I went to Italy a few years ago with a group from Slow Food Miami to the Terra Madre global food gathering…to say it was breathtaking, fantastic and delicious would be a huge understatement. If you are interested in food, sustainability and a global community that impact change through food- I highly recommend it!
I also recommend trying this Herbed Farinata with Roasted Garlic & Tomatoes- my adaptation to an incredible dish that I discovered while on this trip. Farinata is a Tuscan street food made with garbanzo or chickpea flour and topped with pizza-like toppings. You make a thin crepe type batter and pour into a hot pan and then add your favorite toppings. It makes a quick, protein rich meal that is dee-list and super fast. You can keep it simple or add any toppings you want, and of course it is gluten-free and vegan if you choose.
This outstanding Cinnamon Tahini Oatmeal Cookie recipe is an adaptation of my dear dear friend, fellow chef and devout foodie Robbin Russell. I have always been a sucker for oatmeal raisin cookies and these are a unique and easy twist to the classic cookie and of course gluten-free, refined sugar free and can be made vegan. This recipe literally takes 5 minutes to prep and only 10 minutes to bake so no excuses! There are tons of fun things that you can add to change them up to your tastes.
Cinnamon Tahini Oatmeal Cookies
INGREDIENTS: 1/2 cup tahini (sesame seed paste) 1 pastured egg or 1 flax egg* 1/4 cup maple syrup 2 teaspoons cinnamon 1/2 teaspoon baking powder 3/4 cup quick cooking oats (or 2/3 cup rolled oats) 1/2 cup chopped walnuts pinch of sea salt
This fabulous, decadent and somewhat “naughty” recipe for Gooey Double Chocolate Chip Cookies was the brainchild of our Chef Heather Valdes. She created it for one of our clients who is not super concerned with healthier alternatives, he just wants clean and thoughtful food made in a classic style. You may know by now that at The Naked Bite we rarely use conventional baking recipes so of course we needed to experiment on our own and try a “nicer” version. Both are here for you to choose which option you want to make, whether your feeling naughty OR nice. Thank you Heather, my husband just LOVES himself some double chocolate chip cookies!
Gooey Double Chocolate Chip Cookies
The NAUGHTY Version
INGREDIENTS: 1/2 cup grass-fed butter, softened 2/3 cup organic cane sugar 1 pastured egg 1 teaspoon vanilla extract 1 cups all-purpose flour 1/3 cup high quality raw cacao powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup dark or semisweet chocolate chips
A interesting holiday recipe or an easy weeknight meal, these babies are quick and full of creative options if you’re feeling’ fancy. Sweet potatoes and yams (different species but interchangeable in most recipes) are bursting with flavor and nutrients and have far more to offer your body than a regular white potato. Twice baked white potatoes are typically loaded with greasy cheese, bacon and not much else good for ya- while these Twice Baked Sweet Potatoes with Kale & Goat Cheese are an interesting and delicious alternative. This recipe can also be made entirely vegan or you can jazz it up even more with some high quality pastured bacon and anything else the might tickle your fancy. Check out the “tips & notes” for some fun ideas and watch the video for the quick 411 on how to make it happen!
Austin LOVES tacos…well and who doesn’t quite frankly? I think we love them because they can be filled with just about anything- which is part of the fun. Get creative to celebrate National Taco Day or just follow the this delicious and plant-based and paleo friendly recipe below for Eggplant Banh Mi Tacos and you cannot go wrong. This recipe was developed in collaboration with our incredibly talented chef Heather Valdes for a summer cooking class. The initial recipe was made with shiitake mushrooms, yum! This one was adjusted to use up some of the bountiful eggplant happening in Austin & Miami right now. Whatever your filling choice, this is a great template for all sorts of interesting options.
Eggplant Bánh Mì Tacos with Pickled Veggies & Spicy Aioli
Quick Pickled Veggies~ 1 medium carrot, julienne or grated (or butternut squash to be uber seasonal) 1-1/2 cups cucumber, thinly sliced into thin half moons 1/2 cup unseasoned rice vinegar 1/3 cup filtered water 2 Tablespoons maple syrup 1 teaspoon Himalayan salt
Eggplant Filling~ 3 Tablespoons coconut oil 1-1/2 pounds eggplant, cut into ¼ inch x 3 inch strips 3 Tablespoon reduced sodium tamari 2 Tablespoons filtered water 1 Tablespoon maple syrup 1 Tablespoon Siracha (or to taste) 2 teaspoons rice vinegar 3 large cloves garlic, minced 1” piece of ginger, minced Freshly ground black pepper
Tacos & Optional Garnish~ 8 small corn tortillas, warmed through either in the oven or on a stove top Lettuce Wraps instead of tortillas Generous handful of fresh cilantro and/or mint- tough stems removed Scallions, thinly sliced on bias Thinly sliced radish Chopped Peanuts
Quick Pickled Veggies: Add all ingredients to a large glass jar, secure the lid, and shake for 10 to 15 seconds to mix. You’ll want to allow the vegetables to soak for at least 30 minutes (at room temp) up to 24 hours- the longer the better. If you plan to do hours in advance, place the jar in the fridge until ready to assemble.
Eggplant Filling: Whisk together the maple syrup, tamari, chili garlic paste, rice vinegar, garlic, ginger and black pepper in a small mixing bowl and set aside.
Heat a large sauté pan over high heat, add the coconut oil and the eggplant and reduce the heat to medium and cover. Cook for 8-10 minutes, stirring as needed to prevent burning.
Add the tamari mixture to the pan and cook for another 2 to 3 minutes, or until the sauce is absorbed, stirring frequently. Remove from the heat.
Fill each corn tortilla with a small spoonful of the eggplant and then the pickled vegetables. Drizzle with the aioli (recipe follows) and top with the fresh, cilantro, mint, scallions and peanuts if using. Serve immediately.
Tip & Notes~
This recipe would also be delicious with a variety of mushrooms or other veggies such as squash, peppers, cauliflower or broccoli.
1/2 cup mayo of your choice (we like brands with very little ingredients- Just Mayo is a good one) 2 Tablespoon sriracha Juice of one lime 1½ teaspoons smoked paprika Salt to taste
Mix all of the ingredients together in a small bowl. Allow to sit overnight for flavor to develop if you have time.
Many of you know by now that I have quite the sweet tooth. I actually don’t do much baking for the particular reason (I would eat it ALL, sigh). This Raw Chocolate Bark has become my favorite go-to along with my Perfect Banana Ice Cream. I love it mostly because it’s easy, uber fast and I can take a few nibbles and be satisfied. It is also packed full of nutrients and minerals and won’t leave you feeling like you were naughty. It is also easy to customize to your liking so don’t be afraid to experiment!
Raw Dark Chocolate Bark
INGREDIENTS: 3/4 extra virgin coconut oil* 1/2 cup high quality raw cocao powder 1 teaspoon vanilla extract 2 Tablespoons maple syrup 4 drops liquid stevia** A pinch of Himalayan Salt (more…)