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recipe

Favorite Summer Herbs + Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing

Fresh herbs are my absolute favorite part about cooking. They’re what get me excited about being in the kitchen and creating new recipes. I never shy away from using them and playing around with combinations of herbs together. Mountain Rose Herbs is a wonderful resource for sourcing dried herbs in the off-seasons when fresh herbs may not be available. Basil, cilantro and mint are some of my favorite herbs for summer. They’re all versatile and work well on their own or combined together, like in the recipe below. I love serving this salad over quinoa or your favorite variety of rice. This allows the dressing to be absorbed while making it a more hearty meal.

BASIL
Pretty much screams summer. I love how versatile basil is. Use in savory preparations, sweet preparations (love it paired with blackberry), raw, cooked or dried. Flavor profile is peppery and minty with a touch of sweetness. For this recipe, I used Thai basil, which has a stronger flavor with hints of licorice, cinnamon and mint

CILANTRO
I really do feel bad for people who have the cilantro-tastes-like-soap gene. For those of us who don’t have it, cilantro has a bright, citrusy flavor profile. It’s best used fresh. The seeds (coriander) are amazing in dukkah.

MINT
Definitely one of my favorite herbs, both fresh and dried. Peppermint has a strong, cooling aftertaste while spearmint has a lighter and sweeter profile. Can be used in both sweet and savory preparations. Mint tea is one of my all-time favorite drinks. Can be made with fresh or dried leaf.

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

Cucumber-Cherry-Peanut Herbed Salad with Tamarind Dressing
[Serves 2-4]

For the salad:
2 cucumbers, de-seeded, peeled and sliced on a bias 1/4″ thick
2 Tablespoons fresh mint
2 Tablespoons fresh cilantro
2 Tablespoons fresh Thai basil
¾ cup cherries, halved and pitted
2 green onions (green part only), sliced thinly on bias
¼ cup dry roasted, unsalted peanuts, chopped
1 teaspoon red chili flakes

For the dressing:
1/8 cup Tamarind paste
1/8 cup olive oil
2 Tablespoons fresh lime juice
2 teaspoons raw honey
1 teaspoon salt

1.) Whisk together the dressing and combine with the cucumbers. Let marinate for 15-20 minutes.

2.) Meanwhile, prep all other ingredients. After cucumbers have marinated, toss with the other ingredients and serve. For a more hearty meal, serve salad over rice or quinoa.

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August 24, 2017 2 comments

Main Courses

Romesco with Roasted Cauliflower and Creamy Polenta

These last couple of days have felt so surreal. I’ve been feeling a spectrum of emotions. Yesterday was especially difficult. Today, I’m trying to take a step back from all the emotions and focus on actionable change. What can I do to help my local, national and global community? For starters, I set up monthly payments of $10 to both Planned Parenthood, Environmental Defense Fund and the ACLU. It’s only $30 a month, but think about what a difference that would make if everyone donated even just $5 a month. I know we are all working our asses off and so many people struggling to make ends meet, but these organizations need us more than ever right now. This is where I chose to start. In the days ahead, more participation, energy and commitment will be needed. Today, I’m also focusing on how many amazing, passionate, caring, loving and kind people there are in the world that are dedicated to progressive change. This is no time to wallow in our sadness. Now more than ever, we must be strong together.

One of my favorite things about food is its ability to bring us together. My other favorite thing about food is its ability to offer comfort, warmth and nourishment. All things we need right now. I hope this recipe brings you even the smallest sense of warmth. Share and enjoy it with your friends, family and neighbors.

Romesco with Roasted Cauliflower and Creamy Polenta
[Serves 4]

For the romesco:
2 1/2 jarred roasted red peppers
1 cup blanched almonds
1/4 cup cashews, soaked in very hot water for 10 minutes
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
2 Tablespoon lemon juice
1 teaspoon smoked paprika
Salt + pepper, to taste
1/2 teaspoon red chili flakes, after blending

1.) Blend all ingredients except for the red chili flakes in a high-speed blender until desired consistency. Note: I like mine smooth but still chunky. That sweet spot in the middle.

For the cauliflower:
1 large head of cauliflower, cut into florets
3 Tablespoons avocado oil
1 small lemon, cut into 1/4″ slices
10-12 cloves of garlic
Several sprigs of fresh thyme
Salt + pepper, to taste

1.) Preheat the oven to 400°. Toss the cauliflower and garlic in the avocado oil. Season with salt and pepper.

2.) Spread the cauliflower and garlic on a lined baking sheet. Place the lemon slices and fresh thyme evenly over the baking sheet.

3.) Roast in the oven for 25-30 minutes until cauliflower is golden brown and tender-crisp.

For the polenta:
1 1/4 cup polenta
3 cups water
1 teaspoon salt, for cooking
Salt + pepper to taste
Optional: 2 Tablespoons butter or non-dairy margarine

1.) In a medium-size pot or dutch oven, bring water and 1 teaspoon salt to a boil. Gradually stir in polenta. Reduce heat to low and simmer gently, making sure to stir frequently to prevent sticking. Towards the end of cooking melt in the butter/non-dairy margarine, if using, and season with salt and pepper.

To serve:
1.) Spread a generous amount (2-3 Tablespoons) of the romesco down on a bowl or plate. Scoop a serving of the polenta next to the romesco. Top with the roasted cauliflower and garlic, and garnish with fresh Italian parsley. Serve immediately.

November 10, 2016 6 comments

Soups + Salads

Shredded Kale Salad with Roasted Delicata Squash, Spicy Chickpeas and Ginger-Tahini Dressing

Anyone who knows me well knows how much I love to make kale salad. This early fall version really hits the spot. Roasted delicata on everything, please. This recipe is so creamy and savory. It almost reminds me of caesar salad in a way. A super easy and quick meal to make, this salad is hearty enough to stand on its own, or could be served as a side dish.

Today is our last day at home for a while, as we’re about to embark on a 3-week trip to Hong Kong and Japan. I couldn’t be more excited about our trip, but I’m a little sad we are missing October at home. (I’m even more sad that we can’t pack our sweet fur babes in our bags.) This time of year always makes me feel nostalgic. Bringing up memories of the past, memories of growing up picking apples and eating apple cider donuts with my family in rural Connecticut. What are you favorite memories of fall? And what are you favorite fall recipes? I’d love to hear from you!

I’ll be taking a small break from the blog while we are away, but I’ll be back the last week of October with a new recipe and tales from our travels. Be well, and enjoy this beautiful season.

Kale Salad with Roasted Delicate Squash, Spicy Chickpeas and Ginger-Tahini Dressing
[Serves 4-6]

For the salad:
1 large bunch of laminate kale, finely chopped
1 delicata squash, cut into half moons
1 1/2 Tablespoons avocado oil
3 Tablespoons raw pumpkin seeds

Spicy Roasted Chickpeas:
1 15oz can of chickpeas/garbanzo beans
1 teaspoon hot chili powder
2 tablespoons avocado oil (or coconut oil)
Salt + pepper, to taste

For the Ginger-Tahini Dressing:
1/4 cup extra virgin olive oil
4 Tablespoons water
2 Tablespoons tahini
1 Tablespoon cashew butter
Juice from 1 small lemon
1 teaspoon liquid aminos
1-2 cloves garlic
1″ piece of ginger
Salt + pepper, to taste

1.) Preheat oven to 425°. Deseed and cut the delicata into half moon shape pieces about 1/2″ thick. Toss to coat with avocado oil, salt and pepper. Roast in preheated oven for about 25 minutes. Be sure to flip once during cooking before getting too brown on either side.

2.) Drain and rinse the canned chickpeas. Toss with avocado oil, chili powder, salt and pepper on a rimmed baking sheet. Roast in the oven for about 15-20 minutes, tossing a few times during roasting.

3.) While delicata and chickpeas are roasting, prepare the dressing. Blend all ingredients in a high-speed blender, or with an immersion blender, until smooth.

4.) Finely chop or shred the bunch of kale. In a large serving bowl, using your hands massage about 3/4 of the dressing into the kale until the kale is well dressed.

5.) Add the pumpkin seeds and chickpeas and lightly toss with the dressed kale. Before serving, divide up the roasted delicata slices amongst each individual serving. Drizzle the remaining dressing on each serving if desired.

October 3, 2016 4 comments

Dessert

Mostly Raw Pistachio-Rose Tart

I can hardly believe we are in the midst of summer with August right around the corner. The weather has been pretty mild here in Portland for most of the summer. It’s honestly felt more like spring. I’m hoping for a few more weeks of hot, sunny weather to round out the season. Fingers crossed!

This (mostly raw) Pistachio-Rose Tart is light and delicious. With only 11 ingredients, it’s super easy to make while still being quite impressive. If you can find raw pistachios, you could certainly use those. I just used the roasted ones from my local New Seasons. Honestly, the majority of work was shelling the pistachios, but if you can get them already shelled, I would go for it if you want to save some time. You could also sub the meat and water from 2 young coconuts for the can of coconut milk if you want this to be completely raw. Otherwise, the canned coconut milk works great blended with raw cashews.

Mostly Raw Pistachio-Rose Tart
[Makes a 10″ round tart]

For the crust:
1 cup pistachios
6 medjool dates
2 tablespoons coconut oil
1 cup almond meal
1/4 cup dried, shredded coconut

For the filling:
1 cup cashews, soaked in water in the refrigerator overnight
1 can coconut milk
2 tablespoons maple syrup, or your favorite sweetener
1 tablespoon coconut oil
1 1/2 teaspoons rosewater
1 teaspoon vanilla extract

To garnish:
Dried rose petals
Crushed pistachios

1.) In a high-speed blender or food processor, process pistachios into a coarse powder. Some bigger pieces are okay. Add in the 3 of the dates and coconut oil, and blend until well combined. Finally, add the other 3 dates, the almond meal and the shredded coconut. Blend until well combined.

2.) Line a 10″ round tart pan with plastic wrap. Take the crust mixture, and using your fingers press evenly throughout the bottom of the tart pan until the entire bottom is covered. Place pan in the freezer to chill while you make the filling.

3.) Drain the cashews from the soaking water. Blend all filling ingredients in high-speed blender until completely smooth.

4.) Pour filling evenly over crust in tart pan. Garnish with dried rose petals and crushed pistachios, if desired. Allow tart to set in the freezer for 1-2 hours.

5.) Store in an airtight container in the freezer or refrigerator. Will keep for quite a while in the freezer. Just be sure to remove from freezer 30 minutes before serving, or move to the refrigerator several hours before serving.

July 24, 2016 0 comment

Dessert

Black Sesame Nice Cream (With Soft Serve Variation)

Oh man, you guys! This is a delicious one. We just booked a 3-week long trip to Japan and Hong Kong for this October. I’ve been seeing so many pictures of black sesame soft serve on Instagram and Pinterest, so I decided it was time to make my own version of this Asian treat. If you have any travel recommendations for Hong Kong or Japan, I would love to hear them. Please leave a comment, or send me an email.

The rich, nutty flavor of black sesame is so unique. I rebounded mine with some extra nut mylk after it was completely frozen to get the soft serve consistency, but that’s not necessary, as the nice cream is delicious as is. Seen here as a topping on a blue algae and spirulina smoothie. My husband couldn’t stop raving about this nice cream recipe. I hope you enjoy it as much as he did!

Black Sesame Nice Cream (With Soft Serve Variation)
[Makes about 4 cups]

3 young coconuts, meat scrapped out
1 cup raw cashews, soaked for 4 hours
1 can coconut milk, chilled, cream only
1/3 cup black sesame seeds
2-3 tablespoons maple syrup (or honey), (I used 2 because I like things less sweet)
1/2 – 3/4 cup nut mylk, enough to blend all ingredients

1.) Soak the cashews in cold water for 4 hours, or in your refrigerator overnight.

2.) Put a can of coconut milk in the refrigerator for a few hours. When opening, the cream will have separated from the water. Carefully, scoop out the cream only and place in high-speed blender. Save the water to use in your morning smoothie.

3.) Add the coconut meat from 3 young coconuts, cashews, sesame seeds, maple syrup or honey and nut mylk to the coconut cream in the blender. Blend on high for several minutes until everything is well combined. Adjust the amount of nut mylk based on the consistency of the mixture.

4.) Pour the mixture into an airtight container and freeze for several hours. You can eat the nice cream as is, or if you want it to have a more soft-serve consistency follow these steps.

5.) Scoop as much nice cream as you want to eat or serve into your high-speed blender. Add a little more nut mylk and blend on high until the consistency of soft serve. [A note about adding the mylk, start with less, as you can always add more. You don’t want the nice cream to end up too runny.]

6.) Serve on it’s own, or as a topping on your favorite smoothie. To make a swirl, I just use a pastry bag and star tip attachment, but the nice cream is just as delicious without the swirl.

April 27, 2016 5 comments

Dessert

Coconut-Avocado-Lime Smoothie Pops

I will take any excuse to make smoothie pops. An 85 degree day in April is definitely one of them. This recipe is easy to make and can be made with or without sweetener. These smoothie pops are thicker and creamier than normal ice pops. The tanginess of the lime pairs well with the rich coconut and avocado.

If you don’t own an ice pop mold, do yourself a favor and buy this one. Ice pops and smoothie pops are so easy to make and an essential item for any hot summer. I will definitely be posting more recipes as the weather gets warmer. I would love to hear your ideas for flavors. If you want to see something specific, let me know in the comments section.

Coconut-Avocado-Lime Smoothie Pops
[Makes 12 pops]

2 young coconuts, meat scraped out and water reserved
1 can coconut milk
Juice from 3 small limes
1/2 cup coconut water, from young coconuts
1 small avocado
3 tablespoons dried coconut
1-2 tablespoons maple syrup (optional)

1.) In a high-speed blender, mix the coconut meat, coconut milk (from can), lime juice, coconut water and maple syrup, if using, until very smooth. Using a rubber spatula, scrap 3/4 of the mixture into a narrow-mouth jar, pitcher or something that pours easily. Stir in the dried coconut with the rubber spatula.

2.) Add the avocado to the remaining mixture, and blend until smooth. You can add a bit more coconut water if the mixture gets too thick.

3.) Fill the ice pop molds 1/3 of the way full with the avocado mixture to create your green layer. Place the ice pop molds into the freezer for about 10-15 minutes. The mixture should not freeze, but just stiffen up a bit.

4.) Remove the molds from the freezer, fill each mold to the end with the white coconut mixture. Place the cover on the molds, and then insert the ice pop sticks into each of the molds. Freeze overnight.

5.) When you are ready to eat, run the entire ice pop mold under hot water for about a minute or until the smoothie pops slide out of the mold easily. Enjoy!

April 7, 2016 0 comment

Snacks

Raw Goji Berry Granola

I’ve always wanted to make raw granola, and after 2 years of owning a dehydrator, this weekend I finally did. (Yay!) I first tried raw granola back in 2008 when this brand was probably just starting out. I’ve never been a huge granola eater, but for some reason, I couldn’t stop eating (or thinking about) the raw kind. Maybe because it’s less sweet than regular granola and uses natural sweetners like maple syrup, coconut nectar or honey. Anyways, I’m excited to share this recipe with you.

I would say this recipe alone makes investing in a dehydrator worth it. I have this one, and I love it. My other favorite thing to do is dehydrate peaches, pears and strawberries when they’re in season. Seriously delicious. If you don’t have a dehydrator, you could bake this at 350 degrees for about 30-45 minutes, much like normal granola, or at your oven’s lowest temperature setting for several hours.

Raw Goji Berry Granola
Adapted from The Full Helping
[Yields about 6 cups]

2 cups buckwheat groats, soaked for at least 8 hours
4 tablespoons ground flax
2/3 cup sunflower seeds, soaked for at least 6 hours
2/3 cup pumpkin seeds, soaked for at least 6 hours
2/3 cup goji berries
2/3 cup raisins or dried cranberries (I used a mix of both)
3/4 cup almonds, soaked for at least 6 hours
2 tablespoons coconut oil, melted
2 tablespoons maple syrup, or any other sweetener
4 tablespoons water, reserved from soaking goji berries
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
A couple pinches of salt

1.) Soak the buckwheat groats in cold water for at least 8 hours. Drain and rinse (really well!) after soaking. Do the same with the sunflower and pumpkin seeds and almonds.

2.) Soak the goji berries in very warm/hot water for 10-15 minutes, or until soft. Reserve the liquid to use in the granola.

3.) In a large mixing bowl, combine the buckwheat, ground flax, sunflower and pumpkin seeds, goji berries, dried fruit and almonds. In a smaller mixing bowl, mix together the coconut oil, reserved goji water, cinnamon, cardamom, nutmeg and salt. Pour mixture over other ingredients and mix everything together with your hands.

4.) Spread mixture onto dehydrator trays evenly. I used the fruit roll-up sheets that came with my dehydrator, so the mixture wouldn’t fall through. Dehydrate at 115 degrees for 12-17 hours. You can dehydrate to your liking. If you prefer it on the gooey side, be sure to store in the refrigerator. If you prefer it more on the crispy side, it may not be necessary to store in the refrigerator.

February 5, 2016 0 comment