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
Makes 4 servings. 6 cups mixed salad greens 1 red onion – thinly sliced DRESSING Makes 1 cup. ½ cup fresh arugula ½ cup fresh spinach 1 tsp anchovy paste ½ cup plain coconut yogurt ¼ avocado 1 tbsp lemon juice 1 tsp garlic – minced ¼ tsp salt ¼ tsp black pepper Add all dressing ingredients to a food processor. Pulse for three minutes until thoroughly combined. Toss the dressing with the greens and onion. Serve immediately. Enjoy!
SPRING ROLLS 1 papaya – sliced 1 pineapple – sliced 1 jicama – sliced 1 bunch fresh cilantro 1 bunch fresh mint rice paper GINGER DIPPING SAUCE 1 two-inch piece fresh ginger – peeled and finely chopped 2 tbsp honey 1 tsp Sriracha sauce 1 tbsp water To make the sauce, place all ingredients except the honey in a food processor. Pulse for one to two minutes. The honey will incorporate into the sauce better when it’s slightly warm. Place it in a small bowl and heat in the microwave for 10 seconds. Drizzle honey into the food processor and pulse a few seconds to incorporate. Set aside. Assemble the spring rolls. Soak individual sheets of rice paper in water until pliable. Gently move to a plate and begin layering fruit and jicama into the center of the paper. Include just a few leaves of mint and cilantro into each Read More
Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad. You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country. With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table. Enjoy!
Move over fat, there’s a new culprit in town. Sugar is now the ingredient to avoid. Do you know how much added sugar you consume in one day? I didn’t. My “healthy” dessert habit got out of control. I was obsessed with the one minute mug cakes, homemade magic shell, and single servings of chocolate chip cookies. After almost every meal I’d make myself a little treat. I used maple syrup or honey as the sweetener and I tricked my brain into thinking they were “nutritious” sugar. Well ALL sweeteners, even the “pure” ones are sugar. And sugar impairs the immune system by suppressing white blood cells. Just one teaspoon impairs the immune system for up to four hours. Then there’s the blood sugar spikes and extra calories negatively impacting your body too. What are the options? Option A: Shun dessert and never eat ice cream again. Option B: Make Read More
Chia seeds are a funny little food. Just add water and they gel up into a gooey substance. What causes this gelling action? Chia seeds are hydrophilic which means they can take on a lot of liquid for their size. This is because of it’s composition: 5% water, 19% protein, 33% oils, and 43% fibre, of which about half is soluble. The high amount of soluble fiber allows chia seeds to gel up in water. Hyped to a be a real superfood, they actually don’t measure up to their claims. Chia seeds are just another food with some nutritional benefits. I only occasional include them in my diet and feel best when it’s in a dessert. Chia pudding comes together quickly and the consistency is always satisfying. By blending mango with coconut milk, there is no need for additional sweeteners. I’m trying to avoid added sugars and fruit is a Read More