March 2011

Toasted Coconut + Turmeric Ice Cream

※ Wednesday, Mar 30 2011 ※ Cooking!

Dear Mom & Dad,

I don’t think I’ve taken the opportunity to formally thank you for the Cuisinart Ice Cream maker you gave me for my birthday last year. Thank You. It’s awesome. I’ve used it to make so many yummy coconut-milk ice creams. Plus, it’s very easy to use and economical.

Last month, Jen had me over for Thai night with homemade Khao Soi so I concocted a Toasted Coconut and Turmeric Ice Cream for dessert. It turned out amazing—rich, briny, sweet, tangy and complex. If you’d like, I will make it for you when you come to visit.

Love,
Jenn

 

TOASTED COCONUT + TURMERIC ICE CREAM
  • 2 1/2 c. Canned Coconut Milk (not low-fat)
  • 1/2 c. Water
  • 1/2 tsp. Sea Salt
  • 2 tsp. Turmeric Powder
  • 1/4 – 1/2 t. Ginger Powder (ours is very fragrant/fresh so only 1/4 tsp is needed)
  • 2 Eggs
  • 3/4 c. Sugar
  • 1/2 tsp. Guar Gum
  • 2 Tbsp. Water
  • 1/2 tsp. Vanilla
  • 1/3 c. Sweetened Shredded Coconut

Read More »

Tagged: , , , , ,

Sesame Kale Chips

※ Sunday, Mar 27 2011 ※ Cooking!

There’s just no denying it, a threshold has been crossed. I have become the type of person who drinks “coffee” from dandelions, makes “sour cream” out of cashews and now, creates “chips” from roughly torn kale leaves. I’ve been known to make these out of desperation. With no other snacks in the house and a head of kale in the crisper, a snack deprived person will resort to almost anything.

Of course I recognize that “treat” is subjective, but these satisfy the desire for something crispy and salty—and to have a snack in the richest shade of dark green is surely a bonus.

1 head of kale
1/4 cup sesame seeds
1 Tbsp. Olive Oil
sea salt

Preheat oven to 350 degrees F.

Rinse kale and tear stems off the leaves. Spin, shake, blot ALL moisture off of the kale. If in doubt, let air dry for 10 minutes as well. Once dry, place in a large bowl and sprinkle the olive oil over. Use your hands and massage the oil into the kale, coating each leaf. If it’s feeling a bit dry, drizzle extra oil, remassage. Once covered, sprinkle 1/4 cup sesame seeds over the kale and toss to evenly distribute.

Lightly sprinkle with sea salt (it’s easy to oversalt, be conservative).
Spread out on two baking sheets lined with parchment, avoid overlaps and bake for 20 minutes. Don’t allow the leaves to brown or the chips will be bitter. Optional + Recommended: sprinkle with smoked paprika and a pinch of cayenne.

Enjoy immediately.

Tagged: , , , ,

Walnut Brownie Bites

※ Monday, Mar 7 2011 ※ Adventures!, Cooking!

While I was seeing health counselor Katie Decker, we would sit at her cozy second floor apartment with a rolling fire chatting about all things health and nourishment. I loved each week’s introductions to new flavors, cooking tips and what became some of my favorite new ingredients: dandelion coffee, umeboshi vinegar, and almond flour.

When she brought these dark chocolate little morsels to me, there was good indication I’d be a fan from the obvious high cocoa content. Dense, chewy and intensely chocolatey, these have since satisfied my cravings for a sweet bite more often than any other recipe. They were the first treat I experienced using almond flour, something I was intensely curious about, and an ingredient that has become a staple of my cooking since.

She let me take home a few and I ordered my first bag of almond flour from Honeyville the same day. Finding a baking staple that allows me to stabilize my blood sugar has been key for me, and this flour is naturally low in carbohydrates and high in protein and fiber. It’s also moist, easy to use and highly nutritious. I could do an infomercial about it without any rehearsal. Just ask.

This recipe is adapted from the lovely Ani Phyo’s Brownie Bites, and also modified for oven baking. If you can spare 12 hours in a dehydrator to wait for these incredible chocolate nuggets, then you don’t love chocolate as much as I do.

Read More »

Tagged: , , , ,

Dance Party Pancakes

※ Saturday, Mar 5 2011 ※ Adventures!, Cooking!

My mom recalls that the first time she gave me cow’s milk it dripped down my chin leaving a bright red streak. As a kid, I was allergic to wheat, dairy, citrus, tomatoes, and chocolate. Although I’m too old now to remember the consequences of dietary indiscretions at such a young age, I am told that there were hives and other unpleasantries. Around 4 years old, all noticeable symptoms disappeared and I went about my way, leaving carob chips and sesame snacks behind forever.

Fast-forward: 28 years.

On the heels of a 3-week gluten-free, dairy-free, sugar-free, alcohol-free cleanse last April (2010), I discovered that I was unable to seamlessly reintroduce gluten and dairy to my diet. While on the cleanse, I felt great and my skin cleared, my energy was good and after a few days, my digestion was impeccable. When the cleanse concluded, I tried to go back to my prior ways—toast for breakfast, cream in the Earl Grey, pasta on semi-regular rotation. It was a non-starter. Mild rashes were appearing on my face, my digestion was off, the glow was gone and stomachaches reappeared. Nuts.

Enter: New way of being.

Read More »

Tagged: , , ,