Playing with color

As an artist, I have a love for color.  I love the richness that a splash of color adds to a wall, or how bright flowers really liven up a room.  When painting, I have my favorite colors that I play around with, and can never tire of mixing watercolors to create new and unique shades.  This week, I realized that I also love changing the shade of food by adding unexpected elements into a meal to add some appetite through vision.  Here's a round-up of four recipes, each which turned a dish golden, red, purple, and pink!

Golden Milk

Golden milk instantly brings to mind the comfort that most people find in heating up milk to soothe their minds and belies before tucking themselves into bed.  Traditionally used in ayurvedic medicine for sore throats, stiff joints and digestive problems, this drink has been my after-dinner delight for the past week or so.  Made with my favorite spices, turmeric and ginger, it develops a rich golden hue while heating up on the stove.

• 1 cup milk (I use unsweetened almond most times)
• 1/2 teaspoon turmeric (more or less, depending on your turmeric tolerance!) 
• 1/2 teaspoon ground ginger
• a pinch of garam masala (not traditional, but I enjoy it)
• 1/2 teaspoon honey, or to taste

Heat up the milk on medium heat in your favorite tiny stock pot.  Add your spices, and stir.  Wait until the milk is just about to boil, and then quickly pour it into a heat-safe cup.  Add the honey at the end, sip, linger, and enjoy.

  Purple Haze Cauliflower Soup

I was in the market earlier this week and saw a huge head of cauliflower on sale, and instantly knew it was destined for my blender.  Cauliflower soup is so delightfully creamy, even without any milk.  The secret the purple color?  Beet greens!  I like to add a dollop of ghee upon spooning the soup into bowls to give it a little more richness and color.

• 1 large head cauliflower, chopped into florets
• 3 1/2 cups water
• 2 tablespoons Italian Seasoning
• 1 handful of baby beet greens
• salt and pepper to taste
• ghee/butter, to taste

 In a large saucepan, cook the cauliflower florets in the water.  Bring to a boil, and then reduce to a simmer for about 20 minutes, until the florets are fully cooked.  Drain and reserve a cup of the liquid. Transfer the cauliflower to a blender or food processor. Add in half of the water, and puree, adding more water if necessary.  Once it is lusciously smooth, add your raw beet greens with some stems, and puree again.  Season with salt, pepper, and Italian Seasoning to taste.  Transfer to a serving bowl and stir in a bit of ghee or butter.  Serves 2.

Beet-a-ful Chickpea Stirfry in a lettuce bed

A surefire way to add color to any meal (or even baked good!) is with beets.  I have a crush on beets -- they're so sweet and when they're cooked, they're perfectly tender.  I'm enjoying the beets that I get from my CSA share every week!

• 1 whole onion, chopped
• 1/4 cup water
• 2 medium sized beets, chopped
• 3 cups cooked/canned chickpeas
• 1 teaspoon cumin
• 1/2 teaspoon cardamom
• 6 leaves of your favorite lettuce
• Salt to taste
• Extra Virgin Olive oil, to taste

In a stir-fry pan, saucier, or wok, heat up the water.  Add in your onion, and let cook for 5 minutes.  Add in the beets, and cook until they reach that perfect tenderness.  Pour in the chickpeas, and add the cumin and cardamom.  Serve over lettuce leaves in bowls, and drizzle with salt and olive oil.  Serves 2.

Pretty-in-pink hummus

Nothing tastes like a fresh, local, organic tomato picked within a day of you biting into it.  No supermarket winter tomato can top it.  I have been so pleased each time I use a locally grown tomato this summer -- I feel the need to linger over each one, fully appreciating its fullness of flavor before summer comes to a close -- although we do have access to greenhouse grown winter tomatoes here in Maine.  I've been cooking up chickpeas every other day in our crock pot, so hummus was bound to happen.  Just half a tomato made this hummus blush!

• 2 1/2 cups chickpeas, precooked
• 1/2 large tomato
• 3 tablespoons Italian Seasoning (or use some fresh herbs if you have them!)
• 1 tablespoon salt
• a dash of pepper
• 1 tablespoon extra virgin olive oil

Add all ingredients to blender, blend, adding a little water if necessary.  Serve as an accompaniment to lunch or dinner, spread thickly on bread or use it for dipping veggies.  Makes about 3 cups.

What colors do you find yourself attracted to lately?  Have you been playing around with colorful foods?