Bhuna Chicken with Romanesco Inspired by Anjum Anand’s Rich Lamb Bhuna Makes 6 servings. 2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces 1 lb of romanesco, chopped into 1” pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1” pieces 2 ½ cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2” piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full-fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 ½ teaspoon salt, divided ½ teaspoon ground turmeric ½ teaspoon black pepper 2 bay leaves ¼ teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside. Combine the garam masala, chili powder, coriander, cumin, turmeric, Read More
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!
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! 12 fresh radishes 1 ripe avocado 1 ⅓ tbsp whole roasted garlic ½ tsp salt ½ tsp freshly ground black pepper To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F. In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside. Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread. Stuff each radish with the Read More
Danielle Walker is touring the country to spread the message about her latest and greatest cookbook, Meals Made Simple. I was thrilled when I found out she would be doing a book signing in NYC. The best part about my health journey is meeting the people who inspired me to begin it in the first place. Danielle suffered for many years until she discovered her disease could be treated through diet. She took her health into her own hands and by sharing her story and recipes, she is changing thousands of lives. During the book signing I asked Danielle how her husband helped throughout the major diet-lifestyle shift. She said that he was the one who actually led to her full commitment. Every time he ate or brought home a non-approved food, she would be tempted to have a bite and she’d suffer the consequences. So he told her he Read More