Category Archives: fruit

Beat-the-Blues Banana Buckwheat

If you are following the news, you’ll know that things are tense here in Ukraine.

It is exactly times like these that make me crave carb and sugar-laden foods like mac & cheese and brownies.   For so long, I thought that was a bad thing.

But a good friend taught me to listen to these cravings; that my body probably does want certain foods, just not these processed foods.  They’re sooo tempting, but eventually leave me feeling more depressed than satisfied.

Whole foods are designed to nourish our bodies with more than just fiber and protein.  They also naturally contain nutrients that can help nourish us emotionally.

The ingredients in this recipe contain nutrients–amino acids, vitamins, minerals, fats, etc.–that have been found to reduce stress and promote a sense of calm.  Don’t we all need that?!

Beat-the-Blues Banana Buckwheat

INGREDIENTS:
1/2 cup of buckwheat groats
1 cup of milk or almond milk
1 banana
1/4 cup halved walnuts
1/4 tsp. ground cinnamon

DIRECTIONS:
Heat the buckwheat and 1 cup of water in a shallow pot on low heat until tender, about 20 minutes.
Meanwhile, toast the walnuts in a frying pan on low heat (about 10 minutes or so).
Once the groats are extra tender, slice a banana into the pot.
Here comes the part where you work up an appetite and release some pent-up emotions: take a mortar and crush those little groats until they are squished.  This can take up to ten minutes, depending on your mood.  Trust me on this – it creates a really nice texture.
Take the 1/4 tsp. of cinnamon and smell it.
Savor the warm aroma.
Again.
My friend also taught me the importance of savoring a meal, even before you eat it.  She is very wise 🙂
Sprinkle the cinnamon into the buckwheat and mix.
Spoon the mixture into two bowls, pour the milk on top, and sprinkle with walnuts.
Enjoy with a friend – because we are not made to endure tough things alone.

Persimmon Salsa

I honestly cannot remember ever trying a persimmon before I got to Ukraine.  Of course they are not native to Eastern Europe, but they can be found at virtually every outdoor produce market in Kyiv.

At perfect ripeness, persimmons are much like tomatoes: firm, but with a bit of give.  One of the great things about persimmons is that they have neither the slimy seeds of tomatoes nor the fibrous pits of mangos.  They are smooth, sweet and so refreshing!

Persimmon Salsa

INGREDIENTS:
1 persimmon
4 vine ripened tomatoes
1/2 cup chickpeas
1 clove garlic
2 tbsp. chopped red onion
1 tsp. salt
juice from 1/2 lemon
hot sauce to taste

DIRECTIONS:
Peel and dice the persimmon (I eat the skin, but don’t particularly like it in the salsa).
Roughly dice the tomatoes.
Finely chop the garlic.
Combine all ingredients and allow to marinate for at least 30 minutes before serving.
Serve plain as a salad, or with your favorite salsa accompaniment (pictured above over hearty brown rice).

French Toast with Currant & Rosehip Syrup

I bought my first loaf of bread at the market today!

I had previously been quite intimidated.  Because many items are behind the counter in these little Ukrainian market shacks, it is difficult to point or explain what one desires, unless one know what it is called.  And I sure don’t.

But I came across a stall that had all the different types of bread labeled with a name and price, so I thought I’d take a crack at it.

I shoveled up to the window and stood in silence.  The lady behind the counter was pre-occupied by recording something in her notebook.   Did she know I was there, but didn’t want to be bothered?  Maybe she had closed up shop for the day and was balancing the books?  Is there a hint here that I’m just not getting?

I managed a “zdrasvutsyah” and hoped that she wouldn’t yell at me (partially because I don’t like being yelled at, and partially because I would have no idea what she was saying).  She returned the greeting and continued working on her books.

Okay, then.

After several long seconds, she looked at me.  Her eyes spoke English; they said, “what do you want?”  I sounded out the name of the bread that I wanted.  Bingo!  She understood.

The next thing I knew, I had paid 60 cents for a fresh, warm loaf of bread.  Oh, the simple things in life!

French Toast with Currant & Rosehip Syrup

INGREDIENTS:
3 tbsp. fresh currants
4 tbsp. rosehip syrup
1/2 persimmon
2 slices of bread
1 egg
2 tbsp. cream
1 tbsp. creamy goat cheese

DIRECTIONS:
Place the currants in a shallow pan and add 5 tbsp. water.
Heat over low heat while gently crushing the berries with  your trusty pestle.
Add chopped persimmon.  Persimmons have quickly become my favorite fruit here, and will add welcomed sweetness to balance the tart currants.
After 3/4 of the water has evaporated, add the rosehip syrup and remove from heat.
Beat the egg and cream well.
Dip the bread slices in the egg & cream mixture and cook each side for two minutes on low-medium heat.
Pour syrup over french toast slices and crumble the goat cheese on top.
Serve with Christmas tea.

Smoked Prunes with Goat Cheese and Toasted Walnuts

For reasons which I will not elaborate here, I needed a prune fix.

A couple weeks ago my Russian language teacher mentioned there was a great grocery store next to Kyiv’s central train station, or Vokzal.  I just so happened to be in the area, so I decided to stop by.

She wasn’t kidding.  The grocery store had an impressive assortment of imported items that I’d all but given up on finding in Ukraine.  Exotic spices, fruits, vegetables, canned goods.  I could go on.  I think I set my expectations of what foods I’d find here a bit too low, but I’m glad that I’ve been pleasantly surprised and not the other way around.

Just between the raisins and dried figs were piles of dark purple prunes.  A fellow shopper was delicately and intensely digging through them to find just the right ones.  I didn’t really care; I just grabbed the scooper and shoveled a couple small heaps into my plastic bag.  But my fellow prune lover just wouldn’t have it.  In a kind but instructive tone, she began explaining to me that the prunes that I chose were not good.  From her tone and body language, I knew she wanted me to pick from the pile that she was digging through, but I didn’t know why.  I wished I knew more Russian!

I really had no clue what made the prunes in my bag any less effective delicious than the ones in her bag.  But clearly she thought they were.  I smiled and dumped out my bag as if I understood, but resumed gathering the glistening gems by scooping a few out of this bin, a few out of that bin.  To cover all my bases.

When I finally tried the prunes, I discovered that they had a surprising but welcomed smoky flavor unlike any dried fruit I’ve ever tasted.  I also quickly realized that the prunes that I had been selecting were far more dry than the selection that my new friend at the store recommended.

That smoky flavor stuck with me, and I knew they would somehow be perfect to share as an appetizer or dessert at the New Year’s Eve party I would be attending the following day.

So, on December 31st I was back at the supermarket picking through the prune bin, being careful to select only the plumpest, moistest fruits.  How quickly I am becoming a local!

Here’s what I brought to the party…

Smoked Prunes with Goat Cheese and Toasted Walnuts

INGREDIENTS:
10 smoked prunes (whole & moist)
1/3 cup creamy goat cheese (more or less, depending on the size of your prunes)
10 toasted walnuts, whole or halved
lemon zest

DIRECTIONS:
Cut a slit into each prune (to create a bowl-like structure).
Roll the goat cheese into 10 equally sized balls.
Stuff each prune with a ball of goat cheese – fill them as much as possible.
Press a toasted walnut on top of the goat cheese and garnish with lemon zest.