I love love love mulberries. They’re one of my top three favorite dried fruits, and are like sweet, chewy candies without the refined sugar. I was fortunate enough to taste fresh mulberries a few summers ago, and wow, what a treat! Mulberries are high in antioxidants and a rich source of vitamin C and iron, so get your snack on! I keep a stash of these dried gems in my purse for emergency snacking purposes, and I particularly enjoy mixing them into dark raw chocolate. They also make a fabulous topping for ice cream – when they’re cold, they’re crunchy! For a great breakfast cereal, toss them with dehydrated buckwheat, cacao nibs, and drizzle it all with cold almond milk. Yum!
Recently I was inspired to turn these goodies into a creamy, luscious mousse! I use irish moss to thicken and “fluff” the mixture. Irish moss is a seaweed rich in minerals, and is high in protein, calcium, iron, magnesium, in addition to other nutrients. It also acts as a skin nourisher and softener, so make extra irish moss gel and wear it as a face mask! Continue Reading / Additional Photos / Videos
“This was certainly a new concept for me. A sweet tropical kind of “sushi”. Rice made out of macadamia nuts, and topped with delicious fresh fruits and a fruit dipping sauce. No nori, no soy sauce, no real rice and certainly nothing fishy here. It was a refreshing twist on sushi though with cute little chop sticks and dipping it in a zesty raspberry puree. I really enjoyed it. It was a bit on the higher fat side with the macadamias and quite filling, but also very healthy. It was like a fun naughty desert.” – Indulge
This is one of my favorite times of year in New York. For me, everything right now has to be creamy, warm and filled with ginger. That doesn’t mean I don’t still drink green smoothies and kale salads, but when it comes to dessert, it has to be fruit-filled and warm.
I became obsessed with all the mini pears I saw around the greenmarkets. Anyone who reads this knows I have an affinity for anything miniature or especially tiny in size. This may be because I relate to them, being barely 5’1 myself. The little guys have to be recognized sometimes, so I thought I’d treat these little pears just as if they were big ones, and poach them. It resulted in a creamy, sweet and Autumn dessert with just enough of a napoleon complex to be big & bold in flavor.
The first time I tried macarons was at the Macaron Café in Midtown, Manhattan. I had seen many photos of them prior to that and always wondered if they were as tasty as they were pretty. And were they ever. Those macarons melted in my mouth and made my eyes close with pleasure. Even today, whenever I am in the area, I indulge and buy a box of six.
Since preparing healthier alternatives to old favourites is what I love, I decided it was time to conquer the macarons. And what better time to do it than the winter holidays? They are sweet, colourful, and overall cheerful – a wonderful treat and a nice gift. For the flavours, I went with seasonal fruits like persimmon and pomegranate and two powders I had on hand – matcha and blueberry. Each created a beautiful colour, no artificial dye required.
We decorated our tree yesterday. It’s a beauty and fills the home with the smell of pine. Paloma was thrilled when she came home from day care and found the tree all lit up in our living room. She couldn’t stop singing this song, which is a traditional Russian jingle about the New Year’s tree.
The macarons were a success, everyone in the family enjoyed them with a hot cup of tea or two. The persimmon kind were voted the popular favourite.
This recipe is from the San Francisco restaurant Gather, created by their chef, Sean Baker. His recipe was featured in Food and Wine Magazine last month as one of the best restaurant dishes of 2010. It was the only vegan recipe so, of course, I had to try it. YUM! I added walnuts when he called for pecans cause I didn’t have any on hand as well as no miso and still it was rich, flavorful and delish.
Napa and savoy cabbage are a softer and sweeter variety than your regular green cabbage, so choose either for this recipe. This is a wonderful accompaniment to serve with one of your favorite winter soups. Adds a refreshing crispiness to your meal.
This maybe a simple salad, but believe me it pacts a flavorful punch. The sweet carrots mixed with Moroccan spices and fresh herbs are a heavenly combination and a refreshing colorful addition to any of your winter meals. Warning, you may wanna eat the whole bowl all by yourself…
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.
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.
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.