feast + harmony

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2013-05-26T14:47:00.000-07:00

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Lemon + Poppy Seed Pancakes with Blueberry Compote

2013-05-22T06:02:00.001-07:00

I have to confess that calling these pancakes can be misleading. Don't get me wrong, my original intention was to make pancakes, but these didn't turn out as light and fluffy as I had anticipated. They didn't even turn out as visually appealing as pancakes should be. But now I sound like I'm trying to deter you from trying them. These.. breakfast cakes, we'll call them, are more dense, not unlike a pound cake. I have to admit, I wasn't feeling confident in my pancake making abilities when I lifted the first (much heavier than intended) cake out of the pan. But to my shock and delight, it was really delicious. It was moist, sweet, and utterly satisfying actually. In error, I created a pan-breakfast-dessert-pound-cake hybrid.

Lemon and blueberries are one of those food matches made in heaven and are synonymous with the Summer season. The slightly tart cake pairs perfectly with the sweet blueberry compote, while the poppy seeds add a subtle texture.

It's surely a decadent start to the day, but far less indulgent than your usual batch of pancakes. You will leave the table feeling satisfied and most likely want to get back in bed for another hour, but that's what Sunday mornings are for..

Recipe
(makes 10 pancakes)

1/2 cup coconut flour
1/2 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 eggs
1 cup smashed ripe banana, about three
1.5 cups yogurt
1 tbs honey
zest from one lemon
juice from two lemons
1 tbs coconut oil, plus more for cooking
1 tbs poppy seeds

Blueberry Compote-
1 cup fresh blueberries
1/2 cup water
1 tbs honey

1. Start with the compote. Add all ingredients to a saucepan. Bring to a boil, turn down to a low simmer, and cook for 30 minutes until reduced and syrupy. Set aside until ready to use.

2. For the pancakes, add the dry ingredients to a large bowl and stir to combine.

3. In a separate bowl, combine the rest of the ingredients expect the poppy seeds and whisk until smooth. Add to the dry ingredients. Once all is combined, fold in the poppy seeds.

4. Heat a nonstick skillet to medium heat. Add a tablespoon of coconut oil to the pan and spoon in about 1/4 cup of the batter. Cook for 2-3 minutes and then flip and cook for another 2 minutes or until browned and cooked through. Repeat with the remaining batter.

5. Serve with blueberry compote.

Banh Mi + Vietnam Scrapbook

2013-05-18T14:16:00.000-07:00

I'm going to step outside of my usual gluten free/vegetarian/health food posts for a moment and celebrate my (and undoubtedly most of the world's) favorite sandwich, the Banh Mi.

For those who are not familiar, the sandwich is a French-Vietnamese fusion born during the French colonization of Vietnam. There are numerous variations, though it always begins with a crisp baguette that is commonly filled with BBQ pork, pickled carrots, cucumbers, cilantro, jalapeno, and the occasional spread of pâté. The dining experience is not to be completed without sriracha ceremoniously oozing onto the corners of your mouth.

The term banh mi actually translates to bread or baguette in Vietnamese. I learned this the hard way in Vietnam when attempting to order one. In the Western world, we've come to know this as the Vietnamese sandwich in general, however when ordering it's necessary to specify which sandwich you prefer. This version would be called banh mi thit nuong.

Usually made with grilled pork, my rendition uses thin slices of pork tenderloin that are seared in a cast iron skillet. A quick marinade of fish sauce, lime juice, garlic, ginger, and scallion provide flavor, while the vegetable garnishes bring freshness and texture. The bread I have pictured above is not the traditional. The roll I used was still good (and just a test that did not pass), though incomparable to the light, extra crunchy texture of the French baguette that is crucial to the sandwich's success.

My visit to Vietnam was only a quick trip to the country's capitol, Hanoi, however I really developed a great fondness for the culture during my short time and have every intention of going back and visiting the South.

Recipe
(makes two sandwiches)

1 1/4 lb pork tenderloin

Marinade-
2 tbs fish sauce
2 tbs soy sauce
juice from 1 lime
2 cloves garlic
1 tbs freshly grated ginger
1 tsp crushed red pepper
1 tbs fresh scallions

Pickled Carrots-
2 carrots
1 tbs rice vinegar
1 tbs red wine vinegar
1 tsp salt

2 French baguettes
1 tbs butter
1 cucumber
1 jalapeno
1 radish
fresh cilantro
mayonnaise
sriracha

Slice the pork tenderloin into very thin slices. Combine all of the ingredients for the marinade, add the pork and allow to sit at room temperature for 30 minutes.

While the pork is marinating, prep the carrots. Slice into thin strips, or a julienne. Add both vinegars and salt. Stir and allow to sit for at least 20 minutes.

Prep the rest of the garnishes. Slice the cucumber, radish, and jalapeno thinly.

Heat a cast iron skillet to very high heat. Add about 1 tbs of oil. Cook 2 to 3 pieces of pork at a time, being careful not to overcrowd the pan. Allow to get a good sear and brown well before turning, about 2-3 minutes on each side. Continue with the rest of the pork.

Open the baguettes 3/4 of the way. Add some butter to a nonstick pan and toast the baguette until nicely browned. Spread with mayonnaise and add a few pieces of the pork, slices of cucumber, radish, jalapeno, the pickled carrots, and cilantro. Serve with sriracha on the side.

Halibut with Spring Vegetable Curry

2013-05-14T09:00:00.000-07:00

Oh my, is this dish a keeper. I made extra with the intention of having it for lunch as well the next day, but my dining companion and I ended up having seconds (maybe thirds..) and wiped the pan clean. It is ridiculously good.

It's easy to run out and purchase a jar of curry paste, but if you care for something vastly more rewarding with very minimal effort, try making your own. It's hard to believe that in such a short time you can create something so flavorful, spicy, and rich. But you can. And I did.

Halibut is undeniably one of my favorite fish. In addition to its high nutritional value, it has a very low fat content, yet yields a sweet, buttery flavor. Its firm texture holds up perfectly in this spicy curry.

This sauce could be a vessel for any protein. If you don't care for fish or even just want to use it in different ways, try braising chicken thighs, adding chicken breasts, or going vegetarian and using tofu or sweet potato as the main component.

Recipe

(Serves 2)

Curry paste-

3 cloves garlic

1 tbs freshly grated ginger

2 stalks lemongrass, bottom part only sliced thinly

2 thai chilis

1 tbs tomato paste

1 tsp cumin

1 tsp chili powder

1 tsp turmeric

1/4 tsp cinnamon

3 tbs fish sauce

1 onion

1 red bell pepper

1 zucchini

1/2 cup fava beans

1 cup spinach

2 cups coconut milk

2 halibut filets

Turn the oven to 400 degrees.

Using a food processor or mortar and pestle, combine all ingredients for the curry paste and blend until a paste forms.

Slice the onion thinly. Heat a saute pan to medium heat, add oil to coat and saute onion until softened, about 10 minutes. Add the curry paste to the onions and cook for about 2 minutes being careful not to burn. Remove from the heat.

Add the coconut milk to a sauce pan and pour in the onion and curry mixture. Bring just to a very low simmer and allow the curry to infuse.

While the coconut milk is simmering, slice the bell pepper thinly. Clean out the saute pan used for the onions. Heat to high heat, add oil to coat and saute the bell peppers until very soft, about 20 minutes. You may need to add about 1/4 cup of water to deglaze the pan every few minutes to prevent burning.

Fill a saucepan with water and bring to a boil. Remove the fava beans from the pods. Add to the boiling water and cook for 1 minute. Drain immediately. At this point, the actual fava bean is still enclosed. You will need to peel the outside layer to reveal the bean. Remove each fava bean and set aside.

Slice the zucchini thinly into half moon shapes and add to the bell peppers. Saute for about 3 minutes. Remove from the heat.

Carefully pour the coconut, onion, and curry mixture into a blender or food processor. You may need to do this in 2 batches. Blend until smooth and strain through a fine sieve. This step is important as the lemongrass has woodsy pieces that need to be strained out.

Pour the coconut broth over the vegetables and simmer for 5 minutes. Add the fava beans and the spinach. Remove from the heat.

Heat an oven safe saute pan coated with oil to very high heat. Season the halibut and add to the pan presentation side down. If the skin is on, this will be the opposite side. Allow to cook for 3 minutes without touching the fish. Still without turning the fish, place the pan into the oven and cook for 5-7 minutes, depending on the size. For thicker pieces, cook 2 to 3 minutes longer. If the skin was on the fish, it will easily peel off once you remove it from the oven.

Add the vegetables to a bowl and spoon in a generous amount of the broth. Top with the fish, seared side up.

Raw Peach and Cashew Tart

2013-05-12T09:00:00.000-07:00

This tart is a great way to utilize fresh seasonal fruits without compromising their nutrients.

Once cashews are pureed and solidified, they surprisingly take on a cheesecakelike texture and flavor. The only source of sweetness comes from using fresh dates, which offers a natural caramel flavor and makes the tart rich. Both the crust and filling are made in the food processor so hands on time is minimal.

In addition to its simple preparation, it's also extremely versatile. You could add coconut flakes to the cashew mixture and replace the peaches with mango. Add cacao powder and top with raspberries. Use rose extract and strawberries, or fresh lemon juice and blueberries. As there is no sugar added, make sure the fruit used is at its peak ripeness to ensure a sweet tart.

Note- if adding cacao powder or lemon juice to the cashew mixture, add more dates to counteract the bitterness of the cacao or tartness of the lemon.

Try this method using any Spring or Summer fruits for a healthier take on dessert.

Recipe

For the crust-

2 cups walnuts

14 fresh medjool dates, pitted

For the cashew cream-

1.5 cups raw cashews, soaked in water at room temperature overnight

4 dates

1/4 cup coconut milk or water

4 very ripe peaches

1. Make the crust. Add the walnuts to a food processor and run until almost a powder. Add the dates and run until the mixture is fully combined, about 1 min. Squeeze some of the mixture with your fingers. If it holds together then it's good, if not, add a date or 2 at a time until it does. Press firmly into a tart shell and into the freezer while you prepare the cashew cream.

2. Add the cashews, dates, and coconut milk to a food processor. Run until completely smooth. You may need to open periodically and spoon some of the mixture off of the sides. Spread into the tart shell and into the freezer for at least 1 hour.

3. Halve the peaches, remove the pit, and slice thinly. Place around the tart, overlapping until completely covered. Keep in the refrigerator for up to 3 days.

Note- If not eating right away, the tart (without the fruit) can remain in the freezer for up to a few weeks. Once ready to use, pull out to thaw for about 20 minutes and arrange the fruit. Keep in the refrigerator.

Fish Tacos + Habanero Grapefruit Margaritas

2013-05-11T15:49:00.000-07:00

My trip to Costa Rica provoked a constant craving for fish tacos. You can put anything in a tortilla and I'm happy, but fish tacos are the epitome of a perfect dish (I may be a bit of a fish tacophile).

This approach is very straightforward as I believe that good tacos shouldn't require much embellishment. One modification I made is replacing the traditional crema (or sour cream) with a vegan alternative made from cashews and avocado. I realize that these tacos are absolutely not vegan, but I actually much prefer this component. It adds just a slight nutty richness, but is surprisingly an excellent comparison to cream. By all means, if this scares you away, stick with sour cream or even replace the cashews with yogurt. Though if you aren't familiar with using cashews other than a solo snack, I encourage you to try it.

Now what better companion to a taco than a margarita? I'm on the spicy infusion bandwagon and love the pairing with a contrasting flavor, in this case my favorite citrus: grapefruit. Usually the habanero would be infused into the liquor, though with limited time, I made a quick habanero and honey simple syrup. The combination couldn't be more compatible and a perfect accompaniment to the tacos.

Recipes

Fish Tacos

(Serves 4)

5 tilapia filets

1/2 tsp cumin

1/2 tsp cayenne

1/2 tsp salt

corn tortillas

for the cashew crema-

1 cup raw cashews, soaked overnight

1/2 avocado

1/4 cup of fresh lime juice, about 3 limes

1/4 cup water

1/2 tsp salt

garnish-

red cabbage, sliced thinly

cilantro

radish, sliced thinly

avocado

limes

1. Make the crema. Combine all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to use.

2. Combine the cumin, cayenne, and salt and dust the tilapia liberally. Add oil to a nonstick skillet to coat and heat to high. Add two tilapia filets and cook for about 3 minutes on one side, flip and cook for 2 minutes on the other side or until cooked through. Remove and add to a paper towel lined plate to absorb any oil. Continue cooking the others.

3. Heat tortillas and serve the tacos with garnishes.

Margaritas

(serves 4)

1 cup freshly squeezed grapefruit juice, about 2 grapefruits

1 cup of freshly squeezed lime juice, about 12 limes

3/4 - 1 cup of tequila (depending on taste)

for the habanero simple syrup-

1/2 cup honey

1/2 cup water

2 habanero peppers, sliced

1. Make the simple syrup. Combine the honey and water in a small saucepan and bring just to a boil. Add the sliced habanero peppers and remove from the heat. Allow to infuse for at least 30 minutes. Strain and place in the fridge to cool.

2. Combine grapefruit juice, lime juice, tequila, and simple syrup. Pour over ice and serve.

Costa Rica

2013-05-06T19:25:00.002-07:00

I just returned from celebrating my 25th birthday in Costa Rica. This was my first visit there and I left with a great admiration for the country. Costa Rica is, in a word, green, reflecting all things sustainable, rich in wildlife and nature. I marveled at the ecological pureness.

I can't speak for all of Costa Rica, but the region we visited was incredibly conserved. It's as though the native people accept that the land belongs to nature and respectfully share their country. Towns and restaurants are practically nonexistent near Uvita, with entertainment revolving around spending time outdoors. It's truly an escape from reality which is part of the allure.

Our home for the trip, Oxygen Jungle Villas, was a breathtaking haven, hidden away on a remote hilltop. Oxygen contains twelve Balinese style glass villas, each one very private and concealed by the trees of the jungle. The trek up the long, winding road, even by car, is not an easy one. If you go to Uvita with a lot of activities on your agenda, I would not recommend staying here. Otherwise, it couldn't be a more calming getaway.

The cuisine mirrors the Costa Rican lifestyle: simple, relaxed, and humble. Rice, beans, and plantains are daily staples and completely unavoidable on menus. Where Uvita lacks in restaurants, it makes up for in fresh tropical fruit and ceviche vendors, which line the uncommercialized roads. Due to the somewhat troublesome location and limited selection of restaurants, we were confined to eating most meals out of the hotel, which was not such a bad thing.

As our visit was at the start of the rainy season, the sun made rare appearances, but even the rain couldn't have been more enjoyable. I can't think of a better way to enjoy an afternoon nap than being enclosed in a transparent shelter and surrounded by the rainforest during a storm.

Our most adventurous day involved a picturesque 1.5 hour drive to the Sierpe River, a 45 minute boat ride through the mangroves alongside crocodiles, and a terrifying stormy journey on the Pacific to Corcovado National Park. Once there, we completed a 3 hour hike in search of wildlife, but they were left unseen. Although unsuccessful in our original endeavor, the hike itself through the jungle was a first for me and a memorable experience.

I left Costa Rica feeling refreshed, enlightened, and fulfilled, now absorbed in thoughts about dishes to create inspired by this paradise..

Moroccan Lentil Salad

2013-04-28T17:35:00.000-07:00

The basis of Moroccan cuisine is a combination of spice, sweet, and savory. Meats such as beef and lamb are popularly used and braised until tender, though there is heavy use of vegetables and dried fruits.

All the flavors of Morocco come together in this dish with apricots, orange, zucchini, mint, almonds, and of course heavily spiced with cumin, turmeric, cinnamon, and cayenne. Each component brings a different characteristic to the table in terms of color, texture, and flavor. While couscous would traditionally be used, lentils are an excellent gluten free alternative that add protein and fiber to this salad. Chickpeas would also be a great addition or replacement to the lentils.

This substantial and flavorful dish is perfect served as a healthy vegan lunch or dinner. Finish or accompany with mint tea for a simple, yet authentic Moroccan meal.

Recipe

(serves 4)

1 cup green lentils

4 cups water

1 zucchini

1/2 tbs of olive oil

12 dried apricots, halved

12 grape tomatoes, halved

3 radishes, sliced

1 avocado

2 oranges, segmented

1/4 cup toasted slivered almonds

1 cup loosely packed cilantro

1/2 cup loosely packed mint

arugula

Vinaigrette-

1 tbs apple cider vinegar

juice from 1 lemon

2 tbs olive oil

1 clove garlic

1/2 tsp cumin

1/2 tsp cayenne

1/2 tsp turmeric

1/4 tsp cinnamon

1 tsp salt

Add the lentils and water to a pot. Bring to a boil, turn down to a simmer, cover, and cook for 25 minutes. Drain any remaining liquid and cool.

Slice the zucchini. Heat olive oil in a medium saute pan. Once hot, add zucchini and saute for about 10 minutes or until cooked through. Add to the cooked lentils and place in the fridge to cool.

Prep the other ingredients while the lentils and zucchini are cooling.

Heat about 1 cup of water on the stove or in the microwave until hot. Add the apricots to rehydrate for about 10 minutes. Drain and halve.

To make the vinaigrette, grate or finely chop the garlic. Combine the remaining ingredients and whisk until mixed and emulsified. Pour over the lentils and zucchini.

Finely chop the mint and cilantro and all of the remaining ingredients, expect half of the almonds.

Serve and sprinkle over the remaining almonds to garnish.

If not serving immediately, do not add the arugula or avocado. Everything else holds up well for up to 2 days in the fridge.

Cantaloupe, Rose, and Turmeric Lassi

2013-04-25T07:20:00.000-07:00

Cantaloupe is a great source for vitamins A and C and also rich in potassium which normalizes the heartbeat and promotes the supply of oxygen to the brain. As a result, making you feel more relaxed and focused.

Turmeric is an Indian spice that belongs to the ginger family and is commonly used in Middle Eastern and Southeast Asian cooking. Eastern medicines use turmeric to clear infections and inflammations inside and outside of the body. It is a natural liver detoxifier, antiseptic, and contains anti-carcinogenic properties. If you can find it, fresh turmeric is superior.

Rose has positive effects on the nervous system, calming anxiety, refreshing the senses, and instills a feeling of well-being.

This lassi is perfect as a light breakfast, enjoyed while relaxing in the sun, or as a post-dinner dessert.

Recipe

(makes 1 lassi)

1 cup plain greek yogurt

2 cups fresh cantaloupe

1/2 tsp turmeric

1 tsp raw honey

1/4 tsp rose extract

Combine all in a blender and blend until smooth. Enjoy immediately.

Homemade Butter. Radish. Sea Salt.

2013-04-24T04:28:00.001-07:00

Besides the occasional indulgence with the bread basket at a restaurant, I try to avoid eating butter. But sometimes you have to live a little. I decided that in order to enjoy this guilty pleasure at home, I'd have to work for it.

Technically, it is very easy. You aerate cream until the milk solids begin to separate from the buttermilk, followed by straining it to reveal your freshly made butter.

I'd read about the mason jar technique where you shake vigorously for about 10 minutes and the butter will form inside. From there began my quest to independently produce this artery clogging staple. I woke up on Saturday and jumped out of bed. "Today is the day", I thought. Yes, the day I'd designated to make butter felt like Christmas morning.

Grinning from ear to ear, I poured my heavy cream into a large mason jar, screwed it tightly, and began to shake. I had set my timer for 10 minutes so I could know when I was getting close. After what felt like an eternity of shaking, my arms feeling like jello, I glanced at the timer. Just over a minute had passed.. I begged my boyfriend to take over so I could rest my arms for the finish. After laughing at me, he obliged. I got back in the game and shook for the remaining minutes. When the timer went off, I anxiously unscrewed the lid to find the heavy cream in the same state in which it was when I began. Instant disappointment.

After a few seconds of feeling like a failure had passed, persistence kicked in. I decided that it would be easier to whisk by hand until it separated. My determination must have put me in some sort of hypnotic state because the next 15 minutes of whisking effortlessly flew by. It wasn't until my arms went numb and the milk looked curdled that I realized I was done.

To answer the question you are probably thinking, yes, this can very easily be made in a mixer instead of intentionally putting your arms through agonizing pain. One could take 30 seconds to pour in the cream, flip the switch, and come back after doing something more productive to find perfectly separated milk fat. Though what started out as a modest endeavor to produce this (readily available) condiment turned into a test of determination and perseverance. My lesson from this was that the mason jar method does not work (for me anyway).

Whether you get to this point whisking by hand or in a stand mixer, I promise you a feeling of gratification when you strain the liquid and open the cheesecloth to reveal freshly made, creamy yellow butter.

I decided to enjoy the fruit of my labor slathered on a baguette with thinly sliced radish and a sprinkle of fleur de sel. To some, this may appear to be an odd mix, but to others, this trio is a familiar and classic French combination. An effortless (once the butter is already made), yet modestly satisfying dish. The creamy butter cuts the spiciness of the radish and the salt enhances the flavors.

If you own a stand mixer, I encourage you to try this incredibly easy method at home. If you decide to try this by hand, I can assuredly say that no one will possibly have the same satisfaction you will when enjoying your butter.

Recipe

1 quart of organic heavy cream

1/2 tsp of good quality sea salt

Other tools-

cheesecloth

whisk or mixer

Pull the cream out of the fridge at least one hour prior to come to room temperature.

Line a colander with cheesecloth and place in a large bowl.

Pour the cream into a mixer or large bowl and whisk until the butterfat begins to separate. This will go through stages. The cream will get thicker, go into soft-peaks, then firm-peaks, and lastly will begin to separate. Continue to whisk until you can see the buttermilk. It should look curdled.

Pour over the cheesecloth lined bowl and allow to drain for 10 minutes. Wrap the cheesecloth around and squeeze until most of the liquid is removed. Make sure to save the buttermilk for another use (pancakes, biscuits, or this buttermilk pizza crust).

Empty the butter into a clean bowl and pour over about 1/4 cup of cool water. Stir with a wooden spoon, then begin to press the butter on the side of the bowl. You will see the liquid being squeezed out. Pour out the liquid (the butter will easily stick to the side of the bowl while you pour) and continue this step 2 or 3 times until the liquid runs clear.

Stir in sea salt and do the squeezing method one more time to release any additional liquid.

Garlic and fresh herbs would also be a great addition your homemade butter. Roll in parchment paper and store in the fridge.

Broccoli Pesto, Squash, and Goat Cheese Pizza on Buttermilk Crust

2013-04-22T12:00:00.000-07:00

To be honest, broccoli has to be one of my least favorite vegetables in terms of personality. I imagine it as the mundane, spiritless type. No charisma. Not the vegetable you'd like to have over for dinner. To give this cruciferous vegetable some spunk, I decided to turn it into a pesto. It does, after all, bring its beautiful green color to the table and most importantly offers a wealth of vitamins, minerals, and fiber to this pizza.

Pesto couldn't be a better example of something so simple and rustic that comes together to create an explosion of flavor. Other than the addition of broccoli and the substitution of walnuts, this pesto is like any other. I combine the broccoli and walnuts with garlic, lemon zest, basil, freshly grated parmesan, and olive oil.

The great thing about pizza is there are no limitations. This dough can be the foundation for anything that is leftover in your fridge. And in my opinion, it should always be topped with a perfectly runny yolk. Just put an egg on it.

Recipe

For the crust (adapted from Local Milk)-

1/2 cup buttermilk (room temp)
3/4 cup water, almost hot to the touch (about 125° F)
2 tablespoons dry yeast
1 tablespoon olive oil
1 tablespoon honey
3 cups all purpose flour (sifted, if you're into that)
3/4 teaspoon salt
olive oil for oiling the bowl
cornmeal or flour for dusting

For the pesto-

1 head of broccoli

2 cloves garlic

1/2 cup walnuts

1 cup loosely packed basil

1/4 cup parmigiano reggiano

zest from one lemon

1/4 cup olive oil

For assembly-

1 yellow squash

goat cheese

eggs, optional

crushed red pepper, optional

baby greens, optional

Make Crust:

In a small bowl, mix together the buttermilk, olive oil, honey, and water. Sprinkle in the yeast. Stir once, and let sit in a warm place until it's nice and foamy, about 10 to 20 minutes.

Mix the flour and salt well. Stir in the foamy yeast mix with a wooden spoon quickly, dispersing clumps as much as possible at this point. You will have a wet dough.

Dust a work surface liberally with flour and knead the dough. The dough will stick at first but just add little bits of flour and keep kneading. Start with about 1/4 cups but add less as you continue to knead. You want to end up with a dough that is "just past sticky" and is "threatening to stick to the work surface". Knead for about ten minutes until you have a smooth, silky dough (not a dry, tough dough).

1st rise. Lightly oil the bottom of a large bowl with the olive oil. Form dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that's room temperature, neither warm nor cool. In 2 hours or so, the dough should double (or triple) in size.

While the dough is resting, prepare the pesto.

For the pesto:

Prepare a large bowl of ice water in order to cool the broccoli.

Bring a large pot of water to boil. Cut the broccoli into florets and add to the boiling water. Blanch for one minute. Strain and immediately shock in the ice water to stop the cooking.

Add the blanched broccoli, garlic, walnuts, and basil to a food processor. Run until the mix is fairly smooth, but still has some texture. It should not be a puree. Remove and add to a bowl. Pour in parmesan, lemon zest, and olive oil. Stir to combine. Add salt and pepper to taste.

For assembly:

Pre-heat oven to 500 degrees.

Using a mandollin, slice the squash thinly and set aside.

Cut the dough into 4 quarters and shape the pizzas on a floured surface. Stretch the dough with your hands or roll with a rolling pin until the desired shape and thickness has been reached.

Once formed, make sure each pizza isn't sticking and add flour beneath them if they seem to be. Cover them with a towel and let them rest again for a minimum of 10 and a maximum of 60 minutes.

Add cornmeal or flour to the baking pan or pizza stone and transfer the dough. Spread a generous amount of pesto onto the dough (remember that this will be the only sauce) leaving a border for the crust. Arrange the squash around and top with goat cheese.

Place into oven for 10-15 minutes or until the dough is cooked through and the crust and cheese have browned.

If using eggs, complete the steps above and place into oven for 5 minutes. Remove and crack egg(s) onto the pizza. Place back into oven for 5-7 minutes or until the white is cooked through.

Remove and add fresh greens, crushed red pepper, and freshly shaved parmesan.

Carrot Risotto

2013-04-21T13:29:00.001-07:00

Risotto is one of my favorite dishes. It is elegant, comforting, and in my opinion, not as difficult to prepare as its reputation would have you believe.

There are innumerable ways to adapt risotto, but I chose to utilize one of Spring's most humble bounty: carrots. They lend a subtle sweetness and a beautiful orange color to this creamy dish.

Try this method below and serve as a vegetarian entree or alongside a roast chicken and simple green salad.

Recipe

(serves 4)

Ingredients

1 onion

1 tbs olive oil

2 cloves of garlic

1 1/2 cups shredded carrot, about 3 carrots

1/4 cup white wine, optional

1 cup arborio rice, or short-grain rice

5 cups chicken stock, vegetable stock, or water

1/4 cup of parmigiano reggiano, plus extra for grating

Bring the stock or water up to a simmer in a large pot while you prep the other ingredients. Have a ladle ready.

Finely dice the onion. In a separate pot or dutch oven, sweat the onion in 1 tbs of olive oil over medium heat . Add a pinch of salt to draw out the liquid in the onions. Cut the garlic into a small dice and add to the onions. Continue to sweat until the onions are soft, about 10 minutes.

While the onions are cooking, grate the carrots. Add to the onions and saute for about 1 minute. Add the rice to the onions and carrots and stir to coat in the oil and slightly toast for about 1 minute. The rice should turn a bit translucent at this point. If using wine, pour in now to deglaze. Allow the wine to reduce completely.

At this point, set a timer for 25 minutes.

Turn heat down to low. Add in 2 ladles full of the stock or water. Stir the risotto and allow to simmer very lightly while the rice absorbs the liquid. Once it has almost completely absorbed, add another ladle or 2 of liquid, stirring frequently while it absorbs. Continue this method until all of the stock or water has been used or the 25 minutes have passed. When done, the risotto should be thin (meaning if you pour onto a plate, it should run slightly, not thick), yet creamy, and the rice should still have a slight bite to it, or al dente.

Add the 1/4 cup of parmigiano. Don't test for salt until after this step as the parmigiano will add saltiness. Add more salt if necessary.

Spoon onto a plate and grate a generous amount of parmigiano and add freshly cracked pepper.

Coconut, Cacao, and Goji Berry Protein Bars

2013-04-20T11:08:00.000-07:00

I've never been fond of store bought granola/protein/energy bars. Maybe I haven't acquired the right brand, but I find them monotonously dry and tasteless. Not to mention that a majority of them contain sugar or other unwanted additives, negating the point of a healthy snack. These, on the other hand, are addicting and couldn't be more easy to prepare at home. The cacao and dates create an almost brownie-like texture and flavor while each component offers an abundance of health benefits.

Cacao- Not to be confused with the processed and heated cocoa, raw cacao is packed with vitamins and antioxidants. Although processed chocolate still does contain health benefits, that amount is lowered with processing. Cacao contains theobromine which helps to push toxins out of your body. The phenylethylamine found in cacao is considered to be a mood enhancer and can give you a sense of well being. This is why some people crave chocolate when they are feeling down. Essential minerals include magnesium, calcium, iron, zinc, copper, potassium and manganese. Stick with cacao in its natural raw state to benefit from all of its vitamins and minerals. Keep in mind that while cacao is highly nutritious, it can be fattening if not eaten in moderation.

Walnuts- Packed with omega-3 fatty acids which are beneficial in reducing depression, cancer, and Alzheimer's disease. Walnuts also contain more healthful antioxidants than any other nut.

Hemp Hearts- A superior source of protein and one of the most nutritious foods on earth. Read more about the benefits of hemp in my green hemp smoothie post.

Chia Seeds- A nutritional powerhouse containing vitamins, minerals, omega-3 fatty acids, fiber, antioxidants, and protein. Because of their fiber content, chia seeds can help you feel fuller longer and eliminate unnecessary toxins. When exposed to liquids, chia seeds expand and form a gel. As this happens inside your stomach during digestion, this slows down the conversion of carbohydrates to sugar. This gives your body energy and eliminates blood sugar spikes. Chia seeds have the ability to absorb 12 times their weight in water which can help your body store more nutrients and regulate your bodily fluids, eliminating the possibility of dehydration.

Bee Pollen- The collected pollen that bees take back from flowers and store in the hive for food. It is considered to be one of nature's most completely nourishing foods, containing every nutrient required by humans. It is very high in protein and contains all 22 amino acids. Bee pollen is also loaded with enzymes that help us break down and digest food. Store in the refrigerator and sprinkle over yogurt, into smoothies, or even just ingest a spoonful each morning to benefit from its nutrients.

Goji Berries- Another one of the most nutrient-rich foods on earth. Goji berries are a vegetarian form of protein packed with essential amino acids, rich in vitamin A and vitamin C. They posses over 20 trace minerals and vitamins including zinc, iron, phosphorus, riboflavin, and vitamin E as well as carotenoids, including beta-carotene.

Dates- High in soluble and insoluble fibers that aid in digestion. Low in calories and fat, dates contain naturals sugars that give an energy boost. They are also rich in protein, B vitamins, iron, calcium, magnesium, potassium, and vitamin K.

Coconut- A nutritious source of fiber, vitamins, minerals, protein, and amino acids. Coconut also contains calcium, potassium, magnesium, and electrolytes. Although high in healthy fats, this fruit should be eaten in moderation.

If buying all of these items at once, it can seem a bit pricey, especially for a batch of protein bars. Though once you start incorporating all of the above ingredients into your lifestyle, stocking your pantry for the daily use of each component is well worth the expense.

These are perfect as a quick breakfast, a post work-out bar or a mid-afternoon energy boost.

Recipe

(makes about 12 bars)

1 cup walnuts

1 cup shredded unsweetened coconut

1 cup hemp hearts

2 tbs chia seeds

22 medjool dates, pitted

4 tbs raw cacao powder

2 tbs goji berries

1 1/2 tbs bee pollen

1. Add walnuts, coconut, hemp hearts, and chia seeds to a food processor and run for about 10-15 seconds, just to break down the walnuts and slightly blend the other ingredients. Pour into a large bowl and add in bee pollen and goji berries. Stir to combine.

2. If the dates contain pits, remove and add the pitted dates and cacao powder to the food processor. Run until completely smooth, about 1 minute. This should form a ball in the food processor.

3. Using clean hands, add the date and cacao 'dough' to the dry ingredients, almost kneading in order to incorporate everything evenly.

4. Once all is combined, spread into a pan, pressing firmly. Your hands are still the best tools for this job. Cover and refrigerate for at least 1 hour to facilitate cutting. Remove and cut into bars.

5. Store in an airtight container in the refrigerator for up to 2 weeks (though trust me, they won't last that long).

*Sources-

Livestrong

Navitas Naturals

A Road Trip in France

2013-04-18T05:42:00.001-07:00

It's the spontaneity (and of course, my wonderful travel companion) that makes this one of my most memorable experiences.

When I was living in Paris, my friend came for a visit and on a whim we decided to drive to the South of France. Besides naming the Gorges du Verdon as our destination point, we chose to improvise our itinerary. Off we went with the Eiffel Tower in our rear view and Provence three days away.

An unplanned journey through France yields many fortuitous findings: medieval towns, beautiful forests, fields of wildflowers, and unexpectedly breathtaking wrong turns. We came upon numerous vineyards; one of which happened to be closed, but in turn provided the warmest hospitality we received on our voyage. We had the whole vineyard to ourselves, the best table in the house, and an elegant feast of fresh cheeses, charcuterie, baby greens, and two of their namesake bottles of red.

We developed a routine of stopping in each town we passed, following the signs to Centre Ville, and sticking around to explore or have a meal if the town proved interesting. When we didn't feel like continuing on, we would find a hotel or a bed and breakfast. This was a great opportunity for me to practice my French. "Est-ce que vous avez une chambre pour ce soir?" to which they would usually reply in English.

Our journey's peak, the Gorges du Verdon, is considered to be the Grand Canyon of France. I haven't been to the latter, but this place is truly a beautiful sight. Visitors are permitted to paddle boats on the almost artificial-looking baby blue water, which offers a fascinating view of the canyons above. It happened to be raining the day we went which only added to the adventure. We found little caves to take refuge in when we wanted to hide from the storm. Eventually the sun came out, providing warmth and allowing us to take a swim in the turqoise waters.

Though now distant, I'm filled with unphotographed recollections. A few laughably bad meals, a failed driving lesson (turns out there is no hope teaching me to drive a manual), strolls through Provincial towns, and blissful drives up long winding roads.

I believe it's these impulsive instances, sights, and experiences that make life worth living.

Almond Waffles with Coconut Whipped Cream + Strawberries

2013-04-16T05:38:00.003-07:00

I usually prefer savory breakfasts, but the arrival of fresh, ripe strawberries in my weekend delivery provoked a craving for something sweet. And what better way to spend a Sunday morning than whipping up a batch of waffles?

I'd remembered a recipe from Roost that uses ingredients that I always have on hand, so in 20 minutes a decadent breakfast feast was prepared.

These waffles are both gluten and sugar free. Topped with freshly whipped coconut cream and maple syrup, I wouldn't go as far as saying they are healthy but they're certainly more wholesome than your usual batch of waffles.

If you leave a can of coconut milk in your fridge, you can be prepared for spontaneous cravings such as these. When chilled, the coconut water separates, leaving the thick coconut cream at the top. You can whip the cream by hand or in a mixer until soft peaks form. It's a simple and delicious vegan alternative to regular whipped cream.

Treat yourself to an indulgent breakfast this weekend with this healthier take on waffles. If you don't own a waffle iron, try turning them into pancakes.

Recipe (adapted from Roost)

makes 6 medium sized waffles

Ingredients

3 cups almond flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

4 eggs

1 1/2 tbs honey (can be made vegan with agave)

1/2 cup yogurt

1 banana, mashed with a fork

Combine all of the dry ingredients in a bowl. Combine the wet ingredients until smooth and pour over the dry. Whisk until fully incorporated. Pour 1/2 cup over a greased waffle iron and cook for 2 minutes. Keep the waffles warm in a 200 degree oven while you finish the others.

Serve with coconut whipped cream, fresh strawberries, and maple syrup.

For the coconut whipped cream-

1 can of coconut milk

Place the can in the refrigerator overnight or in the freezer for 1 hour. Open the can and carefully scoop out the top part that should be solidified. You can reserve the coconut water for a smoothie. Whisk the coconut cream until smooth. If not using right away, keep cold in the refrigerator.

Soba in Dashi Broth

2013-04-14T09:41:00.001-07:00

Like most, I have an affinity for Asian soups. Vietnamese pho, Korean tofu soup, and Japanese ramen all rank high in my most frequently desired dishes, though this broth sustained my craving for something light and simple.

It's the simplicity and emphasis on seasonal items that draws me to Japan's cuisine. Straightforward, modest ingredients come together to compose fresh and healthy dishes.

This was my first attempt at making dashi from scratch and I must say that the almost minimal effort is worth it. Dashi is a Japanese stock made from kombu (edible kelp) and katsuobushi (bonito flakes) and is most commonly used as the base for miso soup. It gives an umami flavor which is the foundation of Japanese cuisine. I added dried matsutake mushrooms to create a more earthy mushroom broth.

Soba noodles are made from buckwheat flour and despite the misleading name, buckwheat is actually gluten free. Soba is an excellent choice for those that are gluten intolerant or even just a healthy alternative to flour based pasta.

It should be noted that soba, udon, and ramen actually refer to the noodles and not the soup itself.

A quick lesson in Japanese noodles-

Soba- As mentioned, these noodles are made from buckwheat flour and have a correspondingly strong, nutty flavor. Dried soba looks like flat spaghetti and is usually light beige to dark brown-gray in color. Soba noodles are also commonly eaten cold.

Udon- Chewy and soft, these thick wheat noodles are best when you can find them fresh. Dried udon is still good, but the texture is more dense. Udon has a neutral flavor, so they make a good choice for strongly-flavored dishes. Usually served in a broth made from dashi, soy sauce, and mirin and topped with a fish cake and scallions.

Ramen- Also made of wheat, ramen noodles are much thinner and longer than udon and have a nice chewy bite when cooked. Ramen is traditionally served in a meat or fish based broth flavored with soy sauce or miso and garnished with egg, dried seaweed, sliced pork, and scallions.

Try making your own Japanese soup at home. Finish off with green tea ice cream and don't forget the sake!

Recipe

Ingredients

2 quarts of water

2 pieces of kombu*

2 cups of katsuobushi (bonito flakes)*

1 packet of dried matsutake mushrooms, about 1 cup*

2 cups of chicken or vegetable stock

3 tbs of soy sauce

soba noodles*

cheesecloth

garnish-

soft boiled egg, optional

dried seaweed*

spinach

scallions

*These items can be found in the Asian section in most grocery stores.

Add the kombu and the water to a large saucepan and allow to soak for 30 minutes. Add the dried mushrooms. Bring just up to a simmer and then remove the kombu. Simmer the broth with the mushrooms for 5 minutes. Add the bonito flakes and simmer for 10 minutes. (just a warning- this step does not smell very good.)

Strain the liquid through cheesecloth and pour back into the saucepan. Add the chicken stock and soy sauce. Bring to a boil, turn down the heat, and simmer for about 30 minutes or until the broth has reduced at least 1/4.

While the broth is simmering, prepare the garnish.

Set aside a bowl of ice water for cooling the soft boiled eggs. Add the desired amount of eggs to a small saucepan, add water until they are submerged, and bring to a simmer. Cover with a tight fitting lid, turn of heat, and allow to sit for exactly five minutes. Immediately remove and submerge in ice water to stop the cooking. Peel when ready to serve.

Cook the soba noodles according to package instructions.

Heat a saute pan, add a drop of oil, and slightly wilt the spinach, about 30 seconds.

Chop scallions.

Add broth and soba to a bowl and garnish with each component.

Green Hemp Smoothie

2013-04-13T19:54:00.000-07:00

There's nothing new about green smoothies these days. Adding spinach or kale is excellent, but I'm here to talk about the star of the show: hemp.

Hemp seeds are one of the most nutritious foods on earth. Not only are they a superior source of protein, but hemp also contains a wide variety of minerals, vitamins, omega-6 fatty acids, and omega-3 essential fatty acids.

Here are some of its extraordinary benefits via happy hemp:

-Hemp is a complete protein source. It has more protein than meat, fish, and tofu.

-The essential fatty acids in hemp can reduce cholesterol and prevent plaque buildup in arteries.

-Hemp reduces inflammation that can cause poor blood circulation and high blood pressure.

-Hemp can help improve your memory and aid in preventing diseases such as Alzheimer's and Parkinson's.

-Hemp seeds can improve your mood- alleviating symptoms of depression, reducing anxiety, and decreasing stress levels.

-The fiber that is contained in hemp seeds help keep you digestive tract on track.

-Hemp promotes healthy sleep.

-Taken daily, hemp promotes weight loss.

Adding a spoonful to your smoothie, yogurt, or salad not only gives it a super-food boost, but also provides a great nutty flavor.

Start adding hemp seeds to your daily diet and see vast improvements in your overall health and well-being.

Recipe

(makes 1 smoothie)

1 banana

1 cup of frozen pineapple

2 tbs of raw hemp seeds

1 tsp of raw honey

1 cup of spinach

1/2 cup of coconut water

Add all ingredients to a blender and blend until smooth.

Thai Style Clams + A Thailand Scrapbook

2013-04-11T04:59:00.004-07:00

-Clams in a Coconut-Lemongrass Broth

-Kohlrabi and Carrot Salad with Tahini Vinaigrette

There's something I find therapeutic about preparing clams at home. The sounds the shells make as they are added to the pot, the aromatic steam that escapes as you lift the lid, and that satisfying moment when you find that they've opened and released their exquisite salty brine.

Bivalves such as mussels, oysters, or clams are often approached with hesitation, but are surprisingly so quick and easy to prepare.

This spicy broth takes on all the flavors of Thailand as it infuses with lemongrass, ginger, galangal, and thai chili. In the time it takes for the spices to release their flavors, you can steam and prepare the clams and have an elegant and extremely flavorful meal prepared in about 20 minutes.

I must admit that kohlrabi is a vegetable that, until my farmhouse delivery last week, I have never come across before. Following a bit of research, I learned that the name comes from the German kohl, meaning cabbage, and rabi, meaning turnip. It is commonly eaten in German speaking countries and popular in South Indian cooking.

I decided to take inspiration from Thailand's green papaya salad and try out this new vegetable in its raw form with a bit of thai flavors. Instead of the traditional peanut garnish, I dressed it with a tahini vinaigrette which provided the same nutty flavor.

The refreshingly cold salad is a perfect accompaniment to the spicy coconut broth and clams.

If not for the lack of humidity, spontaneous monsoons, and pristine beaches, you'll swear you're in Thailand while eating these dishes. ;)

Recipe

(Serves 2)

Ingredients-

for the broth/clams-

2 cups coconut milk

2 stalks of lemongrass

fresh ginger, about 1 tbs

fresh galangal, about 1 tbs

1-2 thai chilis, depending on preferred spice level

2 cloves of garlic

cilantro + stems

1 tbs of fish sauce

2 limes

1.5 lbs little neck clams

for the salad-

3 medium kohlrabi roots (if you can't find kohlrabi, turnips or radish would work just as well)

2 carrots

2 scallions, sliced

1 clove of garlic, grated

freshly grated ginger, about 1 tsp

1/2 tbs of tahini (or peanut butter)

1 tsp of sesame oil

2 tbs of fish sauce

1 tsp agave nectar

zest and juice from 2 limes

The first step in preparing any bivalves is ensuring that they are still alive. This is determined by checking to make sure they are all closed. If you spot one that is slightly opened, lightly tap it on the counter a couple of times. If it closes, it is okay, but if it does not, discard it. After removing any open or cracked clams, it's time to clean them, inside and out. Give them each a scrub under the faucet and add them to a large bowl.

In order to remove any sand that the clams may have swallowed during their time on the ocean floor, you must allow the clams to soak in a mixture of cold salt water for at least 20 minutes to an hour prior to cooking. This creates an environment that they are used to which provokes them to open and spit out any sand or grit.

While the clams are soaking, prep the ingredients for the broth. As the ingredients won't be consumed but just used for infusing, don't worry about cutting them perfectly. You are just trying to release as much flavor as possible.

Peel the garlic cloves and slightly crush with the side of a knife.

Slice about 4 quarter sized pieces each of ginger and galangal.

Lemongrass has a tough, woodsy exterior, which holds all of its flavor inside. Crush it with the back of the knife to bruise it and release its flavor. At this point, you should be able to smell the lemongrass.

Slice the chilis (remove and throw away seeds if you would like less spice). Don't forget to wash your hands after this step!

Add all of the prepped ingredients as well as cilantro stems to the coconut milk and bring to a very low simmer. Allow to simmer and infuse for 15-20 minutes.

While the coconut milk is infusing, remove the clams from the water one at a time and add to a separate bowl. (This prevents any sand from being poured back onto the clams and leaves it settled at the bottom).

Add 1/4 cup of water to a pan, bring to a light simmer, and quickly but carefully add in the clams. Cover with a lid and allow to steam for 4-5 minutes, or until they have opened completely. Using tongs, remove the clams one at a time rather than pouring them over a strainer to prevent stirring up any grit that may not have been removed during the soak. Reserve the clam juice.

Slowly pour 1/2 of the reserved clam juice into the coconut milk making sure not to pour in the last bit with any sand or grit. Add in fish sauce.

Strain the coconut broth into a bowl and add more salt if needed, though both the clam juice and fish sauce should add sufficient saltiness. Add the clams to a bowl and pour over the broth. Garnish with fresh cilantro and freshly squeezed lime juice.

For the salad-

Using a mandolin or cutting by hand, slice the carrots and kohlrabi into a julienne, or thin strips.

Combine the rest of the ingredients and pour over the vegetables. Add in 3/4 of the scallions and stir to combine. Garnish with the remaning scallions.

Kale, Beet, and Wheat Berry Salad + A Salad Building Guide

2013-04-09T09:29:00.001-07:00

I work a 9-5 job so I bring my lunch to work almost every day. As much as I love to cook, sometimes I just want to throw something simple together for the next day that will still be nutritious, fulfilling, and enjoyable. I know that a lot of people get stuck in the same routine and run out of ideas for salads so hopefully the following guide will help spark some creativity.

These are my go to ingredients for composing salads. Besides the vegetable and greens sections, try not to choose more than one item from each category. It is, after all, a salad and should be kept as low calorie as possible. Of course, keep in mind that each step is completely optional.

1. Pick a green- These are my greens of choice. During winter, I'll throw in some bitter greens, such as radicchio or endive. Try switching out iceberg and romaine for darker lettuces such as these:

arugula
spinach

kale
watercress

2. Add grains or legumes- Salads have the reputation for being unsubstantial as a meal. Try using the following healthy grains or legumes to make your salad more hearty:

quinoa
lentils
chickpeas
black beans

israeli couscous
wheat berries
farro
cannellini beans

3. Choose your vegetables- Besides the greens, vegetables should be the main component. These are what I use most often:

avocado
grape tomatoes
carrots
zucchini
beets
red onion
cucumber
peas

radish
fennel
brussels sprouts
broccoli
bell peppers
artichoke hearts
edamame
olives

4. Add fruit- I really love the contrast in colors and flavors that fruit adds. You could add almost any fruit to a salad for some sweetness. I suppose bananas would be the only strange addition I can think of. My favorites are:

oranges
grapefruit
strawberries
blueberries
raisins, dried

grapes
pears
raspberries
pomegranate
cranberries, dried

5. Protein- When adding protein to a salad, stick with lean, organic meats and try to keep the ratio to at least 1:3, protein to greens.

eggs, poached or boiled
chicken

tuna
tofu

6. Toss in some nuts or seeds- Adds great texture and an easy boost of omega 3's to any salad.

walnuts
almonds

pine nuts
pumpkin seeds

7. Tear in some fresh herbs- Adds freshness and flavor.

parsley
cilantro
chives

mint
scallions
basil

8. Finish off with cheese- The most indulgent part of my salads and not always used, but cheese just makes everything better.

feta shaved parmesan
goat cheese blue cheese

As for salad dressings, I highly discourage using pre-made, store bought bottles. They may look and sound appealing, but they can nutritionally ruin a fresh, healthy salad. The majority of bottled dressings come full of additives, high fructose corn syrup, trans-fats, and artificial flavorings. Vinaigrettes are so simple to prepare; there is no reason not to make them fresh.

My go to dressing is just a squeeze of fresh lemon juice and a drizzle of olive oil. If I have an extra 30 seconds to spare, I'll even whisk in a drop or 2 of honey and some mustard.

A good pantry to build to have different variations for vinaigrettes is as follows:

good quality mustard
red wine vinegar
apple cider vinegar
balsamic vinegar

lemons
honey
good quality olive oil

The typical ratio for a vinaigrette is 3:1, oil to vinegar. I prefer mine to be more acidic so I do almost 1:1. I recommend trying different amounts of oil and seeing which you prefer.

To make, start with a vinegar and add salt to dissolve. If using mustard and/or honey, add in next. While whisking, drizzle in olive oil and whisk until combined and emulsified. Add in some freshly ground pepper and it's ready. You can even skip the whisk all together and add the ingredients to a mason jar or tupperware and shake until combined.

If you have some time on a Sunday evening, try preparing a few items from each category and have them ready to go for the next few days (I typically prepare for no more than 3 days as I like to keep the items as fresh as possible). This creates a convenient salad bar in your own fridge and you can quickly throw something together each day.

Recipe

Ingredients

1/4 cup of wheat berries

1 cup of water

kale

1 beet

1 navel orange

feta, about 1 tbs

walnuts, about 1 tbs

1 lemon

*1/4 tsp of good quality mustard

1/4 tsp of honey

1-2 tbs of olive oil

*When I say 'good quality mustard', I am referring to dijon or whole grain, not the American yellow mustard. That stuff is only meant for hot dogs and pretzels. ;)

Pre-heat the oven to 400 degrees.

Wrap the beets tightly in foil twice to prevent any leaking. (I cook all the beets in a bunch at one time and then keep the cooked beets in the refrigerator to use when needed). Roast for 1 hour, turn off the oven and allow to sit and steam in the foil for 30 minutes. Unwrap the foil and peel the beets. The skins should come off very easily once cooked. Cut into bite sized pieces or slices and store in an airtight container in the refrigerator. Keep 1 cooled beet aside for this salad.

Bring the water to a boil and add the wheat berries. Turn down to a simmer, cover, and cook for 15 minutes. Drain any remaining water. Set aside and cool.

Wash the kale, dry, and cut or tear into bite size pieces.

Segment the orange, crush the walnuts, and break the feta into small pieces.

To make the vinaigrette, combine honey, mustard, lemon juice, and salt to taste. Drizzle in olive oil and whisk to emulsify.

Toss the wheat berries, beets, kale, and oranges in the vinaigrette. Garnish with walnuts, feta, and freshly cracked pepper.

A Spring Lunch

2013-04-07T16:00:00.000-07:00

On the menu:

-Spring Vegetable Salad

-Ratatouille with Sheep's Milk Feta

-Coconut and Vanilla Bean Panna Cotta with Blueberry Compote

A fundamental key when it comes to a nutritious eating regimen is being seasonally aware of the food you eat. Consuming food at its seasonal peak ensures the maximum amount of flavors, aromas, and nutrients are retained.

Most produce available in supermarkets has been picked before naturally ripening, sprayed with chemicals and preservatives meant to prolong shelf life and facilitate its survival in the incorrect season which it was produced, then flown halfway across the world. This not only compromises almost all nutritional benefits and freshness, but is unsustainable and ecologically inefficient. Eating locally and seasonally reduces the energy needed to grow and transport the food. Obviously with the climatic differences in the world, importing some goods are essential. Adversely, I discourage purchasing items, such as tomatoes, that have been transported and stripped of its original qualities while there is a nearby market providing locally vine-ripened tomatoes that are fresher, healthier, and tastier (during summer months, of course).

Besides perusing farmer's markets, another approach to obtaining unpolluted produce is through organic delivery services. For Houston and Austin residents, Farmhouse Delivery provides weekly bushels of local, seasonal fruits and vegetables conveniently brought right to your door. The contents are chosen based on harvest and quality reports the team composes. Each week's arrival invokes a sense of surprise and I enjoy coming up with meals to prepare based on what I receive. They also include a helpful list of recipe suggestions in case you aren't feeling too imaginative or receive an unfamiliar item.

It's time to reconnect with the cycle that nature intended.

Which brings me to Spring, the season of green. A time for rejuvenation, renewal, and regrowth. After months of devouring body warming winter meals, it's a time to shift our diets to more nourishing and light sustenance. Foods I find that are synonymous with the season are asparagus, artichokes, fava beans, morels, rhubarb, and ramps to name a few.

With its colors more vibrant and delicate, spring produce is nutritionally best in its raw state as nutrients diminish when heat is applied. So while the flavors of the ratatouille grow deeper and more concentrated during its long cooking time, it is also drained of most of its vitamins. For this reason, I decided to serve it with a raw salad packed with beta-carotene, vitamins A, C, and E, and antioxidants.

I know, just when you thought eating healthily was already challenging, I throw in more demands, but I hope to show you that it's not difficult. Composing holistically balanced meals can be simple, practical, and enjoyable.

This shaved salad takes no time at all and can be prepared with any produce on hand. I chose to combine carrots, asparagus, radish, avocado and watercress. Because of its simplicity, the freshest possible ingredients are encouraged.

Ratatouille is a French provincial dish that originated in Nice and would technically be eaten during summer. Because I live in the south, the season comes early, with tomatoes and summer squash growing in abundance. It is a wonderful accompaniment to fish or meat, but here I celebrate the vegetables and serve it as a vegetarian entree.

Panna Cotta is an Italian dessert usually consisting of cream, milk, and sugar and binded with gelatin. To transform it into something more wholesome, I chose to replace the cream with mineral rich coconut milk and the sugar with honey. The vanilla bean lends another layer of natural sweetness, and of course that familiar flavor. Though this dessert takes hours to set, the hands on time is about 5-10 minutes so if you prepare these ahead of time, it is one of the simplest desserts you can make.

Recipes

For the salad-
Serves 4

Ingredients:

4 carrots
6 asparagus stalks
1/2 red onion
2 large radishes
1 bunch of watercress
1 avocado

For the dressing:
1 tbs of good quality mustard
1 lemon
1 tbs of red wine vinegar
2 tbs of good quality olive oil
salt and pepper to taste

Using a vegetable peeler or mandolin, create ribbons with the carrots and asparagus. Slice the onion and radishes thinly. Toss together with enough dressing to coat (reserve any remaining for future salads). Add watercress and avocado at the last minute as they are both more delicate.

For the Ratatouille-
This quantity will fit 4 individual portions or 1 large family style pan.

Ingredients:

2 red bell peppers, sliced thinly
1 large onion, slice thinly
3 cloves of garlic, finely minced
1 large can of diced tomatoes
1 tsp of crushed red pepper
3 zucchini
3 yellow squash
6 roma tomatoes
a few sprigs of fresh thyme (about 1 tbs), chopped finely
3 tbs of olive oil

Pre-heat oven to 325 F.

Combine 1 clove of garlic and half of the fresh thyme with 2 tbs of olive oil. Allow to sit and infuse while the rest of the ingredients are prepared.

Head 1 tbs of olive oil on medium in a large pan. Add onion, bell peppers, and 2 cloves of garlic and saute until softened, about 10 minutes. Turn heat down or add a bit of water to the pan if it begins to brown too quickly. Pour in the canned tomatoes, crushed red pepper, the rest of the thyme, a pinch of salt, and half a cup of water. Turn heat down to low, cover, and simmer for 20 minutes. Remove the lid and continue to cook for about 15 minutes, stirring frequently to avoid sticking. Allow to simmer until all liquid has evaporated and the mixture is thickened. Salt to taste.

While the base is cooking, prepare the vegetables for the top. Using a mandolin (or a knife), slice the zucchini and squash thinly. Slice the tomatoes thinly and set all aside until the base is ready.

Add base mixture to the bottom of serving dish of choice. Arrange zucchini, squash, and tomatoes around until the dish is covered. Drizzle the garlic-thyme oil over the ratatouille and add salt and pepper to taste. Cover with a lid or tightly with foil and bake for 1 hour. Remove lid, turn the heat up to 350 F and continue to cook for 30-45 minutes or until all juices have absorbed and the top has browned.

Remove and allow to cool for 10 minutes. Sprinkle over feta and garnish with watercress, arugula, or microgreens.

Coconut and Vanilla Bean Panna Cotta
Makes 4 servings

Ingredients:

1/4 cup of cold water
3 1/2 cups unsweetened coconut milk
2 tbs of honey
1 vanilla bean
1 packet of gelatin
1 1/2 cups of fresh blueberries
1 tbs of agave nectar

For the panna cotta-

Sprinkle the gelatin over the cold water, combine thoroughly, and set aside to set.

Pour the coconut milk into a saucepan to heat. Scrape the seeds from the vanilla bean and add both the seeds and the bean to the coconut milk. Add honey, bring just to a simmer and remove from heat. Whisk in gelatin until completely dissolved and strain mixture into cup or bowl of choice. (These can even be molded into ramekins and then inverted on to plate after setting.) Place into fridge to set for 5 to 6 hours before eating.

For the compote-

Add blueberries, agave (or honey), and 1/4 cup of water to a saucepan. Bring to a boil, turn heat down to low and simmer for 30 minutes or until the blueberries have released their juices and the sauce has reduced and turned syrupy. Add more water if the compote begins to stick during cooking. Any leftover compote could be used to top yogurt, toast, or crepes.

New Orleans Inspiration: Fennel + Orange Sazerac

2013-04-07T11:34:00.002-07:00

The Sazerac is New Orleans's variation of an old-fashioned and is referred to as being the oldest known American cocktail. It is traditionally prepared with rye whiskey, absinthe or herbsaint, and peychaud bitters.

My rendition completely deconstructs tradition and replaces the anise flavored absinthe with a fennel seed simple syrup and the peychaud bitters with angostura. A bit of orange takes the place of the classic lemon peel.

When the orange is combined with a hint of fennel and a dash of bitters, a harmonious concoction is born.

Recipe

Ingredients

3 oz. whiskey
3/4 oz. fennel seed simple syrup (recipe below)

1 slice of orange

bitters of choice to taste

Simple Syrup-

1/4 cup sugar

1/4 cup water

1 tsp of fennel seeds

Directions-

Combine the water, sugar, and fennel seeds in a saucepan. Bring up to a boil and then immediately remove from the heat. Allow to steep for 15 minutes. Strain out the fennel seeds and cool.

Muddle the cooled simple syrup, slice of orange and a dash of bitters. Add whiskey and ice and shake until cold. Strain into a glass and garnish with orange peel.

New Orleans

2013-04-07T11:30:00.000-07:00

Last week, my boyfriend and I took an impromptu escape to New Orleans. I hadn't been in years so I happened to fall in love with the city's charm all over again.

We chose to skip Bourbon Street, bead throwing, and hurricanes and enjoyed other parts of the French Quarter and the Marigny. When the rowdy areas are avoided, New Orleans reveals its whimsical mystique. Strolling its cobblestone streets feels like being apart of an old movie set.

Cajun culture in general has an antiquated feel which I really admire. If it weren't for all the city's vibrant colors, I would think it should belong in black and white along with all the images of the soulful jazz musicians we know and love.

The theme of the weekend was pure gluttony and we made sure not to miss one regional dish during our visit.

When we weren't eating or drinking, we walked around sampling folk and jazz performances, and browsing markets where local artists showcased their prized creations. I believe it's these starving artists that give New Orleans the soul and energy that it effortlessly exudes.

**New Orleans recommendations at the bottom of the post.

Recommendations-

(Starred are favorites)

Felix's- Very casual atmosphere with simple, traditional Cajun cuisine. Perfect for sustaining a craving for fried food and a cold beer.

We had- Oysters, Blackened Alligator, and Turtle Soup

*Verti Marte- This place is a hidden gem. Housed in a little bodega on a quiet street, this deli makes unbelievable sandwiches. There was a bit of a line when we arrived (though contradictory to my hidden gem remark, it still feels unknown) and a 20 minute wait for the food, but we grabbed some PBR's and sat on the sidewalk in anticipation. Definitely worth the wait.

We had- Shrimp Po Boys

Lafitte's Blacksmith Shop- Built sometime before 1772, this is considered to be the oldest running bar in the US. Obviously with a description like that, it can get crowded and touristy during peak times, but is definitely worth stopping in for a drink or two. If not for the history, the bartender's heavy hand.

Mr. B's- Upscale Cajun/Creole with a steakhouse feel. Everything we had was amazing, including the bread at the start of the meal. I may or may not have eaten two baguettes before our food arrived..

We had- Pork belly, Braised Rabbit, BBQ Shrimp

Cafe Beignet- Incredibly quaint cafe on Royal Street. Get there early to beat the crowd and get a seat under the trees in the courtyard.

We had- Beignets, Royal Croissant Sandwich

Royal House- Another traditional Cajun restaurant. The food is simple, but you can't beat the view from the balcony. Order a bottle of wine and enjoy the street performers below.

We had- Taste of New Orleans (Jambalaya, Etoufee, and Gumbo), Fried fish platter

The Orange Couch- Mid-century modern coffee shop in the Marigny. Great coffee and tea selection, mochi, and gelato.

Three Muses- Cool spot in the Marigny with live music, nice cocktail selection, and eclectic food menu.

We had- Duck Pizza, Sea Bass with Sweet Potato Gnocchi, Lamb Sliders, Bulgogi

*Yuki- By far our favorite discovery. We stumbled upon Yuki following our meal at Three Muses. The latter was good, but we were really disappointed after seeing Yuki's menu and would have much preferred to dine here. We forced ourselves to eat a little more so we could try their food and were not displeased. Yuki is a Japanese dive bar/restaurant straight out of a Quentin Tarantino movie. Japanese posters adorn the brick walls in the dimly lit room, while old Japanese films play on a projector over the bar. The dining area is tiny with only a few tables hidden by bamboo, which only adds to its allure. The menu is basic Japanese (you won't find any American style embellished hand rolls here) with mainly sashimi, ramen, gyoza, and yakitori. They have an extensive sake and Japanese whiskey menu which we sampled from for over 3 hours while live music played in the corner of the bar.

We had- Beef tongue, tuna tataki

*Elizabeth's- The Bywater neighborhood is such a nice escape from the French Quarter. The area is very quiet, but speckled with artsy "Pee-Wee's Big Adventure" style sculptures, galleries, and graffiti. Elizabeth's fits into this atmosphere perfectly with its funky interior, friendly waitstaff, and amazingly modernized, but still true to Cajun style menu.

We had- Boudin Balls, Praline Bacon, Duck Waffle, Eggs Elizabeth

Lemony Artichoke Soup

2013-04-06T12:00:00.000-07:00

Similar to my inability to choose a favorite dish, I simply cannot pick a favorite restaurant. Though if I had to make a top list, one of them would surely be Christian Constant's
Les Cocottes in Paris. I normally lean towards the hidden gems and steer clear of publicized places (I think as soon as Anthony Bourdain dines anywhere, crowds are sure to follow and diminish a restaurant's unveiled charm), but I can not get enough of this place.

What I look for in a great restaurant is a memorable style, food that is innovative, balanced and well flavored, and great service. This restaurant easily exudes all three and excels in the food category.

Hidden away on Rue Saint Dominique in the 7th arrondissement, the narrow space offers mostly bar seating and only 2 or 3 tables. The dining room reflects a calm, simplistic style. I particularly enjoy the skylight that creates beautiful light during lunchtime hours.

While Paris is home to some of the best restaurants in the world, it also holds innumerable mediocre bistros, commonly lacking in quality, creativity, and ambiance. Unfortunately I experienced a fair share of these during my search for a neighborhood culinary haven. Once I discovered Les Cocottes a few blocks from my apartment, I became infatuated and ate there more times than I'd care to admit. The dishes are consistently gorgeous, flavorful, and executed to perfection. Their menu changes often based on seasons, so I always ordered the prix fixe in order to sample more than one item and of course finish with the unforgettable tarte au chocolat.

Everything I've had there has been phenomenal, but one soup, specifically the velouté d'artichauts, or artichoke soup, I had during Spring has really stuck with me.

I'm almost positive that their version is enriched with cream, but my trick for making a pureed soup more rich is by adding white beans.

Trimming artichokes can be difficult, but getting to their tender inner leaves and heart is well worth it. If you don't have the patience for using whole artichokes (I don't blame you), using store bought artichoke hearts work fine as well.

I believe soups, especially straightforward vegetable soups, should remain as minimal as possible. The vegetable's flavor should shine through and not be over dominated by other unnecessary ingredients. I combine leeks, garlic, and artichokes (the white beans only act as a thickener) to create an astonishingly flavorful dish. You would never be able to guess how simple this soup is to prepare after tasting it.

Recipe

Ingredients

5 artichokes (or 1 large bottle of prepared artichoke hearts)

1 large leek

1 clove of garlic, sliced

1/2 tbs of olive oil

3 cups of water

1 can of white beans such as cannellini

Prepare the artichokes. Rather than explaining the somewhat tricky method, I think it would be easier to share an instructional video. If you are unfamiliar with trimming artichokes, click here.

Once the artichokes are ready, store in cold water with fresh lemon juice while the other ingredients are prepped.

Trim off the top dark green parts of the leek. Split the leek in half horizontally, remove the first outer layer, and wash the leek thoroughly in cold water. Leeks grow in the ground and tend to hide a bit of dirt in their many layers so this step is very important. Slice the leeks.

Heat a pot to medium heat, add olive oil, and sweat the leeks until softened, about 4 minutes. Add the garlic and sweat for about 1 minute. Add the artichokes, water, and a pinch of salt and simmer for 15 minutes or until the artichokes have softened. If you are using jarred artichokes, only simmer for 5 minutes. Pour in the beans just to heat through.

Puree the soup in a blender or food processor until smooth. Squeeze in the juice from one lemon and add salt to taste.

Strawberry + Rose Galette

2013-04-05T11:25:00.000-07:00

Okay, so this galette has not been updated with a healthy twist, but sometimes you just can't mess with the classics. There's nothing like a crisp, buttery pâte brisée, or short crust pastry. My first experience with making this dough was when I attended the French Culinary Institute in New York. During level 3, we had to prepare either a lemon or apple tart (amongst other savory dishes) every day for a month straight. At the end of each day, Chef Pascal would critique our tarts, most importantly judging the crust. The bottom of the tart (or galette) should be golden brown, crisp, and support the filling. In other words, it should not be soggy

This dough could be made in a food processor, but I prefer to keep the tradition and prepare it by hand using the sablage method, which literally means sanding. The technique involves cutting the butter into the flour until it is well combined (but not melted-the key is to keep it cold) and is the texture of wet sand. The dough should then be chilled before rolling.

This is truly one of the best desserts I have had in a long time. The sweet strawberries with the flaky, buttery crust create a delectable marriage, while the rose adds a subtle, yet luxurious floral essence. The dollop of cream should not be skipped.

Perfect for Spring.

Recipe (adapted from Martha Stewart)

Ingredients

For the pate brisee-

2 1/2 cups all-purpose flour, plus more for surface

1 1/8 teaspoon salt

1 teaspoon sugar

8 ounces (1 cup) cold unsalted butter, cut into small pieces

1/3 cup plus 2 tablespoons ice water

For the galette-

1 pound strawberries, hulled

1/4 cup plus 1 tablespoon sugar

2 teaspoons flour or cornstarch

1 tsp of rose extract

1 large egg yolk

1 tablespoon water

For the whipped cream-

1 cup of whipping cream

1 tsp of agave nectar or sugar

On a clean work surface, add the flour, salt, and sugar and stir together until combined. Make a well in the center and add in the cold butter. Using a pastry cutter, cut the butter into the flour until it resembles wet sand. Try to work the dough as little as possible to avoid melting the butter. Once the butter has been worked into the flour, pour over 1/3 cup of ice water and quickly bring the dough together with your hands. Add more water if needed. Wrap in saran wrap and place into the fridge for at least one hour or overnight.

Pre-heat the oven to 350 degrees.

Remove the dough and roll out on a floured surface to 1/4 inch thickness. Transfer to a pan and refrigerate for 30 minutes.

Slice the strawberries and combine with sugar, flour, and rose extract. Immediately arrange in a circle on the dough leaving 1.5 in of border space. Fold the edge of the dough over the berries. Place in the refrigerator for 15 minutes.

Combine the egg yolk and water. Brush the dough with egg wash and sprinkle over with sugar.

Bake until crust is golden brown, 40-45 minutes.

Whisk the whipping cream in a large bowl until soft peaks form, about 3-5 minutes. Add in sugar or agave and whisk to combine.

Serve with the galette.

Bulgogi

2013-04-04T19:03:00.000-07:00

This dish in its entirety would technically be called ssam, which literally means 'wrapped' in Korean. It's a dish in which leafy greens are wrapped around a meat, in this case bulgogi, and is accompanied by many small side dishes called banchan.

I chose to fill the ssam with kimchi, pickled cucumber, sauteed enoki mushrooms (which are actually Japanese), and gochujang.

I work with Koreans so I have the pleasure of being educated on their native dishes firsthand. The cuisine's abundant use of fresh produce, spice, and fermented items has easily made it one of my favorites.

Here is a glossary of the aforementioned items for those new to Korean cuisine:

Bulgogi- A thinly sliced meat, most commonly prime cuts of beef, that has been marinated to enhance flavors and tenderness and then grilled. You'll find that most Korean restaurants have a small grill built into the tables in order for the diners to grill the meat themselves.

Banchan- Accompanying side dishes provided at meals. They usually consist of kimchi, soybeans, pickled vegetables, radish, tofu, steamed or fried whole fish, and egg pancakes to name just a few.

Kimchi- Korea's national dish and one of my favorites. Kimchi is a spicy fermented mixture of cabbage, radish, cucumber, and scallion (there can also be different variations). Read more here about the extraordinary health benefits this dish promotes.

Gochujang- Another favorite of mine. Literally meaning 'hot pepper paste', it is a Korean condiment made from chilis, fermented soybeans, glutinous rice, and salt.

Recipe

Ingredients-

For the bulgogi-

1-1.5 pounds of thinly sliced rib eye or sirloin

1/4 cup of soy sauce

1 tbs sesame oil

1 clove of garlic, finely minced

1 small white onion, thinly sliced

2 scallions, thinly sliced

1/2 tbs of freshly grated ginger

For the quick pickled cucumber-

1 kirby cucumber

1 tsp salt

1 tbs of vinegar

For the mushrooms-

1 bunch of enoki mushrooms*

1 tsp of sesame oil

1 tsp of soy sauce

Other-

assorted leafy lettuce of choice

cilantro

gochujang*

kimchi*

*can be found in asian food stores

Thinly slice the rib eye against the grain. Combine the rest of the ingredients and allow to marinate at room temperature for 1 hour.

While the meat is marinating, prep the rest of the components.

At least 20 minutes before serving, thinly slice the cucumber with a mandolin. Add salt and vinegar and stir well to dissolve. Set aside until ready.

Heat a saute pan to high. Add sesame oil and saute enoki mushrooms very quickly until softened and their juices have evaporated, about 1 minute. Add soy sauce and transfer the mushrooms to its serving bowl.

Once all greens have been washed and sides are cooked, heat a large saute pan to very high heat and add half of the beef and onion mixture (the marinade already contains sesame oil so no additional oil is necessary). Allow to caramelize before stirring. Saute until the beef and onions are nicely browned. Because the meat is so thin, the cooking time should be very brief, about 1 to 2 minutes. Cook the second half in the same manner.

In order to get a good color on the meat and avoid overcooking, this should be done on a very high heat and in batches to avoid overcrowding the pan. Overcrowding will result in excess liquid, which will end up boiling the meat and will not brown.

Garnish with freshly chopped scallions and cilantro and serve immediately with kimchi, gochujang, mushrooms, and pickled cucumbers.