Blood Orange and Ginger Sorbet

Much as I’ve loved this late and lurid winter we’re having in DC, I’m off to warmer weather. In an attempt to transport you to the places where people wear shorts and sip margaritas beachside this time of year, I thought I’d share with you a recipe for a refreshing sorbet. Personally, I’d eat this regardless of freezing temperatures so long as there’s a bathrobe and space heater nearby, am I right?!

While you might not be ready for this chilly concoction just yet, you should definitely bookmark the recipe or print it because blood oranges and ginger are two superfoods you don’t want to miss out on. Blood oranges are high in vitamin C, potassium, dietary fiber, carotenoids, and polyphenols like your standard oranges, and also have the added benefit of anthocyanins–powerful antioxidants which fight disease and inflammation. Ginger, one of my all-time favorite superfoods, is widely used to treat nausea, flatulence,stomach upset, and morning sickness. Ginger has also been linked to relieving the symptoms of upper respiratory tract infections, bronchitis, coughs, menstrual cramps, arthritis, and muscle pain. This super-root is as close to a homeopathic panacea as I’ve seen.

Blood Orange and Ginger Sorbet

Ingredients:

4 pounds blood oranges or other oranges
1 1/4 cups water
3/4 cup sugar
1 ½ Tbs orange zest
1 Tbs grated ginger
Juice of one Meyer lemon

Directions:

Finely grate the zest of two oranges, 1 lemon, and about 1½” of peeled, fresh ginger root.
Combine 1 1/4 cups water, sugar, zest and ginger in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat to cool.
Peel oranges and remove all pith, strings, and seeds. Transfer oranges and lemon juice to a blender or food processor; puree until smooth, about 30 seconds. Measure 4 cups orange puree and mix into orange-lemon-ginger syrup (reserve any remaining puree for another use—hello bold an beautiful smoothies!).
Cover orange mixture and refrigerate for at least 6 hours and up to 1 day to blend flavors.
Process orange mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze.
Eat within a week for best results.

September 1, 2014

Labor Day Special: Summer Peach Gazpacho

Though summer is officially over as of today, I’m still basking in the beauty of its fresh, seasonal produce thanks to my weekly deliveries from From the Farmer. For most, soup and summer aren’t exactly two peas in a pod. There is, however, one exception to this dissonance–gazpacho. Gazpacho is technically any cold soup using raw vegetables and thus technically, as you’ll see, mine is not a purist’s gazpacho.

Last summer, I made another gazpacho on the blog that was a little more hearty and classic in its preparation and flavor profiles. This time around I wanted to usher in fall by adding a little more warmth and depth to this otherwise light and refreshing soup–don’t worry, it still delivers on those fronts too. By grilling the peaches and roasting the vegetables you bring out the natural sweetness of the produce and infuse the finished dish with a little je ne sais quoi.

This gazpacho, much like my last, is still loaded with heart-healthy tomatoes. Tomatoes are an excellent source of Vitamin C, folate, potassium and, perhaps most significantly, the antioxidant compound lycopene. Lycopene has been linked to a reduced risk of cardiovascular disease and certain kinds of cancer.

Summer Peach Gazpacho

{makes 8 servings}

what you’ll need.

2 large ripe peaches
2 Tbs olive oil
8 ripe tomatoes (roma, plum or small/medium round ones will do)
4 cloves of garlic
2-3 cups of water (depending on your preferred consistency)
2 jalapenos
1 red onion
1 large bunch fresh cilantro
Juice of 2 lemons
Zest of one lemon
1 bell pepper
1 avocado
2 Tbs sherry vinegar
Sea salt and pepper to taste
Optional: add 1-3 tsp cumin for a smoky flavor

how to make it.

Preheat oven to 500 F.
While oven is preheating, cut peaches in half and remove pit. Rub the cut side with a little olive oil. On a grill pan (or grill if you have one), grill peaches (cut side down) for 2-3 minutes over high heat.
Toss jalapenos, garlic and tomatoes in 2 Tbs of olive oil and a little salt and pepper, and roast for about 10 minutes. This will vary depending on your oven, but look for the jalapenos to start to brown and the skin on them and the tomatoes should start to crack and possibly blister. Set aside to cool.
While roasting veggies/letting them cool you can…(1) Prep your onion. Chop it in half. Set one half aside and dice the other into small pieces for garnish. (2) Wash and dry your cilantro. Set one cup (or a hearty handful) aside, stems and all. Chop another 1/2 cup for garnish, stems removed. (3) Zest one lemon, then juice it and one more (do this directly into your blender to save on clean-up). (4) Leave one half of your bell pepper whole, seeds removed. Dice the other half into small pieces for garnish. (5) Halve, pit and dice your avocado for garnish.
When jalapenos are cool enough to handle, remove the stem and slice them lengthwise so you can get all the seeds out.
Combine all ingredients (except those designated “garnish”) in a blender with 2-3 cups of water depending on your preferred consistency.

Note: this gets better the longer it sits in the fridge. It will store well for up to a week.

Second note: I like mine spicy so I usually leave about half the seeds from ONE jalapeno in. Any more than that and you should probably have some milk and cornbread on hand!

April 4, 2014

Chicory Almond Milk Latte (Vegan & Caffeine-Free)

I recently did a 3-week cleanse, eliminating all gluten, dairy, added-sugar (including alcohol) and caffeine from my diet. In the end, caffeine (or the lack there of) seemed to make the biggest impact on my mental and physical sense of well-being. It’s not that I was drinking 5+ cups of coffee a day–in fact, I rarely had more than one–but as someone who is admittedly type A and stress-prone, the stimulant effect of caffeine was doing more harm than good.

Without caffeine I fall asleep faster, wake up feeling more rested and have far fewer spikes in anxiety throughout the day.

That being said, I’m someone who loves a latte from time to time and while decaf espresso is better than regular, it still contains caffeine. Everything in moderation, I still intend to have my decaf almond milk latte’s from Whole Foods every now and again, but on a more regular basis I’ve devised a delicious caffeine-free alternative loaded with superfoods.

Here are the highlights of three nutrient-dense ingredients in my caffeine-free, vegan latte:

Chicory Root:

detoxifying coffee-substitute
naturally caffeine-free
antimicrobial and antifungal properties
phenolic antioxidants help reduce inflammation and prevent disease

The taste isn’t a dead ringer for coffee, but as someone who loves(/d) black coffee it comes pretty darn close.

Cinnamon

regulates blood sugar
reduces LDL cholesterol
anti-inflammatory properties which reduce cytokines linked to arthritic pain
reduces chronic inflammation linked with Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, brain tumors and meningitis
alleviates menstrual pain
may be effective for infertility because it contains cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women

Coconut Oil

contains lauric acid (a medium chain triglyceride or MCT) which increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels
rich in antioxidants, which helps boost immunity
when MCT breaks down helps liver break down fats and increase metabolism
may help regulate blood sugar and reduce abdominal fat

Chicory Almond Milk Latte

What You’ll Need:

{makes 2 servings}

1 Tbs chicory root tea
10-oz water
8-oz unsweetened almond milk (see recipe for my Homemade Almond Milk below)
2 medjool dates
2 tsp coconut oil
1/2 tsp cinnamon
1/4 tsp each ground cloves, nutmeg, cardamon and white pepper

How to Make It:

Steep 1 tablespoon of roasted chicory root tea in 10-oz of boiling water for 3-5 minutes.
In a blender, add 8-oz unsweetened almond milk, 2 medjool dates (pits removed), 2 teaspoons of coconut oil and all the spices.
Once tea is steeped, add tea to blender and blend on high for 1 minute until frothy.
Serve in two coffee mugs with a dash of cinnamon or cocoa powder on top.

Note: if you like your lattes extra hot, give this a nuke in the microwave for 30-40 seconds or heat your almond milk on the stovetop in advance of putting it in the blender.

Homemade Almond Milk

What You’ll Need:

1 cup raw almonds
4 cups filtered water

How to Make It:

Add almonds and water to blender and mix on high until smooth.
Optional: strain liquid through cheese cloth to remove any pith.

Note: You can also add 1 tsp of vanilla extract to make it an unsweetened vanilla almond milk.

January 27, 2014

Best Kale Salad w/ Honey-Chipotle Dressing

Though I’ve made a number of kale salads in my time, I have to say this is my best kale salad yet. Let’s get real here–I eat kale raw. I’m talking fresh out of the garden. I realize, however, not everyone is as crazy for kale as me.

The best way to make kale a crowd pleaser is to dress it up. The Honey-Chipotle Dressing I created for this kale salad is sweet, smoky goodness. It was a great complement to the grilled skirt steak I made to go alongside it, and even better the next day as my lunch at work (I added a piece of grilled salmon–mmm mmm). And as you’ve learned from my Kale Caesar Salad, Honey-Ginger Kale with Carrots, and Sweet Sesame Raw Kale Salad posts, this supergreen is an excellent source of vitamins A and K, calcium, and disease-fighting antioxidants.

If you’ve never had a raw kale salad, now is the time to give it a try. It’s easy, delicious and oh-so good for you.

Kale Salad with Honey-Chipotle Dressing

What You’ll Need:

(for the dressing)

2 large garlic cloves
1 Chili in Adobo sauce
Juice from 1 lemon
2 Tbs apple cider vinegar
1/2 cup olive oil
1 tsp cumin
2 Tbs honey
1/4 tsp sea salt
1/4 tsp pepper

(for the salad)

2 bunches (or about 6-8 cups chopped) kale
3/4 cup dried tart cherries
1/2 cup toasted slivered almonds

Directions:

Mix all salad dressing ingredients together in your blender.
Chop, wash and dry your kale–removing any of the really thick, woody stems. Add it to a large mixing bowl.
Pour dressing over kale and massage into the leaves for a minute, or until well coated.
Cover and let it refrigerate for at least 3-4 hours before you plan to eat (like I said, it was great the next day!)
When you’re ready to serve, remove it from the refrigerator and add your cranberries and almonds (goat cheese would also go well if you’re so inclined).

Big thanks to my Big Guy for being the sous-chef on this recipe!

January 21, 2014

Coconut Cauliflower Soup with Fried Capers and Dill Oil

As you may have noticed from some of my more recent posts, winter weather means big batches of vegetarian soup for this kid. When temperatures drop, not only do I crave comfort foods that warm you from the inside out but I’m also more inclined to be content spending a couple of hours prepping and cooking a homemade meal.

Like many of my readers, I’m big on making a Sunday supper that sets you up with easy leftovers for the week ahead. Last weekend, I made a Coconut Cauliflower Soup and enjoyed its sweet, creamy goodness all week for lunch with a little Ezekiel bread toasted on the side. Though cauliflower’s pale hue doesn’t exactly scream antioxidants like blueberries and pomegranate seeds might, it’s packed with a potent one–vitamin C. The C-monster not only helps fight off the common cold and flu but is also essential for the growth and repair of tissues in the body. It’s a major building block of collagen–a protein used to make skin, scar tissue, tendons, ligaments and blood vessels. Cauliflower also contains high levels of potassium, fiber, folic acid and a sulfur compound (called isothiocyanate), which helps prevent certain diseases.

Coconut Cauliflower Soup with Fried Capers and Dill Oil

What You’ll Need:

1 sweet onion, coarsely chopped
3 Tbs ghee
1 large head of cauliflower, chopped into florets
3 cups low-sodium vegetable broth
1 cup water
1 15-oz can of coconut
1/2 tsp cardamon
Sea salt and pepper to taste

(For the Fried Capers)

1/4 cup capers
1 Tbs olive oil

(For the Dill Oil)

3-4 Tbs fresh dill
3-4 Tbs olive oil

How to Make It:

Heat a large pot over medium heat. Add ghee (featured in last week’s Potato Leek Soup recipe), then add onions with a pinch of sea salt. Cook until softened and slightly translucent (about 5 min). Add in cardamon and stir another minute or two. Add your chopped cauliflower, vegetable stock and water, then cover and cook for about 20 min or until the cauliflower is soft when prodded with a fork.
While your cauliflower is cooking, make the dill oil. Combine the dill and olive oil in a food processor and blend until smooth. To fry the capers, heat a small skillet over medium-high heat and add your olive oil. Dry your capers completely, using paper towels, then add them to your pan and toss them around for 1-2 min until crispy and lightly browned. Set aside to drain on a paper towel.
Once your cauliflower is cooked, remove mixture from heat and add it to your blender (you may have to blend it in two batches depending on the capacity of your blender). Puree until smooth. Once smooth, add your now creamy mixture back to the pot.
Over low heat, add in your coconut milk and bring to a simmer. Adjust for salt and pepper and serve with a garnish of fried capers (1 Tbs will do) and drizzle of dill oil.

[Adapted from How Sweet Eats]

June 2, 2013

I’ll have some MOAR Gazpacho

With Memorial Day behind us and temperatures climbing, summer has arrived in DC. When I think summertime meals my mind immediately fires up a grill, tosses on some corn, skirt steak and veggie skewers, and cracks open a cold beer. Unfortunately, my reality is that I live in a tiny (but lovable) one bedroom apartment. With no real outdoor space to speak of, grilling and chilling isn’t really an option. So what’s a girl to make?

Gazpacho! This healthy, tomato-based soup is traditionally served cold and originates from the southern Spanish region of Andalucia. To keep mine on the lighter side, I made it vegan and gluten-free (most recipes call for adding day-old bread to the base). Tomatoes are an excellent source of Vitamin C, folate, potassium and, perhaps most significantly, the heart-healthy antioxidant compound, lycopene. Lycopene has been linked to reduced risk of cardiovascular disease and certain kinds of cancer.

If you have a food processor and/or blender, this recipe is super easy. For best results, make it in the morning the day you plan to serve it for supper or one day in advance–all this goodness needs time to marinate, allowing the flavors to fuse.

What You’ll Need:

4 large tomatoes
1 cucumber
2 carrots
1 red bell pepper
1 small bunch of scallions (approx. 8 stalks, white and green)
1 shallot
4 cloves of garlic
2 stalks of celery
Zest of 1 lime
2 handfuls of fresh basil (reserve a few big leaves for garnish)
1/2 tsp paprika
1 tbs chipotle pepper flakes (or your favorite kind/quantity of heat
salt & pepper
1 cup water (optional)
1/4 cup organic tomato paste
Juice of 2 limes
2 Tbs olive oil (plus more for garnish)

How to Make It:

Get out a big bowl, cutting board, vegetable peeler, knife, microplane, food processor, and blender.
Peel your cucumber and carrot. Rough chop them into big chunks and set aside. Wash your bell pepper, celery and scallions. Rough chop and set aside. Peel your shallot and onion, and set aside (can be left whole). Stem and core your tomatoes and cut into quarters. Again, set aside.
In separate batches (one at a time) place the (1) shallots, onion and garlic, (2) carrots and celery, (3) red pepper and cucumbers, and (4) tomatoes in your food processor and pulse until minced but not puréed. Add each batch to your bowl. Zest one lime using a microplane (if you have one) directly over the bowl. Mix to combine.
Add the spices, basil, tomato paste, water, fresh lime juice, and olive oil to your blender. Pulse until basil is even processed.
Add the blender mix to your large bowl. Whisk until it all comes together.
Cover the soup with plastic wrap and refrigerate for at least 4 hours or up to a full day. When ready to serve, taste for seasoning and heat. Adjust accordingly.
Serve in big bowls with a drizzle of high-quality olive oil and a generous pinch of shredded basil.

This recipe will serve about four people. If you’re gluten-free, I recommend serving it with some blue corn tortilla chips and nice glass of white wine. If you aren’t worried about gluten, serve with some lightly toasted hunks of hearty, whole grain bread and a beer. It’s a perfect summer supper to enjoy on your porch, roof deck, or (in my case) front stoop. Enjoy!