I love contributing thoughts, recipes and new ideas to Furthermore!
It's important to drink water when you consume activated charcoal to help it [and any toxins it picks up] move through your system," says Katzie Guy-Hamilton, food and beverage director at Equinox.
Check out Julia's coconut harmony bowl on Furthermore
to being #cleanenough
The hybrid topping: Flavor packed like a condiment, light enough to be used as a main component. I love this gribiche recipe, leveraging heart healthy eggs.
Gribiche is a sauce made with hard boiled eggs, capers and dijon. I like to leave mine with more texture and amp up the bright flavors with plenty of lemon.
Whip this up for an easy side, lunch or dinner. Enjoy solo, atop greens or grains or along with omega rich arctic char or wild salmon.
Check out the recipe on Furthermore!
its all #cleanenough
We are almost halway through 2018. How is your year looking?
Don't panic, a pause and reflection is essentinal to staying or getting back on track. I am right here with you.
Check out my thoughts on Furthermore on the food trends to leave in 2017- if you haven't already done it, there is no time like the present!
You are #cleanenough
Any fool can make this(!) A deeply satisfying mix of ripe Alfonso Mango, Organic Cream and Ceylon Cinnamon
4 each Alfonso Mangos
24 ounces Heavy Cream
2 Tbsp Dark Brown Sugar
2 tsp Ceylon Cinnamon
1. Peel mangos and remove all of the flesh.
2. Dice mangoes and mash with a whisk, place in the bottom of a serving dish.
3. Whisk cream with dark brown sugar and 1 tsp of cinnamon until stiff peaks are formed.
4. Spread cream on top of the mango layer and top with an remaining teaspoon of cinnamon dusted.
5. Serve chilled and scoop out dollops of fools into small bowls or cups.
Plant based without any mention- these burritos are craveable for all ages.
I made these with my class at Goal4Kids where we did a session on rolling the perfect burrito (aways fold over and pull back to tuck in before continuing to roll) - wrapping in parchment for the perfect seal.
This meal can be made in under an hour and requires a trip to the produce aisle and a nice large wrap, be it a whole wheat, coconut or almond meal tortilla. You can even steam collards to wrap this burrito in greens.
Everything is made with heart healthy avocado oil- high in omega 3 fatty acids and a perfect healthy fat for cooking.
2 cups Quinoa
4 cups Water
2 each Avocados
1 Bunch Cilantro
1/2 cup Scallions, sliced
1 Clove Garlic
1 Lime, Juice
2 Tbsp Avocado Oil
1/2 tsp Sea Salt
1. Bring water and quinoa to a simmer for 15 minutes until tender.
2. Mash avocado with garlic, whisk in salt, lime juice and oil.
3. Pick the leaves from the cilantro buch and chop until fine. Whisk into avocado.
4. Fold herb avocado dressing into the quinoa.
1 Pint Orange Cherry Tomatos
1 tsp Sea Salt
1 tsp Pepper
1 tsp Cumin
2 cans Organic Black Beans, drained and rinsed
1 cup Water
1/2 cup Scallions, minced
1. Bring the above ingredients to a simmer for 10-15 minutes, allowing the tomatoes to cook down.
2. Add scallions at the end of cooking
1 each Large Summer Squash
1 each Large Sweet Onion
2 each Large Bell Peppers
1 Pint Baby Portobello Mushrooms
2 Cloves Garlic
1/2 tsp Sea Salt
1/2 tsp Pepper
2 Tbsp Avocado Oil
2 Tbsp Apple Cider Vinegar
1. Slice squash into half moons, peppers into strips, slice mushrooms and dice onions.
2. Heat oil in a large skillet on medium high heat. Add minced garlic and vegetables.
3. Saute to caramelize on medium-high heat for 15 minutes.
4. Season with salt and pepper and add vinegar at the end to scrape the caramelized bits off the bottom of the pan.
Optional To Build:
Large Torilla Wraps
Diced Avocado tossed in Lime Juice
Shredded Organic Romaine Lettuce
Shredded Organic Cheese
1. Assemble your favorite burrito and wrap well, tucking in the sides as you roll.
2 Wrap in foil and serve immediately or pack for lunch.
Get The Whole Article on Furthermore
Tofu soaks up any flavor that it is paired with and in this case it is the Thai version of curry," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "And don't underestimate the power of citrus: The zest and bitter rind is just as valuable as the juice for adding bright, acidic notes
Sauces, spreads, concoctions, they really make the world go round. The throw it together mentality to feed the people with ease, that is when I feel like my highest self.
While on holiday, the boys of the house were on target for a day of rum and revelry, perfect for a mid afternoon Italian snack of roasted red pepper dip poolside (after dressed up chicken hot dogs naturally!)
Romesco is a dip or spread of roasted red pepper, almonds, tomato, garlic and chili that I could eat on almost anything. I remember so clearly a perfect Romesco by talented chef Christian Ragano alongside cornmeal dusted calamari at the Hyatt at Grand Central. A spanish spin on the traditional calamari with marinara.
Serve this with grilled sourdough bread, chips, calamari, veggies, you name it.
2 each Large Red Peppers
2 Tbsp Tomato Paste
1/4 cup Olive Oil
3 ounces Raw Almonds
2 Slices Sourdough Bread (1-1.5 cups of bread)
1/2 tsp Red Pepper Flake
1/2 tsp Black Pepper
1 clove, Garlic
1 tsp Sea Salt
1/2 tsp Paprika
2 Tbsp Red Wine Vinegar
1. Place red peppers underneath the broiler or on the gass stovetop.
2. Allow to blister and blacken on each side.
3. Remove red peppers and place on the counter to cool slightly before removing blackened skin, seeds and green top. (You can place the peppers in a plastic ziplock at this point to allow steam to remove the blistered skin)
4. In a dry skilled place almonds and torn pieces of bread. Allow to toast on low until the bread is golden and the almonds are slightly toasted.
5. Add garlic clove towards the end of toasting to allow some of the fresh garlic flavor to cook off.
6. Place all ingredients in a food processor or blender and pulse to combine.
7. Adjust salt and vinegar to taste.
Crispy, chewy, great with ice cream in the center, great on their own, great a day old, great left in the fridge as dough and freshly baked. Just Great.
Not So Basic Chocolate Chunk Cookies
Makes....A LOT of Cookies ! (approximately 40)
452 grams (1 Pound) Unsalted Organic Butter (quality butter will result in a more craveable cookie)
500 grams Organic Granulated Cane Sugar
400 grams Organic Light Brown Sugar
4 each Large Organic Eggs
1 Tablespoon Vanilla Extract (High Quality!)
905 grams All Purpose Flour
15 grams Baking Soda (not baking powder!)
7 grams Himalayan Pink Salt
700 grams Dark Chocolate Chunks (a combination of 60% and 70%)
1. Chop butter straight from the fridge into 1/2 inch chunks.
2. In a bowl of a standing mixer fitted with the paddle attachment, combine butter and sugars. Paddle butter on low to combine.
3. Once butter is combined, turn the mixer to high speed and paddle to cream for 7 minutes. Set a timer!
4. Add vanilla in one shot. Scrape bowl.
5. Add two eggs to mixer and scrape down after combining well. Add remaining eggs and scrape down after paddling.
6. Sift together baking soda, flour and salt two times. Add dries to mixer and paddle to combine well, scraping down.
7. Add chocolate chunks (1/2 inch if chopping, if using Guittard baking wafers leave whole)
At this point you can store this dough in the fridge or bake immediately.
Preheat oven to 325F convection.
1. Cut 1/4 cup cubes of dough (or scoop)
2. Roll into balls and flatten slightly
3. Bake for 10-12 minutes until golden around the edges and just cooked trhough in the center.
4. Cool and fill with ice cream or serve with milk.
This isn't slow salmon, it's low salmon. Dressed with fresh herbs and tender every time. Blackenedsalmon has had its comeback with the everything in a bowl mentality, so I invite you to take a bowl break and revisit tender salmon. Great with a side of greens and baby potatoes.
Low Roasted Salmon
1 Large Salmon Half (about 1.5 pounds) (de-boned)
1 bunch Rosemary (5 sprigs)
1/2 cup Olive Oil
1 small Red Onion
1 tsp Sea Salt
1 tsp Black Pepper
2 cloves Garlic
1 bunch Mint (1 large handful of leaves)
1 Tbsp Red Wine Vinegar
1 each Lemon
1. Place salmon on a foil or parchment lined sheet tray skin side down.
2. Combine rosemary, 1/3 of the onion, 1 clove of garlic, salt and pepper in a kitchen-aid food processor.
3. Blend to process. Spread evenly and generously over the salmon.
4. At this point you can place the salmon in the fridge for later or allow it to sit on the counter for 20 minutes.
5. Before cooking, allow the salmon to sit out for 20 minutes. Let oven preheat to 250F
6. Thinly slice the remaining onion and lay slices on top of the salmon.
7. Thinly slice half of the lemon and place on top of the salmon.
8. Place the salmon in the oven and allow to roast for 30 minutes until it reaches 140F.
Meanwhile (Make the Mint Sauce)
9. Make a quick mint sauce by rinsing out the food processor and combining the mint leaves, 1 garlic clove, red wine vinegar and remaining 1/4 cup of olive oil. Season with salt and pepper if desired
10. When the salmon comes out of the oven dress it with dollops of mint sauce and serve with lemon wedges.
I do not do substitutions unless it is for a legitimate allergy. What I mean is, I invest the majority share of my energy into making the real thing unless duty calls for a different version. My favorite female cousin (I really only have one!) is worthwhile to put some brainpower into delicious treats because she is dairy free and also has a size-able sweet tooth. This lady is always a great audience for treats.
The cake: Classic Devils. Super moist, adjusted slightly with a coconut yogurt and almond milk blend to replace buttermilk. Made with baking powder instead of soda as it is less acidic than it's buttermilk cousin.
The frosting: Holy No Cow Chocolate Frosting. I can't even. Please make this frosting with a hint of peanut butter. Simple stuff: Coconut Oil, Bittersweet Chocolate, Himalayan Salt, Peanut Butter. That's it!
Dairy Free Devil's Cake
Makes one half sheet tray of cake
200 grams Pasture Raised Eggs Room Temperature
150 grams Extra Virgin Olive Oil
150 grams Vegetable or other neutral Oil
300 grams Cane Sugar
300 grams Light Brown Sugar
100 grams Almond Milk, unsweetened
125 grams Coconut Yogurt, unsweetened
150 grams Hot Water
20 grams Vanilla Extract
84 grams Cocoa Brut Powder (dark, non alkalized)
340 grams All Purpose Unbleached FLour
10 grams Baking Powder
3 grams Himalayan Sea Salt
1. In the bowl of a standing mixer fitted with the whisk attachment, combine eggs and sugars.
2. Whip on high speed for 5 minutes. Stream in oils and continue whipping for 4 minutes.
3. Meanwhile, whisk cocoa powder with hot water and vanilla.
4. Whisk together yogurt and almond milk, whisk in cocoa mixture.
5. Sift together flour, baking powder and salt two times.
6. With the mixutre running on medium low, stream in 1/3 of the wet mixuture, scraping the sides and bottom.
7. Add 1/3 of the dry mixture, scraping down the sides and bottom of the bowl.
8. Alternating the remaining wet and dry ingredients in 1/3 increments, add to the egg mixture scraping down in between each addition.
9. Pour the batter onto a silpat lined half sheet tray spraying with non-stick spray.
10. Bake at 350F or 325f convections for approximately 25-30 minutes. Until the cake is cooked through and springs back to the touch.
11. Allow the cake to cool and then invert onto a board. Cut into thirds for a rectangular 3 layer cake, into circles for a round cake or make a single cake sheet.
Holy NO COW Fudge Frosting
16 ounces Bittersweet Chocolate 70%
14 ounces Coconut Oil (natural butter flavored is a good idea here!)
1/4 plus 1 Tbsp cup Smooth Creamy Peanut Butter
1/2 tsp Himalayan Pink Salt.
1. Melt chocolate gently.
2. Place in a standing mixer fitted with the whisk attachment.
3. Slightly warm the coconut oil and stir until it is creamy and smooth.
4. Add coconut oil to chocolate and whip on high.
5. Add peanut butter to chocolate and whip to emulsify.
6. If the mixture is completely liquid place in fridge to cool slightly stirring the sides that begin to harden.
7. When the mixture is slightly cooled, scrape the sides and whip on high speed.
8. Add salt and whip to combine.
**This frosting is easy yet finicky as it cannot be hot and it cannot be too cold. Room temperature, 65F is a perfect. If your oven is on and you are cooking, the frosting might start to re-melt again. If you forget about the frosting in the fridge, simply warm it slightly to re-whip.
Frost a completely cooled three-layer cake and decorate with shaved chocolate, toasted coconut, roasted peanuts, hazelnuts, or sprinkles.
What is a healing kit? This version is focused on your desk lunch or your pantry. This is your go to for a simple salad dressing, anti-inflammatory salt blend (hey turmeric), rosemary infused oil for focus, oregano oil to be your ultimate antimicrobial drizzle on any pre prepped food, lemons because your dressing, water, hot water and life loves them, walnuts and pepitas for that omega boost and satisfying crunch and limes to switch it up.
This healing kit can live in your pantry or at your desk and it is everything! No longer will any meal or moment be boring.
I find myself using the oil for all of my meals, grabbing a lemon on the regular, using the turmeric salt for my morning eggs...the list goes on.
Make your healing kit at Furthermore.com!
What a glorious wrap. I love the texture, the flavor and the simplicity.
Japanese eggplant is less bitter than Italian eggplants which is perfect for this straightforward preparation. Essentially you score and roast eggplant, scoop out the meat and create a fantastic filing. By refilling the eggplant and wrapping it in collards, you have a rockstar of a wrap.
Stuffed Eggplant Noosh Wrap
1 each Japanese Eggplant
1 cup Cooked Quinoa
1 Tbsp Hummus
1 Tbsp Harissa Paste
2 Tbsp Chopped Mint
1 each Summer Squash, sliced into disks
1/2 each Small Red Onion, diced
Extra Virgin Olive Oil
4 each small to medium Collard Leaves
1. Cut the eggplant in half lengthwise. Score the flesh of the eggplant in a cross hash.
2. Place eggplant on a baking sheet cut side up.
3. Place squash next to eggplant.
4. Sprinkle squash with diced red onion. Drizzle vegetables with olive oil and sprinkle with salt and pepper.
5. Roast vegetables at 450F, until onions are crispy and brown, eggplant is roasted through and squash is golden and roasted well.
6. Remove squash and onions using an offset spatula. Place in a bowl with quinoa.
7. Using a spoon, scoop out flesh of eggplant, being mindful to keep the shell intact.
8. Combine eggplant meat, quinoa, mint, hummus, squash, onions and harissa in a bowl. Mix well.
9. Scoop filling back into eggplant shells, creating a mound with each half.
10. Place two small collars on the counter and place eggplant on top.
11. Place two more small collards on top of filling.
12. Wrap entire eggplant with collars in parchment paper tightly to secure.
13. This can be refrigerated but is best served at room temperature.
You might think, oh the humble panna cotta, I will pass. I dare you to not pass and make this simple, ultra silky and soft panna cotta laced with orange and honey.
Your summer night just got seductive.
20 ounces Whole Milk
15 ounces Heavy Cream
8 ounces Fresh Orange Juice
1 tsp Orange Zest
6 ounces Honey
2 ounces Sugar
10 grams Powdered Gelatin
1. Warm milk, cream, orange juice, zest, honey, sugar and salt until tepid.
2. Whisk in gelatin. Blend using an immersion blender completely submerged.
3. Portion into small glass bowls or tea cups (3.5 ounces each)
4. Individually wrap and allow to chill in fridge overnight.
This panna cotta does not un-mold. Serve it right out of the tea cup.
This is a classic chimichurri, just another regional answer to natural condiments full of flavor.
Barbecue sauce or anything with that umami flavor is generally a crowd pleaser, however I truly enjoy making herb packed concoctions that can change your pork chop, potato and or farro game and leave my diners feeling fantastic.
Gremolata, pesto, gormeh sabzi are all dishes or condiments that call for a bounty of green flat leaf herbs: nature's medicine. Chumichurri is simple yet powerful: cilantro, flat leaf parsley, garlic, lemon juice and lemon zest, pomegranate red wine vinegar, salt, pepper and cumin are all brought together with sharp extra virgin olive oil. Yum!
I learned this potato trick from my Uncle and prefer to do it with beautiful red potatoes. Bring halved red potatoes to a boil in cold water and cook until tender. Drain and drizzle with a good quality olive oil. Lay the potatoes cut side up on a flat sheet tray and place under a broiler for ten minutes until blistered, brown and beautiful. Toss with, or place dollops of fresh and flavorful chimichurri sauce and you are sure to have a side dish that will be remembered by all.
1 bunch Flat Leaf Parsley
1 bunch Cilantro
3 each Garlic Cloves
Zest +Juice of 1 lemon
1/3 cup Pomegranate Red Wine Vinegar
1 tsp Sea Salt
1/2 tsp Black Pepper
1/4 tsp Ground Cumin
1/2 cup Extra Virgin Olive Oil
2 each Scallions
1/2 tsp Crushed Red Pepper Flake
1. Wash and spin dry herbs. Pick leaves from parsley and cilantro, discard stems.
2. Mince whites of scallions and rough chop greens steams.
3. Place all above ingredients in a food processor. Pulse until smooth.
Adjust seasoning to taste.
4. Allow mixture to sit at room temperature for 30 minutes to an hour where flavors will merry.
Serve with blistered red potatoes, grilled pork chops, grilled zucchini, swordfish and the like.
So...not meaty. Smoked paprika with a little sweet is magic in the making. I first learned this trick when I saw a chef sprinkling shoestring fries with smoked paprika, granulated sugar and salt. Highly addictive and delicious.
I save sweets for my dirty desserts moments and have opted to use a sprinkling of coconut sugar and grated carrots for these barbecue portobello tacos. You can always use a bit of maple syrup or brown sugar if you please if you do not have coconut sugar. If you are really going au naturel, blend up a few dates with some hot water to add.
6 each taco shells (corn, whole wheat, rice flour, almond meal)
4 each Large Portobello Caps
1 Tbsp Coconut Sugar
1 small can, Chopped Tomatoes
1 Tbsp Smoked Paprika
1/2 tsp Cumin
1/2 cup Cilantro, Chopped
4 Carrots, grated
1 Tbsp Olive Oil
3 Cloves Garlic, minced
1 tsp Salt
1/2 tsp Black Pepper
1/3 cup Red Onion, diced
2 Tbsp Olive Oil
Juice of 1 Lime
1/2 to 1 cup Crumbled Cojita cheese (feta is great too!)
1. In a large flat bottomed skillet, sweat red onion with garlic in 1 TBSP olive oil.
2. Clean mushrooms and slice into 1/2 inch strips.
3. In a large bowl combine mushrooms with salt, pepper, paprika, cumin and olive oil, massage to coat mushrooms.
4. Turn skillet to high and add mushrooms.
5. Sautee for 4 minutes and then add grated carrots.
6. Add chopped tomatoes and simmer until mushrooms are tender.
6. Add juice of lime and cilantro.
7. Sprinkle skilled with cheese and place under broiler to melt.
8. Spoon mixture into taco shells or soft tacos and enjoy!
*Taco Shell Trick: Place soft shells on the oven rack, draped to create a shell like shape.
Toast in the oven for 4 minutes and remove carefully, allowing shell to crisp as it cools.
Fresh is in, as it is almost summer and I am as excited about food as I am bored with the same old dish and desk lunch. I was in Watch Hill Rhode Island last week, feeling like I was in heaven because seaside is where I belong. The simply grilled swordfish reminded me that this is on of my favorite proteins to sear and enjoy alongside simple condiments.
This raw (or pan roasted) corn salsa is so delicious with fresh mint and blackberries. Serve with a the swordfish on a bed of arugula (or just alone) and dinner is served.
Blackberry Corn Salsa
1 ear of corn
1 pint blackberries
1 cup mint leaves
2 Tbsp Olive Oil
2 Tbsp Chopped Red Onion (optional)
1. Cut kernels off corn by standing the cob upright and shaving off with a knife.
2. Cut blackberries in half
3. Roughly chop mint leaves and add to corn and blackberries.
4. Add the juice of one lime, olive oil, red onion and salt and pepper to taste.
1. Season swordfish with salt and pepper.
2. Sear swordfish for 4 minutes on each side of a medium high cast iron pan with olive oil.
3. Allow swordfish to sit on a cutting board for 4 minutes to rest.
4. Zest 1/2 lime onto swordfish and squeeze the juice of the lime on the fish.
5. Slice fish into 1/4 inch pieces.
Serve swordfish with salsa and enjoy!