Roasted kale leaves are a fast, appealing way to serve kale; these have a cheese-like coating that adds protein and healthy fats. These use curly kale, but Tuscan kale is also nice, since the leaves are flat and cook more evenly; serve them upright in a squat, […]
Question: what do you eat instead of breakfast breads on grain-free diet? Um….this! Roasting the bananas before making the bread caramelizes the natural sugars and adds loads of flavor. I used chocolate chunks, but you can easily swap raw cacao nibs. You can also use a regular […]
Best breakfast ever: high-protein muffins that make great use of macadamias, almonds and chia seeds. We used tart, unsweetened cherries for ours, or use fruit-sweetened varieties. Add chopped pistachios for texture and a burst of vibrant color.
Makes 12 muffins
1 1/4 cups almond flour
1/4 cup ground chia seeds
1/3 cup coconut sugar
1 teaspoons baking powder
1/4 teaspoon salt
3 eggs, at room temperature
1/4 cup milk, coconut milk or almond milk
2 teaspoons vanilla extract
1/2 cup dried cherries
1/3 cup chopped macadamia nuts
1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin with coconut oil, or line with paper muffin liners or squares of parchment.
2. In a large mixing bowl, combine almond flour, chia seeds, coconut sugar, baking powder and salt. Stir to mix.
3. Crack eggs into a separate bowl. Using a hand mixer, or in a standing mixer, beat eggs until they’re light and frothy, about 2 minutes. Turn speed to low and beat in milk and vanilla. Using a spatula, fold dry ingredients into the mixture. Fold in cherries and nuts.
4. Spoon mixture into prepared muffin tins, filling each about halfway full. Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from oven and let cool completely; if you’re using paper liners, muffins can be turned out of pan while slightly warm. Serve immediately.
I left the skins on, since they add nutrients and a beautiful color—and I’m lazy like that. But peel yours if you’d like. Dunk whole peaches in boiling water for 30 seconds, then drop them in a bowl of ice water. The skins will slip […]
Two years ago, our plum trees produced so many fruits we were reaching up into the branches and pulling them down by the handful. Plump, juicy, as purple-black as a midnight sky, they were heavenly. I made tarts, pies, jam, butter; I grilled them and ate them […]
This light, creamy soup makes a simple, elegant lunch or first course for dinner; it”s topped with bright green pistou (like pesto, but without the pine nuts). Some pistou versions add finely grated mimolette, gruyere, or other hard cheese—I’m keeping this one vegan. I also added chives for a fresh, peppery bite. The word “pistou” means pounded, and the classic sauce is made in a mortar and pestle, which doesn’t work well with chives. I used a small food processor on the lowest possible setting, but you can try your hand at pounding. Use a blend of zucchini, yellow crookneck and delicata squash, or whatever’s available in your garden or at the market, and serve it hot or chilled.
Serves 4 to 6
2 tablespoons olive oil
1 small Vidalia or other sweet onion (substitute yellow onion)
2 thin-skinned potatoes, peeled and chopped (1 1/2 cups)
3 summer squash, zucchini or any combination, chopped (about 4 cups)
4 cups vegetable stock
2 garlic cloves, crushed
1 1/2 cup packed basil leaves
1 cup chopped chives
1/4 teaspoon salt
1/3 cup olive oil
Fresh chives and parsley for garnish
- Heat olive oil in a large pot over medium heat and cook onion for 3 to 5 minutes, until just tender. Stir in potato and squash, and toss to coat with oil.
- Add 3 cups of the stock, bring to a boil, reduce heat and cook, partly covered, until potatoes are tender, about 10 minutes.
- While soup is cooking, make pistou: combine garlic, basil, chives and salt in a small food processor, and process on the lowest setting until ingredients are finely chopped. With machine running, slowly add oil until it’s completely incorporated, scraping down sides as needed; process until well blended. Transfer to a small dish and set aside.
- When soup has finished cooking, add to the food processor and puree in batches, until smooth and creamy. Add additional stock as needed to reach desired consistency.
- To serve, divide soup between 4 to 6 bowls. Stir a spoonful of pistou into soup, and garnish with fresh chives and parsley. Serve immediately.
Gluten-free? Paleo? Piece of cake. This amazing take on almond torte is as dense and rich as the sugar- and gluten-loaded original. You can grind whole almonds into flour just before making this torte, for fresher and more flavorful results, but you’ll need a food processor […]
Last winter, rushing to beat a mighty snowstorm that laid waste to most of my yard, I fashioned a makeshift cover for my still-thriving greens garden. I drove old tent stakes into the ground, connected those with PVC pipe, then draped sheets of thick plastic and layers […]
Panna cotta, a creamy custard that’s firm enough to mold (like a creamy jello) is traditionally made with gelatin. This vegan version uses agar agar, a natural gelling agent made from seaweed. Look for it in large natural grocery stores, or any Asian market. To […]