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Lucid Food
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Copyright © 2009 by Louisa Shafia
Photographs copyright © 2009 by Jennifer Martiné
Photographs on pages 10, 17, 37, 124, 129, 162 copyright © 2009 by Louisa Shafia

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Shafia, Louisa.
Lucid food : cooking for an eco-conscious life / Louisa Shafia ; photography by Jennifer Martiné.
p. cm.
Includes index.
Summary: “A collection of healthy, seasonal, eco-conscious recipes, plus sustainable cooking, lifestyle,
and entertaining tips”—Provided by publisher.
1. Cookery (Natural foods) 2. Sustainable living. I. Title.
TX741.S493 2010

ISBN 978-1-58008-964-7

Printed in China, text printed on recycled paper (60% PCW with soy-based inks)

Cover and text design by Toni Tajima

Photography assistance by Stacy Ventura
Food styling by Karen Shinto
Food styling assistance by Jeffrey Larsen and Fanny Pan

10 9 8 7 6 5 4 3 2 1

First Edition

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Acknowledgments | vii

Introduction | 1

Eco-Kitchen Basics | 9

Fall • 27
Elderberry cold tincture 31 Buckwheat crepes with mashed potatoes and jack cheese 32
Amaranth porridge with fruit and nuts 35 Tortilla española 36 Chickpea cakes 39 Grilled
maitake mushrooms 40 Ginkgo nut dumplings with simple dipping sauce 42 Roasted beets
with persimmons over market greens 45 Kale salad with avocado, almonds, and toasted
nori 46 Seven-vegetable miso soup 48 Red lentil and spinach soup 49 Roasted tomato and
goat cheese soup 52 Pan-roasted portobello mushrooms with mashed parsnips 53 Roasted
fennel stuffed with white beans and chestnuts 54 Grape and ginger–glazed chicken 56
Persian stuffed dumpling squash with rose petals 59 Charred eggplant and polenta torta 60
Black walnut tea cake 61 Fall fruit focaccia 62 Bittersweet chocolate cake with prune purée
and hazelnuts 65

Winter • 67
Apple pomegranate sangria 72 Nutty banana shake 73 Green smoothie 74 Indian spiced
scrambled eggs 75 Congee with vegetables and fresh herbs 76 Inarizushi (stuffed tofu
pockets) 79 Crispy yuba rolls with lime-mustard dipping sauce 80 Grapefruit and celery
root salad with watercress 82 Cucumber and pomegranate salad 85 Red cabbage, apple, and
dulse salad 86 Creamy red kuri squash soup 88 Warming asian rutabaga soup 89 Fesenjan
(chicken in pomegranate walnut sauce) 91 Mediterranean shepherd’s pie 92 Lemony gold
beet barley risotto 93 Oven-roasted dungeness crab with fennel and orange 95 Buckwheat
and orange zest gingersnaps 98 Pear kanten with pecan crunch 101 Poached quince in
orange blossom water 103

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Spring • 105
Sassafras tea 109 Rhubarb spritzer 110 Matzoh brei with caramelized apples 112 The
best granola ever 113 Stinging nettle pesto with seared scallops 115 Baby artichokes with
fresh chervil 116 Eggs and new potatoes with green olive pesto 117 Watercress with roasted
enoki mushrooms and peas 120 Fava beans and seared zucchini with garlicky croutons 123
Lamb’s quarters and pea shoots soup 125 Ash-e-reshteh (persian new year’s soup with beans,
noodles, and herbs) 126 Orecchiette with morel mushrooms and garlic ramps 131 Almond
tofu with snap peas and soba noodles 132 Miso-glazed striped bass with shiso cucumber
salad 135 Spot prawns with garlic, sorrel, and white wine 136 Carob pudding 137 Rhubarb
and pistachios over thick yogurt 138

Summer • 141
Blueberry chocolate decadence smoothie 147 Watermelon, apple, and lime shake 147
Lemonade with lemon balm and lemon verbena 148 Tahini and honey over fresh fruit 150
Grilled apricots with goat cheese and balsamic vinegar 151 Smoked farmed trout purée with
cherry tomatoes 153 Marinated mackerel with dill and horseradish cream 154 Indonesian
corn fritters 155 Puntarelles with anchovy dressing 156 Chicken paillards with sun-dried
tomato purée over arugula 158 Chilled cucumber soup with avocado, cumin, and mint 159
Watermelon gazpacho 160 Chunky tortilla soup 163 Stuffed poblano chile peppers 165
Grilled pizza 166 Grilled mussels with simmered tomatoes over couscous 168 Tofu banh
mi sandwiches 171 Apricot shortcake with lavender whipped cream 172 Fresh berry dessert
sauce 175 Fresh fruit sorbet 175 Blueberry cobbler with oat scone topping 176

Accompaniments | 177
Tamarind ketchup 178 Pickled cauliflower 179 Mixed pickled vegetables 181
Citrus chutney 182 Pickled mango and habanero relish 183 Cilantro-jalapeño
sauce 184 Cucumber yogurt 184 Watercress mashed potatoes 185 Sautéed leafy
greens 186 Sweet potato and cranberry cornmeal biscuits 189 Green rice 190
Smoky eggplant dip with yogurt 192

Resources | 193

Index | 195

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Cucumber and Pomegranate Salad
The festive colors of this Mediterranean salad brighten a holiday meal, and its light, refresh-
ing character makes it a great counterpoint to hearty winter dishes. It should be served as
soon as it’s made, or it can turn soggy. You can prepare the individual ingredients ahead
of time and store them in separate bowls, tossing everything together just before serving.
Serves 4

2 cucumbers, peeled, halved, Juice of 1 lime

and seeds removed
3 tablespoons olive oil
Seeds of 1 pomegranate
Salt and freshly ground black pepper
1 ⁄4 cup thinly sliced scallions, 1 ⁄2 cup crumbled feta cheese
green parts only
1 ⁄2 cup fresh cilantro leaves

Cut the cucumbers into slices 1 ⁄4 inch thick. Put the cucumber slices in a bowl with all
but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and
olive oil. Toss and season with salt.
To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon
of pomegranate seeds, and a few grinds of pepper.

winter 85

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To purchase a copy of
Lucid Food
visit one of these online retailers:

file:///T|/Lyman_Emily/Scribd/Retailer%20Pages/lucid%20food%20buyonline.html[11/30/2010 4:44:50 PM]

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