kale & cardamom

Shiitake Mushroom and Green Pea Ragout with Chickpea Miso

2013-04-29T14:28:00.000-04:00

Despite the calendar's proclamation of spring, my winter coat has remained in frequent rotation for most of this chilly Northeast April, and I've been craving hearty comfort foods on the regular: Mr Yogi's Hatch green chili stew has saved us several times, along with brothy soups, pots of spicy lentil dal, and lots of roasted roots.

I always find the between-season flux particularly challenging, especially from the immunity perspective. So along with my must-have morning lemon-ginger elixir and a few targeted supplements (I've noticed big improvements the last few months with zinc, D3, and B complex), I've been relying on immune-boosting mushrooms and miso to get me through in one piece. Rich in nutrients, these foods also help cleanse the body’s systems and support healthy digestion and immune function.

During a recent recipe testing session I came up with one of my favorite mushroom dishes to date: a creamy shiitake + crimini ragout that's savory and satisfying, punctuated with the verdant sweetness of green peas and herbal fragrance of fresh thyme. Finishing the ragout with a touch of butter lends an extra luxurious quality to the rich, miso-based sauce, but the dish can also be made completely dairy-free by leaving it out.

Serve the ragout alone as a side dish or as a main course with polenta, pasta, or a whole grain such as brown rice or quinoa. I think it would also make a satisfying gravy over a plant-based protein such as seared tempeh or grilled tofu.

Shiitake Mushroom and Green Pea Ragout with Chickpea Miso

Adapted from Saveur Magazine’s Wild Mushroom Ragout
Serves 4

Prep time: 10 minutes
Total time: 25 minutes

1/2 pound fresh shiitake mushrooms

1/2 pound fresh crimini mushrooms
1 tablespoon extra-virgin olive oil
2 shallots, peeled and finely chopped
1 garlic clove, peeled and minced
3/4 cup water or vegetable stock
2 tablespoons chickpea miso paste
1/2 cup shelled green peas (thawed, if frozen)
1 teaspoon minced fresh thyme
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
Freshly ground black pepper

1. Trim mushrooms and remove stems, reserving for another use (to make stock, etc). Slice caps into ½-inch strips.

2. Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook until tender, about 15 minutes, stirring occasionally.

3. Whisk together water (or stock) and miso paste in a bowl until miso is completely dissolved.

4. Add mushrooms to skillet and cook until they release their liquid, about 5 minutes. Add miso mixture, peas, and thyme to skillet. Simmer for 5 minutes, allowing the liquid to thicken. Stir in butter and parsley.

5. Season with black pepper, to taste.

Chocolate Chia Pudding Inspired by Hu Kitchen

2013-03-26T17:16:00.002-04:00

A couple of weeks ago I had lunch with a friend (Hi, Amy!) at Hu Kitchen. The two of us started working together a few months ago, only to discover that we are both Jersey girls who now live just a few blocks from each other in Manhattan, are getting married within a week of one another in May, practice yoga, and love talking about (and eating) food. Oh, and to top things off, I'm obsessed with Portlandia, and Fred Armisen lives IN. HER. BUILDING! She just needs to start a food blog (c'mon, everybody has one...), and our doppelgangerism will be complete.

Anyway, one fine March Friday Amy and I hopped the subway from midtown to Union Square to check out this new(ish) food spot called Hu. I love the mission of this place: to be a resource for real, high-quality, unprocessed food that's actually good for humans to eat (they're somewhat Paleo-minded in that they eschew refined sugars and grains). We ordered some entrees and sides, and all were pretty good (especially the miso kale salad), but I'll get right to the highlight of our meal, which was dessert: a rich, creamy and super-chocolatey chia pudding.

I usually label anything featuring chia seeds as health food, but this stuff was downright decadent. At first taste we both exclaimed in unison that it tasted just like chocolate frosting, so that's definitely saying something. Before we left, I scanned the pudding's ingredients label (it was in a grab-and-go container, thus bearing an ingredient lists -- so helpful for those tinkerers and re-creators among us). Lo and behold this delicious concoction contained simply coconut milk, coconut sugar, chia seeds, Valrhona cocoa powder, vanilla, and sea salt.

The keys to the richness of this pudding are using thick, creamy coconut milk and top-quality roasted cocoa powder, such as Valrhona or Scharffen Berger (I would avoid raw cacao powder here, as it is lighter and fruitier and can give off notes of alcohol). In my version I added ground cinnamon to help boost the chocolate flavor and subbed maple syrup for the coconut sugar (so I wouldn't need to blend the mixture to dissolve sugar granules).

Chia seeds are a polarizing topic; they seem to be one of those ingredients you either love or hate. There is indeed a 'slime factor' involved when working with chia, and that's not often a characteristic we appreciate in our food. But I admire the chia's thickening power, as well as its wealth of nutritional offerings (good source of omega 3 fatty acids, fiber, protein), and as I've worked with these little seeds in various recipes I've developed a fondness for them.

One thing I've found is that the longer chia seeds soak, the more pleasant (read: less slimy) the pudding's mouthfeel becomes. If the pudding sits for a short time (15 to 30 minutes) the slime factor is more pronounced; but once you get to the 12 + hour mark (I think 24 hours is ideal), the seeds become more fully hydrated and the pudding is not slimy at all, but rather thick, rich, and frosting-like. This is a great recipe to make in the evening to enjoy the next day; I tried it as breakfast, snack, and dessert (it's a tough job, but somebody's gotta do it), and can attest that it fits the bill for each.

Chocolate Chia Pudding
Inspired by Hu Kitchen

Serves 4
Prep time: 15 minutes
Total time: 12 to 24 hours (depending on your desired chia-soaking time)

1 can coconut milk (13.5 ounces)
1/4 cup maple syrup
1/4 cup high-quality cocoa powder (such as Valrhona or Scharffen Berger)
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
pinch of sea salt
1/2 cup chia seeds
Fresh berries, toasted shredded coconut, chopped dark chocolate, and/or chopped toasted nuts (hazelnuts are particularly good), for garnish

1. Whisk the coconut milk, maple syrup, cocoa powder, cinnamon, vanilla, and a pinch of salt in a medium bowl until smooth. Taste and add more maple syrup and/or cocoa powder until the levels of chocolatey-ness and sweetness are to your liking.

2. Whisk in chia seeds.

3. Let mixture sit for 15 minutes, then whisk again to break up any lumps (this will help ensure that the chia seeds are evenly distributed throughout the mixture). Cover and refrigerate for at least 12 hours and up to 24 hours before serving.

4. When ready to serve, stir pudding until smooth and transfer to small bowls or ramekins. Garnish with berries, toasted coconut, dark chocolate shavings, and/or chopped nuts.

Red Rice with Roasted Fennel + Apricots

2013-03-18T17:39:00.000-04:00

Enabled by the long stretches of watchful waiting that sourdough baking requires (the Tartine Bread method - try it!), I recently undertook a big pantry cleanout. Every box, bag, packet, and jar came out of the cabinets and was accordingly inspected, consolidated, and repackaged; the works. When all was said and done, I had transferred all of the grains and legumes to glass jars, labelled them (use blue painters' tape - it comes off easily when it's time to change things up again) and upgraded them from their cabinet banishment to our open kitchen cart, where I can easily see their status when menu planning or before I head out to the market.

With limited cabinet space in our kitchen, some of the more interesting items can get pushed to the back where I never, ever think to use them, so a re-org session is always a source of cooking inspiration. Lo and behold, among other lucky finds, my toils unearthed not one, not two, but three colorful varieties of rice that had been puchased with big plans in mind and promptly shoved in the back of a cabinet, utterly forgotten: forbidden black rice, purple sticky rice, and Himalayan red rice. And I'm happy to report that in the couple of weeks since the pantry re-do, all three have seen some quality stove time, to very positive review from my resident food critic, mr. yogi (boys need carbs, apparently? I dunno, learning as I go along ;)

For the red rice, I came upon yet another promising preparation from Chef Yotam (aka Ottolenghi) for a red rice and quinoa salad by way of 101 Cookbooks. As it turned out I had nearly all the ingredients -- or suitable substitutes -- at home (minus the quinoa, which I decided to leave out so the red rice would be the starring grain). So it was the one to guide me.

I soaked the rice during the day while I was at work, which shaves down the cooking time a bit, and when I arrived home, roasted off some thinly sliced fennel and red onion while the rice cooked. The red rice is beautiful, with a satisfying chew and nutty flavor: a bit fruitier and more complex than the brown rice I usually cook with. Finished with a sweet and savory combination of dried apricots, walnuts, scallions, cilantro, and a bright, ginger-spiked citrus vinaigrette, this is simple, whole grain cooking at its best.

Red Rice with Roasted Fennel, Red Onion and Apricots
Inspired by Yotam Ottolenghi's Red Rice and Quinoa

Serve as an accompaniment to a protein, or over a heap of leafy greens for a lighter one-bowl meal.

Yield: Serves 4 to 6

1 cup red rice, soaked for 6 to 8 hours in water to cover, rinsed and drained (see note)
1-1/4 cups water
1 fennel bulb (about 1/2 pound), thinly sliced (about 3 cups)
1 large red onion, halved and thinly sliced (about 2 cups)
2 tablespoons + 3 tablespoons extra-virgin olive oil (divided)
grated zest + juice of 1 lemon
1 small garlic clove, grated or crushed (about 1 teaspoon)
1 teaspoon grated fresh ginger root
1/4 to 1/2 teaspoon red chile flakes (to taste)
1/2 cup dried apricots, sliced
1/2 cup walnuts, roughly chopped
2 to 3 scallions, thinly sliced (about 1/3 cup)
1/2 cup roughly chopped cilantro
sea salt
freshly ground black pepper

Heat oven to 400F.

1. Combine rice and water in a medium pot. Add a large pinch of salt. Bring to a boil, reduce heat to a simmer, and cover pot. Cook until water is absorbed and rice is tender but not mushy, 35 to 40 minutes. Gently fluff rice with a fork and keep covered until ready to use.

2. Combine fennel, onion, 2 tablespoons of the olive oil, and a big pinch of salt in a large bowl. Toss to coat. Transfer vegetables to a sheet tray and roast at 400F until tender and caramelized around the edges, 25 to 30 minutes, stirring halfway through.

3. Whisk together remaining 3 tablespoons olive oil, lemon zest, lemon juice, garlic, ginger, and chile flakes in a large bowl. Season to taste with salt and black pepper.

4. Transfer rice and fennel-onion mixture to bowl with vinaigrette. Add apricots, walnuts, scallions, and cilantro; toss to combine. Adjust seasoning with salt and black pepper, if needed. Serve warm.

Note: Soaking the rice shortens cooking time and, in general, increases the digestibility of whole grains, as well as making the minerals they contain easier to absorb. If you do not have time for a soak, give the rice a good rinse in cold water and cook 5 to 10 minutes longer than noted in step 1, above.

Yellow Lentil Dal with Preserved Lemon

2013-02-28T13:20:00.001-05:00

Comfort food by candlelight.

If we were to conduct an official count, this humble dal would probably take the top spot among our dinner table's frequent fliers. The fundamental recipe consists of yellow lentils, aromatics (often onion, garlic, ginger, and green chile), dried spices, and ghee (or coconut oil). I make a variation on it at least once a week, using different spice combinations, more or less chile depending on our tastes that day, and with the addition of whichever leafy greens or herbs happen to be in the fridge. I don't think I've made exactly the same recipe twice.

This dal has become one of my weeknight favorites because the lentils cook quickly (in about 30 minutes) and don't need to be soaked ahead of time; the rest of the ingredients are almost always in our fridge or pantry. If I'm missing an ingredient or two, a 5-minute stop at our local grocery on my walk home from the subway is all it takes to round things out.

Many recipes for dal recommend cooking the onion and spices along with the lentils. Easy, for sure, but this tends to dilute their flavors, and the end product can be dull. So, even though it requires using (and later cleaning ;) an additional pan, I prefer to make a tarka, in which the spices and aromatics are cooked separately in hot fat, building tons of flavor and aroma, and then added to the cooked dal just before serving.

While the lentils simmer, I heat ghee in my heavy cast-iron pan and toast the spices until they begin to crackle and pop. In goes some sliced onion and other aromatics (and sometimes tomato, too), and I cook the mixture down until everything is soft and caramelized. The toasting of the spices and browning of the onion, garlic, ginger, and chile intensifies their flavors and releases them into the oil; when this concentrated mixture is added to the dal, the mild lentils are infused with tons of rich and complex flavors.

I buy what's labeled 'petite golden lentils' at Citarella, a specialty market with several locations around nyc. Their pulses and grains are top-notch, a bit pricey but always super-fresh. These particular lentils resemble tiny mung beans that have been split and had their green skins removed (and maybe that's what they are?), and I haven't seen yellow lentils exactly like them elsewhere. The larger split yellow peas sold in the bulk aisle of most natural food stores would also work just fine here, as would split, hulled mung beans or red lentils (all cook in about 30 minutes, give or take).

Dal is flexible by nature; there are as many variations as there are cooks. There's no need to follow this, or any other, recipe exactly. Change up the type of lentils, spices, aromatics, greens, herbs, etc, to create your own signature dish. Anything goes. On this particular evening, after adding the tarka to the cooked dal, I stirred in a couple of handfuls of baby spinach, allowing the leaves to wilt for a minute or two, and then squeezed in lots of lime juice. Over each bowl I sprinkled bits of minced preserved lemon peel, which added the perfect salty, citrusy pop to complement the earthiness of the lentils and heat of the chile. If you don't have preserved lemon on hand, grate some lemon or lime zest over each serving.

Yellow Lentil Dal with Preserved Lemon
Serves 4

You can vary the amount of lentil cooking water depending on how thick or soupy you'd like your dal. Four cups of water to 1 cup lentils yields a thicker consistency (good for serving over a grain); I add an additional half-cup of water if I'm going to serve the dal as a soup. Serve your dal alone or over rice, alongside a salad or not. Some toasted naan or pita would be a tasty accompaniment, too.

1 cup split yellow lentils, red lentils, or split mung beans, sorted and rinsed
3 tablespoons ghee or virgin coconut oil
1/2 teaspoon ground turmeric
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 onion, thinly sliced (about 1 cup)
1 small tomato, chopped (about 1/2 cup)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 to 1 jalapeno, minced (depending on your preferred spice level)
2 cups baby spinach leaves (lacinato kale or roughly chopped cilantro are also good)
juice of 1 lime
2 teaspoons chopped preserved lemon peel
sea salt

Lentils: Bring 4 to 4.5 cups water to a boil in a medium pot (4 cups for thicker dal, 4.5 cups for a soupier consistency). Stir in lentils, 1 tablespoon ghee, turmeric, and 1 teaspoon salt. Reduce heat and simmer, partially covered, until lentils have dissolved and mixture has thickened, about 30 minutes. If the mixture is thicker than you like, add a few tablespoons of water; if too thin, simmer an additional 5 to 10 minutes to evaporate excess liquid.

Tarka: While lentils are simmering, heat remaining 2 tablespoons ghee in a heavy-bottomed skillet over medium-high heat. Add cumin and mustard seeds, stirring for a minute or two until they begin to pop. Add onion and a pinch of salt. Cook until onion is soft and browned, 10 to 12 minutes, stirring occasionally to prevent burning.

Add tomato, ginger, garlic, and jalapeno to skillet. Cook until tomato breaks down and mixture thickens, stirring occasionally to pick up the browned bits on the bottom of the pan, about 10 minutes.

When dal has finished cooking, add the onion mixture to the pot and stir to combine. Stir in the spinach, allowing the leaves to wilt. Season with lime juice and sea salt to taste. Reheat over a low flame, if needed, before serving.

Serve hot, finishing each portion with a sprinkling of preserved lemon peel.

Ottolenghi-Inspired Spiced Mung Beans with Caramelized Onion + Roasted Kabocha

2013-02-21T13:01:00.002-05:00

Wednesday night special. Mung beans with caramelized onion and lots of spice, tender wedges of kabocha squash, pan-roasted grape tomatoes: a meal like this is pretty much food nirvana for me. As I bathed in the light of my oh-so-sophisticated creation, Mr Yogi strolled into the kitchen and at a glance proclaimed my beloved to be A Hippie Salad.

Fine, call my salad a hippie; I'm okay with that. I recognize that mung beans are an iconic hippie relic of the 1970s. They're still delicious. Maybe I'm a hippie, or a hippie wanna-be. Maybe I wear a chakra necklace, slather on coconut oil as a moisturizer, and (twice) attempted to convert over to the no-poo shampoo method (didn't work for me, though; subtract three hippie points). I'm in the process of owning my unique brand of crazy these days, hippie tendencies, mung beans, and all.

I usually cook with whole mung beans from the bulk bins (bonus hippie points, that one!), soaking them for a few hours before cooking. Recently, though, I discovered these slightly sprouted and dried green mung beans at Fairway and decided to give them a try. As with most grains and legumes, sprouting increases nutrient availability and speeds cooking time, making these guys ideal for a weeknight dinner with no advance planning required. Boiling the beans for 5 minutes, then turning off the heat and letting them sit for 8 minutes or so, yields a nutty, fresh-tasting bean with a pleasantly snappy bite.

Researching mung bean preparations online, I landed upon an Ottolenghi recipe for carrot-mung bean salad published in The Guardian. Super-simple, spiced with cumin, fennel, and caraway seeds, and blessed by Sir Yotam himself, it was the one. I nixed the carrots, opting instead to serve the beans over wedges of bright-orange kabocha squash, and adding caramelized onion, garlic, ginger, and jalapeno to the mix along with lusciously shriveled orbs of sweet-tart, pan-seared grape tomatoes for a bright finish.

Crazy for kabocha! With dense, sweet flesh, and beautiful green skin that is thin and tender, so it doesn't need to be peeled, this squash gets two thumbs up for easy weeknight dinner prep.

Plated and ready to e.a.t. In the interest of keepin' it real...an of-the-moment iphone pic snapped before devouring this at 10 pm on a Wednesday night. Workweek dinner, nyc style.
(Other pics taken the next morning, with the great benefit of natural light :)

Spiced Mung Beans with Caramelized Onion + Roasted Kabocha
Serves 4

2-pound kabocha squash, stem and base trimmed, halved lengthwise, and seeds removed; halves cut into 1-inch wedges (can substitute buttercup or acorn squash)
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 medium yellow onion, thinly sliced (about 1.5 cups)
1 garlic clove, minced
1-inch piece of fresh ginger, peeled and minced
1/2 jalapeno, minced (including seeds)
1 cup sprouted and dried mung beans (or whole dried mung beans, soaked in water for 6 to 8 hours and drained)
1/2 teaspoon red chile flakes (or to taste)
zest and juice of 1 lemon (I used a Meyer lemon)
1/2 cup roughly chopped cilantro (plus a few leaves for garnish)
2 cups cherry or grape tomatoes
2 cups baby greens (spinach, arugula, etc)
2 tablespoons toasted pine nuts or sunflower seeds, to garnish (optional)

olive oil

sea salt
freshly ground black pepper

Heat oven to 400F.

Kabocha: In a large bowl combine kabocha squash, 2 tablespoons olive oil, 1 teaspoon sea salt, and a few grinds of black pepper. Toss to coat the squash. Transfer squash to a baking sheet, arranging the wedges in a single layer. Cook until tender and lightly browned around the edges, about 40 minutes, turning pieces halfway through.

Mung beans: Bring 3 cups water to a boil. Add 2 teaspoons salt and mung beans. Boil for 5 minutes, turn off heat and let sit for about 8 minutes, covered, until the beans are tender but retain some bite. (If using whole, soaked mung beans, you may need to cook the beans longer. Test as you go.) Drain excess water and set beans aside.

Caramelized onions: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium heat. Add cumin, caraway, and fennel seeds, stirring for a few minutes until they start to pop. Add onion and a pinch of salt; cook until the onion softens and turns a deep brown color, 12 to 15 minutes. Add garlic, ginger, and jalapeno, and cook for an additional 2 to 3 minutes. Transfer mixture to a bowl.

Pan-roasted tomatoes: After cooking onion mixture, add 1 tablespoon olive oil to the same skillet and cook the tomatoes, with a pinch of salt, over medium-high heat until they burst and caramelize, about 10 minutes. Set aside.

Putting it together: While the tomatoes cook, add the mung beans to the onion mixture. Add chile flakes, lemon zest and juice, and cilantro, tossing gently to combine. Season with salt and black pepper, to taste.

To serve: arrange 3 or 4 kabocha wedges on each plate; place a small handful of greens in the center. Place a large scoop (about 1/2 cup) of the mung bean mixture atop the greens. Garnish with roasted tomatoes, toasted nuts or seeds, cilantro leaves, and a drizzle of olive oil. Serve warm.

Gluten-Free Pear + Cranberry Crisp

2013-01-30T09:07:00.001-05:00

Crisps, crumbles, cobblers, buckles, slumps, and grunts. (No, I didn't make up that last one -- the grunt actually exists!) To me there's no better sweet treat than warm, tender fruit bubbling with juices and crowned by a buttery, crumbly top that's baked to a golden brown. And there's always a new and interesting combination to be tried: stone fruits, berries, rhubarb in spring and summer; pears, apples, quince in fall and winter; fresh and dried spices, citrus zests, different types of flours, nuts and seeds in the topping. Add a dollop of yogurt, creme fraiche, coconut cream, or of course ice cream, and you've got a swoon-worthy dessert on your hands.

A couple of weeks ago I had the awesome opportunity to work with a couple of fellow Natural Gourmet school alums cooking for a weekend yoga retreat. This was a dream come true for me, since yoga and cooking are basically my favorite things in the world. And as a bonus to working in the kitchen, I got to eat a lot of really good food -- meals that were healthy and balanced, as well as satisfying and incredibly delicious. Silky root vegetable soups, creamy brown rice risotto, hearty kale chickpea stew, crisp and refreshing salads at every meal. Natural foods chef heaven.

In the mornings, over cups of coffee and fresh-squeezed juices, recipe requests poured in from the yogis for the latest dishes they had tasted. Over the course of the weekend the most in-demand recipe was for a pear-cherry crisp, made gluten-free with a GF all-purpose flour blend and almond flour in the streusel topping. I decided to recreate it this weekend for mr. yogi and me, taking it in a slightly more tart direction by replacing the cherries with cranberries (I can't get enough of cranberries this time of year), and with coconut flour in place of the gluten-free flour blend in the topping.

Arrowroot powder

In addition to orange zest and juice, coconut sugar, cinnamon, and ginger, I also added a bit of orange blossom water to the pear and cranberry filling. It bumps up the citrus flavors and adds a fragrant, floral element that goes nicely with fruit (try it in salad dressings, too - fantastic).

Arrowroot powder is my thickening agent of choice in fruit desserts like crisps, pies, and tarts. Unlike wheat flour or cornstarch, arrowroot is gluten-free and grain-free (made from the dried and powdered root of the tropical arrowroot plant), high in calcium, easily digestible, and soothing to the gastrointestinal tract.

Getting the streusel going: clockwise from left, coconut palm sugar, coconut flour, blanched almond flour.

Coconut and almond flours are high in fiber, low in sugars, and good sources of healthy fats (though coconut flour has been partially defatted, some fat remains) and protein, all of which help to stem the blood sugar spike that occurs when ingesting sweets. Coconut flour is also a good source of iron (just 2 tablespoons provides about 10% of our daily requirement) and almond flour is a good source of calcium, iron, vitamin E, and magnesium (the 'relaxation' mineral). Using coconut palm sugar, which has a lower glycemic index than white sugar, also makes the crisp somewhat more friendly on the waistline.

Even though the crisp is otherwise grain-free, I like the hearty texture of rolled oats in the topping; you can easily leave them out, in which case I suggest doubling the amount of chopped almonds. If you'd like to veganize, chilled coconut oil can be substituted for the butter.

Fresh from the oven ... bubbling, browned, buttery and oh-so-tempting. As you can see, this is a crisp that doesn't skimp on streusel -- it's thick, nubbly, almost volcanic-looking.

Warm pear + cranberry crisp with a dollop of thick, tangy Greek yogurt (flavored with a touch of orange blossom water) and a few shreds of orange zest for a pop of color. Sweet-tart fruit dessert perfection. Get your spoon ready and dig in!

Gluten-Free Pear + Cranberry Crisp
Serves 4 to 6

2 pounds pears (about 5 medium - I used a few Bosc and a couple of Bartlett), peeled, cored, and diced
8 ounces fresh or frozen cranberries (about 2 cups)
2 teaspoons grated orange zest
2 tablespoons freshly-squeezed orange juice
1 tablespoon orange blossom water (optional)
1/2 cup coconut palm sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons arrowroot powder
pinch of sea salt (about 1/4 teaspoon)

1 cup almond flour (I used Bob's Red Mill blanched almond flour)
1/2 cup coconut flour
1/2 cup coconut palm sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 stick + 2 tablespoons cold, unsalted organic butter, cut into cubes (or 2/3 cup chilled coconut oil)
1/3 cup roughly chopped almonds
1/2 cup rolled oats (optional - if omitting, double the amount of chopped almonds)

1/2 cup plain Greek yogurt
1 teaspoon orange blossom water (or freshly squeezed orange juice)
grated orange zest, to garnish

Heat oven to 350 F.

In a large bowl combine pears, cranberries, orange zest and juice, orange blossom water, sugar, spices, arrowroot, and salt. Stir to combine and set aside.

In the bowl of a food processor add almond and coconut flours, sugar, cinnamon, and salt. Pulse a few times to combine. Add butter and pulse until the mixture comes together and has a cookie dough-like consistency; not too sticky, but moist enough to stay together when you squeeze a bit in your palm. Turn mixture out into a bowl and stir in chopped almonds and oats.

Transfer fruit to a 9-inch pie dish (or other baking dish), and top with the streusel mixture, evenly distributing it over the fruit. Bake for about 1 hour, until juices are bubbling and streusel is lightly browned.

In a small bowl combine Greek yogurt with orange blossom water, stirring until smooth.

Serve crisp warm or at room temperature with a dollop of orange blossom yogurt and a grating of orange zest.

{ Fabulous Fermentation Week } Golden Beet Soup with Sauerkraut + Ginger Cream

2013-01-23T14:11:00.002-05:00

Growing up in a mostly-Italian family with a kick-ass cook for a mama, many delicious dishes graced our table over the years, and yet (perhaps not surprisingly) despite our unanimous fondness for beets, borscht was never one of them. My first encounter with this dark and delicious concoction was only a few short years ago during culinary school, when I was assigned the job of borscht-maker during one of our soup and stew classes. An hour (and a hot-pink-splotched-and-stained recipe) later, I had fallen in love with this earthy, sweet, pleasantly tangy and comforting dish. Perhaps I was Eastern European in a past life? Anything is possible. But I do know this: beet borscht is one of the most under-appreciated dishes of all time.

When brainstorming recipes to share for Fabulous Fermentation Week, created by two of my favorite healthy bloggers, the lovely Elenore of Earthsprout and Sarah of My New Roots, I landed on the idea of a lighter and brighter take on the classic borscht: a golden beet soup with sauerkraut. And, lucky me, I happened to have a batch of homemade kraut in the fridge, just waiting for such an occasion...

A mason jar of tangy, fermented goodness is always a good thing to have around: this one is chock full of green cabbage, carrot, and ginger.

This soup is definitely of the let-the-sunshine-in variety. Perfect for these cold, dark January days; its yellow and orange hues make me feel like I am being filled with the gorgeous glow of late afternoon. Root vegetables, warming and grounding for this time of year, plus the potent medicinal triad of onions, garlic, and ginger, make this a pot of ultra-winter-appropriate goodness to nourish the body and spirit. Caraway seeds and dried dill are must-haves in my book - classic borscht seasonings that pair so beautifully with beets - and a pinch of turmeric enhances the broth's golden color to an even richer hue.

Sauerkraut, stirred into the pot after the soup has cooled for a few minutes to preserve its wealth of beneficial bacteria, provides gentle notes of sourness and salinity to the sweet and earthy roots, along with a dose of homegrown probiotics. And last but not least, a dollop of ginger-spiked Greek yogurt, ready to be swished and swiped with each spoonful, makes for a bright and tangy finishing touch.

golden beet soup with sauerkraut + ginger cream

serves 6

for soup:
2 tablespoons olive oil
1 large yellow onion, thinly sliced (about 2 cups)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon caraway seeds
pinch of ground turmeric (about 1/8 teaspoon)
3 medium-sized golden beets, peeled and cut into matchsticks or shredded in a food processor (about 4 cups)
1 large carrot, peeled and cut into matchsticks or shredded (about 2 cups)
1 small fennel bulb, finely diced (about 1-1/2 cups) (reserve green fronds for garnish)
6 cups vegetable stock or water
1 bay leaf
3/4 teaspoon dried dillweed
1/2 cup to 1 cup raw sauerkraut (depending on sourness of the kraut and your personal taste), drained, liquid reserved*
1 tablespoon sauerkraut liquid (or to taste)
sea salt

for ginger cream:
1/2 cup plain, full-fat Greek yogurt
1 teaspoon peeled and grated fresh ginger

Heat olive oil in a heavy-bottomed pot over medium heat. Add onion and a pinch of salt, and cook until soft and translucent, about 8 minutes. Add garlic, ginger, caraway seeds, and turmeric, and saute until fragrant, about 2 minutes. Stir in beets, carrot, and diced fennel.

Add water, bay leaf, dill, and a generous pinch of salt. Bring soup to a boil, reduce to simmer and cover. Cook until vegetables are tender and broth is flavorful, stirring occasionally, about 45 minutes.

To make the ginger cream, whisk together yogurt and ginger in a small bowl. Reserve until ready to serve (can be made up to 24 hours in advance and kept chilled).

Remove soup pot from heat, allow to cool for a few minutes, and stir in sauerkraut. Season to taste with sauerkraut juice and additional sea salt, if needed. Serve in warmed bowls, garnishing with a dollop of ginger cream and a few torn fennel fronds.

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*sauerkraut with carrot + ginger

makes about 1 quart

1 small head green cabbage (approx. 1 lb), shredded (about 6 cups)

1 carrot, peeled and grated (about 1 cup)

2 tablespoons peeled and grated fresh ginger

1 tablespoon sea salt

Combine cabbage, carrot, and ginger in a large bowl. Sprinkle sea salt over vegetables. With clean hands, massage the vegetables until they soften and release their liquid, 5 to 10 minutes.

Pack the cabbage mixture into a sterilized quart jar, pressing with a pestle to tighly pack down. Pour remaining liquid (brine) into jar to cover vegetables by at least 1 inch. Weight the top of the cabbage mixture to help the vegetables stay submerged (I use a sterilized spice jar, filled with water and covered with a tight-fitting cap). Cover jar with lid or a clean cloth and twine.

Leave jar at room temperature to ferment, using the weight to press down the vegetables if they begin to rise above the level of the brine. Ferment for anywhere from several days to several weeks, depending on temperature and how sour you like the kraut. Taste along the way, and transfer to the refrigerator when it tastes right to you (the kraut will continue to ferment when chilled, but at a slower rate).

** Fermentation Friends **

My New Roots
Earthsprout
Green Kitchen Stories
Golubka
Whole Promise
Two Blue Lemons
Coconut & Quinoa
The Wooden Spoon
Eat it.
Kyra’s Kitchen
Ola Domowa
Mince & Type
The First Mess
The Holy Kale
Healthy & Hopeful
My Wholefood Romance
The Conscious Kitchen
Cucine Ceri
Nourish
Le Passe Vite
Ola Domowa I & II
Super Foodie Adventure
Choosing Raw
Figgy & Sprout

roasted roots with miso + poppy seed dressing

2013-01-10T07:15:00.000-05:00

In the name of local, seasonal culinary love, and that epic farmers' market trip where my haul included about 10 pounds of roots, welcome back to what has turned out to be Root Vegetable Week here at Kale & Cardamom headquarters. Are you excited? I know I am ;) The Yogi, not so much, though he's made a big pot of chili (with habaneros!), so he's doing just fine (and I'm delighted, because he makes the best chili I have ever tasted).

Even though I've taken to braising my roots recently, that doesn't mean I've abandoned roasting altogether (winter dryness be damned!). Case in point: a dish of roasted carrots, rutabaga, and turnips with miso-poppy seed dressing that I've taken quite a shine to.

Savory, salty, umami-rich miso paste is a great pairing with sweet, starchy vegetable matter -- especially roots and winter squash like kabocha. Here I whipped up a miso-based dressing, perked up with rice vinegar for tang, walnut oil for nutty richness (and super-healthy monounsaturated and omega-3 polyunsaturated fatty acids), and poppy seeds for cuteness factor.

You can use any root vegetables you like in this recipe. I used rutabaga, turnips, and multi-colored heirloom carrots; sweet potatoes would also be great, and red or golden beets. Or head in the winter squash direction and sub in kabocha, butternut, delicata, or acorn squash, either cubed or cut into long, thin sections before roasting.

I served the roots over a little heap of massaged purple kale salad (recipe for that is below, too), which made a nice match. For a heartier meal, add some rice (black or red rice would be particularly dramatic) or other grains to the mix.

And one more thing: leftovers are fantastic with a soft-cooked or poached egg (or two) on top.

roasted roots with miso + poppy seed dressing and purple kale
serves 4 to 6

1 large rutabaga (about 1 pound), peeled and diced (about 3 cups)
3-4 small turnips, peeled and diced (about 1 cup)
1 pound carrots, scrubbed and halved lengthwise
3 to 4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

4 cups purple kale, stems removed, leaves thinly sliced
1 teaspoon nama shoyu (or tamari)
1 teaspoon rice vinegar

1 tablespoon mellow white miso or chickpea miso paste (unpasteurized)
1/2 teaspoon ginger juice (grate the fresh root on a ginger grater or microplane and squeeze to release the juices)
2 tablespoons walnut oil
2 tablespoons rice vinegar
1/2 teaspoon poppy seeds
freshly ground black pepper

Heat oven to 425 F.

Arrange the root vegetables on one or two sheet trays (I used one for the cubed rutabaga + turnips, another for the carrots, since they are cut into different shapes and therefore cook at different rates). Drizzle with olive oil and sprinkle with salt and pepper, stir to coat, and arrange in a single layer. Transfer to the oven and cook until caramelized and tender, about 25 to 35 minutes for the cubed vegetables, 35 to 45 minutes for the carrots). Stir halfway through.

In a medium bowl combine the kale, shoyu, and rice vinegar. With clean hands, massage the kale for a couple of minutes, squeezing to release its juices. Marinate for 15 minutes before serving.

In a small bowl whisk together the miso paste, ginger juice, walnut oil, rice vinegar, and poppy seeds until smooth. Season with black pepper to taste. (The miso is salty so I did not season with additional salt.)

To serve, place a handful of kale on each plate, top with roasted vegetables, and drizzle with miso dressing.

braised parsnips with cumin and coriander

2013-01-07T07:00:00.000-05:00

As usual for January in New York, I returned from my Greenmarket trip yesterday hauling no less than 10 pounds of root vegetables. Among them, a rutabaga almost the size of my cranium, a bunch of rainbow-hued carrots, little white turnips, big golden beets, and a bag of slender, creamy-hued parsnips. No matter how often I eat these starchy winter roots this time of year, I never tire of them; often I simply roast them in large batches on a couple of sheet pans until their natural sugars are concentrated and their edges caramelized. Then they're ready to eat throughout the week: solo, maybe seasoned with a spritz of lemon and a dash of tamari, and added to soups, stews, and salads. They make a fantastic addition to a winter Buddha bowl, too.

This week I got into reading a couple of my Ayurvedic cookbooks, which recommend liquid-based cooking rather than dry-roasting for most vegetables, especially starchy ones like roots and winter squash. The logic is that roasting increases the drying energy of these foods, and in winter, a cold, dry, and windy season, this is not exactly what our bodies, already struggling to hold onto moisture, really need. So, with a home-brewed humidifier already steaming on the stovetop (our apartment has been so dry lately, and this has helped a lot -- and smells amazing; I've included a pic of the brew below), it made sense to let the oven rest and give the parsnips a quick braise.

First I toasted cumin seeds and ground coriander in homemade ghee until the spices were fragrant, then added the peeled and chopped parsnips, cooking them until they began to caramelize around the edges. I added a little water, so the parsnips were about half-submerged, covered the pot, and simmered the mixture for about 10 minutes, until the parsnips were fork-tender. Done.

Braising made the parsnips ultra-tender and seemed to bring out their sweetness even more than roasting. The toasty, buttery richness of the ghee and brightness of the cumin and coriander were perfect complements to the sweet, earthy roots. This could be a fast, simple, and flavor-packed side dish alongside braised, grilled, or roasted meats; or add greens, beans, and a grain for a complete plant-based meal.

{Roll-cut parsnips}

{Old-school humidifier: orange peels, star anise, cinnamon sticks, and cloves}

braised parsnips with cumin and coriander
serves 2 to 4

Choose smaller, thinner parsnips at the market, if possible; they are sweeter and more tender than larger specimens. If you don't have ghee on hand, sweet butter, coconut oil, or olive oil can be substituted, although they will not impart quite the same richness and depth of flavor. Also try using carrots, turnips, rutabaga, sweet potato, or kabocha squash in place of the parsnips.

1-2 tablespoons ghee
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander seed
1 pound parsnips, peeled and roll cut (or diced into 3/4-inch pieces), about 2 cups
1/4 to 1/2 teaspoon sea salt (to taste)
freshly ground black pepper, to taste

In a 2- to 3- quart saucepan melt ghee over medium heat. Add the cumin seeds and coriander and toast the spices, stirring constantly, until fragrant, about 1 minute.

Add the parsnips, stirring to coat with ghee and spices, and season with a pinch of salt and a few grinds of black pepper. Cook until the parsnips are golden around the edges, 5 minutes or so, stirring occasionally.

Add water until parsnips are about halfway submerged (about 1/2 cup). Stir, cover, and reduce heat to a gentle simmer. Cook until parsnips are tender when pierced with a fork, about 10 minutes. At this point most of the water should have evaporated. If the parsnips look too wet, cook uncovered for a few minutes to allow the liquid to evaporate.

Season to taste with salt and pepper and serve immediately.

cauliflower fennel soup with ghee-toasted seeds

2012-12-17T10:45:00.000-05:00

The weeks between Thanksgiving and Christmas always seem to fly by at lightning speed, and this year's been no different. I made a totally delicious pureed cauliflower and fennel soup for lunch the Saturday after T-Day, snapped a pic, then never got around to posting it. Luckily I jotted down the recipe, since I had a feeling I might want to share this one (and make it again myself, too).

Creamy, comforting, and gently spiced, this plant-amped soup is a welcome antidote to holiday indulgences, yet it's also festive enough to serve as a starter or amuse bouche for a dinner party (it would look especially cute poured into shot glasses and topped with a few toasted seeds).

Cauliflower creates an ultra-rich and creamy consistency when pureed (so this is a great way to make a creamy soup without using cream), and fennel is sweet and soothing to the digestive tract. Cumin, coriander, turmeric, and fennel seed are warming, anti-inflammatory, and immune-supportive: ideal spices for the colder months of the year.

To add textural interest and elevate the soup to the main-course realm, I reserved some of the cauliflower and chopped it into small florets, roasting them in the oven with olive oil, sea salt, cumin and fennel, until fragrant and caramelized around the edges. (The challenge here is to keep yourself from nibbling away at the crispy cauliflower bits until there's none left for the soup. They're as addictive as potato chips ;)

Ghee-toasted seeds have been my favorite garnish lately. I first whipped up a batch to add crunch and depth of flavor to a three-bean green chile stew a couples of months ago, and they were a big hit. Ever since I've been making them in bigger batches (they'll stay fresh at least a week in an airtight container at cool room temp) and have been tossing them over soups and salads, roasted winter vegetables and baked sweet potatoes. They're a perfect toasty, nutty finish to just about anything, not to mention a good dose of protein, healthy fats, and essential minerals.

spiced butternut squash-apple bisque

2012-09-25T20:22:00.003-04:00

Colorful, creamy, savory, and lightly sweet, winter squash bisque is one of my favorite autumn dishes and often the first thing I make when the weather turns chilly. Pureed squash (and root vegetable) soups are a great option for gluten-free and dairy-free meals, since the vegetables' starchiness creates a silky smooth texture without the need for flour, butter, or cream. My latest version is dairy-free (though I sometimes finish it with a dollop of tangy creme fraiche or a swirl of yogurt), with apple for natural sweetness that complements the earthiness of the squash.

I also included my go-to spice combination of ginger (fresh and ground), coriander, and turmeric, which I lightly toast along with the vegetables and apple. This potent triad provides a wide range of anti-inflammatory, antimicrobial, detoxifying, and immune-boosting goodness, in addition to delectably pungent, spicy, and complex flavors.

Fresh ginger root is a mainstay of my kitchen apothecary during the colder months. A squeeze of ginger juice (grated and then strained/squeezed to release the juice) and lemon in warm water -- you can also add a pinch of ground turmeric -- is a powerful morning elixir to keep germs at bay.

I've found that ginger root stays quite fresh for a few weeks at cool room temperature, whereas when stored in the fridge it tends to go shriveled and moldy. (I do store small, peeled pieces in the fridge, but try to use them within a day or so.)

And an announcement ...

If you're in the NYC area and interested in learning more about gluten-free cooking, join me for a small-group market tour and tutorial (with dinner and wine) on Saturday, October 20th.

We'll explore a local market and talk about the basics of a health-supportive gluten-free lifestyle, then head to the kitchen where we'll put the finishing touches on our seasonal menu before sitting down to enjoy our meal.

Click on the 'cooking events in NYC' tab at the top of the page for more details. Hope to see you there!

And visit the kale & cardamom page on facebook for more frequent updates and quick and easy recipes.

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spiced butternut squash-apple bisque

This soup is extra tasty finished with a dollop of creme fraiche, plain yogurt, or coconut creme, and a few crispy spiced pumpkin seeds (try these!)

makes about 6 cups

1 tablespoon coconut oil
1 shallot, peeled and chopped
1 small yellow onion, peeled and chopped
1 butternut squash (1 to 1.5 lbs), peeled, seeded, and roughly diced (about 5 cups)
1 large apple (I used a macoun; any variety will do), peeled, cored, and diced (about 1.5 cups)
1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
3 to 4 cups stock (bone or veg) or water
juice of half a lemon, or 1 tablespoon apple cider vinegar (to taste)
sea salt and freshly ground black pepper

In a heavy-bottomed soup pot heat the coconut oil over a medium flame. Add the shallot and onion and saute for about 5 minutes, until softened and beginning to brown.

Add the butternut squash, apple, and fresh ginger, and big pinches of salt and black pepper, and cook for a few minutes more. Add the ground spices, stirring well to coat the squash and apple, and cook for a couple of minutes until the spices are fragrant.

Add stock or water to cover the vegetables. Stir well, bring to a boil, and then reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.

Allow the soup to cool for 5 to 10 minutes before processing in a blender (for a uniformly smooth and silky texture) or with an immersion blender (for a slightly more chunky and rustic soup). If using a stand blender, blending in 2 or 3 small batches is easiest.

Return pureed soup to the rinsed pot and reheat over a low flame, adding a little more stock or water if the soup is too thick. Add lemon juice or apple cider vinegar to taste, and adjust seasoning with salt and pepper. Serve as is or garnished with creme fraiche or yogurt and toasted pumpkin seeds.

five for friday ~ 7/6/12

2012-07-06T12:24:00.001-04:00

Hello and Happy Friday! Hope you're enjoying a mellow holiday week.

Lately my world has revolved around eating watermelon, home improvement projects with the yogi, eating more watermelon, the bliss of sipping cold beers in front a newly installed air conditioner, eating even more watermelon, and creating all sort of new salad combinations (of both the sweet and savory variety) filled with juicy summer fruits (and usually including, you guessed it, watermelon ;). Summer is definitely here!
Some links to start the weekend ~ ~ ~

This might be the year I finally buy popsicle molds; then I can live on these beauties all summer long (plus watermelon, in equal measure :). Zabar's, here I come!

July screams for this vibrant Israeli salad with herbs, nuts, and seeds.

A cleverly designed lid to make mason-jar-sipping even more enjoyable (and portable).

A primer on food photography.

Mojito-inspired smoothies.

Hop on over to the Kale and Cardamom page for more summer recipes ~ quick, simple, and mostly raw these days.

Have a sweet weekend, friends :)

boozy summer fruits with Thai basil

2012-07-03T07:14:00.000-04:00

These hot days have me craving the simplest summery fare. Now that stone fruits have made their first appearances, I'm thinking nonstop about creative ways to use all the peaches, nectarines, and apricots that cross my path. On Saturday I came home from the greenmarket toting fragrant New York State peaches, sugar plums, and the sweetest, so-red-they're-almost-black sweet cherries my tastebuds have ever encountered. Heaven!

Dessert that night was a summer fruit medley with a kick -- the kick being tequila (still have a bottle lying around from those leafy green margaritas of a few months back), rounded out by a squeeze of bright, tart lime, flowery local honey, and tongue-tingling ginger.

Peach + basil is one of my favorite fruit-herb combinations, so I also added a few thinly sliced leaves of Thai basil. If you haven't tried Thai basil before, its flavor is much like regular Italian basil but with more prominent licorice notes and a pungent, musky aroma. If there's an herb with more intrigue, I've never met it :) I rarely see the Thai variety in grocery stores, but this time of year farm stands often have it (Asian markets often carry it, too). Definitely give it a try if you happen upon it!

boozy summer fruits with Thai basil
serves 4

If you don't have Thai basil on hand, substitute whatever basil variety you can purchase fresh (lemon basil would be especially good) -- or try mint for a variation.

zest and juice from 1/2 lime (about 1/2 tsp zest and 1 tablespoon juice)
1 tablespoon raw honey
1 tablespoon good quality tequila (I used Herradura Silver)
1/2 teaspoon grated ginger
2 ripe peaches, pitted and diced
3 ripe plums, pitted and sliced (I used yellow sugar plums)
1 cup sweet cherries, pitted and halved
1 tablespoon chiffonade-sliced Thai basil (from 12 smallish leaves), plus a few additional sprigs, for garnish

Whisk together the lime zest and juice, honey, tequila, and ginger in a large bowl. Add the fruits and basil and toss to combine. Cover and refrigerate for at least 1 hour to allow the fruit to absorb the flavors of the marinade.

Serve the fruit salad solo, garnished with sprigs of basil, or with a dollop of whipped cream. Also delicious with a scoop of vanilla ice cream alongside.

kiwi avocado energy smoothie + friday link round-up

2012-06-29T07:04:00.000-04:00

This busy week has flown by, and we're keeping up the pace today with an early-morning meeting. I'm packing a superpowered smoothie to take along, featuring sweet, juicy kiwis for quick energy and essential-fatty-acid-packed almonds, avocado, and chia seeds to sustain.

Avocado and chia create a smooth and creamy texture sans-banana, and soaking the almonds overnight helps them blend more thoroughly and improves their digestibility. I sprinkled in a couple of nature's best multivitamins, too: spirulina and bee pollen.

I'm also toting a batch of fresh-made maple and olive oil granola and raw cacao-hemp-goji truffles (a new creation) for my comrades to munch on. Hopefully that will keep us all in good spirits.

Wishing you a weekend filled with inspiration and enjoyment ~ scroll on down for the recipe and links du jour!

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kiwi avocado energy smoothie
Makes a large (~20 ounce) smoothie

1/4 cup raw almonds, soaked for 8 hours in filtered water and drained (I left skins on)
1 pitted date
1/2 avocado
2 kiwis (rather than peeling them, I halved the kiwis lengthwise and scooped out the flesh with a spoon)
1/2 small lemon or lime, skin removed
1/2-inch piece of ginger root, peeled and chopped
1 teaspoon chia seeds
1/2 teaspoon spirulina
1/2 teaspoon bee pollen
10 ounces filtered water, nut milk, or coconut water
ice (optional)

Blend all ingredients until smooth. This makes a very thick smoothie; add more liquid and/or ice to thin it out if you prefer.

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A new round of tasty Friday links -- welcome fare for a steamy, heading-into-July weekend.

Green quinoa.

Vanilla balsamic vinaigrette.

Got summer squash?

Hiking food.

A no-bake chocolatey treat.

raw chocolate mango parfait with goji berries + cacao nibs

2012-06-26T07:25:00.000-04:00

Hi there :) A busy week has begun, not much time for cooking or recipe writing, but I wanted to share with you a ridiculously easy and delicious dessert that I made over the weekend. I woke up on Saturday morning all bright-eyed and bushy-tailed (don't you just love days like that?), and while the coffee was brewing I was already gathering ingredients for this chocolate and mango parfait.

The chocolate mousse layers are raw and made without eggs or dairy, a simple combination of avocado, banana, cacao powder, cinnamon, and a pinch of cayenne pepper. (I got the idea for the chocolate avocado mousse here and have been looking forward to trying it for ages.) Creamy, rich and chocolately, I would happily eat the mousse solo -- and I'm not kidding when I say nobody would ever guess there is avocado in there!

The layers of luscious, earthy, and bittersweet mousse contrast perfectly with chunks of juicy, sweet mango, with chewy goji berries and crunchy cacao nibs for pops of textural contrast. This is THE chocolate dessert for those summer days when you're in the mood for something light and fruity with a decadent twist. And it's so nutritious you could even eat it for breakfast (I admit to nothing).

raw chocolate mango parfait with goji berries + cacao nibs
serves 2

1 ripe large avocado
1/2 banana
2-3 tablespoons raw cacao powder
1 tablespoon maple syrup, raw honey or coconut nectar (or to taste)
1 teaspoon ground cinnamon
pinch of cayenne pepper
pinch of fine-grained Himalayan salt
1/2 cup diced mango
2 to 3 tablespoons dried goji berries
2 to 3 tablespoons raw cacao nibs

In a food processor combine the avocado, banana, cacao powder, sweetener of choice, cinnamon, cayenne, and salt. Process until completely smooth. (Alternately, mash the ingredients with a fork until combined well.)

To serve, sprinkle about a tablespoon of mango, 1/2 teaspoon of goji berries, and 1/2 teaspoon of cacao nibs in the bottom of a glass or small bowl. Spoon some of the chocolate mousse on top. Add another layer of fruit and nibs, then another layer of mousse, ending with a layer of mango, goji, and nibs.

Serve immediately, or chill for 30 to 60 minutes before serving. Best on the day it is prepared.

keeping it raw {five for friday 6/22/12}

2012-06-22T09:17:00.000-04:00

Barely twenty-four hours after I posted that cozy and warming miso soup earlier this week, temperatures started rising here in nyc. We're now in the midst of a near-100-degree heat wave and might turn into The Baked Apple before things cool off. Thus my attentions have, quite appropriately, turned toward foods of the chilled, crisp, crunchy, and cooling varieties. For the foreseeable future we'll be eating in the raw.

I've been surfing around for hot-weather recipes to try this weekend. Some recent favorites are linked below, following a quick recipe for a summer smoothie that I've been enjoying as a light and energizing breakfast the last few sweltering mornings.

Stay cool and have a glorious weekend!

////////////////////////////////

{ tropical breakfast smoothie }
~20 ounces: 2 small (or 1 large) smoothies

1/2 ripe banana
1/4 avocado, peeled
1/2 cup pineapple chunks
1 cup diced watermelon
1/2 lemon, peeled
1 tablespoon peeled and chopped fresh ginger
2 tablespoons coconut butter
1/2 teaspoon bee pollen (optional)
pinch Himalayan sea salt
3-4 ice cubes

Combine all ingredients in a blender and process until smooth, adding a splash of water for a thinner texture, if you prefer.

////////////////////////////////

{ the five }

On a steamy day, nothing hits the spot quite like a chilled bowl of gazpacho.

A clever recipe for raw dolmades with umeboshi-pomegranate sauce.

An ideal warm weather breakfast: overnight bircher muesli with spiced strawberries.

Never can have too many slaw recipes at the ready.

Mr. Bittman does it again. A green tea granita with honey and ginger.

Pssst - have you tried the kalegarita yet? Once you've mixed up a few of these ultra-refreshing green cocktails, there's no going back to the average margarita!

egg drop miso soup with asparagus + sugar snaps

2012-06-19T21:37:00.000-04:00

Colds and other minor illnesses tend to surface when the body's internal balance has gone off-kilter, and they offer an opportunity to clear out the system and reset our equilibrium. What better time to flush the body with teas and soups packed with detoxifying and alkalizing foods, herbs, and spices: lemon, ginger, turmeric, cayenne, raw honey, miso, and greens.

It feels odd to be writing about soup in the middle of June, but I cooked up a big pot last week when I started coming down with a cold, ate it for 2 days straight (the weather was cool, which made soup-slurping feel not so out of synch with the season) and was cured! A cross between miso and egg drop soup, it's lemony, light, and soothing, with a healthy dose of probiotics from the raw miso and high-quality, easy to digest protein from the egg.

Satisfying yet easy on the digestive system, it's a perfect comfort food when you're under the weather, or a light meal any time of year. Keep it seasonal by adding whatever vegetables are available -- crisp asparagus, greens, and peas in spring and summer, starchy vegetables like sweet potato and squash in the colder months. Add lots of red chile flakes - and even some chopped fresh jalapeno - if you're really craving a kick of heat.

egg drop miso soup with asparagus + sugar snaps

makes about 2 quarts of soup

4 cups (1 quart) broth or stock of your choice (or water, in which case I would add 2 more tablespoons of miso at the end, to boost the flavor of the soup)

1 head spring garlic, peeled and thinly sliced (or 3-4 cloves aged garlic, which is more potent)

1 large shallot, thinly sliced

1-inch piece of fresh ginger, peeled and chopped
3 small carrots, sliced into coins
pinch of ground turmeric

red chile flakes (to taste)

3 or 4 large asparagus spears, cut into 1/2-inch pieces

1 cup sugar snap peas, trimmed and cut into thirds

2 large pastured eggs, beaten with a fork

2 heaping tablespoons miso paste (I used chickpea miso)

juice of 2 small lemons

sea salt and freshly ground black pepper, to taste

In a large pot combine broth, garlic, shallot, ginger, carrot, turmeric, pinch of chile flakes, pinch of salt, and a few grinds of black pepper. Bring to a boil, reduce heat, and simmer until carrots are tender, 10 to 15 minutes. Add asparagus and snap peas and simmer until crisp-tender, about 5 minutes more.

Turn off heat and whisk in beaten eggs (they will cook instantly in the hot soup). Whisk in miso paste and lemon juice. Adjust seasoning with sea salt and black pepper.

Leftover soup can be reheated by gently simmering over a low flame for several minutes (boiling will kill the good bacteria in the miso).

five for friday {6 / 15 / 2012}

2012-06-15T07:28:00.000-04:00

Happy Friday!

It's been a busy week, including an inaugural trip to the Manhattan DMV* for my first-ever NY driver's license; now, after living here for six years, I finally feel like a real New Yorker :)

A couple of greenmarkets (summer squash have arrived in full force).

Yesterday brought a case of the sniffles (warm-weather colds are weird, aren't they?), so I've been on my usual immunity-boosting regimen: lemon-ginger tea, lightly cooked veggies, soups galore (including a delicious new concoction I'll share soon), plenty of rest, and some vitamin D-boosting sunshine time. Seems to be working, which is a good thing, because --

Today's my birthday, and the yogi and I have a date at one of our favorite restaurants. No way I'm out of commission for that!

Here are some links I've been loving this week. Play, relax, enjoy!

~~~~~~~~~~~~~~~~~~

A late-spring saute with nettles.

Sprouting mustard seeds - gotta try this.

Mmmmmmm, spicy cherry chutney.

Twist on a classic: Mussels in red wine instead of the usual white.

Ode to parchment paper.

And, because you know I can't resist a bonus ~

The 10 types of foodies and how to handle them.

*I was absolutely dreading my trip to the DMV, but the experience wasn't bad at all - no drama, and much easier/quicker than my last license renewal in NJ. The hardest part was finding the building, since scaffolding along that stretch of Broadway obscured address numbers and signs. For those in the NYC area who might be headed to a DMV soon, here are some survival tips to make your trip go smoothly:

(1) Print and fill out the application form in advance; (2) figure out which pieces of ID you need to bring (info is on the DMV website. Valid US passport + social security card + current driver's license seems to be a fail-safe combination; I also brought a utility bill since my address has changed, but didn't need it). (3) Go mid-month and mid-week to avoid crowds. (4) Go early in the day, before the lines form. (5) If you're trading in an out of state for a NY license (in NYC at least), you must go to the full-service DMV on Broadway (not the DMV Express - this location is for NY renewals only).

Well there you go - random DMV info from a food blog... But hey, why not pass it on :) xoxo

five for friday {6 / 8 / 12}

2012-06-08T07:00:00.000-04:00

Hello there and Happy Friday! Whatcha got planned this weekend?

I'm looking forward to checking out a couple of the local greenmarkets and stopping into my favorite coffee spot for a cortado. The apartment's going to be smelling extra good, since I'll be baking up a couple of batches of my favorite cinnamon orange granola. A friend has asked me to be his Granola Supplier, and he's ordered a batch for himself, plus a few smaller containers to give as gifts. (And I'll make some extra for me and the yogi.)

I'm loving these Friday links -- the process is helping me keep better track of the interesting recipes, articles, etc, I come across during the week so I can find them again later (whereas bookmarking never seems to work for me - I forget to check the bookmarks menu).

Be well, eat well, and enjoy!

--Sensible and easy-to-pack travel eats. (Justin's nut butter packets are a favorite; I also keep a stash in the office for quick snacks.)

--Keeping this recipe close at hand for the happy day when local corn-on-the-cob arrives (it's got two of my favorites - coconut milk and dry-roasted chilies - double yummm!). I'll start it with coconut oil (instead of veg oil), though.

--Creative, healthy smoothie recipes from Martha Rose Shulman in this week's New York Times. And should you blend up more smoothie than you can drink, here are some fun ideas for the leftovers (two words: fruit leather!).

--Homemade date-sweetened raw chocolate bars sound like a great weekend project (and a good gift idea).

--Fascinating mini-med school presentation about the importance of traditional foods by UCSF integrative physician, Dr. Daphne Miller.

pear ginger granola smoothie

2012-06-02T09:59:00.001-04:00

I've done a lot of things with granola and with smoothies, but this is the first time I've put them together. A granola smoothie makes for a nice breakfast that's lighter than a bowl of granola, and more satisfying than the usual smoothie; a tasty hybrid.

Pears aren't in season here right now, but when I popped into the local grocery last night to pick up a few staples, a fragrant crate of ripe, golden Bartletts beckoned to me, so there you have it. I blended half the granola into the smoothie for textural oomph, and sprinkled the rest on top for crunch. Gently sweet from the pear and spiced up with fresh ginger and cinnamon, this was a great way to start the morning.

It's going to be a day of lighter eating, to balance things out after our Eataly extravaganza yesterday; I'm already thinking cod baked with herbs and white wine and lots of veggies for dinner.

Have a fun weekend!

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pear ginger granola smoothie
makes one ~16 ounce smoothie

1 medium ripe pear, cored and diced
1 cup kefir or plain yogurt
1 teaspoon peeled, grated fresh ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground flax seed
4 tablespoons granola, divided
ice cubes (optional)

Combine pear, kefir or yogurt, ginger, cinnamon, flax, 2 tablespoons granola, and an ice cube or two, if you like, in a blender container. (You can add a little water if you're using very thick yogurt.) Blend until smooth, about 30 seconds, and top with remaining granola.

five for friday

2012-06-01T07:34:00.000-04:00

This weekend I'm looking forward to staying up past my bedtime, sleeping in, doing some yoga, and of course, playing in the kitchen.

Later today the Yogi and I are off to explore the Batali-Bastianich extravaganza that is Eataly (finally! - can't believe it's taken me nearly 2 years, when my office is a mere 20 blocks away). I'm especially looking forward to checking out the vegetable butcher and rooftop Birreria, and coming home with a nice selection of gianduja treats.

To celebrate the arrival of another wondrous Spring weekend, I thought it would be fun to share some food-related links I've been admiring lately -- five in honor of Friday. Once I started compiling the list, unsurprisingly, I found it nearly impossible to control myself. So much great stuff out there. I was well on my way to creating a Fifteen for Friday, but I reeled myself in and kept it to (about) five.

Here we go (accompanied by some pics taken along my walk home last evening)...

leek + asparagus frittata with fontina

2012-05-29T08:50:00.000-04:00

Over the long weekend my parents came into the city for a Saturday afternoon brunch, and what better to make this time of year than a frittata filled with spring vegetables: asparagus, leeks, and spring garlic. I love making frittatas for group meals because they are quick to prepare, pretty much foolproof, and not time-sensitive, since they can be served hot out of the oven or at room temperature as part of a buffet. Just add a few sides and you're ready to go.

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cinnamon orange oatmeal griddle cakes

2012-05-22T13:38:00.002-04:00

It's been an early and beautiful spring in nyc, and strawberries (my ultimate favorite fruit for as long as I've been on this planet) have arrived at the greenmarkets about a month early. Strawberries seem to have on-years and off-years around here (after very wet springs they can end up big but full of water and virtually devoid of flavor), and so far, at least with the berries I've eaten, it seems to be an on-year. I've been buying a batch at every opportunity, eating them mostly out of hand, and doing my best to save a few for stirring into morning oatmeal, slicing into a salad, and strewing over a stack of my latest weekend brunch obsession: oatmeal griddle cakes.
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amor y amargo {love & bitters}

2012-04-21T14:40:00.001-04:00

My earliest association with bitters was an ancient-looking bottle of Fernet-Branca that my Italian grandparents kept in their liquor cabinet. Despite the little glasses they would sip after dinner each night, mysteriously the bottle's volume never seemed to change. I couldn't understand how they drank the stuff; one sniff and I was terrified.

Fortunately, my taste for bitter food and drink has grown considerably since then - I've even developed a fondness (though not quite love) for Campari. Time to take my bitters education to the next level.

My friend - and frequent conspirator in foodie adventures - Ray had read about the bitters bar Amor y Amargo in Edible recently and wanted to check it out. So last week we hustled down to the east village after work, intent on claiming a couple of seats at the tiny bar before it filled up.
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banana hemp spice smoothie

2012-04-18T23:06:00.000-04:00

spring is springing, and the petite meyer lemon treelet i bought last fall is budding like mad! excitement of the week :) no lemons yet, just the promise of them, but we shall see. there might be a tea-party-sized meyer lemon vinaigrette in my future, you never know.
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