cooking through a cookbook

I can’t tell you the last time I actually cooked out of a cookbook.  Like, went beyond the pictures and bothered to fully read the recipe and try to recreate a very similar dish.  This is less about my not enjoying cookbooks but more due to my love of coming up with original creations.  For better or worse, I never make the same dish twice because I’m always creating and re-creating.

WELL, a few weeks ago, a dear friend of mine gifted me with a cookbook that has me O B S E S S E D.  The book is called, It’s All Good, and regardless of how you feel about Gwyneth Paltrow (I guess some people love/hate her?), this is so worth picking up and flipping through cover to cover.

Here are a few dishes I’ve tried so far, doing my best to stick closely to the recipe but of course… adding my own touches here and there.

ROASTED EGGPLANT WITH TAHINI DRESSING, DATE MOLASSES, + MINT

Just when I thought I had exhausted my eggplant experimentation, here comes a recipe that is easily my new favorite eggplant recipe.  The combination of tahini, molasses, a little sweet, with eggplant is divine.

MANGO + AVOCADO SALAD WITH BALSAMIC-LIME VINAIGRETTE

I know this sounds so simple, and it is, but for me it was a reminder to do just that – keep things simple.  I couldn’t resists adding some farmers market tomatoes.. and shishito peppers sautéed with coconut shreds and garlic.  But that’s it!  Quick, easy, done.

ARUGULA SALAD WITH ROASTED BEETS, SQUASH + SHALLOTS WITH APPLE CIDER VINAIGRETTE

You know those late summer days when mornings and evenings are cool but afternoons are sunny and warm?  This is the dish to make on those days.

FLOURLESS ANYTHING CRUMBLE

A gluten free, vegan dessert recipe that is easy and not filled with artificial anything?  Yes, please.

QUINOA GRANOLA WITH OLIVE OIL + MAPLE SYRUP

I have been saying for YEARS that I would finally start to perfect my own granola recipe.  I am converted at last and have found a base that I can play around with.  Stay tuned!

that time i survived a juice cleanse

A few weeks back, I completed a 3-day juice cleanse with fellow yogis from my beloved yoga studio, YogaSoul.  The cleanse entailed consuming 4 juices + 1 healthy meal each day for 3 days straight.

Positives – I felt a stronger connection with my YogaSoul community and felt empowered by their support.

Negatives – I realized early on that I am not meant to be a juice cleanser (insert everything that comes with grumpiness, headaches, dizziness, on-another-planet-ness).

While I will likely stray clear of juice cleanses in the future, I did enjoy COOKING and APPRECIATING food during these 3 days.  Food never felt/looked/smelled/tasted so good.  Here is a quick recap of what I made:

CURRIED QUINOA W/ SAUTEED CABBAGE, GREEN BEANS, TOMATOES, ONIONS IN A CASHEW BROTH

HERBES DE PROVENCE FRENCH LENTIL SALAD W/ CAULIFLOWER, MUSHROOMS, CARROTS, ONIONS, + BRAISED COLLARDS

SWEET POTATO CAPONATA W/ A SIDE BLACK EYED PEA SALAD

I don’t discourage anyone from trying a juice cleanse if you’re curious.  My advice is to be mindful of your body.  Don’t push yourself beyond boundaries just because it’s a ‘cleanse.’  At the same token, taking a step back and evaluating what hunger means to you is never a bad thing.

My takeaway?  If eating clean is already a part of your lifestyle, you don’t need to cleanse your body.  Set aside time instead to do other soul-cleansing activities like yoga, hiking, laughing, meditating, volunteering, etc.

summer food feast

SUMMER FOOD FEAST

Summer is an opportune time to play around with colorful produce and refreshing combinations!  Share your creations with family and friends while basking in the warm sun and celebrate the beauty of summer.

Green Mango Slaw w/ Toasted Pepita Dressing

Inspired by a friend residing in El Salvador, this is my rendition of one of their popular snacks – green mango and alguashte (seasoning made from ground pepitas).  Mine is more of a salad than a snack :).  I julienned some green mangos, bell peppers, broccoli stems, carrots, heirloom beets, added some raw broccoli crowns then tossed with a purée of toasted spiced pepitas, lime, honey, and brown rice vinegar.  While I’ve not yet had the opportunity to try the real Salvadorian snack, this dish was a winner and I look forward to experimenting more with pepitas.

Simple Brown Rice w/ Shiitake and Cabbage

Rice is a staple in Asia, many times eaten as the entrée, so naturally my favorite means of enjoying rice is through honoring IT through simplicity.  Brown rice is nutty by nature with a fully body whereby  a little oomph of seasoning and/or toppings can go a long way.  I sautéed green cabbage and shiitake in coconut oil infused with scallions, garlic, and ginger.  Finish off with a handful of black sesame seeds and an easy, tasty light summer dinner is served.

Carrot Ginger Cantaloupe Soup Topped w/ Curried Cherry Tomato Chutney

Soup in the summer can be a sure-fire treat if you make ‘refreshing’ a top priority.  Added bonus with most summer soups is that they can be enjoyed hot or cold.  The combination of sweetness from the carrots and cantaloupe paired with a spiced up chutney was just what the doctor ordered on this particular hot, humid evening.  Also, instead of serving this soup with a side of crackers or bread, I pulled some crunchy arugula leaves.  Not quite 1:1 carb-substitution but refreshing?  Yes :).

Leek Pistacho Mushroom Soup

A visit to the mushroom stand at our local farmers market is a must on Saturdays.  The quality of freshness, texture, and earthiness in these locally grown mushrooms beats anything we find at the local grocer.  And while grilling or making salads is a great way to enjoy mushrooms, using them as a base for a soup brings out a whole new level of appreciation for these little woody wonders.  Experiment with different varieties and take time to notice the way in which each kind illuminates your senses.

Tomato Gazpacho w/ Cashew Purée

It’s true – I’m obsessed with gazpachos this summer.  I’ve made a number of tomato based gazpachos over the past few weeks where I used mangos, tofu or avocados to balance out the acidity and to thicken the consistency.  This time around, I pulsed some cashews!  You really don’t taste cashews at the forefront of your tastebuds but they do a great job of complementing tomatoes.  Highly recommend!

Cauliflower Mung Bean Coconut Curry

If you need a mid-week pick-me-up in a comforting feel-good-and-light kinda way, practice yoga ;)… then make this.  Sauté some veggies with your favorite curry mixture/paste and simmer with coconut milk and water or vegetable broth.  Done.  Delicious.  Soul = happy.

go with the flow

GO WITH THE FLOW

I have become a huge advocate of the notion ‘going with the flow.’  Living and breathing through each moment as it is and as it comes is humbling and refreshing.

Last week, I decided to apply this concept to a week of cooking!  I walked into the local grocer without a written list and dived for ingredients that called to me.  That rarely happens because generally speaking, I like to dedicate one day a week planning out the entire dinner menu for the week to come.  BUT I had such a great time switching gears!  Change is never a bad thing :).

Here are some dishes that came out of a flow-inspired week leading up to Summer Solstice:

SPINACH + BLACK EYED PEA PUREE

CANNELLINI BEAN SALAD W/ TOMATOES, PEACHES, CANTALOUPE, PEAS, BASIL

KICKED UP SHRIMP + QUINOA JAMBALAYA

GREEN GRAPE, LEEK, FAVA BEAN, + PISTACHIO GAZPACHO

SWEET POTATO + EGGPLANT CAPONATA

Speaking of going with the flow, my husband and I had the pleasure of hosting an awesome duo a few weeks back.  Appropriately named Go w/ the Flow, Tori Reynolds and Ben Rivet have started an amazing movement around this mantra that transcends the yoga and music world.

“Created by Dayton-based yogis, Tori Reynolds and Ben Rivet, GO W/ THE FLOW is an immersive collision of music and movement that is designed to get you out of your head and into your breath. Tori’s powerful but playful vinyasa sequence is scored by Ben’s acoustic guitar and vocals, paced by live-looped beatboxing and dictated by each class’s abilities. Improvisation prevails, reminding us the benefits of good breath and a #gowtheflow outlook on your life and your practice.” @gowtheflow

on the menu : cold brown rice vermicelli noodle salad

COLD BROWN RICE VERMICELLI NOODLE SALAD

Next to standard green salads, my quintessential go-to summer dish would have to be a cold brown rice noodle salad.  I think this lends to my Japanese upbringing.  I have distinct memories of eating cold somen (slightly different than this dish below) where Japanese noodles are served over a bed of ice and eaten with a cool dipping sauce.

You can make this dish with soba noodles if you’re okay with buckwheat; you may even find a gluten free version at a specialty store.  Unlike traditional pasta, you can rinse vermicelli or soba noodles with cold water to get the excess starch off.  So not only is the dish itself lighter on your stomach, it will literally cool you off :).

Feel free go to town with whatever produce, seafood, meat and sauce your heart so desires!

INGREDIENTS:

• Brown Rice Noodles
• Scallions
• Celery
• Mung Bean Sprouts
• Ginger
• Garlic
• Sesame Oil
• Mirin
• Soy Sauce
• Almond Butter
• Honey
• Toasted Sesame Seeds

on the side : simply pickled cucumbers

SIMPLY PICKLED CUCUMBERS

Pickled cucumbers are the perfect side dish.  Not only are they super easy to make, they have a palate cleansing property that complements almost any meal.  Meaning, you can take bites in between other more substantial entrée bites to make your dining experience that much more pleasant :).

This particular version is influenced by my Japanese roots.  The marinade brightens up the cucumbers, makes them crunchier, and highlights their ability to soak in flavors whilst retaining their own ‘cucumber-y’ ground.

Also, did you know that cucumbers are packed with awesome benefits?  For instance, a single cucumber contains your daily dose of vitamins!  So not only are you treating yourself to a cool & refreshing salad in the summer, you’re treating your body to some goodness as well.  So cool.

INGREDIENTS:

• Cucumbers
• Grated Ginger
• Scallions
• Toasted Sesame Seeds
• Sesame Oil
• Soy Sauce
• Brown Rice Vinegar
• Lemon Juice

DIRECTIONS:

1. Cut your cucumbers in half lengthwise, scoop out the seeds (optional), and slice up thinly manually or using a mandoline slicer.
2. Whisk all other ingredients in a medium-sized glass bowl, and add the sliced cucumbers.
3. Mix well to ensure each of the cucumber slices contact the marinade.  Cover and let sit in fridge for at least an hour.

onto dessert : gluten free + vegan rolled almond cookies

GLUTEN FREE + VEGAN ROLLED ALMOND COOKIES

Happy June, friends!

I’m always on the lookout for a simple, gluten free and vegan cookie without weird additives.  Often what you find in stores are filled with ‘all natural fillers’ (aka crap.. sorry) OR the good stuff is super pricey.  As such, I’ve decided to try experimenting with simple, gluten free, vegan rolled “sugar” cookie recipes at home!  Also, I really want to use these adorable cookie cutters.

I’m pretty happy with the recipe for my first batch, but I’m going to continue making tweaks.  For instance, I used almond meal vs. almond flour.  Next time I may try all almond flour and see if the smoother texture is better.  I’m also going to play around with sugars.  Maybe I can extract sugar from fruit, or use coconut sugar.  Stay tuned!

INGREDIENTS:

• Blanched Almond Flour (2 Cups)
• Baking Powder (1/4 Tsp)
• Maple Syrup (3 Tbsp)
• Vanilla Extract (2 Tsp)
• Salt (1/4 Tsp)
• Coconut Oil (1 tbsp)

DIRECTIONS:

1. Pre-heat your oven to 300 F.
2. Line a baking sheet with parchment paper or just prep a Silpat (this is what I did).
3. Add all of the above ingredients into a mixing bowl.  Start off by stirring with a rubber spatula, then use your hands to knead the dough together.  It takes a minute or two for the dough to become sticky, so keep kneading!  Prior to rolling, the dough should hold together in a firm ball and will be easy to roll out.
4. Roll out the dough and cut into cookies using your favorite cookie cutter(s).  If the dough gets too sticky, you can dust a little almond flour… but you should be okay.
5. Lay out the cookies on your baking sheet or Silpat and pop into the oven.  ~20 min for a crispy cookie, ~17 for a softer cookie.  Mostly, you want to keep an eye on your cookies after the 10 min mark.  Once the edges start to brown, you’re good.
6. Allow to cool and eat alone OR frost (recipe coming soon!).

onto drinks : tropical lassi smoothie

TROPICAL LASSI SMOOTHIE

My tropical lassi smoothie is a blend of guava, mangoes, pineapples, carrots, bananas, wheatgrass, kale, coconut, macadamia nuts, and yogurt.  I’ve been missing Kaua’i lately and this transported me straight back to paradise.  Also, thinking ahead to hot summer days, drinking an icy blend of ANYTHING is my secret to beating the heat.

SO, drink this:

Close your eyes, and you’re here:

on the menu : cauliflower crust pizza (gluten free!)

CAULIFLOWER CRUST PIZZA (GLUTEN FREE!)

I’ve seen/heard/read/wondered about cauliflower pizza crusts for some time now but never got around to trying it out myself.  I finally dedicated a day to making this and I’m so happy I did!  The process is MUCH easier than real pizza dough with less intensive steps.  Obviously, it’s not going to taste like your favorite pizza from Italy but if you’re looking for a gluten free alternative, this is a must try.

Making your own version of pizza at home, whatever it may be, is so rewarding.  Your kitchen will smell AH-mazing and you can customize the “pie” with toppings of your choice.  This is also a great opportunity to get your kids involved and familiar with fresh foods.

I’m excited to use the below recipe as a foundation for experimentation and encourage you to do the same!  Let me know what you come up with :).

INGREDIENTS:

• Cauliflower* (1 head – chopped)
• Garlic (2 cloves – smashed)
• Almond Flour (1/4 cup)
• Gluten Free Yeast (1/4 cup)
• Egg (1 beaten)
• Olive Oil (2 tbsp)
• Herbes de Provence (1/2 tsp)
• Red Chile Pepper Flakes (1/2 tsp)
• Salt + Pepper

*You can also use frozen cauliflower.  If you do, you just need to thaw it beforehand.

DIRECTIONS:

1. Pre-heat your oven to 400 F.  Prep your baking sheet by lining it with either parchment paper or a Silpat.
2. Wash your cauliflower, chop, and transfer to a food processor.  Smash your garlic cloves, remove the skin, and add to the food processor as well.
3. Pulse the cauliflower & garlic for about 30 seconds or until finely chopped up.
4. Drizzle the olive oil into a skillet and sauté the finely food processed cauliflower/garlic over medium heat for about 5 minutes; just until cooked.  Remove from the heat once done.
5. In a large mixing bowl, add the rest of your ingredients (listed above).  Mix well, then incorporate the cauliflower/garlic mixture.  Mix everything together until completely combined (this is important for a nice even crust!).
6. Use a spatula to turn out the cauliflower dough onto your baking sheet.  Try to form a ball.
7. Gently press the ball of dough into a round shape (or whatever shape you prefer) until it’s just less than ¼” thick.
8. Pop your crust into the oven and let bake for about 30 minutes then broil for another 3-5 minutes (if needed).  Your end result should have nicely browned and crispy edges.
9. At this point, you have 2 choices.  You can check the consistency of your crust and continue to cook it for another 5-7 minutes at 400 F until crispy all around then top with raw ingredients OR you can remove your crust from the oven briefly, bring the temperature back to 400 F, add your toppings, and return to the oven to bake at 400 F for 5-7 minutes.

on the menu : gazpacho for a warm spring or summer evening

GAZPACHO FOR A WARM SPRING OR SUMMER EVENING

Cold soups are not appealing to everyone.  I totally get it.  I was one of them!  But I soon realized it was because I had never enjoyed one that worked for me.  On my recent visit to Kaua’i, I devoured a mind shifting gazpacho.  It was tomato based but not at all like the watered down salsa I was used to in cold soups.  It had hints of sweet (from pineapple), fresh herbs, smooth binding textures of avocado, and the right consistency of tomatoes.  I was inspired to create my own gazpacho shortly upon returning.

My gazpacho is pretty simple.  Here on the East coast, we’re not quite in tomato season yet, so I cheated a bit by using chopped Pomo tomatoes (with fresh tomatoes mixed in).  Instead of red or yellow onion, I used scallions which are a bit more mild and pair great with tomatoes.  I added avocados and mangos to impart some creaminess.  Cucumbers are in there to reign in even more freshness.  Also, a purée of yuzu, honey, sesame seeds, and water meant to balance out the acidity of the tomatoes.  Then I went out on a limb and added some extra firm tofu (finely cubed) to give it a Japanese fusion twist.

The end result was a gazpacho that far exceeded my expectations!