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-lish 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.
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!
There are a few kitchen tools that I find indispensable; A good chef’s knife (8-10 inches), a Vitamix, a food processor and a Japanese mandolin. While the first three are pretty awesome, nothing will turn your veggies into effortless, professional-looking works of art quite like the mandolin. The best part? It is CHEAP, easy to clean, stores super easily in a drawer, no muss no fuss.
There are 4 different blades that you can use:
Flat- for things like sliced onions, fennel, paper thin squash, root veggie slices, cheese etc
Thinner Strips (3-4mm wide)- a medium julienne, great for many veggies for salad, sandwiches, pickling etc
Super Duper Baby Strip (1-2mm wide)- works only with very dense veggies like carrots, and other root veg
Whatever you do- do not use the silly plastic guard that is included (not pictured here as I promptly throw it out!), invest the $10 in a pair of nylon mesh gloves that will SAVE YOUR FINGERS :). See the video above for the full demo…I promise you will fall in love!
1 cup nuts such as walnuts, pecans or almonds or a mixture of 1/2 cup sunflower seeds or pumpkin seeds 1/3 cup chia seeds 1/3 cup coconut flakes 1 heaping packed cup pitted dates 1/2 cup dried cranberries, raisins or dried cherries 1/3 cup sweet cacao nibs (optional) 2-3 Tablespoons filtered water, as needed A pinch of Himalayan Salt
Makes 8 bars or 12 balls
Place the nuts, chia seeds, coconut flakes and sunflower or pumpkin seeds in the bowl of a food processor fitted with the metal blade. Process until the mixture is the texture of coarse sand. If you would like some more texture in the bars you can take out a little of the nuts, coconut and seeds before mixing and add them in later.
Add the dates, cranberries and the cocoa nibs and blend until the mixture begins to come together in a sticky dough. If this is not quite happening you can add the water 1 tablespoon at a time until it is sticky and moist and will come together easily in your hands. At this time mix in the chunky pieces if you kept some aside and pulse just until blended.
For Bars: Line a baking sheet or baking dish with parchment paper and press the mixture down into a rectangle about 1/3 of an inch thick, making the sides as even as possible.
Place in the fridge for 1 hour. Remove and flip over onto a cutting board and peel off the parchment. Cut into 12 even pieces and store in a glass container or wrap individually in plastic wrap for easy transportation.
For Balls: The faster method is to roll the dough between your palms into balls about 1 ½ inch diameter.
Both methods will keep in fridge for up to a month or at room temperature for a week.
Pesto is one of the easiest things to make and it is such a versatile condiment. I use it for sandwiches, over eggs, as a source for grilled veggies or fish or as a dip. I like to change up the classic version by using different herbs and nuts, sometimes I make it vegan by using nutritional yeast instead of parmesan cheese. This formula will work using the classic basil/pine nut combo or you can experiment a bit!
This recipe has changed my life, seriously. As an ice cream addict I needed to find another healthier route…this Banana Ice Cream (or “nice” cream) is it! It has become a nightly treat and a healthy one that I feel good about. Fast, vegan, gluten and dairy free it is a staple!