March 21, 2016 Leave a comment In Dessert

Wet Ingredients

  • 1 cup of Grassfed Butter
  • 1  cup of Organic Sugar (or Coconut Sugar)
  • 1/2 cup of Blackstrap Molasses
  • 2 Organic Pasture-Raised Eggs
  • 2 tsp Vanilla

Bloom Ingredients

  • ¼ cup Flaxseed Meal
  • ¼ cup Wheat Germ
  • ¼ cup Chia Seeds
  • ¼ cup Bee Pollen (Powder or Pellets)
  • 1 cup Warm Water (¼ cup of water per additional item or reduction – so if you only put in 3 items, put ¾ cup of water)

Dry Ingredients

  • 4 cups of rolled Old Fashioned Organic Oats
  • 1 cup Walnuts
  • 1 cup All Purpose Flour
  • 2 tsp Baking Soda
  • 3 tsp Sea Salt
  • 1 cup of Brewer’s Yeast

Fillings

  • 2 cups of Chocolate Chips
  • 1 cup of dried Blueberries

Directions

  • Preheat oven to 350 degrees
  • Mix all the wet ingredients together; melt butter and add.
  • Bloom the ingredients and let sit for a few minutes until fully reconstituted.
  • Pulverize the oats until smooth, add walnuts and pulse until desired texture.  Combine all dry ingredients together with the oats and walnuts.  Stir in the fillings.
  • Mix all ingredients together then use an ice cream scooper to portion onto a baking sheet.  Flatten slightly and bake for 12 minutes.

Yield: 2 Dozen Cookies

Pastas & Breads, Sauces & Dips, Seafood, Vegetable Dishes
March 13, 2016 Leave a comment
  • 1/4 cup Olive Oil
  • 2 slices of Crusty Bread (1″ thick)
  • 1 c Almonds (blanched, chopped–can substitute peeled Hazelnuts)
  • 10-12 Garlic Cloves
  • 1 tsp Salt
  • 1 15-ounce can of San Marzano Tomatoes (whole, drained)
  • 1 8-ounce jar of Roasted Bell Peppers (whole, drained)
  • 1 tbsp Smoked Paprika (or sweet)
  • 2-3 tbsp Sherry Vinegar or Red Wine Vinegar

Directions

  1. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
  2. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
  3. To use Romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
Vegetable Dishes
March 13, 2016 Leave a comment

Ingredients

  • 1 lb Green Beans (fresh, trimmed and french cut)
  • 2 tbsp Butter
  • 12 oz Mushrooms (diced or halved)
  • 1/2 tsp Black Pepper
  • 2-3 minced minced Garlic Cloves
  • 1/4 tsp Nutmeg
  • 2 tbsp All Purpose Flour
  • 1 cup Chicken Stock (or Vegetable Broth to stay vegetarian)
  • 1 cup Half & Half
  • 1/2 Bouillon Cube (chicken or beef)
  • Salt to taste
  • Onion Topping (freshly made or canned–use as much as you’d like)

Directions

  1. Preheat the oven to 475 degrees.
  2. Melt the butter and sweat the garlic, mushrooms and spices until fragrant.
  3. Add the mixture until the raw flour smell has dissipated.
  4. Add chicken stock and half and half until the sauce thickens.
  5. Add the green beans, mix in half the desired onion toppings with the mixture, top it with the remaining.
  6. Bake until bubbly, approximately 20-25 minutes.

Tip: You can prep in advance and bake before serving.

March 13, 2016 Leave a comment In Sauces & Dips
  • 1/2 cup Tahini (sesame seed paste)
  • 1/2 cup plain Greek yogurt
  • 1 Fresh Lemon, Juiced
  • 2 Garlic Cloves, Chopped
  • Pinch Salt & Pepper
  • Pinch Paprika

Directions

  1. Mix all ingredients into food processor and emulsify.
Vegetable Dishes
  • Falafel
  • Falafel

Falafel

March 13, 2016 Leave a comment
  • 2 cups Dried Chickpeas
  • 1 tsp Baking Powder
  • 1 Onion
  • 6 Garlic Cloves
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1/4 tsp Red Pepper Flakes
  • 2 handfuls of Parsley
  • 1 handful of Cilantro
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying

Directions

  1. Soak the dried chickpeas overnight, then drain and let it air dry completely.  It’s very important that the mixture has no excess moisture.
  2. Combine all ingredients into the food processor until smooth.
  3. Spoon loosely into a falafel baller.
  4. Freeze or fry directly in 325 degree vegetable oil until crispy and browned.
March 13, 2016 Leave a comment In Meats
  • 1.5 lbs Ground Lamb
  • 1/4 cup Raisins
  • 2 1/2 oz Goat Cheese
  • 2 tbsp + 2 tsp Mayonnaise
  • 3/4 Red Onion
  • 6 Garlic Cloves
  • 2 tbsp Chopped Cilantro
  • 1 tsp Ground Cayenne Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1 tsp Garam Masala (optional)
  • Salt to taste (about 3/4 tablespoon)
  • Black Pepper (to taste)

Directions

  1. Place all ingredients in a food processor and mix until desired texture.
  2. Form into kebabs on skewers or use as patties for sliders.
  3. Cook until plump and juice has started to flow clear.
Pastas & Breads
January 8, 2014 Leave a comment
  • 5 Bacon Slices
  • 16 oz of Chicken Stock
  • 1/2 cube of Chicken Bouillon
  • 1 White Onion
  • 3 tbsp of Butter
  • 4 Garlic Cloves
  • 8 oz of Mushrooms
  • 1-2 tbsp Red Chilli Pepper Flakes
  • 1/2 tsp Hickory Bacon Salt (sounds weird, but I got a few of these as a present for friends and got myself one–it has such a nice bacon smoky flavor to it without adding additional bacon!  I purchased mine here.)
  • 1 tsp Nutmeg
  • 1 Tbsp. Garlic Powder
  • Salt to Taste
  • 4 oz Mascarpone Cheese
  • 1 Med-Large sized Butternut Squash (mine was about 3 lbs. I believe)

Instructions

  1. Saute the minced bacon and butter on medium heat in a soup pot, add chopped onions and minced garlic until the onions are translucent.
  2. Add the mushrooms and cook until they have released their liquids.
  3. Add the cubed butternut squash, then add the chicken stock.
  4. Add the chilli pepper flakes, hickory bacon salt, nutmeg and garlic powder and let simmer until the squash is very tender.
  5. Puree until you get a nice smooth soup-like consistency. I used a hand blender right into the soup po but you may also use a food processor or a blender.
  6. Take off the heat, salt to taste and stir in the mascarpone cheese.

Tip: Continue to simmer if the consistency is too watery  from the broth until a thicker consistency is achieved. You can also substitute about 1 cup of stock to 1 cup of cream for a richer sauce and omit the cheese altogether.

Vegetable Dishes
January 4, 2014 Leave a comment
  • 2-3 cups of sliced Mushrooms of your choice (Baby Portabellos)
  • 1-2 heads of Garlic (minced)
  • 3 tbsp of Extra Virgin Olive Oil
  • 1/4 cup of Red Wine
  • 4 tbsp of Butter
  • 5 tsp of Worcestershire Sauce
  • 2 tbsp of Oyster Sauce
  • Salt & Pepper to taste

Directions

  1. Saute the minced garlic with  butter and olive oil until the garlic is tender.
  2. Add mushrooms and saute until mushrooms have released their juices.
  3. Add the red wine and simmer until the alcohol smell has dissipated.
  4. Add the Worcestershire Sauce & Oyster Sauce and simmer until the sauce simmers to desired consistency.
Vegetable Dishes
January 3, 2014 Leave a comment
  • 1 Butternut Squash (about 3 lbs)
  • 1/2 cup of Half & Half
  • 1/4 cup of Heavy Cream
  • 5 Garlic Cloves (smashed)
  • Couple Sprigs of Thyme
  • Salt & White Pepper to taste
  • 8 oz of Mascarpone Cheese

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, peel and remove the seeds (the seeds can be salted/seasoned and baked separately as a snack).
  3. Roast for 20-25 minutes until tender.
  4. In the meantime, simmer the heavy cream and half & half with the sprig of thyme and smashed garlic.
  5. Once the squash is done, cut into cubes and process in a food processor until it’s nice and smooth.
  6. Pass the cream mixture onto a sieve and add to the squash omitting the thyme and garlic.
  7. Spoon in the Mascarpone Cheese, season with salt and pepper and top with some chives.
Salads, Sides & Starters
January 3, 2014 Leave a comment
  • 1 Beet per person
  • 2 tbsp of salted Butter per person
  • 2 tbsp of aged Balsamic Vinegar per person OR Balsamic Creme
  • 2-3 tbsp of Pine Nuts per person
  • a handful of Spring Greens per person
  • 3 tbsp of Ricotta Cheese per person

Directions

  1. Preheat your oven to 425 degrees; coat the beets in light olive oil.
  2. Roast the beets until ender, approximately 20-25 minutes. Let cool, peel and cut into slices.
  3. Take the butter into a pan on med-high heat and continuously stir until the butter begins to slightly brown. As soon as the butter starts to get some color, remove it from the heat immediately and keep stirring. The butter should have a nice lovely nutty aroma. Set aside.
  4. Take a little bit of the butter and lightly pan fry the pine nuts until they are a nice golden brown on low heat. Set aside.

Salad Assembly

  1. Take the handful of spring greens and lay it on the plate.
  2. Place the ricotta cheese in the middle of the plate.
  3. Separate the beet slices around the cheese.
  4. Top with the toasted pine nuts.
  5. Drizzle with browned butter and balsamic vinegar or creme.
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