miso soup. with rice noodles & spinach.

This Best Miso Soup recipe is from Gwyneth Paltrow's My Father's Daughter, and is definitely my go-to. It is simple-- even making your own dashi-- & of course, delicious. Slurping up miso soup, makes me feel like I am doing something good for my body. I always feel healthier when I eat it for some reason.

Here, I pimped it out with some noodles, spinach & some sliced chilis. This makes a lovely hearty lunch, for lovely winter days.

miso soup with rice noodles & spinach. 
soup from My Father's Daughter
serves 4-6

for the soup:

6 cups water (filtered is best)
1 cup dried bonito flakes
3 dried shiitake mushrooms
1 4-inch piece dried wakame seawee
1/4 cup plus 2 tablespoons miso paste
2 cups watercress leaves, washed (optional)...I use spinach later with the noodles

1. Heat the water in a small soup pot and when bubbles form around the edges, add the bonito. Turn the heat down and simmer for 2 minutes.
2. Turn off the heat and let the broth sit for 5 minutes. Strain the broth into a clean pot, discarding the bonito. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes.
3. Remove the wakame and the mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the soup. Chop the wakame into small pieces, discarding any thick piece of stems, and return to the pot.
4. In a small bowl, combine the miso paste with a bit of broth and whisk to combine. Pour the mixture back into the post and let the soup simmer for a few minutes, being careful not to let it boil.

to assemble:

1 package vermicelli rice noodles

2 big handfuls of fresh spinach

1/2 cup fresh cilantro

1 red chili, thinly sliced

1 lemon, sliced

1. While the soup is simmering. Cook vermicelli rice noodles according to package directions. In the last minute of boiling add the spinach. Drain. Rinse with cold water.
2. In serving bowls nest some noodles & spinach,  ladle soup over the noodles, add a bit of cilantro, & a few slices of chili. Serve with a lemon wedge, for squeezing. 

happy eatings & cheers!

goop. superfoods.

Avocados: Avocado Temaki

Beans: Lentil Meatballs

Blueberries: Blueberry Salad with Cucumbers & Mint

Chocolate: Chocolate Covered Goji Berries

Cruciferous Vegetables: Crispy Romanesco with Lemon Aioli 

Walnuts: Pesto di Noce

Wild Salmon: Broiled Balsamic Salmon

This week in GOOP's newsletter is a list of Superfoods & some delicious--& easy-- looking recipes. While some of these recipes are not ideal for detox (though most are), they are balanced & healthy. I can't wait to try the Lentil Meatballs--maybe next week! I'll keep you posted.

UPDATE: The Lentil Meatballs are fabulous! 

happy eatings & cheers!

All images credited to GOOP.

food blog inspiration. 2013 cleanse.

I thought I would share some of the blogs that inspire me to eat, not only healthily, but creatively. I hope you enjoy these sites as much as I do & I hope all of your resolutions are going according to plan so far! 

1. Love and Lemons. This Austin based blog by Jeannine and Jack feature primarily vegetarian recipes that are always beautifully presented. I can't wait to try this new radicchio and chickpea wrap recipe. It looks amazing!

2. Sprouted Kitchen. For my birthday I got the Sprouted Kitchen cookbook & am totally in love-- we even gave it as a Christmas gift. Sarah & Hugh Forte kill it on their blog, so it is always a source of healthy food inspiration. 

3. GOOP. Gwyneth Paltrow's site is full of healthy recipes, exercise ideas, organizational tips, beauty & health recommendations ..so many lifestyle inspirations to get you on track for the new year. If you don't subscribe to the weekly newsletter, I recommend it--it is always fun. I loved the post about Small Bites, since I also love to snack. 

4. 101 Cookbooks. What can I say about Heidi Swanson? She is an amazing food blogger, that really displays the essence of California cooking. She has been blogging since 2003, so there are plenty of delicious recipe to forage through on her site. 

5. My New Roots. This lovely blog by Sarah Britton one of my latest finds & I truly adore the healthy, vegetarian, mostly raw cooking that she shares. She is based in Copenhagen right now, & travels around Europe doing cooking classes & demonstrations because she is also a holistic nutritionist...pretty cool.

happy eatings & cheers!

All images credited to the appropriated site. 

goop. small bites.

spicy tuna and crispy rice

avocado on rice crackers

almond butter

caesar salad bites

caponata on toasts

zucchini fritti

bite size chicken caprese

In this week's issue of GOOP, GP shares some healthy and fulfilling bite sized treats for work, on the go, or at home. I can totally relate, as most days, I eat small things until I can sit down for dinner at night. Check out the issue for recipes & more good ideas, like sweet treats for kids.

All images credited to GOOP...

happy eatings & cheers!

GOOP. makes a london picnic.

This week on GOOP, GP makes a lovely London picnic, utilizing the flavors of the season. There are some great ideas, I can't wait to try out. She even gives some great spots in London to pick up some essentials. Even if you don't live in London (like me!), these are some simple recipes to eat al fresco with your loved ones. 

all images credited to GOOP. 

happy eatings & cheers!

honey.

Photo: GOOP

This week on GOOP, GP gives us the low down, or the buzz, on honey. She gives edible recipes, beauty recipes, dope products, the benefits & even a guide to understanding the different components of honey. I thought I would share this post since I love honey so much, but who doesn't?

I also wanted to add to this honey post, some beauty products I would hate to live without:

Burt's Bees Baby Bee Buttermilk Soap

Burt's Bees Radiance Day Lotion with SPF 15

Burt's Bees Tinted Lip Balm in Pink Blossom

Enjoy this early Spring weather.

happy buzzing & cheers!

peter rabbit's dream salad. {grain-free & vegan}

5 February 2012

When I saw the finished product of the salad, all I could think about was how little Peter Cottontail would love to get his little paws on this-- hence the name.

I found this recipe on Gwyneth Paltrow's blog, GOOP, in a newsletter about easy summer salads. But this really works anytime of the year. I made it for lunch the other day; it is crunchy, a little sweet & perfectly gingery. It takes no time to put together & the ingredients are readily available throughout the year. I imagine a gorgeous piece of grilled salmon would be amazing with this... I will be making this once a week, for sure. 

Peter Rabbit's Dream Salad.

Adapted from GOOP

for the dressing:

1 small clove garlic, grated

1" piece ginger, peeled & grated

1/4 cup rice vinegar

2 TBL tamari

1 TBL honey or (maple syrup to make it vegan)

1/2 tsp spicy sesame seed oil

maldon sea salt 

cracked pepper

--Whisk together in a small bowl.

for the salad:

2 cups red cabbage, finely shredded

2 cups green cabbage, finely shredded

1 carrot, peeled & cut into matchsticks

1/2 red pepper, cut into matchsticks

4 scallions, thinly sliced

2 tsp sesame seeds, toasted

--Combine in a medium sized bowl.  Add the dressing & toss with your hands until everything is good & dressed. 

--Let stand for 15-20 minutes to really let the flavors develop.

--If you want you can sprinkle the sesame seeds on top...

happy eatings & cheers!

after school snacks. {gluten-free & vegan}

31 January 2012

I tend to find that those lingering hours between the late afternoon & dinner I'm always in search for a snack. After classes Jediah & I like to whip up something guilt-free, yet tasty before taking the pups on an adventurous walk along the river. Here are some of my recent favorites.

granola bars.

I found this simple, healthy snack on GOOP. It was a blog about healthy school lunch-box meals. Although I am not a kiddo, I feel I may still be one at heart. Instead of using the suggested apricots, I used 1/2 cup of dried cranberries & 1/2 cup semi-sweet chocolate chips.

1 1/3 cups quick-cooking (not instant) rolled oats, divided

a pinch each fine salt, ground cinnamon, ground nutmeg and ground ginger

1/4 cup flax seeds

1 cup dried apricots, roughly chopped (or any combination of roughly chopped dried fruit and/or nuts)

1/4 cup canola oil

1/4 cup high quality maple syrup

2 tablespoons brown rice syrup (a great substitute for corn syrup, available at lundberg.com)

1. Preheat the oven to 350ºF. Line a 8” square baking pan with parchment paper, letting a bit of excess paper hang over the sides.
2. Grind 1/3 cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices, flax seeds, and apricots.
3. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
4. Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for 1/2 hour, or until evenly browned. Remove from oven and let cool for about 15 minutes. Remove to a cutting board (the parchment paper will act as a sort-of sling, making this very easy). Cut into individual granola bars.

warm & creamy spinach, artichoke & bean dip.

This came to me in a sleepness night. I always love spinach & artichoke dips, but I am really scared to ask what is in them. So I decided to go in a vegan direction that worked out really, really well. It is creamy & garlicy--with some substantial protein. I served this with some carrots & lentil crackers (also keeping it gluten-free).

1 14oz can navy beans or your favorite white beans rinsed & drained

sea salt & cracked pepper

1/4 cup extra-virgin olive oil

1. Blitz until smooth in a food processor.
2. Put in a large bowl.

1/2 cup red onion, chopped

2 cloves garlic, grated

1 cup artichoke hearts (defrosted or from a can), roughly chopped

sea salt & cracked pepper

a pinch of red pepper flakes

olive oil

1/4 cup white wine

1. Add all but the wine and cook on medium heat until a bit tender (about 5 minutes).
2. Add the wine & cook until reduced a bit (about 3 minutes)
3. Add to bowl with beans.

2 or 3 big handfuls of fresh washed spinach, roughly chopped

1. Add to bowl. Mix thoroughly.
2. Preheat the oven to 350 degrees. Grease a small casserole dish and put the dip in. Drizzle with a little more extra-virgin olive oil & season for good measure.
3. Bake on the bottom oven rack for 25 minutes until bubbly. Whack on the broiler, move the dip to the top rack for about 3 minutes.
4. Let cool for about 5 minutes & enjoy!

a piece of bursting, delicious fruit.

Can't go wrong.

happy snacking & cheers!

best stir-fried chicken.

This really is the best stir-fried chicken. It is every thing you want takeout to be. This recipe is from Gwyneth Paltrow's cookbook, My Father's Daughter.  It is sweet, sticky, gingery & a little spicy (although that can be adjusted for your personal taste). It is super quick & satisfying. I usually serve this with steamed jasmine rice & steamed fresh broccoli.

I have also substituted the chicken for tofu, which works beautifully if you use extra firm tofu & drain it well. I have also used it with seasonal veg--anything really goes with this recipe. Believe me, you will love this!

best stir-fried chicken.

serves 4

1 lb. organic boneless, skinless chicken breast, cut into 1" bits

2 TBL cornstarch

sea salt & cracked pepper

--Mix in a bowl until the chicken is covered. 

2 TBL vegetable or canola oil

1/4 cup fresh ginger, grated

1/4 cup garlic, grated

(optional ) 2 TBL chili pepper, chopped or, as GP suggests, a pinch of red pepper flakes

1/2 cup scallions, chopped

--Heat oil in a non-stick pan over medium-high heat. Add chicken & brown. 

--Add ginger, garlic, chili & scallions. Cook until fragrant (3-4 minutes).

1/2 cup rice vinegar

1/2 cup organic brown sugar

1 tsp cracked pepper

--Add to the chicken & cook until reduced & sticky, about 3-5 minutes. 

2 TBL tamari or soy sauce

1/2 cup fresh cilantro, chopped

--Add to the chicken & cook another minute.

--Serve immediately with your preferred sides. 

happy eatings & cheers!

banana, walnut, & currant muffins. {vegan}

14 October 2011

I hope everyone is enjoying this lovely Fall weather. The foliage is peak here in Maine; & last weekend it reached 80 degrees--it was so lovely! This is another recipe from Gwyneth Paltrow's blog GOOP & her cookbook, My Father's Daughter. 

These handy little breakfast treats are vegan & refined-sugar free. She makes her muffins with raisins, but I am pretty sure she would not care that I made mine with currants. I just think currants are so darn cute! I was almost sorry to see these little-guys go to Jediah's sculpture class...

banana walnut currant muffins.

Adjustments: I used 2 cups of white spelt flour and 3/4 cup of maple syrup for mine...

makes a dozen.

3 ripe bananas, mashed
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup brown rice syrup
1 TBL vanilla

1. mix in a large bowl. 

1 cup of white spelt flour
1 cup of whole spelt flour
1/2 cup barley flour
2 tsp fine sea salt
1 tsp baking soda

1. sift together in another bowl. 
2. slowly add dry ingredients into the wet ingredients. Be careful not to over mix otherwise the muffins will be pretty dense. 

1/2 cup toasted walnuts
1/2 cup raisins (or currants)

1. gently fold into the batter. 
2. Preheat the oven to 350 degrees. Line a muffin pan. Bake for 25 minutes or until a toothpick comes out clean. Cool on a baking rack for a few minutes before you starting noshing...

Last weekend we went to see our friends' band play, The Mallett Brothers Band. They just released their new self-titled album. Check 'em out performing "Walk Down the River" at Portland City Music Hall.

happy eatings & cheers!

lalo's famous cookies. {vegan}

28 September 2011

This cookie recipe (yes, another cookie recipe) is from Gwyneth Paltrow's cookbook My Father's Daughter. These little treast are so guilt-free--in which I am so glad because I popped, like, five in my mouth like it was nobody's business this morning after painting class.

They are vegan & virtually sugar-free. The barley flour is not that expensive (I bought Bob's Red Mill brand) &it is high in fiber, low in starch. As for the jam, I used Bonne Maman's Four Fruit preserves (you can buy this brand at almost any store); but I think even apricot jam or blueberry jam would be bomb! Or a combination would be really pretty. Maybe for Christmas...

Anyway, the recipe that I have included makes 50 cookies, I personally cut the recipe in half when I made them because I definitely did not need to eat that many cookies--and I would. Give the recipe a shot, it is a cinch!

Lalo's Famous Cookies

makes 50 small cookies

4 cups barley flour
3 cups raw whole almonds crushed in a food processor (about ten 2-second pulses)
1 teaspoon fine salt
1 teaspoon ground cinnamon
1 cup canola oil
1 cup real Vermont maple syrup (I used Maine maple syrup!)
Your favorite jam

1. Preheat the oven to 350 degrees. 
2. Combine all ingredients except for jam together in a large bowl with a wooden spoon. Form into tablespoonful balls and space them evenly on cookie sheets. Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam. Bake until cookies are evenly browned, about 20 minutes. Let cool before eating.

happy eatings & cheers!

summer begins.

7 June 2011

Last weekend I finally got Gwyneth Paltrow's new cookbook My Father's Daughter. Being a follower of her GOOP blog, I knew the cookbook would be filled with healthy, tasty & practical recipes. The first night we made the fish taco recipe, which was a success & we ate it so fast that we forgot to take pictures. The book is not fancy & unattainable, Paltrow provides smart recipes for any day of the week as well as recipes for special occasions. So, basically I am really excited & have been flipping through the book for a few days now trying to decide which recipe to make next.

For dinner & this blog, I made a Wedge Salad with homemade Blue Cheese Dressing from the book (a new household favorite by the way! It is insanely simple & classic. Perfect for a warm day or a crowd). The Peach BQQ Chicken is from her contribution to this month's Bon Appetit magazine. The dessert is of my own seasonal creation. I could have EASILY eaten the whole crisp on my own, but I did not want Jediah to witness me doing that!

Is it just me, or does this meal look classic- American- summer?

the wedge salad with blue cheese dressing.

Vegenaise is one of the most amazing products. I know, I know, the name is really funny, but it tastes clean while being so. I by far prefer it over any other store bought mayonnaise...

1 head of organic iceberg lettuce, washed & cut into 4 wedges

1/3 cup sour cream

1/3 cup Vegenaise

1/2 cup crumbled Gorgonzola cheese (use the picante or mountain kind, not the dulce)

1/3 cup cold water

1 tablespoon plus 1 teaspoon red wine vinegar

1 large shallot, peeled and thinly sliced

Big pinch coarse salt

A few fresh grinds black pepper

-- combine ingredients in a bowl.

--place the wedges on a dish & pour dressing over to taste. Season with cracked pepper. 

grilled chicken with peach bbq sauce.

Instead of using boneless/skinless I used organic chicken legs & cooked them for about 25-30 minutes or until juices ran clear...

1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped

1/2 cup ketchup

2 tablespoons fresh lemon juice

2 garlic cloves, minced

1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce

Kosher salt and freshly ground black pepper

4 skinless, boneless organic chicken breasts

Vegetable oil

--Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and purée until smooth. Season to taste with salt and pepper. Place half the sauce in a medium bowl; add the chicken and turn to coat. Let marinate at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate remaining sauce

--Prepare a grill to medium-high heat. Brush grill rack with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grill until glazed and cooked through, 1-2 minutes per side. Slice crosswise. Serve remaining sauce alongside.

strawberry & cherry crisp.

I served the crisp with some maple-whipped cream that I made a while ago, but had in the freezer. Nice hustle on my part...

filling:

2c. strawberries & cherries, cleaned, pitted, "de-stemmed"

1 TBL sugar

1 TBL lemon juice 

1 TBL brandy

pinch of sea salt

--combine in a bowl & place in a greased casserole or pie dish.

topping:

1/3c. slivered almonds

1/3c. rolled oats

4 TBL sugar

4 TBL all purpose flour

1 TBL maine maple syrup

pinch of sea salt 

3 TBL cold butter, diced

--combine in bowl until crumbly. Scattered evenly over fruit mixture.

--bake in a preheated oven at 400 degrees for 25-30 minutes until the fruit is bubbling & the top is golden.

--let cool slightly; serve plain or with cream, ice cream, or whipped cream.

Happy eatings & cheers!