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Enough: Hot Butter Cake, Dulce Brigadeiro

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Enough: Hot Butter Cake, Dulce Brigadeiro

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Desserts are memories in the making. Memories can also be cultivated with thoughtful treats, something special and unique yet familiar.

That is the case with this cake, as it was such a pleasure to create something new, representing someting familar for a new journey that my right hand Leigh at Equinox was embarking on. 

Leigh's love for Marcella is so apparent and I am so happy to have been a part of this moment. A native of Brazil, Marcella loves brigardeiro (a traditional fudge candy that is sometimes made into a cake), she loves coconut, she loves dulce de leche, she loves and deserves it all.

 

I used this opportunity to try a new spone cake, one that was counterintuitve for me at first, as it was made by creating a uncooked roux of flour and butter with the addition of eggs and condensed milk as the base, lightened with meringue before baking. The result is a vanilla sponge with a fantastic texture, that I chose to keep elegant and low, but could easily have been split into many layers as the crumb is spongy and soft yet sturdy.

A frosting of primarly whipped cream cheese, laced with butter and dulce del leche with puddles of pure dulce de leche and crunch roasted coconut. 

All hail this Dulce Brigadeiro

 

 

Hot Butter Cake

6 Organic Pasture Raised Eggs, separated

150 grams Organic Condensed Milk

90 grams Organic Unsalted Butter

120 grams All Purpose Flour

1/4 tsp Fine Sea Salt

1/4 tsp Baking Powder

50 grams Granulated Cane Sugar

 

Preheat Oven to 325F Convection

Line a 10 inch springform with a parchment round and butter the sides with softened butter

1. In a small saucepan, melt the the butter on low heat.

2. Whisk in sifted all purpose flour. Using a heat proof spatula stir to ensure there are no lumps.

3. In a medium bowl, whisk together eggs, salt, baking powder and condensed milk.

4. Whisk eggs into flour mixture, ensuring there are no lumps but not over mixing as it will develop gluten which is not an attribute to a fine cake crumb.

5. In a clean stainless steel or copper bowl, place the egg whites. Begin whipping with a large balloon whisk. 

6. Once the egg whites foam, begin adding the 50 grams of sugar a tablespoon at a time. 

7. Whisk to medium peaks. Fold a small amount of the meringue into the flour mixture to lighten.

8. Fold the remaining meringue into the batter.

9. Place in the springform pan and bake for 35 minutes, until golden.

Dulce Frosting

225g Cream Cheese, softened

90g Organic Unsalted Butter Softened

100g (1/3 cup) Dulce de Leche 

1. Paddle cream cheese on low to soften. 

2. Add unsalted butter and paddle on low to combine well.

3. Increase speed to high, add dulce de leche and whip for one minute.

 

To Assemble

1 cup Roasted Coconut Flakes

1/2 cup Dulce de Leche

1. Split the cake layer in half and spread 1/3 of the frosting onto the bottom layer.

2. Create divots in the frosting and drizzle in half of the dulce de leche. Sprinkle the cake with half of the roasted coconut.

3. Top with the top half of the cake.

4. Pile the remaining frosting on top the cake. Spread a thick layer on the top and only a thin crumb coat layer along the sides of the cake.

5. Create additional divots in the frosting and add dollops of dulce de leche puddles.

6. Sprinkle the border of the top of the cake with roasted coconut.

 

Keep fridge stored in the fridge and serve cool to room-temperature

 

 


Quick Dulce de Leche

1 can condensed milk

1. Place condensed milk in a small saucepan and cover with water.

2. Simmer for an two hours, turning halfway through and ensuring that the can is always covered with water.

3. Allow the can to cool completely before opening as contents is under pressure.

 

 

 

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Clean Enough: Genmaicha, a love story

Clean Enough: Genmaicha, a love story

Matcha is here to stay, I hope, just as hummus arrived and never plans to leave.

Matcha, also known as finely ground young green tea leaves,  is a dissolvable tea versus a steeped tea, with a wide range of earthiness hailing from Japan. Not all matcha is created equal, ceremonial grade denotes quality and flavor. With any trend, fakes will arrive.  The ceremony of matcha and tea drinking in general is a treat to be savored, so go for the good stuff and enjoy.

When I first began traveling to Tokyo I participated in matcha tastings the team I was working with to open Max Brenner in Tokyo. The team from Transit General Office were in the know and operationally savvy, still to this day my favorite group that I have worked with overseas. 

Before matcha lattes were at your local 711,  we decided that we needed to create a new beverage, which was the matcha white hot chocolate. LIghter than our regular hot chocolates, I love this as a treat matcha drink to this day. 

Trying over 24 types of matcha, I settled on a beautiful and earthy tea that balanced out the signature Barry Callebaut of Belgium white chocolate. I learned a very interesting fact: that some matchas are treated with chlorophyll and not all matcha that is delicious is in fact super bright green. In terms of the United States and matcha? Nothing that I have seen imported is anything but bright green as I am sensing the American consumer would not oblige.

I have found myself loving matcha to this day, but as over-saturation goes, my appreciation may not be the same. In comes genmaicha.  Green tea with puffed brown rice that offers a nutty flavor to your typical green tea experience. I have had genmaicha before, as it is a variety of brewed green tea. Once considered a poor mans tea, as the brown rice extended the precious tea leaves. The difference in flavor between brewed green tea and matcha is stark, almost unrelated. A hybrid does exist! I was lucky enough to try Nodoka genmiacha tea. Finely ground  and dissolvable, this has changed my experience of genmaicha. Iced, hot, in a smoothie or a bowl, I love the rich flavor of genmaicha. 

 

Clean

Genmaicha Smoothie Bowl

1/4 - 1/2 avocado

1 tsp Nodoka Genmaicha

1/2 cup frozen cauliflower

1/2 cup frozen spinach

2 tablespoons Collagen Peptides

1 tablespoon Pistachios

1/4 - 1/2 cup Water

Ice

1. Blend the above together using a ladle or blender plunger until smooth.

2. Pour into a chilled bowl and top with the below treats:

To Top:

1/2 tsp Organic Rose Petals

1/2 tsp Organic Blue Cornflowers

1 Tablespoon Coconut Shreds

1/2 tsp Cinnamon 

1/4 cup Wild Blueberries

 

 

 brian kennedy photography

brian kennedy photography

Enough

White Chocolate Matcha or Genmaicha

1 tbsp White Chocolate, finely chopped

60 ml/ 2 ounces Whole Milk (or non dairy milk)

180 ml / 6 ounces Boiling Water 

1/2 tsp Matcha Powder

1. Combine the above ingredients in a blender, reserving the matcha.

2. Blend on high for 30 seconds, add matcha.

3. Blend on high for 10 seconds, pour into a mug and serve.

Iced: Blend the above ingredients and chill. Shake with ice and serve!

*the matcha is added after the milk and chocolate is blended to prevent the burning of tea leaves from the boiling water.

 

Clean: Whole Cauliflower

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Clean: Whole Cauliflower

Whole cauli, it is everywhere. Cauliflower steak, cauliflower nuggets, cauliflower rice, cauliflower smoothies, this cruciferous starch substitute is in vogue.

Cauliflower used to be the food of the bland dinner table. As a kid, I would have steamed cauliflower at my grandmother Marjorie's, along with lean ground beef and white rice. Marjorie was amazing, but a seasoned cook she was not. Fast forward to today, I actually love steamed cauliflower, but with touches of bright flavor in the form of drizzles, nuts and herbs.

In 2018, cauliflower has taken center stage. A vegetable with a low price point in the store and a high price point on restaurant menus. 

What's more? When dining out, some whole cauliflower is ultra clean, and  at other times the  a whole head braised in wine or brown butter. Both are delicious depending on your Clean Enough objectives. Eating faux clean is a myth I would love to be busted. Enjoy your treats with awareness!

On to the cauliflower. This is a simple dish to make at home. A bit of time is required, so pop the cauliflower in the over when you get home and are unwinding or while you watch the sunset. Piling this cauliflower with fresh herbs, nuts and serving it drizzle with a pungent tahini sauce will make it memorable.

 

1 each Whole Cauliflower (White, Purple, Orange)

1/2 cup Basil Leaves

1/2 cup Mint Leaves

1/4 cup Sliced Almonds or Pistachios

1 Lemon

1/4 cup Tahini Paste

1 tablespoon Grated Ginger

1/4 tsp Salt and Pepper

1/2 tsp Turmeric

2 Tbsp Apple Cider VInegar

optional: Spicy Extra Virgin Olive Oil.

 

1. Preheat oven to 325F.

2. Trim green leaves from the cauliflower and wrap in aluminum foil. 

3. Place the cauliflower on a sheet tray in the oven for one hour. This allows the cauliflower to steam.

4. Remove the cauliflower from the oven and preheat the broiler.

5. Place the cauliflower unwrapped on the sheet tray and broil for 10 minutes.

6. While the cauliflower is broiling, chop the basil leaves and the mint leaves together.

7. Mix the herbs with sliced almonds or chopped pistachios.

8. To make the dressing, combine the zest and juice of 1/2 of the lemon with the tahini, ginger, turmeric, salt, pepper and apple cider vinegar. Whisk to combine and add water to thin until it is a sauce that you can drizzle. 

9. Remove the cauliflower from the oven and place on a serving plate. Drizzle with extra virgin olive oil if desired.

10. Immediately squeeze the juice of the remaining half lemon over the cauliflower. 

11. Drizzle half of the tahini sauce over the cauliflower to act as glue and pile on the herb and nut mixture.

12.  Serve with a steak knife and the remaining tahini drizzle.

 

Preorder Clean Enough for more healthy simple recipes and DELICIOUS  real desserts.

 

 

 

 

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Clean Enough: On The Road Europe June 2018

Clean Enough: On The Road Europe June 2018

Clean Enough on the road

 

The inaugural addition.

 

Preorder Clean Enough

 

I seek out the cleanest food while on the road and this trip was no exception. Life in its truest expression is inclusive, with the absolute most divine participation in life’s pleasures including The River Café, Berlin, Paris, San Sebastian, Madrid and Pays Bordeaux, travel gives an opportunity to  fully immerse yourself  in what the environment offers.

Strategy: Clean Enough

 

The structure of not skipping meals with two small snacks (as needed) a day is a perfect control while on the road, even with more frequent treats. Instinctually I want to skip breakfast when I am out of routine, however that feels like a punishment for late night San Sebastian gelato. Instead, I prepared a light and clean breakfast that was just enough to get my body going for the day. The key was to keep to my routine as much as was available while not being concerned with long term effects to other memorable moments.  That is what post-holiday back to routine ambitions are for.

 

On this trip it was a combination of work and play, with work being condensed into a 2-day sprint in London finishing with a beautiful meal at The River Café, an institution on the Thames offering ingredient-forward Italian cuisine in a bright and open setting.

 

White City House proved to be a splendid stay. Soho House’s newest London place to hang your hat.  I love staying where I feel taken care of, especially while working.  With early mornings and very late returns, knowing that someone was looking out for me was everything and more. What’s even better? Being able to make plenty of hot water and lemon in my room with the bar citrus. I’ll pass on the G&T and fire up the kettle with a squeeze of fresh citrus.

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While working with our Equinox Food and Beverage partner, Munch Fit, I was able to start my days with my comforting collagen concoction that is a balance of beauty enhancing proteins, clean carbohydrates and a touch of healthy fats.  Lunch gave me an opportunity to try a new menu item, the Munch Fit Poke bowl. A perfect Clean Enough lunch where you can decide how much rice (just sub a portion for leafy greens as you need), lean protein, avocado, vegetables and a light yet pungent vinaigrette.  Be sure to check out my recipe for Poke here.

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When taking meetings lunch can either work for or against you. I like to book lunch meetings in fresh environments, as to not derail my day. I had a beautiful lunch with my friend Yasmine, founder of The Good Life Eatery at Meraki, a chic Greek restaurant in Fitzrovia London.  Fresh greek salad, roasted aubergine and a touch of lamb for iron and protein both inspired and satiated.

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Another trick I love during work or pleasure trips is to layer nights in into the equation. By cooking for colleagues from Equinox and Munch Fit, I was able to not only share my creative gifts, and was also able to make a healthy vibrant meal as I would at home. Clean Enough on the road. I cooked a Blue Zone evening of turmeric bitter greens, fennel and cucumber salad, fresh whole branzino and spinach rice that will be found in Clean Enough (the book!). Let’s not forget treats, with fresh stone fruit, strawberries, vanilla custard and honey butter from Clean Enough.

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The River Café was something to write home about. Pungent spicy olive oil on everything fresh, and cooked with a loving hand. Roasted peppers, fresh tomatoes and basil tossed with gnocci, turbot with fresh herbs, and green beans. Oh, and the desserts. This is where I let it live, with freshly spun pistachio gelato affogato, my favorite dessert in its effortless simplicity.  Almond torte with strawberries, chocolate seduction and their classic lemon tart that they are known for rounded out this treat nicely. All were spectacular, moreish, lick the plate clean delicious.

 

A very short trip to Berlin proved to be a splendid taste-of day.   Pret-a-manger is a dependable place on the run for a small pot of oats, a great way to start a clean day and a perfect vehicle to mix in collagen and top with a few antioxidant rich blueberries, in Europe I often rely on Pret in train stations and airports to keep me in line.  Typical German food is not what makes me feel best (sorry currywurst), however you can always count on Germans to have some sort of greens and potatoes on their menu.  A few scrambled eggs, potatoes and a fresh asparagus salad was just what I needed when catching up with a friend.  Being on the road and skipping carbs completely when hungry is never a good move for me, and to that I say embrace the dependability of potatoes boiled or roasted simply.

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We went to Katz Orange, the Berliner’s must-go meal.  Situated in a beautiful courtyard, you feel as though you are being invited into someone’s home. The food is fresh and fuss free, my favorite way to enjoy lively ingredients with a chef’s simplistic and special touch. Local greens, mashed peas and salmon were all shared on the cozy second floor banquet filled with pillows.

 

After many 4 am wake-ups in multiple time zones, I was tired and on my way to a short respite in the south of France. Rather than flying I opted to take the Eurostar to Paris for lunch and a museum before hopping the rails again headed to the southwest of France, past Biarritz to an understated  sophisticated beach town called St. Jean de Luz. My favorite way to beach vacation.  This reminded me of my trip last summer to Mount Argentario in the southwest of Italy.  A seaside place where families have been summering for decades, putzing around for the casual ice cream, game of tennis and home cooked meal al fresco.

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Arriving in Paris just in time for lunch, I made my way to The Marais to check out Wild and the Moon.  My healthy eatery radar was on high and this cozy café did not disappoint!  I took a while trying to figure out what to order. The retail fridges were packed with bottled juice blends, smoothies, nut milks and salads. What to choose?! I thought a hydrating and detoxifying blend of cucumber and dandelion was just what the juice doctor ordered.  They had a great smoothie/bowl menu, but as I can get a smoothie bowl any day of the week I opted to try their dahl.  A soothing and clean blend of lentils and fresh vegetables, topped with a few cashews and herbs.  This was a perfectly portioned plant-based lunch that fueled me for the rest of the day.  A stop at the Maison Europeenne La Photographie was soul filling. While one of the exhibits showed the ability to manipulate architecture through photography the other was a bit more disturbing, showcasing the angst of human kind.  Stocking up on beautiful postcards is always a boost for me, I obliged and placed them carefully in between my Clean Enough draft pages for safekeeping.


The train through Bordeaux to Pays Basque is beautiful.  A few naps later I was in St Jean de Luz just in time for dinner. The meals were simple and effortless, never without a fresh baguette, cheese and a sweet. I am so happy that I tasted the local goat cheese, basque ham (not to be mistaken for Spanish ham!!) and bread at the table.  Some of my highlights were the tomato tartare, lamb and vegetable tart, countless fresh salads, caponata, green beans and garlic and a tart full of fruits de mer.

 

St Jean de Luz is nestled seaside next to the Pyrenees, where we had two tremendous hikes. Up La Rhune and down on an antique wooden train, straight to a hot shower and a trip to San Sebastian in Spain. Tapas are late and wandering and I obliged. I loved the Spanish potato and egg frittata along with the plethora of typical cured hams, fresh goat cheeses and you guessed it, more bread and rich red wine. While gelato is Italian, and not Spanish,  it is not something I resist on holiday.  Creamy pistachio and coconut with matcha sorbet was an awesome trio.  Always enjoy it on a cone to give yourself the full effect of summer.

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Mornings stayed on my Clean Enough track with hot water with lemon and a very light smoothie bowl breakfast. Zucchini, pear and avocado is my new favorite combination that is a cinch to whip up and always welcomes a heavy dusting of cinnamon to top. Our second hike brought us a shorter distance and to an open mountain top restaurant.  The fresh tomato and white asparagus salad was divine, served simply with onions and vinegar.  Lamb, chicken and potatoes were had as was a hearty afternoon nap.

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I made a beautiful torte for my friends and their family that hosted me during my French stay. The toasted cheese torte, name to be shared at a later date, and not to be mistaken for a Cheesecake, from Clean Enough wowed the table and even had me going back for a second sliver. Topped with a clever and simple passion fruit cream caramel and fresh strawberries, this torte will now forever be associated with long family dinners by the sea.

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Due to flight cancellations, my final night brought me through Madrid for a short stay. A gently seared tuna burger was a great idea to take home with me as well the final hurrah of a coconut popsicle packed with coconut rape.

 

I ended my journey hydrating in my trusty airport lounges and arriving home to grocery shop for my #CleanEnoughathome week ahead. Getting back to basics is an essential component to my or anyone’s balance.


What’s on the menu?  My batch of clean Caponata, light grains, fresh veggies and protein for the week. To keep it easy I am making this week uniform and straightforward, relying on the bounty of colors in my caponata for a variety of nutrients, rather than a diversity of dishes. My purple snack fruits to boost inspiration and a simple strawberry banana oat shake to get the day started on the right foot.

 

Cleanenoughontheroad brought me to London, Berlin, Paris, Pays Basque, San Sebastian and Madrid. The trip was memorable and delicious. Until next time. Tell me, where are you off to next to practice CleanEnoughontheroad?

 

 

 

 

 

 

 

Enough: Passion Fruit Cream Caramel

Enough: Passion Fruit Cream Caramel

Serve with...everything

375g Sweetened Condensed Milk

3 each Passion Fruit

45g Unsalted Butter

60g Orange Juice

Pinch salt

 

1.     Heat milk in a small sauce pan, stirring with a heat proof spatula.

2.     Continue to cook until the milk darkens, approximately five minutes.

3.     Stir in the butter well to emulsify and continue to cook to caramelize slightly, another 5 minutes.

4.     Stir in passion fruit pulp and seeds and stir in orange juice to thin, allowing a smooth mouth feel.

5.     Serve warm or room temperature with pound cake, ice cream or simply fresh strawberries and cream.

 

 

Clean: Summer Smoothie Bowl

Clean: Summer Smoothie Bowl

Summer Smoothie Bowl

Pear Avocado Zucchini

½ each Zucchini, cut into 1” disks

¼ each Avocado

¼ each Barlett Pear, ripe

1 cup Ice

½ cup water

1 tsp cinnamon

 

1.     Combine zucchini with avocado, pear and water in a blender.

2.     Blend on high to create fine puree.

3.     Add ice and blend until smooth.

4.     Pour into your favorite breakfast bowl and top with cinnamon.

Clean: Spanish Egg and Potato Torta

Clean: Spanish Egg and Potato Torta

Come Hungry

3 each Russet Potato

12 each Eggs

1 tsp Sea Salt

1 tsp Turmeric

½ tsp Black Pepper

1/3 cup Chives, minced

 

1.     Slice potatoes thin on a mandolin into disks.

2.     Bring a medium pot of water to a boil.

3.     Add potatoes and blanch for 4 minutes

4.     Drain potatoes and allow to cool.

5.     Whisk eggs together with sal, pepper and turmeric.

6.     Combine sliced potatoes with eggs.

7.     Layer potatoes into a parchment lined spring form pan, pour any remaining egg over the potatoes.

8.     Bake 350F convection for 40 minutes, until golden.

 

 

 

Clean: Summer Caponata

Clean: Summer Caponata

Summer Caponata (eggplant free)

 

All. Of. The. Color.

 

1 each

Summer Squash

Zucchini

Purple Cauliflower

Pint Cherry Tomatoes

Large Green Bell Pepper

1/3 cup Capers

½ cup Oil Cured Black Olives (mine were in herbs de provence)

1 Tablespoon Diced Preserved Lemon Peel

1 Tablespoon Organic Raisins (mine were straight off a vine!)

 

1. Quarter length-wise zucchini and squash and cut into 1/2 inch chunks.

2. Roughly chop olives, halve cherry tomatoes and cut cauliflower into small florets.

3. De-seed the bell pepper and cut into 12 inch pieces.

5. Combine above ingredients into a heavy lidded le-creuset pot.

5. Simmer with the lid on for 40 minutes, until tender.

6. Store in the fridge to reheat all week as a side, toast topper, grain bowl base or fish burger blend.

Enough: Brown Butter Stone Fruit with Fresh Berries

Enough: Brown Butter Stone Fruit with Fresh Berries

A fresh summer sundae after a weeknight meal al-fresco

Serves 4

4 each Apricots, halved and pitted

2 each Plums, pitted and sliced 

1 each Nectarine, pitted and sliced

2 Tbsp Organic Unsalted Butter

1 pint Fresh Strawberries, hulled and quartered

1 Tbsp Honey

1 Pint Organic Vanilla Frozen Custard

Fresh Nutmeg

 

1. In a medium skillet, melt butter on medium heat.  Allow the butter to bubble and brown.

2. Once the butter is brown, immediately add stone fruit and place heat on high.

3. Sear fruit for 4 minutes to caramelize.

4. Toss warm fruit with strawberries.

5. Place a small scoop of vanilla custard in individual bowls or mugs. 

6. Drizzle each scoop of ice cream with honey and sprinkle with fresh nutmeg.

7. Spoon fruit into each bowl or mug and serve immediately.

 

 

Clean: Whole Branzino

Clean: Whole Branzino

Dinner in 20 minutes, The CLEANEST way to eat fresh fish

 

Tip: 1 each 8 ounce whole fish serves 1 person ~4 ounces of fish ( a normal serving)

Either buy a 1-1.25 pound whole branzino for two OR two small branzino (save the leftovers for fish cakes)

Serves 1

1 each whole Branzino (less than 1 pound)

1/4 bulb fennel

1/2 lemon sliced

2 thyme sprigs

1 rosemary sprig

1. Preheat oven to 450F convection

2. Purchase the branzino cleaned and de-scaled.  In the open cavity of the fish,  place sliced fennel, 1/2 of the lemon slices and the sprigs of fresh herbs.

3. Place whole fish on a parchment lined or greased tray.

4. Roast in the oven for 20 minutes.

5. Turn on the broiler and crisp the skin for 5 minutes. If using parchment be sure to either transfer the fish to a tray OR trim the parchment around the fish so there are no loose pieces sticking out, you don't want to start a fire!

6. Serve with fresh greens, olive oil to drizzle and remaining lemon slices.

 

To EAT:

Cut off the head of the fish, check out the cheek, as this is one of the tenderest pieces of fish

Cut the fish in half lengthwise. Gently pull the skeleton to remove as a whole piece.

Enjoy and watch out for any pin bones!

 

 

 

 

Clean: Turmeric Bitter Greens

Clean: Turmeric Bitter Greens

A great side that can be sautéed in under five minutes, is vitamin packed, and anti-inflammatory.

 

1 Shallot

2 Cloves Garlic

1 Tbsp Extra Virgin Olive Oil

1 Bunch Swiss Chard

4 cups Spinach

2 cups Kale

1 1/2 tsp Turmeric

1/2 tsp Sea Salt

Juice of 1 Lemon

 

1. Slice shallot and garlic and sauté on medium heat with olive oil.

2. De-stem the kale and Swiss chard. Roughly chop leaves into large pieces.

3. Add the greens all at once! Saute with turmeric on high heat for 4-5 minutes to soften. 

4. Add the juice of one entire lemon. Season with salt and serve.

Clean: Fresh Greek Salad

Clean: Fresh Greek Salad

The simplest of recipes that is always on the table when dining Greek. 

Serves 2

1 each English Cucumber

or

5 each Persian Cucumbers

1 Large Heirloom Tomato

8 each Kalamata Olives, split in half

1/4 each Red Onion, thinly sliced

2 Tbsp Fresh Oregano Leaves

2 tbsp Red Wine Vinegar

1 tbsp Extra Virgin Olive Oil

2 ounces Greek Feta (more pungent) or French Feta (more mild) 

Freshly cracked Black Pepper

To Make it Hearty:

1 cup cooked chickpeas (toss with cucumbers)

 

1. Chop cucumbers in one to two-bite size chunks.

2. Slice tomato into thick 1/2 inch pieces and then cut each slice into quarters.

3. Whisk together red onion, 1 tbsp chopped oregano and olive oil.

4. Toss in tomatoes, cucumbers and red onion.

5. Place salad in a serving bowl and top with remaining tablespoon of oregano leaves and two blocks of feta.

Clean: Beauty Smoothie Rose Edition

Clean: Beauty Smoothie Rose Edition

This can be a smoothie bowl, a smoothie OR a bowl of oatmeal with a fabulous strawberry banana topping. It's all how you approach it!

 

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½ banana, chopped and frozen

2 Large Organic Strawberries, chopped and frozen

2 Tbsp Collagen Peptides

1/3 cup Rolled Oats

1 Tbsp Pumpkin Seeds

1 Tbsp Coconut Flakes

360 ml Water (1 ½ cups)

½ tsp Wild Rosewater

1 Cup Ice

 

1. Blend above ingredients until smooth.

2. For a smoothie bowl decrease water to 1/2 cup and blend.

3. For oatmeal: cook the oats with 1 cup of water until tender. Stir in collage and rosewater and top with strawberries, bananas, coconut flakes and pumpkin seeds.

 

 

Clean: Massaged Seed + Kale Salad

Clean: Massaged Seed + Kale Salad

Light and fresh, perfect atop grains with lean protein on the side. Vibrant purple, luteal supporting sesame and pumpkin seeds, heart supporting green kale.

This one is worth five minutes of your time.

2 Handfuls Lacinto Kale, stems removed and sliced into ribbons

1/4 each Fennel Bulb, sliced thin

Juice of 1/2 Lemon

1 tsp Tahini Pase

2 tsp Pumpkin Seeds

1/4 cup Fresh Mint Leaves

1/2 cup Raddichio Leaves, torn

1 each Persian Cucumber, sliced

Fennel Fronds

Salt/Pepper

To Prepare:

1. Combine kale, fennel, lemon juice, tahini and seeds in a large bowl.

2. Massage using clean hands to break down the cellulose in the kale for 5 minutes.

3. Toss in the cucumber and raddichio and season with salt, pepper and fennel fronds

 

Serve With:

Baked Wild Halibut: Broiled for ten minutes and seasoned with salt, pepper, lemon juice and lemon zest

Warm Cast Iron Zucchini: Sliced zucchini seared in a cast iron for 5 minutes, until golden

Brown Jasmine Rice: Cook with shredded purple sweet potato, coriander and cilantro

 

Enough: Strawberries and Cream Coconut Macaroon

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Enough: Strawberries and Cream Coconut Macaroon

Strawberry shortcake, I'm done, dead, fully complete.

The simplicity of strawberries and cream needs no vehicle, however one is always welcome.


We tossed together beautiful unsweetened coconut flakes, a few egg whites, a pinch of salt and a dash of maple syrup to make easy macaroons.  Piled high with fresh whipped cream and supersweet summer strawberries. This treat is perfect in a summer pinch.

 

Simple Coconut Macs

4 Cups Unsweetened Coconut Flakes 

1/4 cup Maple Syrup 

4 each Egg Whites

Pinch Salt

1. Crush the coconut flakes with your hands. 

2. Add maple syrup and salt. Toss well to coat all of the flakes.

3. Add egg whites and stir to combine. 

4. Use a 1/4 cup measure or spring loaded ice cream scoop to pack mounds of macaroon mix.

5. Place on a parchment lined baking sheet and bake at 360F for ten minutes until golden and still chewy on the inside.

6. Allow to cool.

 

Fresh Whipped Cream and Strawberries

12 ounces Organic Heavy Cream

pinch Vanilla Bean Powder or Vanilla Extract

1 Tbsp Maple Syrup.

2 Pints Strawberries

1. Whipped cream in a cold bowl using a large whisk until stiff peaks are reached.

2. Fold in maple syrup using a rubber spatula.

3. Cut the tops off of the strawberries and quarter length-wise using a pairing knife.

 

To Serve:

Place a large dollop (2 Tbsp) of cream on top of each macaroon placed on a serving dish.

Pile high with strawberries and serve.

 

 

 

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Clean: Charred Chickpea Caesar Salad, Bright Lemon Chicken, Spring Succotash

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Clean: Charred Chickpea Caesar Salad, Bright Lemon Chicken, Spring Succotash

Salad as a meal, with a combination of cool, crunchy, room temp, and sometimes warm components often equates to a people pleaser, and in this case an audience of both young and old(er) enthusiastic eaters.

The secret to super bright simple baked organic pasture raised chicken breasts is in the zest.  A large amount of lemon zest transforms chicken breast into a perfectly sliced salad topper.  Drizzled with a pungent dressing in this case chickpea Caesar, that while it is not a traditional caesar, I leverage heavy amounts of black pepper when making mock versions of the classic creamy dressing.

 

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Chickpea Dressing

14 ounces Organic Chickpeas, drained and rinsed.

Juice of 1 Lemon

Zest of ½ lemon

1 Tbsp Freshly Ground Black Pepper

1 Tbsp Apple Cider Vinegar

¼ cup Extra Virgin Olive Oil

2 Garlic Cloves

1 tsp Sea Salt

2 tsp Maple Syrup (optional)

Water to thin.

1.     Combine the above ingredients in a high speed blender. Thin with water as needed until the consistency is that of a sauce.

Spring/Summer Succotash

3 Ears Corn

2 Cloves Garlic

1/2 cup Basil Leaves

1 Pint Cherry Tomatoes

2 each Zucchini

1 each Lemon

Salt/Pepper/Olive Oil/Chili Flake

 

1. Remove corn kernels using a knife and set aside.

2. Dice zucchini, mince garlic, chiffonade basil leaves and halve cherry tomatoes. 

3. Heat olive oil in a skillet and add corn and garlic. Sautee until caramelized, about 3 minutes.

4. Add zucchini and continue to sautee for 2 minutes.

5. Remove the vegetables and toss together with the juice of a lemon, the cherry tomatoes and the basil.

6. Season with salt and pepper as needed. Add chili flake as desired.

Lemon CHicken

3 Each Lemons

1 Pound Organic Pasture Raised Chicken Breast

3 Tbsp Olive Oil

1 tsp Sea Salt

1/4 Cup Basil

1 tsp Black Pepper

2 each Garlic Cloves

1. Zest lemons into a bowl and add minced basil, garlic, salt and pepper.

2. Add olive oil and the juice of 1 lemon.

3. Add chicken breast and massage using clean or gloved hands for 4 minutes.

4. Place chicken breast on a lined sheet tray and bake in a 400F oven for 15 minutes.

5. Remove chicken and squeeze the juice of 1 lemon over the top. Allow the chicken to rest for 5 minutes before slicing each breast into 1/2 inch pieces.

 

Potato Croutons

1 Pound Baby Potatoes

1/4 cup Basil

2 Tbsp Olive Oil

Salt/Pepper

1. Rinse potatoes and toss with olive oil,.

2. Blister in a 450-475 F oven for ten minutes.

3. Remove from the oven and toss with salt, pepper and fresh basil.

 

Charred Romaine

6 Spears Romain Lettuce

1. Cut romaine spear into 1/4s 

2. Lay spears on a sheet tray and place under the broiler for 4 minutes to char slightly.

3. Place on a plate and top with succotash, potatoes, sliced chicken breast and drizzle with chickpea dressing.

4. Serve with additional lemon on the side.

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