Why bother massaging kale? Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too. BEFORE: AFTER: MASSAGED KALE SALAD Makes 4 servings. 1 bunch kale, any kind 1 teaspoon salt ½ tablespoon apple cider vinegar DRESSING 3 tablespoons olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey ¼ teaspoon salt ½ teaspoon fresh ground black pepper SALAD ADD-INS ½ cup radishes, thinly sliced ¼ cup carrots, thinly sliced ½ cup apples, chopped into ¼” pieces Wash and dry each kale leaf. Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand. Reserve the stems for another meal or make Steam Sautéed Kale Stems. Place all the kale leaves into a Read More
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!
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
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 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
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