From Farm to Avenue Continued from page 6 SPICY SWISS CHARD SUMMER ROLLS Nutrition Fact: 50 calories per roll. INGREDIENTS: 4 rice paper rounds (about 10”). Buy them from Whole Foods or an Asian market. 4 very large yellow Swiss chard leaves, stems removed at the ends, wash and dry well 4oz of soba or cellophane noodles, cooked 1 red bell pepper, sliced thin and then halved 1 yellow bell pepper, sliced thin and then halved 1 carrot, grated SAUCE: 1/2c plain Greek yogurt 1 tbsp sriracha 1 tbsp fish sauce 1 tbsp lemon juice 1 garlic clove, minced (or some sprinkles of garlic powder) 1 tsp agave Salt and pepper to taste DIRECTIONS: Mix the sauce ingredients together and then toss with the peppers, carrots and noodles. Put a large bowl of hot water in front of you, wet a kitchen towel with the water and lay flat. Take one rice paper round, and submerge in the water — but quickly and pull it right out. Set it down on the damp cloth and lay it flat. Add one of the large leaves to fit the whole 10” of the round. Put a handful (or tong full) of the noodle mixture into the wrap. At this point, you could always add some avocado, tofu or chicken if you wanted to make it heartier, but I kept it light. Roll the side closest to
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you over the mixture, then fold in the sides and roll the rest of it up. Do this four times, and then slice in half. THE FARMERS MARKET CUPCAKE WITH BEET CREAM CHEESE FROSTING Makes 24 cupcakes DRY INGREDIENTS: 3c whole wheat flour (or ½ whole wheat ½ white) 1/2c cocoa powder 1 1/2c sugar 2 tsp baking soda 1 tsp salt WET INGREDIENTS: 2c skim milk 2 tbsp vinegar 4 tbsp canola oil 4 tbsp applesauce 2 tsp vanilla PRODUCE: 1/2c beets, shredded 1c shredded zucchini 1/2c shredded apple FROSTING: 2 tbsp shredded beet 8oz of softened LF cream cheese 1 3/4c of confectioner’s sugar 1 tsp vanilla DIRECTIONS: Preheat oven to 350°F, and coat muffin tins with cooking spray. In a liquid measuring cup, combine milk and vinegar and let it sit for 10 minutes, or until it curdles. In a large bowl, mix all dry ingredients. Make a well, and add all wet ingredients one by one (don’t forget milk), stir until just combined (don’t overstir). Fold in the produce. Add to tins and bake 18-20 minutes, or when a toothpick inserted comes out clean. Cool well before adding frosting. To Make Frosting: Simply beat all ingredients together (works best with electric beater).
Photos by Carlye Waxma
So good, you can’t eat just one — and with a yield of 24 per batch, there’s enough to share.
Just beet it: Jersey Farm Produce has that crucial coloring ingredient for our cream cheese frosting (see the cupcake recipe).
Nutrition Tip: These cupcakes can be vegan if you substitute milk for soy milk and don’t add frosting. Nutrition Facts: 1 cupcake without frosting = 138 calories, 2.7g of protein, and 26g of carbs. Frosting is an additional 69 calories, 11g of carbs.
Carlye Waxman RD, CDN is a Registered Dietitian living in NYC. For more free recipes, nutrition tips or counseling rates visit SweetNutritionNYC.com or email her at Carlye@SweetNutritionNYC.com.
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