Hey there!

How are you this morning? This past weekend we had gorgeous (relatively speaking) weather, and I think it even hit 20 degrees on Sunday afternoon. Well, things have clearly taken a turn because we’re expecting flurries today and it is COLD outside! I think the W word may officially be here. Instead of thinking about it though, I’ve got some amazingly delicious new things to show you today! Let’s start with…

1. Recipe of the Week: In my Wednesday morning spin class last week, I was raving to all of my participants about how flippin’ awesome my new juicer is, and how excited I was to get home so that I could drink my latest concoction. I know that some people buy appliances and rarely use them because they’re a pain to clean, and I’ll admit that juicers like mine require more than just a 2-second rinse under the tap to get the pulp out. However, the one that now sits in my kitchen has been getting a ridiculous amount of action. I paid $60 for it and after having owned the contraption for just over 3 weeks, I think I’ve already got the cost down to about $4 per use!

So, what sort of concoctions have I been making? Mostly beety ones! I’ve talked a bit before about how I loathed beets when I was a kid, and now my body appears to want to make up for lost time because it craves beet juice daily! Rarely do I drink it straight-up though – I’ve actually heard that this can give people weird symptoms like chills and fever, which is not the feeling I’m going for at all.

Instead, I like to throw a big mix of wholesome goods in my juicer and let the magic happen inside.

Meet my new favourite:

That’s Purple Potion #9. Why #9? No reason at all. It’s totally random, just like Mambo #5, a song I absolutely adored and knew all the lyrics to when I was about 10. (My name also happens to be in it, which is another reason I thought it was brilliant.) Random also describes the ingredients I threw in the juicer that led to the inception of this juice. That’s the beauty of juicing – as long as you’ve got a few high-moisture veggies like celery or cucumber, and something sweet like an apple or pear, the chances are good that you’ll whip up a tasty juice.

No juicer? No worries. If you’ve got a high-powered blender like a Vitamix or Blendtec, you can also make this recipe. It’ll require a little more chopping to make it easier for the hard veggies to blend, and a bit of additional water to get things moving, but it can be done. Simply strain after using my tights method or a fine mesh strainer.

Oh, and you might not want to wear a white shirt. I’m all for pink clothes, but eau de beet juice isn’t exactly the scent I want to be wafting around!

2. Romanesco. Words cannot describe how excited I am to show you my latest veggie find!

Quick! What’s the first thing that comes to mind when you see this?

Was it a dinosaur? A anklyosaur to be precise? Yes? SNAP! Me too.

(Source)

I found this little beauty at David’s Gourmet on the weekend and knew that very second that it HAD to be my Try Something New Tuesday feature.

Romanesco broccoli (not to be confused with the Romanesco dialect, which is a variation of the Italian language spoken near Rome) was apparently first discovered in Italy. It is often compared to cauliflower, but as I’m sure you’d agree from the photos above, it’s more like cauliflower that has been chosen for an episode of Extreme Makeover and came out all sexified.

The entire romanesco is made up of smaller spiraling buds that look like mini versions of the larger head. Had my roommate been home at the time I was deciding what to do with my marvelous piece of produce, I think she may have questioned my sanity as I sat at the table spinning it round and round and round and round….. heck, sometimes I question my own sanity!

As for nutritionals, romanesco contains plenty of vitamins C, K, fiber, and carotenoids, just like broccoli and cauliflower. Since it’s an Italian veggie, I decided it would be a good idea to use it in an Italian-inspired dish. I don’t eat a whole lot of pasta, but zucchini noodles…. now you’re talking!!

I chopped up the romanesco into bite-sized bits and let it steam for about 10 minutes while I went to town with the spiralizer. After making my zucchini noodles, I tossed them into a skillet with some minced garlic, cherry tomatoes, red onion, basil, and parsley. I had some leftover baked chicken in the fridge, so I shredded it with my fingers and mixed it in as well. Next, I added the steamed romanesco (which was still firm but not raw) and a couple of tablespoons of dark balsamic.

I let the ingredients cook until the whole mixture was warmed throughout, then plated it.

Voila – winner winner chicken (and romanesco) dinner!

Texture-wise, romanesco does indeed remind me a lot of cauliflower. Despite sometimes being called romanesco broccoli, it  doesn’t taste like broccoli at all. As far as taste goes, it has a mildness similar to cauliflower but I still detected a difference. Romanesco certainly looks a whole lot more exciting than its white counterpart, which could be enough to get non-veggie eaters to try it!

Lastly….

I have a little treat for you guys today! No, it’s not romanesco (although I highly recommend getting your hands on some if you can!) As many of you know, I’m a big fan of The Simply Bar and recently reviewed the latest product from Wellness Foods, Simply Protein Chips. Well, the generous folks at Wellness Foods sent me a special 20% off discount code for Eat Spin Run Repeat readers so that you too can experience the product and see why I love it so much!

To get 20% off your first order, hop on over to The Simply Bar website and enter ESRRSimply at the checkout. Note that this applies to Canadian shipping addresses only, and you may only use the code once. Oh, and if you’d like my personal recommendation, I’d get the Cinnamon flavoured bars… you won’t be disappointed! 😉

So tell me…

  • Are you a big juicing fan? What’s your favourite combo?
  • Would you guys be interested in a juicing series of posts? Perhaps one that includes recipes, juicing tips, and why it’s so great for you in the first place?
  • Ever tried romanesco?