The last couple of days were absolutely amazing. I spent the holidays with friends up in the mountain and the weather was perfect – snowy & sunny. White, wood and green were merely the only colors to be seen and my main inspiration for the white asparagus dish I prepared today.
The vacation was also filled with first moments for Deni, a son of friends of ours. His first ski lessons with a professional instructor…
The only problem with the trip was actually the food. It was a disaster. There was nothing delicious at all, not to mention vegan or vegetarian. The New Year’s eve menu was so poor, that the only thing I could eat were baked potatoes and a salad, and even they tasted awful. Thanks for the good friends, the wine and the cheerful mood which compensated it all.
So, coming home and cooking something delicious turned out to be a main priority for the last couple of days and I tried to do my best satisfying the palate. The white asparagus roasted with cashew cheese and served with lemons and garlic is super tasty and easy to prepare. A personal recommendation for a dinner party, where you are supposed to waw your guests with a vegan dish. It’s my third time making this cashew cheese and I have to admit it’s delicious even on it’s own, but combined with asparagus, white or green, it’s a total blast. My husband prefers the green one, but the white looks better, right? :)
I LOVE finding new foodie things at shee shee gourmet food shops. I immediately pop the item into my basket, full of excited inspiration and quickly get my ass into the kitchen to start experimenting! This time, I found a box of gluten free Sweet Potato Flour. I had never seen this kind of flour before. Wow! Not to mention sweet potatoes happen to be one of my favorite foods. The bread came out moist and delicious with the subtly sweetness that only sweet potatoes naturally ensue. My BF used it to make a savory sandwich with kale, black olives, tomatoes, sea salt and olive oil. I poo pooed his creation at first, thinking the flavors wouldn’t work together. But boy oh boy was I wrong!
The brownie universe isn’t exactly full of surprises. The combination of sugar, butter, flour, chocolate, eggs, a few extraneous ingredients, plus a little oven time, inevitably leads to some form of brownie action. Of course, the resulting degree of deliciousness is all in the details — just talk to the adamant nut-adders, the chocolate chip enthusiasts, or the “fudgy” versus “cakey” people that can seemingly never agree. Yet, by and large, the language of brownies is pretty much the same: delicious chocolate squares that just about everyone loves. Including me.
But I have a secret. With the exception of chocolate (which can be profoundly beneficial in its unprocessed form), I don’t use any of the “conventional” ingredients in my homemade brownies. In fact, I don’t even bake them. (I know — what a rebel.) Instead, by using exclusively natural, whole foods, the inherently gorgeous flavor of each healthy ingredient does all the sweet singing — without needing the crutch of sugar or butter. Undercover health benefits like antioxidants, good omega fats, potassium, magnesium (and more) nutritionally rank this dessert as more of an energy bar than an “extra 20 minutes on the treadmill indulgence.” Best of all, five ingredients plus five minutes is all it takes to go from zero to brownie.
Golubka (“dove” from Russian) is a mother-daughter collaboration telling a story about a life revolving around fresh and delicious food. We started a blog to share our love for mindful cooking and eating, photography, and storytelling. The kitchen is the heart of our household, where all our days begin and end, with much laughing and experimenting.
A., the mom and mastermind behind many recipes on Golubka, found her way to raw foods through postpartum health problems that occurred after the birth of second daughter Paloma, now a two year old green smoothie fiend. After regaining her health, A. became fascinated with the idea of taking raw food preparation to an artistic level. With the help of M., the older daughter, Golubka was created.
We enjoy traveling and experiencing different cuisines. Our fondness for adventurous flavours is often reflected in our own cooking, with fearless combination of fresh ingredients.
Our day jobs have nothing to do with food preparation or styling, but we’d very much like that to change, and Golubka is a first step towards our dream.
I’d be totally lying if I said I weren’t a sucker for anything colored pink or purple. Which is why, when I came across these purple hull peas at the market, I couldn’t resist the splurge! The price was high, and I had no clue what I was going to do with them, but that only intrigued me more.
When I got home, I anxiously cracked open a pod, and to my surprise found a bean similar to that of the black eyed pea. ‘Crap’ I thought, I have to cook these! Not because I don’t sometimes eat cooked food, but because my dehydrator’s home is on top of my stove – Basically, cooking (with heat) to me, is so much more work than it’s counterpart. Funny what we get used to…
Any who, I sat in front of my computer, watched two hours of hulu, and shelled all of the beans. Whew, what a job! I knew after all that work, that this would definitely be a one time only purchase!
It was black friday and I hadn’t even left the house, and yet, I still managed to do my fare share of post Thanksgiving shopping. Isn’t the internet fabulous!? All those ya-hoo’s waiting in line at 4am, and yet, I’ve scored my fare share of deals without even having to leave the house… Or my pajama’s, for that matter :)
Any who, shopping aside, for Thanksgiving I drove home to have dinner with the fam (all 7 of us – yes, that includes extended fam, ha), so I thought I’d share with you the dishes I made.
Keeping things nut-free, most dishes were super simple, partially cooked and traveled well. Since the following dishes are rather (or extremely) easy, the recipes aren’t exact, but rather, just general guidelines.
The title should give you a clue to what I am about to rant about and if it doesn’t maybe the I HATE TEMPEH Tattoo on my arm will. I really do hate Tempeh. I mean, I don’t have a hate thing going just because it is Tempeh, I am not like that. I hate it because every time I order Tempeh at a restaurant (like Real Food Daily in Santa Monica) it just taste like cardboard. I am not joking, a fedex box would be better. The waiter serving it even says to me, and who ordered the cardboard. Okay he didn’t say that, but he really should have. People ordering this stuff must really be into the possible health benefits, because come on, really who could like the taste of this stuff. Reminds me of those diet dried rice cakes, I remember people sucking down in the 80′s to lose weight. Dull boring cardboard cakes, MMMMM not!
So, the other day, I am hanging out with Aria and I think she asked me if I liked Tempeh (I guess she didn’t see my tat) and of course that set me off on a rant like the one above. No, I do not like Tempeh, I do not like Tempeh in a salad, I do not like Tempeh on a sandwich, I do not like Tempeh Loafs, I do not like Tempeh while sitting with a goat, or while wearing a coat, I just do not like Tempeh. Well, Aria didn’t like that at all. She gave me a look that could kill a child. Her face turned red and she said, you just don’t know what your talking about. Tempeh is a wonderful food. It’s a whole food don’t you know. It has amazing health benefits (oh here we go) for sickly looking Vegans (hint hint), such as natural cultures to help digestion, protein to pump up those muscles and vitamins like B, calcium, and even essential fatty acids. Yeah yeah yeah, as I roll my eyes, but it taste like cardboard, I said. And I am sure Cardboard has great fiber, but I am not about to sit down and suck down an amazon.com box anytime soon. This just got her fuming… (i am joking, she is actually very calm and when she hit me with the Tempeh package, it didn’t really hurt). Then she said, okay we are going to have a challenge, which I can’t remember exactly what it was, but basically she would make Tempeh I would actually find it impossible to not say, WOW, this is good. Hmmm not likely was my response. She wasn’t phased, she just started cooking and I eased my way out of the kitchen to eat some of my cashew spicy cheesy kale chips.. mmmm. Now those are good… just saying!
What did she make? Hmmm I will give you a hint, I named the recipe in the title. She made a Sweet and yet Spicy Baked Tempeh which was not only good, it was really really good and yes I couldn’t resist… I said Wow, but not in front of her of course. There wasn’t a single hint of the dreaded cardboardishness of all the other Tempeh’s on the planet. What made this tempeh different, then lets say Real Food Daily’s tempeh, it was all in the sauce. When those words came out of my mouth, Aria just rolled her eyes and said, of course it’s the sauce, you thick Monkie. Tempeh doesn’t have a flavor of it’s own. You have to marinate it, to allow it to soak up all the yummy spices. But my point was that it’s the sauce oozing over the tempeh, giving it a nice moist feeling, like a nice BBQ rib or something, which made it so…yummy. No, I don’t eat ribs or any animal anything, but I have in my lifetime so I know what I am talking about. She did the impossible, she made cardboard taste good, hmmmm, maybe she can tackle the rest of Real Food Daily’s menu next. I will keep you posted.
Yes, Aria won again and so can you. Just say no to Cardboard and try this recipe!
I rushed home tonight to whip up this raw version of the Macro bowl I had from Aux Vivres last week, so I could share the yummy goodness with all ya’ll before the weekend. You can skip the bowl, but I wouldn’t skip the sauce. I said it before and I’ll say it again – it’s ridic.
Some foods have a distinct seasonal disposition. Ice cream for summertime, apple pie in the autumn, hot soup during winter, and roasted artichoke in the spring. Well, I have a feeling that this soup surpasses seasons. It’s both light and hearty and is just as delicious chilled as it is warm.
I often daydream about food and make up different recipes while doing things unrelated to cooking. Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base. I imagined a bowl full of soup that is “blond” and creamy, and became excited about the possibilities of the milk’s earthy flavour.
It took quite a bit of experimentation until I was able to minimize the ingredients to two simple companions to almond milk – apple and fennel. Combined with the milk’s nutty taste, the two bring a sweet and fresh presence to the bowl. The spice of chili and coriander deepens the flavour and ties the whole thing together with a slight kick. The use of nut milk instead of whole nuts makes for a much lighter soup.
Well recently, in the middle of a daydream, I got an idea for making a soup that would have nut milk for its base.
Pumpkinseed cheese is a fairly recent discovery. The first time I made it, I could not believe what a wonderful result I got with so few ingredients. It’s a bit like a cracker. A cheesy, healthy, and delicious one. I’ve made it very frequently over the past couple of months. It’s simple, and works as a wonderful snack or part of a meal. I like to serve the soup with this “cheese,” but it’s very possible to pair it with any crackers of your choice.
I wish I had a brownie for every time I’ve been informed that eating naturally is simply too hard. While making fancy shmancy meals can be a fun project, uber delicious healthy food doesn’t have to be complicated. Some of my favorite “recipes” are not recipes at all. Take, for example, a fig. Bite into it and . . . whoa! All those little seeds and colors and textures are like whole universe of magnificent complexity tucked inside a shriveled-looking edible fruit package. Imagine if the fig didn’t exist, and some company “invented” the recipe for one: would the fig not be the most amazing “product?” So much of our food experience comes down to mindset.
There’s a style of Japanese brush painting called shodo – a form of calligraphy with an abstract offshoot that attempts to capture energy and kinetics through a few simple brush strokes. Whereas most styles of painting take days, months, even years to complete, shodo takes just a few calculated moments. A swish. A swash. Maybe one last accoutremental zing . . . and then, the decision to end. And within this philosophy of “less is more,” the biggest challenge becomes when to step away and recognize perfection in “just enough.” It’s an empowering judgment call – a kind of discipline in a way – embracing simplicity in this funny world of ours that is obsessed with faster, newer, hotter, and anything that begins with “now with more.”
I find natural foods can take us back to a Tao-like state — appreciating beauty in simplicity.
Poor ol’ “less.”
In the realm of food — for the most part — modern cuisine teaches “just enough” is never enough. Our perfectly lovely foods are processed, packaged, mixed, mingled, extracted, added and bastardized until they’re pretty much unrecognizable. Then we process them again, add healthyish-looking colorings, artificial vitamins and preservatives, and reshape the result into forms that pass for food-like. I don’t think most people would be too impressed if I took a beautiful shodo painting, sprayed graffiti all over it until it turned grey, covered it in white-out to get to a white page again, and then drew a couple of lines mimicking the original painting in magic marker. Continue Reading / Additional Photos / Videos
Today I’ve got a tasty ice cream dessert recipe to share, which has the added benefit of the medicial chaga mushroom (although it’s optional). I did a post on chaga last year and included a Chaga Maple Frosty recipe in addition to mentioning some of it’s benefits. I’m fortunate to live in an area where chaga grows in abundance all year around.
I made this ice cream last week, since a friend was over for dinner and I wanted to do a little something special. What to do with a few young coconuts, some ripe mushy persimmons, fresh ginger, and a bunch of soaked irish moss?! Here’s what I came up with. It would also be great with a chocolate sauce, or orange segments in place in place of the persimmon jelly. Continue Reading / Additional Photos / Videos
This six seed spelt soda bread is almost like a corn bread in its sweetness and density. It’s also just as easy to make. Try this one out for your next party, guest will love it with a little olive oil and sea salt sprinkled on top.
Feel free to experiment with other combinations of seeds you prefer or what you have on hand. If a wheat allergy isn’t a problem with you, you can also make this with whole-wheat flour in place of the whole spelt flour and unbleached all-purpose flour in place of the white spelt flour.