Nutty Millet Breakfast Cookies

Sometimes you just need to have a cookie for breakfast.  At my job I'm tempted with delicious cookies, bars and muffins every morning. But with some willpower and my desire to eat healthy foods I usually pass up those treats for something that my body actually NEEDS. Nutrient dense grub that will not only taste good but make me feel good as well. My morning fare is pretty simple; a sprouted grain English muffin with almond butter or a scrambled egg, maybe a homemade muffin or energy bar.  In order for me to function at work the first order of business is a cup of coffee.  Once the caffeine has made it's way into my bloodstream I need something to fuel me through a fast paced, busy morning. I need something with fiber, protein, fat and carbs.  If anyone of those key elements is missing from the equation, I'm usually hungry again in two hours and my blood sugar is out of control and I get cranky and turn into a space cadet.
These millet cookies have the perfect ratio of everything I need to get me through the morning.  You get a dose of healthy fat with coconut oil, fiber from whole grain flour, bran and millet, and protein from pecans and walnuts.  They are lightly sweetened with maple syrup and studded with sultanas and currants giving you natural sugars that won't cause your blood sugar to spike and crash two hours later. 
So this time, go ahead and have that cookie for breakfast.. For once, your body will actually thank you.


Nutty Millet Breakfast Cookies (Makes 12-14 cookies)
Slightly adapted from Whole Grain Mornings

* you may substitute all white whole wheat flour for the barley and teff flour.

1 c. white whole wheat flour

2 T. teff flour*

2 T. barley flour*

3/4  c. rolled oats

1/4 c. millet

1/4 c. wheat bran

1/2 t. baking soda

1/2 t.. baking powder

1 t. cinnamon

1/4 t. nutmeg

1/2 t. ground ginger

1/2 t. kosher salt

 

1/2 c. coconut oil, melted 

1/2 c. maple syrup

1 egg

1 t. vanilla

1/4 c. walnuts, toasted and chopped

1/3 c. pecans, toasted and chopped

1/4 c. currants

1/4 c. sultana raisins

 

Preheat the oven to 350 degrees and line two sheet pans with parchment parchment paper.

Combine the first 12 ingredients (flour through the salt) in a large bowl.

In a small bowl, whisk together the coconut oil, maple syrup, egg and vanilla.

Add the wet ingredients to the dry and stir to combine.

Fold in the nuts, currants and raisins.

Let the batter rest for 10 minutes.

Scoop out 2-3 tablespoons of dough and working quickly roll into small balls. Place on the prepared sheet pans 1 1/2 inches apart and flatten with the palm of your hand to about 3/4 inch thick.

Bake until golden brown and edges firm yet slightly soft in the center, about 12 minutes. Let the cookies cool for 10 minutes on a baking sheet then transfer to a wire rack to cool completely. If kept in an airtight container they will keep well for 3-4 days.

 

Spiced Brown Butter, Oat and Pumpkin Seed Cookies

Most cookie lovers fall into one of two categories: soft and chewy vs. crispy and crunchy. I'm normally one of those people that has very strong beliefs about a particular type of food. For example, in MY opinion tomatoes and mayonnaise are foods of the devil (not really, but the thought of eating them makes me cringe) but give me a bowl of kimchi and a funky raw milk cheese and I'm one happy camper. So, yeah... I'm not gonna lie, I can be one picky eater, but when it comes to cookies, I simply can't choose between soft and chewy or crispy and crunchy.. I love 'em all! Whether it be chocolate chip, peanut butter, thumbprints or oatmeal raisin....  Sugar cookies, gingersnaps, or pecan sandies. 

When it comes to baking, I usually make something that's uber healthy: chia seeds, raw cacao, coconut oil and almond flour or something that's purely decadent: sugar, flour, butter, chocolate. Sometimes I find something that falls somewhere in between the two categories and this cookie happens to be one of them. 

Any time I come across a recipe calling for brown butter, I'm usually sold.  This one calls for that aforementioned delicious butter, oats, eggs, pumpkin seeds, sugar and warming spices such as cinnamon, cardamom, and ginger.  These cookies are thin and chewy, with a bit of crunch from the pumpkin seeds. And...... since they are so light and airy you can eat 3-4 of these without doing to much damage.


Spiced Brown Butter, Oat and Pumpkin Seed Cookies
From Good Things Grow

1/2 c. unsalted butter
1 1/2 c. rolled oats
1 T. buckwheat flour* (may substitute all purpose flour if you don't need them to be gluten free)
1 t. baking powder
1/2 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cardamom
1/2 t. salt
1/3 c. pumpkin seeds, toasted
1 egg
1/2 c. cane sugar

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium heat. Once melted it should start to foam, then start to watch and smell as light brown specs form and you smell and nice light nutty scent. Remove from heat and let cool slightly, about a minute, before stirring in the rolled oats.

While the butter is browning, combine the buckwheat flour, baking powder, spices, salt and pumpkin seeds. Set aside.

In a large bowl, whisk the sugar and egg together until the mixture becomes creamy and batter-like. Whisk in the flour mixture, then stir in the butter and oat mixture, stirring until just combined. The dough will be loose and runny.

Drop level tablespoons of the dough (no more that this.. the cookies will spread like wildfire) on your prepared cookie sheet 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes, turning the pan halfway through cooking time. Let sit on baking sheet several minutes (this step is important!) before transferring to a wire rack to cool completely.

 

Chickpea Crackers with Za'atar and Maldon Salt

Do you ever have those days where it feels like your cupboards are completely bare and there is nothing in the fridge besides condiments, a couple of beers and some limp vegetables, but the mere thought of grocery shopping is completely out of the question? 
Well... that was me this past weekend. It was cold and I was hung over as hell and had no intention of leaving the house for any reason whatsoever.  I decided to challenge myself to make some snacks and come up with dinner based on whatever I had kicking around the kitchen.  Now, keep in mind I am not one of those people that stockpiles soup, casseroles and meat in the freezer, so I can have dinner ready at the drop of a hat.  Take a peek into my freezer and you will find a large bottle of Bombay Sapphire, flax seed, a giant jar of walnuts and some spelt flour.  So, pulling something out of the freezer for dinner wasn't really an option.  Staring bleary eyed into the cupboard for what felt like 30 minutes, I was finally able to get my brain to work and figure out what I was going to make as a snack to accompany the beer I had in the fridge.  Sure, I could have just whipped up a bunch of popcorn and called it a day but I figured if I wasn't going to leave the house, I should be somewhat productive and make something fun.

Weeks ago while riding my stationary bike I came across a recipe for these chickpea crackers with zaatar spice.  Of course I told myself to write down the name of the blog AS SOON as I got off the bike.  Did that happen? No, of course not. I found a big ass jar of za'atar and a large bag of chickpea flour in my cupboard and spent a good 20 minutes searching for the recipe.  Fortunately, I had everything on hand to make them and got to work!

Chickpea Flour (also known as gram flour, besan or garbanzo bean flour) is made from ground, raw or roasted chickpeas, commonly used in Indian or Pakistani cooking to make papadum (lentil wafers), and pakoras (vegetables fried in chickpea flour batter).  Chickpea flour is also used in Southern Europe to make an oven baked flatbread of sorts called Farinata (Italy) or Socca (France).  I've used this awesome flour to make besan ka cheela and socca with leeks and herbed almond spread, and now these delicious crackers that are vegan, gluten free and high in protein and fiber!

Making crackers from scratch can be a little labor intensive but the taste difference between store bought and homemade is like night and day.  The trick to perfect crackers is to roll out the dough evenly; If the crackers are too thick they will take forever to cook.. too thin and they will burn. 
These are great as is, but pairing them with hummus (chickpea madness!!) will give you a super healthy, protein rich vegan snack... and if you have everything on hand, you don't even need to leave the house!


Chickpea Crackers with Zaatar and Maldon Salt (makes 32 large crackers)
From Dolly and Oatmeal

2 cups garbanzo bean flour
2 tablespoons extra virgin olive oil, plus more for brushing
1 teaspoon baking powder
1 teaspoon fine grain sea salt
1/3 cup + 1-2 tablespoons warm water, plus more if needed
2-3 tablespoons za'atar 
maldon sea salt for garnishing

In a large bowl, whisk the garbanzo bean flour with the salt and baking powder until combined. using your hands, rub the olive oil into the flour to distribute evenly; about 2 minutes - make sure there are no large clumps.
Transfer the flour mixture to a food processor.  With the processor running, drizzle the 1/3 cup of warm water until the mixture comes together.  If your dough is still dry, add more water by the 1/2 tablespoon until dough ball has formed
Knead the dough for 5 minutes.  Divide it into two pieces and wrap each piece with plastic wrap. let it rest for 10 minutes.

Preheat oven to 350° and line two baking sheets with parchment paper

Prepare a flat work surface with two pieces of parchment paper.  place one piece of dough on top of one piece of parchment, wet your hands a bit and flatten the dough with your palm.  Cover dough with second piece of parchment and roll out to an 1/8-inch thickness with a rolling pin.

Trim edges and set scraps to the side, sprinkle with za'atar.  Use your rolling pin and roll over the dough once more to push za'atar into the dough's surface.  Using a pastry brush, lightly brush tops of crackers with olive oil, sprinkle with maldon sea salt.

Transfer the crackers to prepared baking sheets and bake for 18-20 minutes, rotating halfway through. Crackers will be lightly browned on the edges when done.  Remove from oven and let crackers cool.  Repeat with remaining dough.

Crackers can be stored in an air-tight container at room temp for up to 4 days.

Moroccan Chicken with Olives and Preserved Lemon

 

Lately, I have become obsessed with preserved lemons. Maybe it's due to their beautiful, intensely yellow color, a respite to this gloomy, cold weather that at this point is making me rethink WHY THE HELL I moved back to New York in the first place. 

Commonly used in Moroccan cuisine, preserved lemons are basically whole lemons that have been packed in salt and sent to chill out for a month or two. Over time, the peel softens and the flavor intensifies resulting in a tangy, sour, salty condiment that can be added to foods.  These lemons are commonly added to the infamous Moroccan tagine, a slow cooked savory stew made with meat, poultry of fish paired with vegetables, fruit (fresh or dried), and spices such as cinnamon, cumin, saffron, coriander and paprika.

Unless you are making Moroccan food on a regular basis, it's not too often that you will come across a recipe that calls for this delicious condiment. I first tried preserved lemons on a dare.  Having no idea what they tasted like, I shoved a quarter of a lemon in my mouth and instantly my tongue started burning and my eyes were watering from the overwhelming salty, sour flavor.  I quickly learned that these are best enjoyed in small amounts, cut into thin strips and simmered with broth, aromatics, spices and dried fruit to make a lovely sauce for chicken or fish.  You can make them yourself or buy them in an ethnic market or specialty shop and they last forever! I have had the same jar in my fridge for months, using a bit here and there to top off a plate of slow roasted root vegetables or adding a bit to a vinaigrette for a tangy salad dressing. 

This Moroccan chicken dish that I came across on Food 52 had all my favorite flavors on one plate: ginger, garlic and onions, olives, currants, buttery couscous and lots of spice... and of course preserved lemon.  Ladies and gentlemen, we have a winner!

Moroccan Chicken with Olives and Preserved Lemon (serves 2)
Adapted from Food 52

2-3 T. safflower oil
2 lbs. chicken (I used 2 legs)
sea salt
black pepper

1 1/2 c. yellow onion, diced
1 t. ginger, minced
1 t. garlic, minced
1 T. ground cumin
1 T. ground coriander
1 1/2 t. paprika
1/2 t. turmeric
1/8 t. cayenne
2-3 c. chicken or vegetable stock
1/2 c. green olives (I used castelvetrano)
3/4 whole preserved lemon, pulp removed, rind cut into thin strips
1/3 c. currants
2 T. chopped cilantro

3/4 c. couscous
3/4 c. vegetable or chicken broth
1/2 t. sea salt
1 T. extra virgin olive oil
1 T. butter


Heat 2 T. oil in a large skillet over medium-high heat.  Season both sides of the chicken with salt and pepper.  Brown the chicken on all sides and transfer to a plate.

Reduce the heat to medium and add the remaining 1 T. oil.  Add the onion and sautee until slightly softened, 2-3 minutes. Add the ginger, garlic, cumin, coriander, paprika, turmeric, and cayenne and cook an additional minute or two. If the mixture starts to stick, add a splash of chicken stock.  Add the chicken back to the skillet and coat both sides with the onion/spice mixture. Pour the stock into the skillet so that 2/3 of the chicken is submerged.  Bring to a simmer, cover and cook for 15-20 minutes. While the chicken is simmering place the couscous, sea salt and olive oil in a medium sized glass bowl. Bring 3/4 c. stock to a boil. pour over the couscous, mix with a spoon and cover with a lid or tightly seal with plastic wrap. Set aside for 15- 20 minutes.

After the chicken has simmered for 20 minutes, add the olives and preserved lemons and cook for an additional 10 minutes until the chicken is cooked through.  Remove the chicken from the skillet.  Add the currants cook over medium high heat until the sauce until it reduces by half, about 6-8 minutes.

To serve: Fluff the couscous with a fork and stir in the butter. Mix again and divide between two shallow bowls or plates. Place the chicken on top and spoon the reduced sauce over the chicken and sprinkle with chopped cilantro.

Almond Amazeballs

Despite the fact that I work in a kitchen, there are some days I come home with the realization that I've consumed nothing more than a cup of coffee, a spoonful of soup, 5 black beans, 3 cubes of roasted sweet potato, a couple bites of a raw kale salad and MAYBE a piece of fruit. Even though I'm surrounded by food 10 hours a day, I'm so focused on making sure that customers are getting fed that I sometimes forget that this girl needs to eat too! 
I usually have myself a pretty healthy breakfast, but if I haven't had a chance to have anything for lunch, the low blood sugar, headache and crankiness starts setting in around 4:00, which coincidentally happens to be the busiest part of my day.  I'm way too consumed to even THINK about eating, but know that if I don't get some nourishment ASAP I will end up stress eating an entire bag of chips when I get home. Not so good.
I'm a big fan of energy balls, bites, bars or whatever you want to call them.  Packed with healthy fats, natural sugars and protein they are just the thing that helps tide me over until I can have a more substantial meal.
These energy balls are packed with dates, almonds, coconut, peanut butter, oats, and lots of seeds (pumpkin, flax and sunflower).  They are amazingly good and good for you. They're AMAZEBALLS!

Almond Amazeballs (Makes 12-14 balls)
From Dishing Up The Dirt

1 c. raw almonds
1 c. dates, pitted and chopped
1/4 c. ground flax seed
1/4 c. unsweetened shredded coconut
1/4 c. almond butter (I used peanut butter)
1 T. coconut oil
1 t. cinnamon
pinch of sea salt

1/4 c. mixed seeds (I used pumpkin and sunflower)
1/2 c. oats

Place almonds in a food processor and process until finely chopped.  Add the dates, flax, shredded coconut, nut butter, coconut oil, cinnamon and sea salt and process until uniform, but still a little chunky.
Place the seeds and oats in a large bowl.  Add the date mixture and mix well to combine. Roll into balls and refrigerate at least 45 minutes before serving.
Store refrigerated in an airtight container.

Fire Cider

Fire cider is a delicious health tonic made with fresh horseradish root, ginger, garlic, raw onion, and turmeric (among other things) that is infused in a base of raw apple cider vinegar and sweetened with raw honey.  Containing roots, fruits and herbs that have anti-viral, anti-bacterial and anti-inflammatory properties, this delicious concoction can help boost the immune system, stimulate digestion and improve circulation.

Most people reach for fire cider at the first sign of a cold or flu, hoping to kick the immune system into full gear. Speaking from experience, I've definitely put the breaks on a cold with this stuff, along with plenty of rest, liquids and clean eating. 

I've gotten into the habit of making a large batch in October, so I'm well prepared when heading into cold and flu season. It's worth nothing that making fire cider takes a little advance planning. Whereas it only takes 10 minutes to prepare all of your ingredients, you must wait at least two months for all of those herbs, roots and fruits to fully infuse the apple cider vinegar.  Once the 60 day wait is up, you simply strain the liquid into a large mason jar and add raw honey. 

You can take fire cider by the spoonful (I try to take 1 T. every day, or 1 T. every three hours if I'm feeling under the weather), or by adding to some hot water (with or without some whiskey) to make a hot toddy. Although I've never cooked with it, I've read that you can use it anywhere you want a little added heat.. fried rice, salad dressing, stir-fry... or even throwing a shot into to your next Bloody Mary!

Fire Cider
(Makes approximately 5 c. )

1 head garlic, peeled and smashed
1 large onion, chopped
1/2 c. grated ginger
1/2 c. grated horseradish root
1/2 seeded habanero, chopped
2-3 sprigs rosemary
1 lemon, zest and juice
1 orange, zest and juice
1/2 c. finely chopped turmeric root
1 liter apple cider vinegar
raw honey, to taste (I used 6 T.)

Divide the garlic, onion, ginger, garlic, horseradish, habanero, rosemary, lemon and orange juice and zest, and turmeric between two quart sized mason jars. Divide the apple cider vinegar between the two jars. Cover with lids, give it a good shake and place in a cool dry area, giving it a shake once a week.
After two months, strain the liquid into a large pitcher and stir in the honey.  Transfer to glass jars and store in the fridge for up to two months.

Mung Bean Hummus with Za'atar

I've made (and eaten) ALOT of hummus in my day.  This wonderful chickpea based dip is one of the first foods I started incorporating into my diet when I started experimenting with vegetarianism in my teens.  Finding hummus in the grocery store fifteen years ago was almost unheard of, you had to venture to a health food store and even then the choices were very limited. So, from a young age I started making my own and began to prefer the taste and texture of homemade versus store bought even when I had the opportunity to get my hands on the stuff.

I basically lived off of the stuff in college (you know... that and cheap beer), using it as a dip for crackers or vegetables or smearing on a bagel piled with vegetables for a lunch that could be thrown together in the matter of minutes.  The less time I had to spend cooking or thinking about meals, the more time I had for studying... and drinking.

After seven years of eating hummus day after day I began to tire of it...shocking, I know.  I decided to take a break from what is thought of as "traditional hummus" consisting of chickpeas, lemon, garlic, sesame tahini, salt, and maybe some cumin or cayenne.  I thought, why not add some fresh herbs, or roasted garlic, maybe some kalamata olives. Or... instead of chickpeas, use cannellini or black beans. 
For several years in my twenties, I worked in a vegetarian restaurant where I made a different flavor of hummus each day of the week, so I made more variations of this bean based dip/spread that you could ever imagine.

It wasn't until recently that I came upon this recipe for mung bean hummus and my mind was blown.. why the heck didn't I ever think of that??  Mung beans have been used for thousands of years in both sweet and savory dishes, originating in India then cultivated all throughout Asia.  They were used medicinally, dispelling heat from the body and aiding in detoxification.  They are one of the main staples of an Ayurvedic diet, helping to bring balance to the body by improving digestion and enhancing overall health and vitality.  Today, mung beans are consumed for their amazing health benefits, helping to lower cholesterol, control diabetes and help protect against breast cancer.  Like most other legumes, mung beans are also high in fiber and low in fat.

Combining these beans with lemon helps to boost your vitamin C intake, sesame tahini gives your body a dairy free calcium boost and the garlic will help boost your body's immune system... not too bad for a snack food!

Mung Bean Hummus (makes 2 c.)
From 101 Cookbooks

1 1/2 c. cooked mung beans
2 tablespoons fresh lemon juice
1/2 c. sesame tahini paste
1 large clove garlic, peeled & smashed
1/2 t. sea salt
1/3-1/2 c. water

Za'atar spice and extra virgin olive oil for drizzling on top

Pita chips for serving*

Start by adding the mung beans to a food processor and pulse until a fine, fluffy crumb develops, at least a minute. Scrape the bean paste from the corners once or twice, then add the lemon juice, tahini, garlic, and sea salt. Blend again, another minute or so. Don't skimp on the blending time, but stop if the beans form a dough ball inside the processor. At this point start adding the water a splash at a time. Blend until the hummus is smooth, light and creamy. Taste, and adjust to your liking - adding more lemon juice or salt, if needed. Top with a sprinkling of za'atar and a healthy swirl of extra virgin olive oil.  Serve with homemade pita chips.

* To make the pita chips, cut a couple rounds of pita breads into squares or triangles. Toss with a glug of olive oil and a sprinkling of sea salt and arrange in a single layer on a large sheetpan.  Bake at 350 until light browned and crispy (about 8 minutes each side), flipping them over halfway through.

Apple Hemp Muffins

Apples. I will never tire of them.

Weather it be in the form of hard cider, pie or just straight up snacking I will continue to eat the hell 'outta apples until citrus fruits come into the seasonal spotlight.

I've been fortunate to receive two massive bags of local, organic utility grade apples this fall, which automatically translates to lots of apple crisp.  To avoid falling into a complete sugar coma I decided to take the remaining apples and make a batch of unsweetened applesauce.

Then I realized... wait, I don't even eat applesauce.  It's not like I wouldn't eat it, but I would never go out of my way to buy it otherwise.  In the attempt to not let this beautiful jar of sauce go to waste I scoured through old cookbooks and recipe files for some sort of baked good that would put it to good use.

The recipe for these apple hemp muffins had been tucked away in one of my many random recipe folders for a good two years.  I would always pass them by because they had applesauce (which was something I never had the house), but now with my massive jar of apple mush, I finally had the opportunity.

With a couple modifications, these muffins came out great! The addition of hemp seeds gives these cake like, lightly sweetened vegan muffins a boost in protein and a healthy dose of essential fatty acids.

Apple Hemp Muffins
Makes 1 dozen
Adapted from this recipe

1 1/2 c whole wheat pastry flour
1 c. oat flour
1/2 c. hemp seeds
2 t. baking powder
1 t. baking soda
1/4 t. sea salt
1/4 t. nutmeg
1/2 t. ground ginger
1 c. applesauce
1/2 c. maple syrup
3/4 c. almond milk
1 t. vanilla
3 T. coconut oil

Preheat oven to 350 degrees. In a large bowl combine dry ingredients, sifting in baking powder and baking soda. In another bowl, combine applesauce, maple syrup, almond milk, vanilla, and coconut oil and mix together. Add the wet to dry and mix until just combined. Spoon into lined or lightly oiled muffin tins. Bake 25-30 minutes, transfer to a cooling rack.
Store in an airtight container.

 

 

 

Sesame Almond Nori Crunchies

I've never been much of a snack person.

I'm one of those three meals a day people. I eat when I'm hungry and that usually only occurs around my designated meal times.
When I do my shopping for the week, I'm great at planning what I'll have for breakfast, lunch and dinner but I always forget to throw some snack foods in my cart for those occasions when I find my blood sugar plummeting at 4 o'clock because I didn't have a substantial lunch.

Truth is, most foods targeted as "snacks" are prepackaged foods with a long list of ingredients, many of which are unrecognizable.
Most times I'll just reach for a piece of fruit or a handful of nuts, but sometimes I wasn't something a bit more fun.. something that's a little more.... snackable.
My cupboards are almost always stocked with a variety of nuts and seeds (walnuts, pistachios, sunflower, pumpkin, flax, hemp, sesame etc..) to throw in baked goods, make milk, toss into granola, or add to a salad.  Not only are nuts and seeds super versatile, they're also packed with healthy fats, protein, and are nutrient dense.

I was checking out some of my favorite blogs this past weekend and stumbled upon a new site called "She Cooks Macro"; most of the recipes focusing on macrobiotic cuisine. Macrobiotics is a dietary regimen that focuses on using whole, simple, unprocessed foods to achieve balance within the body to promote healing. The diet emphasizes whole grains, seaweeds, legumes, fruits, vegetables, some nuts and seeds and fermented soy products like miso, tempeh and tamari.
One of the recipes that caught my eye was this sesame almond nori brittle. This was primarily based on the fact that I had everything on hand to make it, but it was also chocked full of healthy stuff and looked highly snackable.  The fact that it took 15 minutes to throw together didn't hurt either.

Sesame Almond Nori Crunchies
From She Cooks Macro

2 T. safflower oil
1/4 c. maple syrup
1/4 c. brown rice syrup
1 c. sesame seeds
1 c. almonds
1 t. tamari
6 sheets nori, torn into small pieces.

Preheat oven to 350. Combine the oil, maple syrup and brown rice syrup in a large sautee pan and bring to a rolling boil. Stir in the almond, sesame seeds and tamari. Add the nori and mix well to combine. Spread on a sheetpan lined with parchment paper and bake for 10-12 minutes. Remove from oven and let cool completely, then break into pieces.
Store in an airtight container.

Vegetarian Pho

Pho is a Viatnamese noodle soup consisting of a rich clear broth usually made with beef bones or oxtail with charred onion, ginger and spices like cinnamon, star anise, cloves, fennel, peppercorns and cardamom.  The sweet and savory broth is filled out with thin rice noodles and slim cuts of beef and topped with garnishes like Thai basil, cilantro, bean sprouts, scallions, sliced hot chilis, hoisin sauce, lime wedges and sriracha (a chili sauce). 
After indulging in pho several times at Viatnamese restaurants I decided to try making it at home. The challenge was to make it without using any meat in the broth, a task some die hard pho lovers would deem impossible. Meat bones, no doubt add a layer of flavor that is pretty hard to replicate, but after a little tweaking I think I nailed it.  Of course my version is in no-way traditional, adding shiitake mushrooms and bok choy (something you would typically find in miso soup) to give the soup a little more substance.  One thing that I kept in common was the rice noodles (a must) and LOTS of fresh herbs, hoisin and sliced chili peppers which add texture and layers of flavor.

Don't be put off by the long list of ingredients. Many of them are spices that are added to the soup and once you get your broth going, you can cook your noodles and prep your garnishes.


Vegetarian Pho (serves 2 large or 4 small bowls)
Adapted from My New Roots

2 lbs. onions, peeled and rough chopped
4 cloves garlic, sliced
3 inch knob of ginger, sliced thin
8 c. water
1 T. fennel seeds
5 cardamom pods, crushed with the back of a knife
3 star anise
5 whole cloves
1/2 t. coriander seeds
1/2 t. black peppercorn
1 cinnamon stick
1 T. salt
1 T. tamari

thin rice noodles
1 c. sliced shiitake mushrooms
couple large handfuls of baby bok choy

Garnishes: Use what you like and what you've got!

sliced scallions
sliced jalapenos
handful of thai basil leaves
handful of cilantro (leaves and stems)
mung bean sprouts
lime wedges
sriracha
hoisin sauce


The broth:
Preheat the oven to 400 degrees. Place the fennel, cardamom, star anise, cloves, coriander, and peppercorns on a sheetpan. Toast in the oven for 3-5 minutes until fragrant. Remove and set aside.
Heat a large pot over medium heat. Add the onion, garlic and ginger and cook for ten minutes, stirring occasionally until the vegetables start to brown. Add the salt, spices and water, cover and bring to a boil. Reduce to a simmer and cook for 45 minutes. Turn off the heat, add tamari and let sit covered for 15 minutes. Strain the broth into another large pot using a fine mesh strainer, pushing down on the onions and spices with the back of a spoon to squeeze out every last drop.

Meanwhile cook your noodles according to the directions on the package. Drain, rinse under cold water and set aside (Most rice noodles only require a 5-7 minute soak in boiling water).

Slice your shiitakes and bok choy and prep any garnishes that you desire. I like to place all of my garnishes on a large plate so diners can add as much or as little as they eat their soup.

When you are ready to eat place the broth over medium-high heat until it begins to simmer. Add the shiitakes and cook for a couple of minutes. Add the bok choy and turn off the heat (The bok choy just needs to wilt a bit).
To serve, place the desired amount of noodles in each bowl. Top with the broth and add whatever garnishes your heart desires.

Turmeric: Natures Medicine

Turmeric is a quintessential ingredient in Indian cuisine, imparting a golden hue (to EVERYTHING it comes in contact with) with an earthy, bitter, peppery flavor. For years I've kept a tiny jar of the stuff in my spice cabinet, adding a pinch or two when whipping up a curry or lentil dahl. Beyond that, turmeric was never something that made an everyday appearance in my diet.

Several different cultures use particular herbs and spices in their cooking that we think of solely as a flavoring agents, but many of these were incorporated into their food for their amazing health benefits as well. The Italians use copious amounts of garlic which happens to have phenomenal immune boosting properties. Mexicans use all sorts of fresh chilis in their food, which stimulates digestion, improves circulation and increases perspiration, which may help to rid the body of toxins. Indian cuisine incorporates several spices that help improve digestion, such as fennel, black pepper, ginger, cardamom, and coriander. Turmeric, not really an herb or spice, but a rhizome (like ginger or it's close relative galangal) is prescribed as medicine in Ayurveda, the oldest form of medicine native to India.

Turmeric's health benefits are due to the presence of curcumin, the compound responsible for it's bright yellow color. Curcumin has powerful anti-oxidant and anti-inflammatory properties. It's known for inhibiting a number of cancer strains and the curcumin within turmeric can halt the advance of cancer cells or even downright destroy them. It can also improve digestion due to the phytochemicals that help assist the body's production of bile, which helps by breaking down the fatty components of foods. Due to it's anti-inflammatory properties, its also useful for several types of bowel issues such as ulcerative colitis.  Turmeric also helps to detoxify the blood and boost the immune system and is also extremely beneficial for anyone suffering from arthritis since it reduces pain and inflammation around the joints.

After a recent wrist sprain, I decided to consume fresh grated turmeric everyday rather than pump my body full of anti-inflammatory drugs to see what effect it would have. Within a couple of days I've noticed a reduction in pain and it has no unwanted side effects that come with taking NSAID'S.  One of my favorite ways to enjoy turmeric it is by making this ginger-honey-lemon turmeric tea, replacing the ground turmeric with a heaping spoonful of the freshly grated stuff.

Looking for some other ways to incorporate more of this amazing natural medicine into your diet?
Check out these recipes:
Chickpea and Swiss Chard Crepes with Mint and Ginger Raita
Saag Paneer
Paneer and Winter Squash Coconut Curry

Buckwheaties

Recently, It came to my attention that I had been eating the same breakfast for an entire month straight.  I become obsessed with a particular food and eat it until the thought of it sickens me. Yeah, I'm weird like that.
So, I'm trying this new thing out called variety. I actually have no problem eating different foods for lunch and dinner (although, lets be real my mid-day "meal" is almost always yogurt, nuts and fruit), but for some reason breakfast always remains a constant.  So I've decided to switch it up a bit. Some of my new morning options include: Smashed avocado on toast with flakey salt, a poached egg on toasted sourdough with sautéed kale, and these here buckwheaties (think grapenuts), either served with almond milk or mixed into plain yogurt.

Roasted buckwheat groats (aka kasha) is commonly eaten in Eastern European countries as a porridge, either mixed with pasta or used it as a filling for knishes or to make blini (buckwheat crepes). Buckwheat flour is most commonly used in pancakes or used to make noodles, known as soba.  One of my favorite ways to enjoy buckwheat by making buckwheaties, soaked, sprouted and dehydrated raw buckwheat groats. 

Buckwheat is a gluten free grain (actually... technically a seed) that contains the eight essential amino acids, as well as high amounts of manganese, magnesium and fiber. It can be eaten to combat high blood pressure and cholesterol, and helps to stabilize blood sugar.

I've dehydrated these on their own and they tasted a little like sawdust, so this time around I tossed my soaked groats with some maple syrup, cinnamon, and two of my favorite superfood powders, maca and mesquite.  Maca is a root in the radish family grown in the mountains in Peru. It is sold in powdered form and is known for balancing hormones and increasing stamina (as well as sexual function.. wink, wink). It is rich in vitamin B12, calcium, zinc, iron, magnesium and amino acids. Mesquite is a powder with a molasses-like flavor with a hint of caramel(we're not talking BBQ here!). It's high in protein, soluble fiber, calcium, iron, zinc and potassium and it is an excellent (partial) flour replacement in baked goods.

Buckwheaties
Barely adapted From Health Yeah!

1 c. raw buckwheat groats
1/4 c. maple syrup
1 T. mesquite powder
2 t. maca
2 t. cinnamon
pinch of sea salt

Soak 1 cup of buckwheat for 8-12 hours (or overnight). In the morning, drain in a fine mesh strainer and rinse really well because buckwheat releases alot of thick goopy slime that you will want to wash off. It's kind of gross.. in a fun way.
Place in a fine mesh strainer over a bowl for 10-15 minutes to fully drain. Place the buckwheat in a bowl and stir in the maple syrup, salt, cinnamon, mesquite and maca powder and mix well to combine.
Lay flat on dehydrator sheets and dehydrate at 115 for 8-10 hours or until crispy.
Store in an airtight container.

Sprinkle over yogurt, toss into homemade granola (after baking) or eat as a breakfast cereal with your favorite milk. 
If you don't have a dehydrator, set your oven to the lowest temperature and leave the door open a jar. They should take about 8 hours to dehydrate.

Apple, Cheddar and Caramelized Onion Sandwich

We've been blessed with a pretty awesome fall here in upstate New York.  Lots of sun, temperatures in the 60's and 70's with zero humidity and no bugs.  Every weekend has been met with some sort of outdoor activity, be it canoeing in the Adirondacks, biking in the Catskills or hiking in the Heldeberg mountains.
After a grueling hike or bike ride that has kicked my ass so hard I can barely walk, there is nothing more that I enjoy that tipping back a cold beer and shoving food in my face. Lately, my new favorite post outdoor workout meal of choice has been this apple, cheddar and caramelized onion sandwich.  In case you've been living under a rock, there are a gazillion delicious apple varieties at the markets right now and they love being pared with a really sharp cheddar.  I could eat this combination as a snack, but piling this on a nice crusty baguette with a handful of arugula, some caramelized onions and a smear of coarse mustard is where it's at.



Apple, Cheddar and Caramelized Onion Sandwich

Baguette
Sharp cheddar, thinly sliced
a nice crisp apple, thinly sliced
arugula
coarse mustard
caramelized onions*

To make caramelized onions, thinly slice 4-5 medium onions. Heat a couple tablespoons of olive oil in a wide, heavy bottomed skillet over medium high heat.  Add the onions and a pinch of sea salt and black pepper and give them a stir.  After they have softened up a bit, turn the heat down to low and cook until the onions are really soft, stirring every couple minutes (this should take about 30 minutes or so).  If your onions start to stick, just add a small splash of water and give them a stir.  When your onions are super tender and golden brown in color, remove from the heat and set aside to cool. 

To assemble the sandwich, cut the baguette into your desired sandwich size, slice it open and smear each side with some grainy mustard. Next spread each side with some caramelized onions. Place a handful of arugula on the bottom half, followed by some thinly apples and the cheese. 

Pumpkin Spice Bread

As much as I hate how anything and everything food related takes on the flavor of pumpkin spice this time of year, I have to admit that I'm a sucker for pumpkin bread.  As the weather gets cooler I definitely want something a little hearty in the morning. I love sitting down to a plate of French toast or pancakes or a bowl of oatmeal on the weekends, but during the workweek I need something that I can eat on the go.

During the summer months, a slice of zucchini bread and an iced coffee is one of my go to breakfasts. Now that winter squash and pumpkins are popping up everywhere, I switch gears and swap out the zucchini for some pureed squash, add some warming spices and a handful of nuts and seeds and am left with a delicious quick bread that goes great with a hot cup of coffee in the morning.

Since I like to eat all healthy and whatnot, I had to find a way to make eating pumpkin spice bread for breakfast a justifiable option. Luckily, a good friend of mine has a knack for making things taste really great while still being super good for you.  Sometimes all it takes is replacing white flour with whole wheat or spelt flour, using maple syrup or coconut sugar instead of white sugar, chia seeds for eggs, and coconut oil for butter or other refined oils. The end result is a super moist, not too sweet breakfast bread packed with whole food ingredients that tastes great and makes you feel great too!


Whole Grain Pumpkin Spice Bread
From Nourish The Roots
1/2 cup virgin coconut oil, plus more for the pan
1 1/2 cups whole spelt flour or whole wheat flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 teaspoon garam masala
1/2 teaspoon fine grain sea salt
3/4 cup  coconut sugar
1/4 cup maple syrup
2 tablespoons chia seeds (or 2 eggs)
6 tablespoons water (omit if using eggs)
1 cup well-pureed roasted winter squash* (pumpkin, kabocha squash, or butternut)
3/4 cup pecans
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds

Preheat oven to 350F with a rack in the top 1/3 of the oven. Rub 1 tablespoon coconut oil inside a 9x5x3-inch loaf pan.

Melt the 1/2 cup coconut oil in a small pot over low heat. Set aside and allow to cool but not set.

Sift the flour, baking soda, cinnamon, garam masala, and sea salt into a large bowl. Set aside. In a smaller bowl whisk the sugar, maple syrup, chia seeds, water, and squash. Whisk in the still melted coconut oil. Add the wet ingredients to the flour mixture, and stir until just combined. Fold in most of the pecans, reserving 1/4 cup or so for the top of the cake.

Pour the batter into the prepared pan, sprinkle with remaining walnuts, pumpkin seeds, and sunflower seeds and a drizzle of maple syrup, and bake for about 50-60 minutes, or until the edges have browned and the center of the bread is well set.

Let cool 10 minutes, then turn out onto a cooling rack.

 *To make pureed winter squash: Cut squash in half lengthwise and scoop out the seeds. Place cut side down in a rimmed baking pan with about a half inch of water. Bake at 400 degrees for 30-40 minutes, or until it is fork tender. Remove from the oven, let cool, and then scoop out the squash flesh from the skin. Transfer to a food processor and blend until smooth, adding a couple tablespoons of water if needed.

Roasted Butternut Squash with Red Onion, Tahini and Za'atar

As an avid cook, you would think that my shelves are lined with cookbooks left and right, but truth be told, I currently own ten books, nine of which were gifts. I love cookbooks, but whenever I purchase one, I only come across a handful of recipes that I would want to make, and these days cookbooks are ess-pensive!  Also, let's be real.. you can pretty much find anything you want to know about food on the internet, with the millions of blogs out there, so I usually take that route when I'm looking for inspiration.

I DO, however have a particular affinity for pretty books. Books with lots of pictures so I can gauge if a particular recipe I'm making is going to be visually pleasing or look like vomit (curry, anyone?).  I can't count how many times I've made a particular dish with a certain image in my head as to what the finished product will look like, only to found out that it is nothing at all how I had pictured.  Those type of things cause me to have a breakdown in the kitchen.. BREAK-DOWN! 

Two of my favorite visually pleasing books, "Plenty" and "Jerusalem" happen to be from the same author, Yotam Ottolenghi.  Homeboy knows how to make things taste good and look even better.  We eat with our eyes, so this is always a good thing.

I've already featured a couple of recipes of his on my blog: Green Couscous, Leek Fritters, and Chermoula Eggplant with Bulgar and Yogurt. There are so many more recipes of his that I would like to try, but since I only have the energy to make one new recipe a week it may take me awhile before I can get through all of them.  With so many choices, I went with a recipe that featured seasonal ingredients and required the least amount of prep work. Ottolenghi's "Roasted Butternut Squash with Red Onion, Tahini and Za'atar" from his current book "Jerusalem" is hands down one of the best things I've made in a long time.... and easy too. You basically roast up some butternut squash and red onions, top it with a simple lemon tahini sauce, some toasted pine nuts and a scattering of one of my favorite spice blends, za'atar. 

Za'atar is a Middle Eastern spice blend of comprised of sumac, oregano, sesame seeds, thyme and sea salt (although it sometimes varies by region).  I've enjoyed it stirred into yogurt or hummus, spread on flatbread with a bit of olive oil and baked, tossed with popcorn, or sprinkled on anything from eggs to roasted vegetables to brown rice.  You may be able to find it in your local health food store or ethnic market or buy it on-line. I usually make substitutions when I can't find a particular ingredient, or leave it out all together but there really is no substitution in this dish.  I had a couple bites without it and it was still good, but the za'tar really brought it to a different level.  It's a great blend to keep on hand... so go buy some and make this recipe.

Roasted Butternut Squash with Red Onion, Tahini and Za'atar.
From "Jerusalem" by Yotam Ottolenghi and Sami Tamimi

1 large butternut squash (2 1/4 lb. in total), peeled and cut into 3/4 by 2 1/2-inch wedges
2 red onions, cut into 1 1/4-inch wedges
3 1/2 Tbsp. extra virgin olive oil
3 1/2 Tbsp. tahini
1 1/2 Tbsp. lemon juice
2 Tbsp. water
1 small clove garlic, crushed
3 1/2 Tbsp. pine nuts
1 Tbsp. za’atar
1 Tbsp. coarsely chopped flat-leaf parsley
Maldon sea salt and freshly ground black pepper

Preheat the oven to 475 degrees.
Put the squash and onion in a large mixing bowl, add 3 tablespoons of the oil, 1 teaspoon salt, and some black pepper and toss well. Spread on a baking sheet and roast in the oven for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions as they might cook faster than the squash and need to be removed earlier. Remove from the oven and leave to cool.
To make the sauce, place the tahini in a small bowl along with the lemon juice, water, garlic, and 1/4 teaspoon salt. Whisk until the sauce is the consistency of honey, adding more water or tahini if necessary.
Pour the remaining 1 1/2 teaspoons oil into a small frying pan and place over medium-low heat. Add the pine nuts along with 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown. Remove from the heat and transfer the nuts and oil to a small bowl to stop the cooking.
To serve, spread the vegetables out on a large serving platter and drizzle over the tahini. Sprinkle the pine nuts and their oil on top, followed by the za’atar and parsley.

**** I served this on a bed of quinoa to make it a bit more substantial since I was having it as a main course***

Cauliflower Soup with Aged White Cheddar and Dijon Croutons

Fall is here, yo! 

I always look forward to the change in the seasons and the excitement that comes along with a whole new set of ingredients to work with in the kitchen.  Summertime is probably the most bountiful season in terms of variety, but it's my least favorite time to spend in the kitchen.  I'm one of those people that attempt to soak up as much outdoor time as possible, so meals during the summer months tend to be simple; basically a lot of salads, sandwiches and eggs, or anything that could be thrown together in less than an hour.  If you're a regular reader of this blog, you'll notice I probably posted all of five posts this entire summer.. lame, I know.. but, reading, hiking with my dogs and soaking up the summer sun took precedence over cooking and writing about the same boring things I ate night after night.

Fortunately, as the weather gets cooler and the days get shorter I look forward to getting back into the kitchen again.  Instead of enjoying a glass of wine on my porch, waiting for the sun to go down, I'm making bread or stirring a pot of risotto or chopping potatoes and onions for a rich creamy soup.

Soups, stews and curries tend to be some of my favorite cool weather foods to prepare.  Served with a scoop of rice (or other grain or choice), some sort of bread or a handful of croutons, these dishes can easily become a one pot meal, and they make great leftovers too.

I stumbled upon this soup recipe last year and have made it several times ever since.  It's a rich, creamy soup but contains no milk or cream, just some butter and a handful of aged white cheddar.  My favorite part of the soup, though are the buttery Dijon croutons that go on top.  They're crazy addicting.  I love the flavor of pureed soups, but without some sort of crunchy element I feel like I'm eating baby food.  These croutons give the soup some texture and complement the flavors perfectly.

Cauliflower Soup with Aged White Cheddar and Dijon Croutons
From Super Natural Everyday by Heidi Swanson

Cauliflower soup (serves 2)

6 oz. good quality bread (about 3 cups) torn into small cubes (I used a day old sourdough baguette)
2 T. unsalted butter
2 T. olive oil
2 1/2 T. Dijon mustard
1/4 t. sea salt

2 T. unsalted butter
2 shallots, chopped
1 onion, chopped
1 large yellow flesh potato peeled and cut into small cubes
2 cloves garlic, chopped
3 1/2 c. vegetable broth
2 c. cauliflower, cut into small florets
2/3 c. fresh grated aged cheddar, plus more for topping
2 t. dijon mustard

Extra virgin olive oil, to serve

Preheat oven to 350. Melt the butter, then whisk in olive oil, salt and mustard. Place the torn bread in a medium sized bowl. Pour the butter mixture on top, toss well to combine and transfer to a sheet pan. Bake 10-15 minutes, stirring halfway through, until they are light brown and crunchy.

Heat butter in large saucepan over medium heat. Add the onion and shallot and a big pinch of salt. Sautee until onions soften. Stir in the potato, cover and cook for four minutes, just long enough for the potatoes to soften up a bit. Uncover, stir in garlic then the broth. Bring to a boil, taste to make sure potatoes are tender, then stir in cauliflower. Cook, covered for five minutes, or just until tender throughout.

Blend, (an immersion blender works great!), then stir in the mustard and cheddar. Serve with croutons, extra cheddar and a drizzle of olive oil.

Omega Bars

 

 

 

Whenever I whip up a batch of energy bars, I tend to use the same ingredients... Lots of nuts and seeds (or nut and seed butters), something sweet like dates or raw honey, raw cacao nibs, superfoods like spirulina, goji berries or maca and shredded coconut or coconut oil. 
Energy bars are something that should deliver what the name implies: ENERGY!  Unfortunately a lot of so called energy bars in grocery stores are filled with lots of sugar and unrecognizable ingredients. I used to rely on these bars a lot in college or as a pre- workout snack, but they didn't really give me anymore of a boost that a handful of nuts and a piece of fruit.

These here bars are chocked full of all sorts of goodies that are high in protein (walnuts, hemp, flax and chia seeds, pumpkin seeds) antioxidants (raw cacao) natural sugars (dates and raisins), and healthy fats (coconut oil). A couple of these washed down with a cup of coffee in the morning will give you a serious boost, no doubt.

You're probably wondering about the name: Omega Bars.

O.K. Let's talk about it....

Three Words:

Essential. Fatty. Acids.

You've no doubt heard the term thrown around these days.. Maybe Omega 3 fatty acids rings a bell?

Omega 3 fatty acids are considered essential fatty acids because they are necessary for human health. But.....your body is incapable of producing them on their own, so you have to get them from food. EFA's play a crucial role in brain function as well as normal growth and development. They may help reduce the risk of heart disease and have been known to help fight inflammation and may lower the risk of chronic infections like heart disease, cancer and arthritis. Symptoms of a deficiency (which is quite common in the standard American diet) may include fatigue, poor memory, dry skin, mood swings, and depression and circulatory problems.
Whenever any of those symptoms start to surface in my life, because let's be real, I suffer from mood swings AND fatigue AND circulatory problems, I take a look at my diet and see if I'm getting enough EFA's.
Fortunately, there are lots of foods that are high in omega 3 fatty acids like fish (salmon, sardines, tuna are your best bets). If you follow a vegetarian/vegan diet, walnuts, flax seed, chia seed and hemp seed, cauliflower, sesame seeds and Brussels sprouts are also great sources as well.,

An easy way to incorporate some of these foods into your diet is through these energy bars.  Not only do they make you feel great, they can also make your skin glow and be less likely at lashing out at your husband for leaving an empty jar of peanut butter in the cabinet.

Omega Bars (makes 15 bars)
From This Rawsome Vegan Life

1 c. walnuts
1/3 c. chia seeds
1/3 c. ground flax seeds
1/3 c. hemp seeds
1/4 c. cacao nibs
1/4 c. shredded coconut
3/4 c. raw pumpkin seeds
1/2 c. raisins
1 c. dates
1-2 T. coconut oil, if needed

Throw all of the ingredients (reserve a small bit of each ingredient, about 1/2 c. total) into a food processor. Pulse to break down a bit then add raisins. With the motor running, add dates, one at a time until everything comes together. If it's a little dry, add a bit of coconut oil. Transfer to a bowl and mix in the reserved ingredients with your hands. Press into a 9 by 9 inch pan lined with parchment paper and place in the fridge for 3-4 hours. Lift the parchment out of the pan and cut into squares. Store in an airtight container in the fridge.

Ginger-Plum Fruit Kvass

Kvass is probably a foreign term to you unless you are a fermentation nerd, work in a health food store or live in Russia. 
Traditionally, kvass is a fermented beverage made with beets, rye bread and whey. As much as I love beets and rye bread (especially when toasted and slathered with butter) the thought of drinking this particular beverage kind of made me dry heave a bit.

I'm a huge fan of fermented beverages, be it kombucha, rejuvelac or...you know beer and wine, so when I came across a whey, grain and beet free version of kvass I had to give it a try. 
Adding fermented food and beverages to your diet is a great way to restore the proper balance of bacteria in the gut, which can be thrown off track with a poor diet and certain medications, like antibiotics.

This here fruit kvass is made with some overly ripe sugar plums that were gifted to me and needed to be used ASAP, but you can make kvass with whatever fruit you're currently loving at the moment.  I try to eat seasonally, so I hope to whip up a batch with the last of the peaches and blueberries. I would imagine an apple or pear version would be particularly tasty in the fall.

Many of you out there may be intimidated making your own fermented foods and beverages. I was definitely weary when I first started making my own kombucha and sauerkraut, but fear not, this is probably the easiest and quickest ferment that you will make. 

Ginger-Plum Fruit Kvass
Adapted from Green Kitchen Stories

1/4 large mason jar (I used a 32 oz. jar), organic pitted plums, halved
1 T. raw honey (make sure it's raw!)
1 inch piece, peeled ginger, sliced
filtered or mineral water (enough to almost fill the jar)

Place the plums, ginger and honey in a mason jar.  Add water to fill the jar, leaving an inch of space at the top to allow for pressure to build. Tightly close the jar and leave on the counter for 2-3 days shaking a couple times a day to prevent bacteria from forming on the surface. After 24 hours you should start to see little bubbles form on the surface. Give it a taste after 48 hours; it should be tangy and sweet and the fruit should look "cooked".  When you're happy with the flavor (mine tasted a little like a floral apple juice), strain out the fruit and store in the refrigerator for up to a week.

 

Raw Herbed Almond Crackers

Blogging has been hard these days... Working 8-10 hours in a kitchen only to come home and spend another hour in the kitchen preparing dinner leaves me little time to take pictures, write recipes and then sit down and type it all out.  Plus it's been HOT!!!  I'm not really complaining.  I thrive in the heat. I love walking around in my underware and a tee-shirt. I love swimming and eating popcicles and sweating out all of the alcohol I consumed the night before.. DETOX! What I don't love is cooking in the heat. I do it enough at work so when I come home I crave cold noodle dishes, salads, summer rolls.. basically anything that doesn't require using the oven too much. 

One of my favorite kitchen appliances is my food deydrator.  Much like a crockpot you can put food in, turn it on while you're gone all day and when you come home you have some delicious, nutrient dense raw food waiting for you.  I've been on a serious kale chip kick for the past couple of weeks and I'm now adding these herbed raw crackers to my weekly rotation.

I first discovered these crackers when I worked at the infamous raw food restaurant, Cafe Gratitude.  These crackers served as crostini, topped with bruschetta, olive tapenade or sliced avocado. They were also crumbled up and tossed in a raw ceasar salad taking the place of croutons.

I bought the Cafe Gratitude cookbook when I moved away so I could replicate some of my favorites from the restaurant.  These crackers were at the top of my list but it wasn't until a couple of months ago that I decided to give them a try... and like most crackers, they can be adapted to your liking.  After you create your cracker dough base you can add: sundried tomatoes, rosemary, herbs de Provence, dried dill or whatever else floats your boat!

Raw Herbed Almond Crackers (makes 15 slices)
From: "I am Grateful: Recipes and Lifestyle of Cafe Gratitude"

1/2 c. soaked almonds*
2 c. almond flour
1/3 flax meal (ground flax seeds)
1 c. vegetable pulp
1 t. chopped garlic
1 t. sea salt
1/4 c. extra virgin olive oil
2 T. herbs de Provence
1/2-1 c. carrot juice (the recipe called for this but I didn't end up using any)

Rinse and drain your almonds. Chop coarsely, and mix well with all ingredients except the carrot juice.
Your dough should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy or runny at all) but wet enough to stick together. If the dough is not wet enough, add carrot juice 2 tablesponns at a time until you reach the right consistency.
Have 1-2 dehydrator trays ready with the grid sheet.
Now that your dough is ready, shape it into a log. Make your log 3” wide and 2” high. It is best to make your log on a cutting board. Just turn out the dough onto your cutting board to begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a 1/2” wide. Place the slices onto the trays.
Dehydrate at 145 degrees for 1 hour, and then turn down the temp to 115 degrees until crisp and no moisture remains.

*To soak almonds, place almonds in a small bowl and cover with enough water to cover by 2 inches. Let almonds soak for 12 hours, then proceed with recipe.

Superfood Smoothie

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Smoothies are one of my go-to breakfast options in the summer, especially on the weekends when my days are filled with all sorts of outdoor activities and I don't have the time to throw together a proper breakfast. Making a smoothie couldn't be easier.. throw a bunch of stuff in a blender, mix it all up, pour into a lidded glass jar and you've got breakfast on the go in five minutes.
Although I usually prefer a green smoothie first thing in the morning, sometimes I want something a little more high in fat and protein...something that will sustain me through an intense hike or bike ride. One of the easiest ways to boost the nutrient content is through the use of superfoods. Some of my favorites include maca, raw cacao, goji berries, bee pollen, flax oil, hemp seeds, chia seeds, and spirulina.  The great thing about superfoods is that they are quite nutritionally dense so adding as little as a couple teaspoons can provide your body with a whole array of vitamins, minerals and antioxidants.

Here's a little rundown what I use to make one of the most nutrient dense smoothies out there. Drink it down first thing in the morning to sustain you through an intense workout or enjoy it as a "liquid lunch" as I like to call it.. something that will keep hunger pangs at bay until dinner time.

I like to start out by using bananas as the base for my smoothies.  Not only do they make beverages creamy and delicious but they also provide lots of potassium which helps to prevent muscle cramps when you're pushing through an intense workout. 
Next I add some almond milk for a boost of protein. It's also high in fiber, manganese, copper and riboflavin which play an important role in energy production. Adding a scoop of almond butter (or any other nut butter) just boosts the protein and nutritional content even more.
Adding dates sweetens things up a bit providing easily digestible sugars that your body can use instantly. Dates are also high in potassium, calcium, magnesium and iron and fiber.  Not bad for something that tastes like candy.
Chia seeds.... You've probably heard how important it is to get enough essential fatty acids in your diet since our bodies cannot synthesize them on their own.  Chia seeds are one of the best plant based sources of EFA's which helps to support our immune, cardiovascular, nervous and reproductive systems.  Chia comes from the Mayan language, and translates as strength. These seeds are a perfect balance of protein, carbohydrates, fat, and fiber. It is said that one tablespoon of chia seeds can sustain a person for 24 hours.
Maca is a root in the radish family grown in the mountains in Peru. It is sold in powdered form and is known for balancing hormones and increasing stamina (as well as sexual function.. wink, wink). It is rich in vitamin B12, calcium, zinc, iron, magnesium and amino acids.
Raw Cacao.. I've mentioned the health benefits in so many posts.  If you want to know more about it (and taste some delicious edibles) check out this banana cacao ice cream, or oatmeal chia chocolate balls for some info.

..Now you can see why this smoothie will kick your ass into second gear.

Superfood Smoothie
(Makes 1-16 oz. smoothie)

2 medium bananas, frozen*
1-1/2 T. almond butter
3/4 c. almond milk
1 medjool date, pitted
2 t. chia seeds
1 T. maca
2 T. raw cacao nibs, divided

Place all the ingredients except the cacao nibs in a blender. Blend until thick and creamy, then add 1 1/2 T. cacao nibs and blend briefly to combine. Pour into a glass and top with the remaining 1/2 T. cacao nibs.

*To freeze bananas, peel and cut into 2" pieces and portion into freezer bags (I like to place two bananas in each bag to make the smoothie experience easy). Freeze for at least six hours and then go to town!