chocolate & banana ice cream. {grain-free & vegan}

4 February 2015

Usually cold, snowy February evenings do not warrant ice cream, but this incredibly simple and delicious banana ice cream recipe was screaming to be shared (You see what I did there: You scream, I scream, we all scream...yeah, I know. I will not do it again.).  What I am trying to say is that, within 30 seconds your sad frozen bananas are transformed into a velvety delight. You can add any beloved flavorings to the whipped banana or eat it as is and enjoy immediately or store it in the freezer.

I believe that when snow has been continuously falling, a little taste of summer is quite welcome at my house. I hope that you partake with me the enjoyment of watching the surprising process and savoring the sweet flavors of ice cream on a cold winter day. 

Chocolate & Banana Ice Cream.

make 1 pint 

Inspired by the One Ingredient Chef

3 bananas, peeled, sliced or broken apart, and then completely frozen (the more ripe, the better)
1/4 cup cocoa or raw cacao powder
2 TBL maple syrup
1 tsp. vanilla extract

1. Add the frozen bananas into your food processor. Blitz for about 45-60 seconds (this makes a lot of noise at first, but do not be alarm!). At this point, the bananas should be fully blended into a smooth, creamy, and light frozen dessert. 
2. Add the cocoa, maple syrup, and vanilla. Pulse a few times to blend the ingredients. 
3. Be careful not to over-process or the friction from the processor will begin to melt the ice cream. 
4. You can enjoy this dessert right away for best results, but it will also freeze well for a day or two. Easy as that!

happy eatings & cheers!

carrot & date muffins. {grain-free & dairy-free}

 

15 December 2014

Yesterday was a sunny winter Sunday, the warmth of the sun made up of the chill in the air. There is something special about the quiet and stillness of a Sunday morning, and for me it was being curled up on the couch drinking coffee with dogs napping on my lap.

Before we traveled to Higgins beach to enjoy the sun, sand, and water, I baked these carrot and date muffins for a little sustenance on the go. Something sweet in the oven is always a welcome in my house, and the smell of these spiced muffins didn't disappoint in aroma or taste. They are sweetened by dates, infused with a beautiful mixture of Indian spices, and benefit from the texture of the freshly grated carrots and nutty almond flour.

This recipe is a combination of a few different inspirations: Zenbelly's Pear Cardamon  Muffins, a carrot muffin recipe from Sprouted Kitchen's cookbook, and Gwyneth Paltrow's It's All Good 's sweet potato and Chinese 5 spice muffins. In an attempt to make a delicious grain-free muffin with all the flavors of the season, I combined flavors and measurements from the above inspirations -- demonstrating the wheels in my brain turning.

A note on the dates: Good Medjool dates, which can be found in any grocery store, are soft enough on their own, but soaking them in hot water, or as I did, hot Chai tea, will make them easier to blend into the batter. I soaked my dates in Chai tea because it added to the intensity of spiced flavor, but hot water works just as well.

carrot & date muffins. 

makes 12 smaller muffins or 6 larger ones

1 1/4 cup almond flour
1/2 cup arrowroot starch
3 TBL coconut flour
1 tsp. baking soda
1 tsp. garam masala
1/2 tsp. ground cinnamon
1/2 tsp. fresh ginger, grated {optional}

3 free range eggs, room temperature
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1/4 cup medjool dates (about 4-6), softed in hot water or Chai tea for 10 minutes
1 tsp. vanilla extract
1 1/2 cups carrots, finely grated

1. Preheat the oven to 350 degrees, grease your muffin tin (6 large or 12 smaller) and set aside. 
2. In the food processor, add the drained dates and pulse 4-5 times until they are broken up a bit. Add the eggs, coconut oil, coconut sugar, and vanilla. Blitz until smooth. 
3. In a bowl, whisk the dry ingredients together. Pour the dry ingredients into the food processor. Blitz until combined. Fold in the carrots, and evenly divide the batter between 6 or 12 muffins.
4. Bake for 20-25 minutes until, when tested, a knife comes out clean. Let them rest for at least 15 minutes, but they taste the best once they are almost cool.  

happy eatings & cheers!

apple cinnamon coffee cake with walnut crumb topping. {vegetarian & grainfree}

8 December 2014

This spiced morning cake permeates the kitchen with seasonal fragrance while creating an anticipation for a classic breakfast treat to go along with a hot, dark cup of coffee. Apples are flecked into the cake batter, adding an unexpected sweetness that complements the crumbly walnut topping that we expect with a coffee cake. This simple recipe, from the Zenbelly blog, is a wonderful breakfast cake for a Saturday morning or an easy dish to put together when unexpected guests arrive as it is essentially all done in the food processor. Hardly any clean up-- we love that!

apple cinnamon coffee cake with walnut crumb topping. 

1-  8" cake

by Zenbelly

For the cake:

1/2 cup almond flour
1/4 cup arrowroot starch
2 TBL coconut flour
1/3 cup coconut palm sugar
1 TBL cinnamon
1 tsp baking soda
1/4 tsp sea salt
1 TBL butter, plus more for greasing the pan
2 eggs
1/2 cup sour cream or full fat Greek yogurt (or cream from a can of refrigerated coconut milk)
1 teaspoon vanilla extract
1 cup grated apple (about 1 large apple)

For the topping:

1 1/2 cups walnuts (or pecans, if you prefer)
1/2 cup almond flour
4 tablespoons melted butter
2 tablespoons coconut palm sugar
1 tablespoon cinnamon
pinch salt

1. Preheat your oven to 350° and grease a 8 x 8 baking dish (I used a round baking dish).
2. Make the topping: pulse the walnuts in a food processor 10-12 times or until they are course crumbs. Add the remaining ingredients and pulse 2-3 more times until combined. Set aside.
3. Wipe out and dry the bowl of your food processor and add your dry cakeingredients. (almond flour through salt) Pulse a few times to mix.
4. Cut the tablespoon of butter into smaller chunks and add it to the dry ingredients. Pulse 8-10 times or until it’s cut in to the dry ingredients, similar to if you were making a pie crust.
5. In a small bowl, mix your wet cake ingredients (eggs through vanilla) and whisk until well combined. Stir in grated apple.
6. Add to the food processor and mix until combined. Scrape down the sides once or twice to make sure it’s well mixed.
7. Pour into the prepared baking dish and sprinkle the topping over, as evenly as you can.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool, and enjoy!

happy eatings & cheers!

pumpkin pie. {grainfree & vegetarian}

6 December 2014

Another snowy morning in Maine confirms that the holidays are upon us. And in true Christmas fashion, I've been on a bit of a baking spree, experimenting with different grain-free flours in some of my favorite desserts. This pumpkin pie recipe adapted from the beautiful Brit sisters, Jasmine and Melissa Hemsley, is healthy and tasty. So much so, I had coffee and pie for breakfast with scoop of 0% fat Greek yogurt spiked with a little pure vanilla extract.

Pumpkin Pie with Almond Crust

Serves 12

Recipe Adapted from Hemsley and Hemsley 

For the filling:
1 15oz can of pumpkin, sweet potato, or squash puree
3 free range eggs
1/2 cup creme fraiche
1/4 cup maple syrup
1 tsp. vanilla bean paste or the seeds from 1 vanilla pod
1 TBL. cinnamon
1 tsp. nutmeg
Pinch of sea salt

For the pastry:
1 3/4 cup ground almonds or pecans
1/2 tsp. sea salt
1/2 tsp. baking soda
1 oz or 2 TBL unsalted butter at room temperature
2 free range eggs

1. Add the pastry ingredients into a food processor and blitz until it forms a dough. Roll into a 1/8-inch-thick disk between two pieces of parchment paper. Line a 9 1/2-inch ceramic tart dish with the almond pastry.

2. Trim any extra crust and bake for 10 mins at 350°. Set aside.

3. In a food processor, combine the filling ingredients and blend until smooth.

4. Pour filling into the prebaked pie crust almost to the top and bake on the middle shelf at 350° for 45 minutes, or until the center just jiggles.

5. Allow to cool and serve cold or room temperature. Serve plain, or with vanilla-infused creme fraiche, plain Greek yogurt, or vanilla ice-cream (I served mine with 0% fat Greek yogurt spiked with a little vanilla extract).

happy eatings & cheers!

our new nest & an autumn salad.

4 November 2013

Apologies for the long intermission between posts, and what seems like a cooking strike. September & October were a whirlwind, I can't believe how the time flies & the seasons change.  After what felt like a long stint of living out of bags and working out of stacks, Jediah & I finally moved into our new nest in the city. We unpacked with haste, riffled through the cluttered, purged & reorganized. In the quieter moments, we have been exploring the nooks-and-crannies of our neighborhood: discovering the best brunch spot, where to get a delicious sip of coffee, & of course, searching for what will be our go-to bar.

This move recalls my favorite childhood book, The Best Nest by P.D. Eastman. In the book, Mr. & Mrs. Bird are on the quest to find the perfect nest. They try many, but there are flaws in each one: whether it is the noise of a ringing bell tower or the menacing ferocity of a house cat. In the end, after all the searching & frustration, Mrs. Bird realizes that her home was with the ever constant Mr. Bird along. It was never about the place, but the one that you share it with. Although I am thrilled for a new nest my self, I know my home is always where my love & my heart is.

Now that I have my kitchen, my pots, pans, wooden spoons, & all the gadgets that make me quite content, I have been feeling inspired--& positively excited to cook again. I am delighted to partake in laughter, conversation, & meals with my friends, family, & the visitors that stop by here. Today I share with you a simple salad that sings the flavors of the harvest. Since the ingredients are hearty, this is a great one to pack for a lunch as it can stand up to being put together a early & eaten later. Enjoy!

an autumn salad: red kale, roasted beet, apple, red onion, & roasted honey-walnuts

serves 2-4

1 bunch of red kale, leaves torn & stems discarded
4-6 small beets (your choice), roasted, peeled, & sliced
1 small apple (I used a local honey crisp), sliced or diced
1 small red onion, sliced
1 cup roasted honey-walnuts (recipe below)

1. In a large bowl or platter, either toss the ingredients together or arrange them "decoratively."
2. Serve with the house dressing. 

roasted honey-walnuts
1 cup raw walnuts
1 TBL olive oil
1 TBL raw honey
1/2 tsp Maldon sea salt

1. Preheat the oven to 350 degrees. In a bowl, whisk together the oil & honey. Thoroughly fold in the walnuts.
2. Line a baking sheet with parchment paper, & evenly lay out the walnuts. Sprinkle with sea salt. Bake for about 10 minutes. Keep your eyes on them--you don't want them to burn. Let them cool a few minutes before you start snacking on them.

house dressing
makes 1 cup

1/3 good balsamic vinegar
2/3 cup olive oil
1 TBL raw honey
1 tsp Dijon mustard
a pinch of sea salt & cracked pepper

1. Whisk vinegar, honey, mustard, & seasoning. Slowly add the oil until the dressing is thoroughly combined.

happy eatings & cheers!

lentilles du puy. french lentil herb salad.

21 August 2013

Nobody Knows This Little Rose 

Nobody knows this little Rose --
It might a pilgrim be
Did I not take it from the ways
And lift it up to thee.
Only a Bee will miss it --
Only a Butterfly,
Hastening from far journey --
On its breast to lie --
Only a Bird will wonder --
Only a Breeze will sigh --
Ah Little Rose -- how easy
For such as thee to die! 

-Emily Dickinson

The beauty of a rose. A flower that has metaphorically represented  love, innocence, life, & even death by so many prolific writers over history. You may imagine how easy it was for this single rose to captivate my attention. There all alone in its tangle of thorns, in full bloom, it beckoned me to capture the fleeting moment of its life. Much like Dickinson's metaphor for our own mortality, this rose's life is only known by the few that care for it, need it, & will truly miss it when it's petals fall to the ground. What a beautiful thought looking at this single bloom, its deep crimson petals opened up to the quickening summer sun.

french lentil herb salad.

serves 4

Adapted from Roost
This French lentil & herb salad is a beautiful, filling summer meal & is perfect on its own or along side grilled fish or a fried egg. Enjoy!

1 1/4 cup lentilles du puy (green French lentils), soaked overnight, drained, picked through for little pebbles, & rinsed

2 cups vegetable broth

1/4 cup tarragon, roughly chopped

1/4 cup parsley, roughly chopped

1 TBL thyme leaves

6 radishes, thinly sliced

1 large shallot, chopped

juice of 1 lemon

1TBL apple cider vinegar

extra-virgin olive oil

sea salt & cracked pepper to taste

1. Place the soaked lentils & vegetable stock in a pot and bring to a boil. Lower temp and simmer for 45 minutes or until lentils are cooked yet still firm, you do not want to overcook and have mushy lentils!
2. Drain any remaining liquid. Allow to cool and toss with radishes, shallots, herbs, lemon juice, olive oil, vinegar, salt & pepper. Adjust seasonings to taste. You can store in the refrigerator until you are ready to eat.

happy eatings & cheers!

delicious grain-free sandwich bread.

20 August 2013

One of my new favorite blogs is Petite Kitchen which features "simple wholefood recipes." I have baked a few miraculous recipes so far & have been nothing less than impressed & incredibly satisfied. This very simple, homey bread recipe is a perfect vehicle for your favorite sandwich fillings or even with a swipe of salted butter & a drizzle of honey alongside a warm mug of tea. You may look at the list of ingredients & think I have missed something, but I assure you I have not. It really is made with nut butter, a banana, & eggs! Ingredients that always seem to be in your pantry or refrigerator, which also makes this staple bread recipe, convenient. Next time I will divide the dough into mini loaves that would be perfect for a picnic lunch. Enjoy!

grain-free sandwich bread.

makes 1 loaf

Recipe from Petite Kitchen

1 cup of organic almond or peanut butter (or sunflower seed butter if you have a nut allergy)
1 ripe banana, sliced in to pieces
2 free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar

a handful of seeds for decorating (optional)

1. Preheat the oven to 350 degrees F, & line a loaf tin with parchment paper (if you do not have parchment paper, grease you pan with oil).
2. In a large bowl, add the nut or seed butter, banana, eggs, baking soda & vinegar. Using a potato masher, mash all ingredients well and mix together until mixture resembles a smooth paste, you can also do this in a food processor.
3. Spoon the batter into the loaf tin & spread out until even on top. If decorating with seeds, scatter them evenly on top. Pop in to the oven and bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tin before inverting on to a cooling rack.

happy eatings & cheers!

rosemary & chili honey roasted almonds.

19 August 2013

A little sweet, a hint of savory, perfectly salty, & delightfully spicy, these roasted almonds make for a perfect snack or accompaniment to a cheese board. You can roast raw almonds, but by soaking your nuts, seeds, legumes, & grains for several hours will allow the final product to be brought to its fullest nutritional potential & make it easier to digest. I store my soaked almonds, cashews, lentils, beans etc. in the refrigerator until I am ready to use them. If your not going to use them up in a few days, you can store them in the freezer in an airtight bag. If you are interested in more information, Coco from Roost has a wonderful post on the benefits of soaking, sprouting, & fermenting, as well as Sarah from My New Roots.

Enjoy this simple, healthful treat & another lovely August day. 

rosemary & chili honey roasted almonds. 

makes 1 cup 

1 cup of almonds, soaked overnight, drained & patted dry

1 TBL honey 

1 TBL extra-virgin olive oil

1 tsp. red pepper chili flakes

1 tsp. fresh rosemary leaves, roughly chopped

1/2 tsp. Maldon sea salt

1. Preheat the oven to 300 degrees F. Line a baking sheet with tin foil or parchment paper. 
2. In a bowl combine the honey, oil, chili flakes, & rosemary. Mix in the almonds until they are evenly covered, & then spread the almonds in a single layer onto the baking sheet. Sprinkle the Maldon sea salt over the nuts. 
3. Roast in the oven about 18 minutes total, or until they are starting to turn a toasted golden color. Turn the almonds over half way through the cooking period. Take the almonds out of the oven & transfer them to a plate or another baking sheet lined with parchment to cool completely before snacking (you do not want them to keep cooking on the hot pan). 

happy eatings & cheers!

enjoying the summer bounty. appetizers & dinner.

The week continues gluten-free & vegan, & I thought I would share a lovely summer menu that is simple & utilizes what you would find at your local markets (like: red Russian kale, meyer lemons, peas, zucchini, cucumbers, arugula, garlic, tomatoes, & herbs). There is a ton of flavor here & beautiful textures in these healthy dishes.

appetizers & dinner.
serves 4

marinated butter beans.
I love these beans so much. They are great for snacking or on a bed of arugula with fresh summer tomatoes for a satisfying lunch. The longer this dish hangs out--the better it tastes!

1 15oz can butter beans, drained & rinsed
3 scallions, chopped
1/2 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, grated
sea salt & cracked pepper to taste
1/2 tsp maple syrup

1. Whisk together oil, vinegar, garlic, sea salt, pepper, & sugar. Toss in beans, scallions, & parsley. Let marinate in the refrigerator for at least one hour, or up to over night.  

sauteed portobella mushrooms & zucchini.

2 zucchini, slice lengthwise & then sliced
1 portobella mushroom, inside of cap scooped out with a spoon & discarded; stem & cap sliced lengthwise
1 clove garlic, thinly sliced
2 sprigs of fresh thyme, leaves picked
extra virgin olive oil
sea salt & cracked pepper

1. In a large pan, heat up a glug of olive oil over medium heat. Add the garlic & cook for about 1 minute. Add zucchini & mushrooms. Cook for about 8-10 minutes, stirring occasionally (you want the veggies to get a nice color, but you don't want the garlic to burn).
2. In the last minute, add the thyme & season to taste. 

❂ serve with olives, cucumbers, creamy avocado dip, GF crackers (I like Mary's Gone Crackers) & plenty of rose.

For a beautiful gluten-free, vegan dinner, this pea & greens risotto is perfect. It is comforting & fresh. This time, instead of mixing the peas & greens (I used some local red Russian kale this time, but whatever green is fresh for you) into the risotto, I sauteed them separately, plated them, & served the risotto bianco on top with fresh basil & a drizzle of extra-virgin olive oil.

happy eatings & cheers!

day 5. detox. lunch.

Spinach, roasted beets, onion slices & chopped walnuts with detox house dressing. 

happy eatings & cheers!

a winter salad with orange-date dressing.

Technically while detoxing, you are not supposed to eat oranges, but right now they are in season & so delicious. It is hard to pass up fruits that are in season, so I went a head with this salad & AMAZING dressing. This salad reminds a bit of a salad my mum used to make when we were growing up. It has mandarin oranges & almonds...so I guess this is my interpretation. This was great as a light lunch, but would be great next to maple mustard salmon or roasted chicken.

The weather in the Western Maine mountains has been so lovely this week, sunny & brisk. It has been really nice to get back into a routine of walking with the dogs through the woods & along the river.

a winter salad with orange-date dressing. 
serves 4 for a side or light lunch

4 cups of greens (baby romaine, spinach, kale, etc.), roughly chopped
1/2 cup sweet onion, finely chopped
1/2 cup sunflower seeds, toasted
2 oranges, peeled & segmented (preserving the juice for the dressing)
sea salt & cracked pepper
orange-date dressing*

1. Toss greens, onions, seeds, orange & seasoning in a serving bowl.
2. Add half of the dressing & toss together. Serve on individual plates & serve with a side of the dressing.

orange-date dressing.*
makes about 1 cup

juice of 2 oranges
juice of 1 lemon
1 TBL rice vinegar
5-6 dates, pitted & halved
1/3 cup grapeseed oil
sea salt & cracked pepper

1. Add juices, vinegar, dates & seasoning into a food processor or blender. Blitz until the dates are finely chopped, & with the motor running slowly add olive oil (unless your using a blender, turn it off, add the oil & turn back on).
2. Pour into a jar, bowl or individual small cups for serving.

happy eatings & cheers!

a winter side salad.

Such a simple little dish to brighten up any meal. I made a roasted chicken with herbs de Provence & lemon, & served this on the side. Perfect.

a winter sides salad.
serves 4

4 cups red cabbage, thinly sliced
1 carrot, peeled & peeled into ribbons
4 scallions, sliced on a bias

1. Toss in a bowl with about 1/2 of the dressing. Toss again, taste it & see if you need more. A little goes a long way here. 

poppy seed dressing:

1/4 cup extra-virgin olive oil
2 TBL apple cider vinegar
1 TBL honey or maple syrup
1 tsp spicy mustard (like Coleman's) or a Dijon mustard
a good pinch of poppy seeds
sea salt & cracked pepper

1. Put in a jam jar & shake it up. 

happy eatings & cheers!

june fruit with greek yogurt & almonds. {grain-free & vegetarian}

8 June 2011

Maine is warm. Very, Very warm. We went to the Sandy River with the pups for an evening swim & worked up a little appetite. The water is perfect right now because it is not too low & is still cold. The walk to the beach was shady & breezy--a relief from the dense humidity. The pups, on the other hand, opted for frolicking through the dandelion-grown field. Maude chased a butterfly for way too long!

After our refreshing evening at the river it was time for a happy dessert!

 June Fruit with Greek Yogurt & Almonds

 Perfect summer dessert. Fresh, guilt-free & happy. Oh, & easy.

1 nectarine, pitted & sliced 

1 kiwi, peeled & sliced

a handful of cherries, pitted & halved

2 tsp. agave syrup

2 tsp. fresh lemon juice

1 basil leaf, finely chopped

{combine in a bowl.}

a handful of slivered almonds

a handful of grated unsweetened coconut

1 TBL sesame seeds

2 tsp. Maine maple syrup

2 tsp. olive oil

pinch of sea salt

--toast on medium heat in a pan. About 5 minutes. Reserve for topping. 

1 8oz container of 0% fat Greek yogurt

--layer fruit, then yogurt, then fruit again, top with nuts. serve.

happy eatings & cheers!