Issue link: https://www.ifoldsflip.com/i/933708
12 LIVE IT UP! FRIDAY, JANUARY 26, 2018 SANTA CRUZ SENTINEL Another wintertime meal idea is so polenta with a mild sauce. Gowen wants to emphasize the importance, for seniors, of avoiding convenience meals. He knows these can be tempting for those who have grown tired of cooking. But he warns, "…these are loaded with salt and sugar. Healthy foods at this stage of life are critical to maintain- ing fragile systems." ASSEMBLY Jessica Yarr, who became execu- tive chef at Assembly in November 2016, offers a couple simple tips for the new year: "I think healthy eating starts with eating quality in- gredients, like fresh seasonal foods from the farmers market," says Yarr. "And buying direct from farmers can be more affordable than the grocery store," she adds. When asked for a healthy soup or stew recommendation to enjoy in the winter, Yarr replied, "I have the perfect recipe for this! It's the Chick- pea Bowl we serve at Assembly." is delicious dish contains many medicinal quality ingredients like garlic, ginger and turmeric. "It's a wonderful, aromatic vegan stew that warms the heart and soul," says Yarr. "e chickpeas provide a source of protein and the stew can be topped with fresh, seasonal sautéed veggies and a poached egg to make it an even more substantial meal." (It's important to note that once the egg is added, it becomes vegetarian, not vegan). Because in- gredients like turmeric and ginger are anti-inflammatory, Yarr says, the chickpea bowl is cleansing and very healing. "I like to eat it when I'm feeling under the weather and it brings me right back to life!" 1440 Multiversity, www.1440.org 800 Bethany Dr. Scotts Valley Shadowbrook, www.shadowbrook-cap- itola.com, 1750 Wharf Rd. Capitola Assembly, http://assembly.restaurant 1108 Pacific Ave. Santa Cruz CONTINUED FROM 11 Chickpea Bowl photo by Jessica Yarr Chickpea Bowl Yield: 1.5 qt • 2 tablespoons sunflower oil • 4 cloves garlic, minced • 3 chile de arbol peppers • 1 tablespoon chopped fresh ginger • 2 T ground turmeric • 1 teaspoon ground coriander • 1 t ground cumin • 2 cups cooked chickpeas • 4 c vegetable broth • 2 Kaffir lime leaves • 1 t salt • ¼ c Mirin rice wine • 1 T apple cider vinegar • 1 T Bragg liquid aminos Method: 1. Sweat* garlic, ginger in sunflower 2. Add chiles and toast in oil 3. Add cumin, coriander and turmeric and toast 4. Add chickpeas and vegetable broth; bring to a slow simmer 5. Add Kaffir lime leaves and salt 6. Simmer for 30 minutes 7. Remove from heat, add mirin and cider vinegar and Bragg aminos To serve: 1. Heat the chickpeas and broth 2. Saute seasonal veggies (broccolini, kale and whatever seasonal veggies you prefer) 3. Add veggies to broth 4. Poach egg if desired 5. Garnish with cilantro, sunflower sprouts Recipe provided by Assembly executive chef Jessica Yarr