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Real Food Recipes. Sustainable Living. Shining Health.

Breakfast / Dairy-free / Dinner / Gluten-free / Grain-free / Holiday Favorites / Nut-Free / Side Dish / Vegetarian

Corn Pudding (Dairy free & Gluten free!)

Corn Pudding (Dairy free & Gluten free) Makes 6 servings. 3 cups fresh corn kernels (canned or frozen works too) 2 cups canned full-fat coconut milk 6 tablespoons yellow cornmeal ½ cup cassava flour 2 ½ teaspoons baking powder 1 teaspoon salt 3 large eggs ¼ cup honey 1 teaspoon fresh thyme – finely chopped Preheat oven to 350°F. Grease a 9”x9” glass baking dish. Set aside. In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end. Pour into the prepared pan and smooth out the top. Bake for 30 minutes, or until golden and the middle is set. Enjoy!

Appetizer / Breakfast / Dairy-free / Dessert / Dinner / Egg Free / Gluten-free / Grain-free / Holiday Favorites / Local Eats Project / Nut-Free / Sauce / Side Dish / Vegetarian

Apple-Beet Chutney

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! Apple-Beet Chutney Make 4 servings. 1 cup beets – roasted, peeled and chopped 1 ½ cups apple – chopped 1 cup fresh squeezed orange juice – about 2 oranges  1 tablespoon orange zest 1 teaspoon cinnamon 1 teaspoon cloves 1 whole star anise 1 whole dried chili pepper  1 teaspoon maple syrup To roast the beets, heat the oven to 400°F. Trim the ends from the whole beets and make a foil packet for them. Place the beets inside, fully cover with foil and roast for 45 minutes to 1 hour. Place the whole star anise and dried pepper in a spice Read More

Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Sauce / Side Dish / Vegetarian

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus Makes 4 servings. 2 cups pumpkin puree 1 16oz can of chickpeas, water drained 1 tablespoon + 1 teaspoon roasted garlic 3 tablespoon olive oil 2 tablespoon lemon juice ¾ teaspoon salt ½ teaspoon paprika plus more for dusting Combine all ingredients in a 12 cup food processor or high speed blender. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor. When serving, add a dash of paprika and a drizzle of olive oil. Serve with carrots, cucumbers or any of your raw favorite vegetables. Enjoy!

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry  Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, minced ½ cup chicken broth ½ cup coconut milk 1 bunch curry leaves ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala ½ teaspoon turmeric ¼ teaspoon chili powder ¼ teaspoon salt pinch white pepper Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside. Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Carrot Ginger & Apple Soup

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.  Carrot Ginger & Apple Soup 8 cups carrots – chop each carrot into thirds 2 cups apples – chopped (I used Crispin apples) 2 tbsp fresh ginger – minced 2 cups chicken or vegetable broth 1 cup water 2 tsp + ¼ tsp salt 1 tsp freshly ground black pepper 1 tbsp extra virgin olive oil In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Roasted Butternut Squash Wild Rice with Crispy Chard

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.    Roasted Butternut Squash Wild Rice with Crispy Chard ¼ cup wild rice ¼ cup long grain brown rice 1 cup water 1 cup chicken broth 1 tsp salt ½ cup onion – minced 1 cup butternut squash – cubed 1 tsp cooking fat (lard or coconut oil) 1 bunch fresh chard – stems removed freshly ground black pepper to taste Soak both rices in one cup water overnight or at least one hour before cooking. Preheat oven to 400°F. Drain water from rice. In a medium Read More