to home-grown hemp!

I seriously can’t believe spring is already here – it seems like just yesterday I was dusting off my pumpkin knife and looking for any and all excuses to put the oven to some loving use. But the flower buds outside have a schedule to keep. And as for the rest of us, it’s time to get recharged and re-greened.

Greens are becoming more and more popular lately, not only because they’re super nutritious, but because they’re super delicious too! Excitingly, it’s easier than ever to get the vitamins, minerals, protein, fiber, and alkalizing antioxidants that greens provide in inventive ways that go beyond “just a salad.” Here are a few of my key ways to keep my favorite food group in constant rotation – and ensure that this spring is energizing, clean, healthy and green!

5 Great Ways to Get Green:

1. Bars: If you eat energy bars, don’t short-change yourself with ones that just have natural ingredeints … make sure they contain some kind of green powder as well (like freeze-dried vegetables, chlorella, grasses, etc.) You won’t taste a difference, and you’ll get all the benefits of green! (Of course, you can always just make your own, too.)

2. Wraps: Time to ditch the tortilla, taco shell or bread. Instead, try using a big green leaf such as swiss chard, collard greens or kale to wrap up your favorite savory fillings. These leaves make a fantastic natural wrapper, contain very few calories, and add plenty of nutrients.

3. Smoothies: It’s no secret that one of the smartest tricks amongst healthy know-how’s is the great “Green Smoothie.” By blending up handfuls of mild greens (like spinach) with sweet fruits (like pears, apples, bananas, or mangos), the vibrant color may just be the only giveaway that your fruity treat is full of the extra good stuff.

4. Sauces: Customize a pasta sauce with some hearty minced kale or spinach. My method: saute finely chopped greens for 1-2 minutes in a little safflower oil and minced garlic to soften, then stir them into the finshed sauce-of-choice for an exceptionally tasty and textural addition.

5. Plate fillers: You’ve probably heard dietitians recommend portioning out foods groups by size: such as a serving of cereal equaling the size of your hand. In the case of greens, aim to make them cover the base of your plate (placing the entree on top of the green bed). Not only will they instantly make your dish look more beautiful, the greens will also lend an extra-tasty touch (green vegetables go with almost everything). Try lightly-dressed arugula, fresh and peppery watercress, or marinated kale for a seriously boosted plate.

A classic example of one such architecture is the smoothie. Great tasting fruits, superfoods, and sometimes even a few sneaky veggies get blended together into delicious drinks that even kids give a thumbs up to. However, as the seasons take a turn for the colder, the idea of a frosty one can be a little hard to swallow. Luckily, there’s an excellent runner-up out there: the energy bar.

Of course, most stores are already absolutely overflowing with pre-made energy bars. But just because we buy them in little wrapped packages, doesn’t mean they have to come that way. Homemade energy bars are remarkably easy to create, and also allow full control over the ingredients (many “nutrition bars” contain unhealthy filler ingredients, refined sugars, and difficult-to-digest protein isolates). Additionally, the DIY route also produces a bar that is less expensive, cuts down on excess packaging, and (in my opinion) is much more delicious! If you can make a smoothie, you can make an energy bar: they’re that easy.

Needless to say, I often will make these guys to subdue my snack-monster tendencies. I look at energy bars with an opportunistic attitude: how much goodness can I pack into a great tasting treat? Make that energy bar live up to its name! To make a truly natural bar, I start out with a no-fail base of dried fruit and nuts, then blend in various superfoods to douse my snack with antioxidants, vitamins, minerals, and long-lasting energy. I even made a new version the other day using, of all things, a freeze-dried wheatgrass powder — which has become a instant hit as it’s so surprisingly good. The wheatgrass powder has almost no taste at all, so the bars contain all the benefits of highly-condensed vegetable nutrition, without the undesired influence of veg-flavor. Though energy bars in general are a phenomenally flexible recipe; here’s my simple wheatgrass-infused base recipe to get you started. In addition to the mega-vitamins from the wheatgrass, hemp seeds provide protein and healthy omega fats, cashews add an even further protein boost, dates bring minerals and natural sugars, and (optional) goji berries provide broad-spectrum nutrition and antioxidants. Here’s to snacking…

Green Energy Bars

INGREDIENTS:
1 cup cashews
1 cup medjool dates, pits removed (about eight)
2 tsp freeze-dried wheatgrass powder
1/4 cup hemp seeds
1/4 cup goji berries (optional)

DIRECTIONS:
Mix the cashews, dates and wheatgrass powder together in a food processor just until a rough dough has formed (allowing some cashews to remain coarsely chopped). Add the hemp seeds and pulse several times until combined.

Place a sheet of saran wrap on a cutting board and spill the dough out on top. Use your hands to press and form into a 1 inch thick rectangle, then cut into 8 pieces.

Wrap and keep in the freezer for long term storage. Makes 8 bars (double or triple the recipe if desired).
©2010 JulieMorris.net

My house is weighed down with cookbooks. Food magazines stuff my mailbox. My computer is backlogged with bookmarked pages of delicious oohs and ahhs that I promise myself I will come back to and try out one day. I read recipes like they were tourism guides to far-off adventures. I read about things that inspire me, and sometimes I read about things that I will never, ever make. I just like “knowing” food.

Like the dedicated food fan I am, I take a sense of pride in watching niche healthy food trends grow into mainstream stars. It’s like seeing that underground band you’ve listened to for years (like seriously, I saw them once in their garage, dude) finally walk into the 20,000 person arena for the first time. You can’t help but sit there with a quintessential index finger-shake, exclaiming, “I knew them back when . . .” while looking to the punk next to you to be impressed. (He’s not.)

This is how I feel about kale crisps. I can’t remember the first book I saw featuring kale crisps (also known as kale chips to some), but one thing I do know is they’ve been around a long time. They’re amazing: somehow, dried-out kale that’s been coated with seasonings, takes a nutrient-dense leafy vegetable and turns it into the most crave-worthy crunchy snacktime. A bizarrely excellent way to consume all the calcium, manganese, protein, fiber and abundant nutrients kale has to offer in the most munchy of munchlicious ways. Kale crisps may not win the beauty contest any time soon, but their flavor and texture is so appealing, their most common description is almost always “addicting.” And this month, when Food & Wine Magazine included kale crisps as a featured recipe, these fantastic niche snacks finally got the stadium gig they deserve. Yes! I totally knew you guys back when.

By this point in time, I have more recipes for kale crisps then I care to admit. There really is no one right formula to make them, but there are a few tricks in getting them to cook properly.

A few suggestions on making the perfect batch of kale crisps:

Keep it fresh: Use the kale when it’s as fresh as possible (don’t put it off in the fridge for a week) as kale gets significantly more bitter as it gets older.

Think big: When tearing the kale into pieces, don’t tear the kale up too small – after it’s dried out it will shrink dramatically, turning smaller pieces into mere crumbs.

Line it up: If using an oven to bake the kale crisps (using a dehydrator is great . . . if you have one), line a cookie sheet with parchment paper before spreading the kale chips on top. Parchment not only makes clean-up a cinch, it also helps even out the cooking and prevent burning.

Stay low: The lower the temperature of baking, the more nutrients remain and the less chance of burning. Try 250-275 degrees (F) as a general rule. This way, the crisps are usually done in 60-90 minutes, and the kitchen hasn’t gone up in smoke.

Ready to make your perfect batch? Here’s a new kale crisp recipe to try out.