honey curry mustard slaw

i have fond memories of the saint patricks day meals my dad made for our family growing up. but as an adult, i don't particularly enjoy corned beef or guiness beer. maybe i would be more thrilled about a holiday that was celebrated by eating greens, rather than wearing green and drinking. i was shopping at my local food coop yesterday, and they had piles of green cabbages on sale. ok, cabbage i can do, but boiled cabbage and potatoes is terribly dull. instead, i got inspired to #eatboldly by mustard & co's honey-curry mustard... this is not your average saint patricks day dish! in fact, you are probably better off just considering it as a great spring or summer slaw!

when i first tried mustard & co's kick-ass mustard, i whisked it into a salad dressing in the same proportion i typically use mustards ... heavily. it had a thrilling wasabi-like effect that i've only tasted before with homemade mustard. i quickly understood the "eat boldly" message on jar's packaging. this little jar is concentrated in flavor and spice. it's a wonderful addition to my unruly mustard collection (apparently my friends and family always remember my love for mustard around christmas time...)

eat boldly, friends.

cabbage, cashew & apple slaw ~ serves 4 
6 cups thinly sliced green cabbage
1 large apple, thinly sliced or cubed
1 cup roasted unsalted cashews
2 green onions, thinly sliced
2 cups roasted honey curry mustard chickpeas (recipe below)
avocado & honey curry mustard dressing to taste (recipe below)
1 ripe avocado *optional

toss ingredients together, reserving a few green onions, chickpeas and cashews to sprinkle on top. extra tasty with ripe avocado slices on top too!

roasted honey curry mustard chickpeas
2 cups cooked chickpeas
1 tablespoon olive oil
1 tablespoon honey curry mustard
1/2 teaspoon sea salt
1/2 teaspoon curry powder

preheat oven to 425-degrees. whisk oil, mustard, salt and curry powder together in a bowl, then stir in the chickpeas to coat. spread coated chickpeas onto a large baking sheet lined with parchment or foil. don't overcrowd the chickpeas - the more space between them the better! bake for 30-40 minutes, stirring occasionally, until toasty and crisp. let chickpeas cool on a paper towel or brown paper bag.

avocado & honey curry mustard dressing
1/2 ripe avocado
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lemon juice
2 tablespoons honey curry mustard
1 teaspoon curry powder
1/4 teaspoon sea salt
cayenne to taste

wiz up in a blender, adding a splash of water if needed to reach a thick-dressing consistency.

thank you mustard & co. for sponsoring this blog post! all opinions are mine. 

shitake-adzuki bean soup

did i miss something? did the month of february actually happen? i apparently failed to post anything to the blog last month and my brain hasn't quite processed the fact that it is already march! my daily bike commutes have been seeing more and more daylight... a welcome reminder that spring is truly on it's way! but besides the subtle adjustments to sunrise and sunset, i feel like an entire month just slipped away into a blur of events and daily routines. i had the joy of catering an intimate wedding on valentines day and a baby shower for my cousin, taught a yoga workshop to a group of eager beginner yogis, opened up registration for my first yoga retreat that i'll be co-teaching and cooking for (!!!), added two new yoga classes and a new private chef client to my weekly schedule ... whew! no wonder the blog fell by the wayside! but this soup - it is so blog-post worthy! 

i created this soup for a client recently, and loved it so much i made it for all my other clients and twice for myself! it's the perfect soup to help fight off a cold. it's hearty, warming, and packed with flavor and nutrients. if you like the flavors of pho, you'll love this quick and easy one-pot soup! if you can't find adzuki beans (dried or canned), i might suggest swapping them out for shelled soy beans (which you can often find in the freezer section) or green peas. 

shitake-adzuki bean soup ~ serves 4+
3 cups chopped carrots & parsnips (or other root vegetables)
1 tablespoon coconut oil
1 tablespoon crushed garlic
1 tablespoon grated fresh ginger
5-6 cups stock of choice
3 tablespoons tamari or soy sauce
1 teaspoon chinese five spice
pinch red chili flakes
2 star anise *optional
1 heaping tablespoon takii umami powder *optional 
3 cups shitake mushrooms
4 stems green onions
2 cups cooked adzuki beans, strained
1 small bunch lacinato kale
juice of 1 or 2 limes
spicy fresh chili *optional 

crush garlic and set to side for at least 10 minutes while you prep other ingredients. clean and chop carrots and parsnips into equally sized disks or half moons. brush off any dirt and quarter or slice shitakes mushrooms. in a large soup pot, heat coconut oil over medium-low heat and add root vegetables, ginger and garlic to saute for 5 minutes. add stock, tamari, five spice, anise, chili flakes and takii powder and bring to a simmer. add mushrooms, cover pot and continue to simmer for about 15 minutes or until root vegetables and mushrooms are fork tender. 

while soup simmers, wash, de-stem and chop kale into thin strips and thinly slice green onions. once root vegetables and mushrooms are cooked through, add adzuki beans, kale, green onions and lime juice. cook for just another minute until kale is gently wilted and beans are warmed through. serve with extra lime wedges, fresh chilies or an extra drizzle of tamari if you crave more salt in the soup. (spoon out the star anise when serving - no one wants a surprise mouthful of wood-hard anise)