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Great Northern Food Market, Storm King Mountain, & tofu bowl with CSA veggies

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As summer ends and the days cool down, I substitute shore walks and water activities for mountain hikes along the Hudson River. The most wonderful thing about the East coast are the diverse climates we experience. As one season winds down we begin anticipating the activities and natural beauty of the next.  The wonders Fall provide are the changing leaves and the outdoor comfort of moderate temperatures. After a record breaking hot summer, due to climate change, with open arms we embrace the temperate, fall climate.

Once again, yesterday was “hiking Sundays” for me.  My first autumnal hike proved to be a strenuous affair. The hiking of majestic Storm King Mountain, which overpowers the West side of the Hudson and looms over Break Neck Mountain across the river, was a great start to the season. Our preference to hike Storm King instead of BreakNeck means far fewer people traversing the terrain.  In fact for the whole 5 mile circuit, up and down the mountain, we probably encountered 8 other hikers.  In comparison, Break Neck has a train stop from the city, and attracting hundreds of city dwellers at the weekends, looking for an adventurous day out.  I avoid Break Neck like the plague,even without all the tourists, the sheer rocks scare the living day lights out of me.  Storm King is a gentler climb to about 4,770 ‘ above sea level, offering surreal views of the Hudson at different vista spots as you reach the summit. The sheer beauty which Storm King looks down upon, is totally worth the effort of climbing for 2 1/2 miles. The Mountain houses an Amazing Art Park of giant sculptures for visitors to explore and interact with.  I will report on this experience another day.  It deserves a whole day’s visit and blog post for itself. I promise to report back in a few weeks about a visit there.

On Friday I had to take the train into Grand Central Station for work.  Something I never do because I love driving down the Westside  into the West Village, where I always find parking.  Inside the terminal is the newly opened foodies paradise the Great Northern Food Market. Inspired and created by Clause Meyer, the chef and part owner of the top, critically acclaimed restaurant in the world – Noma. I had no idea he was gracing New York with his presence.  What a pleasant surprise and the good fortune for locals and travelers into New York City. The food market has several different counters of food, a bakery, with pastries, cakes and flatbreads; a coffee & tea bar, a wine bar, a porridge counter and a smorrebrod counter.  The smorrebrod is an open top sandwich with different toppings to choose from, placed onto delicious Scandinavian Rye bread.  I tried the chicken liver pate, the chicken salad and crab cakes.  I loved the toppings and presentation, but wasn’t keen on the crab cake.  If you are passing through Grand central, this new destination is worth a visit.

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For this week’s recipe, I made the above bowl for dinner, from veggies that came in the CSA box.  A total vegan offering. Here are the foods I made and served in a bowl.

A miniature pumpkin

A yam

Lacinato Kale

Sprouted Mung Beans

Extra firm Tofu

I baked the yams and mini pumpkins together in a baking dish at 400 degrees for about 20 minutes for the pumpkin and 45 minutes for the yam

I removed the leaves from the stalks of the kale with my hands and then thinly sliced the leaves with my hands, to the leaves in a bowl I massages salt and olive oil into the leaves and then added 2 crushes garlic,  halved cherry tomatoes and pureed avocado with some oil. Mix well.

Boil the mung beans for 5 minutes and then leave off the heat for 10 minutes covered.

Cut up tofu into cubes and sprinkle smoked paprika and chili flakes, with a splash of grapeseed oil.  Spread out into a baking dish and bake at 400 degrees for 20 minutes

Add all the ingredients to a bowl and serve.  Absolutely deliciously healthy.

 

 

 

 

 

 

 

 

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