Soda bread is the traditional bread of the Irish holiday, studded with currants and baked in a freeform loaf. We Paleo-fied this one by using ground almonds instead of flour, then added chia and flax for protein and binding. Use a spice mill or coffee […]
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, […]
Rich, creamy and dairy-free: this bright, vegan-friendly soup is the perfect fall dinner. To make your own pumpkin puree, cut a 3-pound pie pumpkin (not carving pumpkin) into eighths, scoop out seeds, and steam pumpkin pieces for 20 minutes, or until soft. Let cool, peel off skin, and puree flesh.
1 tablespoon coconut oil
1 small yellow onion, chopped small
2 garlic cloves, minced
1/2 cup mirin
2 cups pumpkin puree
3 to 4 cups vegetable stock
3/4 cup full-fat coconut milk
2 tablespoons red miso
1/2 cup chopped cilantro leaves
White pepper to taste
Cayenne pepper to taste
- Heat oil in a large soup pot and sauté onion for 3 to 5 minutes, until tender. Add garlic and cook, stirring for 1 minute. Stir in mirin, scraping up any browned bits from bottom of pan.
- Add pumpkin, 3 cups of the vegetable stock and coconut milk, and puree till smooth. Bring to a boil, reduce heat and simmer, covered, for 7 to 10 minutes.
- Puree soup in batches, adding up to 1 cup of the additional stock as needed to reach desired consistency. Return to pan and warm through.
- Transfer about 1/2 cup of hot soup to a small bowl Add miso and stir until smooth. Pour miso mixture back to pot. Stir in cilantro, and season with salt, white pepper and cayenne pepper to taste.
- To serve, divide soup between four individual bowls, sprinkle with sesame seeds, and serve hot.
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 […]
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 right off. Habanero peppers are the spiciest of the lot; if you want a milder, kid-friendly version, swap them out for minced jalapeños.
Makes 2 cups
1 pound peaches, peeled and coarsely chopped
1/3 cup minced red onion
1/4 cup chopped cilantro leaves
1 small habanero pepper, seeded and finely minced
1. Combine all ingredients in a medium bowl and stir to mix well. Cover and refrigerate for 2 hours to let flavors blend.
2. Remove from refrigerator, season to taste with salt and pepper, and serve chilled.
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 […]
Last week, after many weekends of travel and play, I (finally) started hacking at some of the weeds in my unruly and frequently neglected herb garden. Along the side of the house, where echinacea and lemon balm and comfrey flourish in a civilized and graceful manner, […]
Harissa, a fiery Middle Eastern spice paste, adds volumes of flavor to this vibrant soup. For texture and crunch, save the seeds when you gut the pumpkin; rinse and dry them, toss with olive oil and cumin, spread on a baking sheet, and roast for 10 minutes while you’re cooking the pumpkin. Scatter them on top piping hot.
Serves 4 to 6
1 3-pound pie pumpkin
4 tablespoons coconut oil, divided
1 small yellow onion
4 garlic cloves, minced
4 cups vegetable broth
1 cup cream or coconut milk
2 to 3 tablespoons harissa paste
½ cup whole sage leaves
Crème fraiche (optional)
- Preheat oven to 400. Line a baking sheet with parchment.
- Halve pumpkin and scoop out seeds. Place pumpkin, cut side down, on parchment and roast for 45 minutes, till tender.
- Remove pumpkin from oven and let cool just until cool enough to handle. While pumpkin cools, heat 2 tablespoons of coconut oil in a large skillet and saute onion for 5 minutes, until golden. Add garlic and cook for 1 minute.
- Transfer pumpkin (skin and flesh) to a high-powered blender or food processor. Reserve skillet. Add onions, broth, cream and harissa, and puree until very smooth. Transfer to a pot and rewarm. Season to taste with salt and pepper.
- While soup rewarms, using the same skillet used to saute onions, heat remaining coconut oil. Fry sage leaves for 1 minute per side, until just lightly golden.
- To serve, divide soup between bowls. Crumble sage leaves over top (or use them whole). Drizzle with crème fraiche and serve immediately.
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 […]