Tag: Recipe

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Habanero Hot Sauce

WARNING: have tortilla chips and guacamole on hand – and maybe even a jug of milk (nut or seed milk for the dairy-impaired). This Habanero Hot Sauce is no joke. According to CNN, “habaneros generally score between 100,000 and 350,000 units on the Scoville scale, which measures chili pepper hotness.” For reference, jalepeno peppers usually score 2,500 to 5,000 units. Think I’m sensationalizing? These potent peppers were powerful enough to evacuate an elementary school back in April–I kid you not.

I don’t typically mess around with super spicy peppers because handling them can lead to uncomfortable side-effects (read: do not touch your eyes or other orifices after handling these until you’ve thoroughly washed your hands). In this MOARfit kitchen experiment, I found out the hard way that when you cut and cook habanero peppers, capsaicin particles are released into the air creating a hazy plume of prickly, eye watering vapor. Capsaicin is the active chemical compound in hot peppers that produces the burning sensation on our taste buds when we consume it–and as it turns out your eyes, nose and throat just from breathing.

Not for the faint of heart and certainly not for anyone who already doesn’t dig the way spicy foods make you feel, please take precautions if/when attempting to make your own Habanero Hot Sauce. Have the overhead vent going strong and a box of tissues on hand, and again, wash you hands very well when all is said and done. I might even recommend going so far as to use plastic gloves when handling these pint-size fireballs…

Habanero Hot Sauce | MOARfit by Amy Rizzotto

Habanero Hot Sauce

{makes approximately 20oz)

What You’ll Need:

  • 2 cups habanero peppers
  • 4 large cloves garlic
  • 1 large sweet white onion
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 2 cups water
  • 1 cup distilled white vinegar
  • 1-2 Tbs arrowroot powder

How to Make It:

  1. De-stem, halve and seed habaneros. Believe me, you don’t need or want the seeds. Peel and crush garlic cloves. Peel and thinly slice onions.
  2. Combine peppers, garlic, onions, salt and oil in a non-stick saucepan over high heat. Cook for 3-5 min. Add water and continue to cook, stirring occasionally, for another 15-20 min, or until peppers are very soft and more than half the liquid has evaporated. (Note: this should be done in a very well-ventilated area!)
  3. Remove from heat and let sit until mixture comes to room temperature.
  4. In a food processor or blender, puree the mixture plus one cup of distilled white vinegar until smooth. Add arrowroot powder (or another thickener like corn starch or tapioca starch) to get your desired consistency.
  5. Taste and season with a little more salt if needed.
  6. Transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.

Let your hot sauce age for at least a week before using. Bottles and jars can be stored in the refrigerator for up to 6 months so don’t go burning off your taste buds before the new year.

Adapted from Emeril Lagasse’s Homemade Red Hot Sauce.

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How to Make Pickles

Everyone loves pickles. And if you are one of the few who don’t you’re really missing out. Pickles help fight disease (see below) and are shockingly easy to make. I don’t know why it took me so long to get on the homemade pickle bandwagon. Read on for how to make refrigerator pickles in a snap at home.

Homemade Pickles

Pickling has become all the rage these days, as has canning, but both of these fads are methods of food preservation that go way back. In fact, pickles played an important role in Colombus’s discovery of America in 1492. You may recall that scurvy, a disease caused by lack of vitamin C, used to be a mighty big problem for sailors. Luckily, Colombus’s ship stocker had plenty of vitamin C-rich pickles on board to help prevent scurvy outbreaks on the historic voyage across the Atlantic. How’s that for a fun pickle fact?

Homemade Pickles

There are hundreds of recipes you could follow, but here are some basic guidelines to get you started:

  • Use fresh produce, avoiding waxy produce found in many supermarkets.
  • Select the most uniform, unbruised produce for prettier pickles.
  • Scrub well and trim about 1/4 inch down from the blossom end of fresh cucumbers. Blossoms contain an enzyme that causes limp pickles–nobody likes a limp pickle.
  • Use salt with no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables.
  • Use white distilled or apple cider vinegars.
  • For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. This is the same idea behind prepping your eggplant before cooking.
  • For refridgerator pickles (like the ones in this post) wait at least 3 days before crunching. For canned pickles (using sterilized jars, a hot water bath, etc) wait at least 3 weeks before using to allow pickles to mellow.

Adapted from The Old Farmer’s Almanac.

Homemade Pickles

 

Refrigerator Dill Pickles

{Makes 2 pint jars}

What You’ll Need:

  • 1 1/2 lbs baby cucumbers (about 8-10 of the small guys)
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1 Tbs kosher or pickling salt
  • 2 tsp sugar
  • 1 fresh sprig of dill for each jar
  • 1 Tbs mustard seed, whole
  • 1 tsp ground turmeric
  • 1/2 tsp red pepper flakes
  • 4 cloves of garlic, smashed

Equipment:

  • Chefs knife
  • Cutting board
  • 2 wide-mouth pint jars with lids
  • Funnel
  • Large lidded pot

How to Make Them:

  1. Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins.
  2. Divide spices and herbs (dill, mustard seed, garlic, turmeric and red pepper flakes) evenly between both jars.
  3. Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  4. Combine the vinegar, water, lemon juice, salt and sugar in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar until 1/2-inch from the top.
  5. Gently tap the jars against the counter to settle their contents and remove all air bubbles. Top off with more pickling brine if need be.
  6. Tightly close your jars with their lids.
  7. Wait at least one, but ideally 3 days before eating. Store in the refrigerator for up to 3 weeks.

For long-term storage, follow the hot water bath canning method.

Refrigerator Dill Pickles Label

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Fennel “Cream” Sauce with Blackened Tomatoes

This week’s recipe for a gluten-free, vegan pasta sauce features hearty, healthy fennel. Fennel is packed with dietary fiber, vitamin C, potassium and manganese, and provides a good amount of folate–a B-vitamin critical for proper function of your nervous system. When munched on raw, it has a light anise flavor that mellows out when cooked.

Fun fact #1: I learned from some family friends who grew up in Europe that the Swiss use raw fennel on veggie platters in place of celery.

Fun fact #2: fennel is one of the primary flavors in absinthe.

I adore the flavor of fennel, raw or not, and always have it on hand during the winter months for frittatas, stir-frys and snack time. What follows is my take on a vegan Fennel “Cream” Sauce. I paired it with gluten-free, quinoa pasta, blacked tomatoes (also included in the recipe) and cast-iron grilled chicken. If you’re aiming to keep this vegan, steer clear of the meat and opt for some cannellini beans instead.

Fennel “Cream” Sauce with Blackened TomatoesFennel "Cream" Sauce with Blackened Tomatoes

What You’ll Need –

For the Fennel “Cream” Sauce:

  • 1 tbs grapeseed oil
  • 1/2 fennel bulb,  plus 1/4 c fronds
  • 1/2 white onion
  • 2-3 cloves garlic
  • 2 tbs sherry or raspberry vinegar
  • Juice of one lemon
  • 1/4 c nutritional yeast
  • 1/4 c olive oil
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne
  • Sea salt and ground pepper to taste

Directions:

  1. Heat grapeseed oil in a frying pan over medium-high heat. Add onions (coarsely chopped) and cook 1-2 min. Add fennel (coarsely chopped) and cook another 4-6 min. Once the onion and fennel have softened (the onions will appear translucent and both vegetables will start to brown around the edges), add your garlic–the cloves can remain whole as you’ll be blending this in a food processor–and cook another minute or so. You should start to see brown bits sticking to the bottom of your pan. So as to keep all that yummy flavor in your sauce, splash a couple tablespoons of sweet vinegar into your pan to deglaze. Give the mixture a stir and remove from heat.
  2. Add mixture to your food processor with the lemon, nutritional yeast. olive oil, turmeric, cayenne, and salt and pepper to taste. Pulse until it’s blended to your preferred sauce consistency.
  3. Pour over cooked, gluten-free pasta or go grain-free with a bowl of hearty winter vegetables or sauteed kale.

For the Blackened Tomatoes:

  • 1 tbs olive oil
  • 1 cup grape tomatoes
  • Sea salt

Directions:

  1. Pre-heat a cast-iron pan over medium-high heat (if you don’t have cast-iron opt for your heaviest frying pan).
  2. Cut tomatoes in half. On the rounded (uncut) side, make a small “X” cut. Drizzle “X” sides with olive oil and sprinkle with sea salt.
  3. Place the tomatoes “X” side down in your preheated pan and let them cook without turning.
  4. After about 2-3 minutes, peel up the edges and look for blackened skin with a little red showing through–and if you aren’t quite there yet, cook them a little longer.
  5. Remove from heat and add to your pasta and sauce mix.

To complete the meal:

  • 1 cup gluten-free pasta
  •  12 oz (or 3/4 lb) protein of choice (I went with free-range chicken)

Directions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Fillet the chicken, coat it in some olive oil, salt and pepper (or your favorite marinade), and cook it in the same cast-iron pan (if you have one) as your tomatoes over medium-high heat for about 5 min per side.
  3. Combine pasta with sauce and blackened tomatoes, then top with slices of your chicken (3 oz per person/serving).

{serves 4}

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DIY Gluten-Free Pizza Night

Over the past few years I have watched friend after friend turn gluten-free. Some have tested positive for Celiac Disease. Others simply feel better without gluten (a protein) in their system and likely have some degree of sensitivity or intolerance. I too have ventured down the less-bloated road devoid of bread, pasta and pancakes a time or two. Somehow I always find my way back to the (good) stuff–usually when they bring out the bread basket at a mussel bar.

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I’ve said it before and I’ll say it again, I’m a big believer in moderation. Many health experts, including  Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center, have concluded that gluten sensitivity exists on a spectrum. More anecdotally, I have experienced first-hand that by completely eliminating the protein from my diet I feel less sluggish, but the moment I slip the inflammatory and energy-zapping effects rebound with a vengeance.

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My suggestion? Eat everything in moderation (unless you have Celiac). Don’t eat pasta every night. Do eat quinoa–maybe even a few times a week. Be brave and try new grains–think amaranth, millet, buckwheat, etc. And, by all means, treat yourself to pizza every now and again–whether its the regular variety, or my homemade, gluten-free version below.

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Gluten-Free Pizza Crust

Adapted from: www.glutenfreegirl.com

What You’ll Need:

  • 1 tbs ground flaxseed
  • 2 tbs boiling water
  • 1 cup brown rice flour
  • 1/2 cup garbanzo bean flour
  • 1/2 cup tapioca flour
  • 1 tsp turmeric
  • 2 tsp kosher salt
  • 4 tsp active-dry yeast
  • 1/4 cup olive oil (plus extra for brushing on top of the crust)
  • 3/4 cup warm water

How to Make It:

  1. Mix flaxseed in a bowl with 2 tbs boiling water. Whisk vigorously until it’s a thick paste. Set “slurry” aside to cool.
  2. Combine gluten-free flours, salt and turmeric (for color mainly) into the bowl of a stand mixer. Mix together.
  3. Pour yeast into a separate, small bowl with olive oil and 1/2 cup warm water. Stir and let stand a couple minutes to activate the yeast.
  4. Add slurry to dry ingredients in mixer and mix until combined. Pour yeast/oil/water into dry ingredients. Mix on medium for a minute, or until your dough starts to come together. If your dough is too dry, add remaining 1/4 cup of warm water in small amounts (or more if needed) until the dough feels workable. Remove from mixer, form into a ball and set  aside to rise for 1 hour–covering gently with a damp kitchen towel.
  5. Time to bake! Preheat oven to 450°. If you have a pizza stone or cast iron griddle pan (the smooth side), place it in the oven. If not, sprinkle a baking sheet with cornmeal.
  6. Generously dust a clean surface with cornmeal or gluten-free flour of choice. Roll out dough using a rollin pin dusted with gluten-free flour to your desired thickness (I went with super thin).
  7. To make individual size crusts and speed up the cooking process, use a large canister lid (approx. 6″ in diameter) to cut dough rounds. You may have to clump the scraps together into a ball and roll the dough out a few times to use it all up.
  8. Transfer dough rounds to pizza stone, smooth griddle or prepared tray. Brush the tops with olive oil. Bake until dough has started to crisp and brown around edges, about 4-6 min. Remove from oven. This is your pre-baked pizza crust.
  9. Top with tomato sauce or (my preference) mashed sweet potatoes and your favorite toppings (see suggestions below) and return to oven for another 4-5 min or until the cheese (if it’s on there) is melted.

Suggested Toppings to Please Any Crowd:

  1. Sauteed red onions
  2. Spinach
  3. Sauteed wild mushrooms
  4. Sauteed asparagus, zucchini or squash
  5. Super-thinly sliced eggplant rounds
  6. Roasted garlic
  7. Sun-dried tomatoes
  8. Goat cheese (or your cheese of choice)
  9. Sweet potato puree (literally just mashed, pre-cooked sweet potatoes) – great alternative to sauce!
  10. Prosciutto or small bits of pancetta
  11. Fresh basil
  12. Salt, pepper and a drizzle of good olive oil!
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Pumpkin Spice Bread for your Meatless Monday (DF)

If you missed my last Meatless Monday post for Vegan Pumpkin Soup, then you also likely missed me gushing over this fall gourd’s health benefits. Pumpkins get their orange hue from beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Like last week, the recipe I’ve created for you today uses canned organic pumpkin. According to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Mixing in a hearty portion of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium—great for muscle recovery and healthy bones, hair and skin!

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I don’t have to tell you how tasty Pumpkin Bread is, but mine amps up the health factor without compromising on texture and flavor. I made some simple swaps, including coconut oil and apple sauce instead of butter, to make it dairy-free and more figure-friendly. The result is a moist, seasonal bread that can be treated like dessert or a special breakfast treat.

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What You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup raw cane or coconut sugar
  • 1/3 cup molasses
  • 1/2 cup liquid coconut oil
  • 4 oz apple sauce
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cans (15-oz each) pureed organic pumpkin
  • 3/4 cup toasted pumpkin seeds

How to Make It:

  1. Preheat the oven to 325 F.
  2. In a large bowl, thoroughly mix the flours, spices, baking soda, baking powder, and salt together.
  3. In your mixer’s bowl, beat together the sugar, molasses, coconut oil, apple sauce, eggs, and vanilla. Add the pureed pumpkin and mix until combined. Lastly, add the dry ingredients a little at a time, whipping until smooth.
  4. Fold in the toasted pumpkin seeds by hand then transfer the contents into a non- stick 8.5″ x 4.5″ loaf pan and 4 small ramekins or 12 cup cupcake pan, filling two-thirds of the way in whichever pan(s) you choose. If your pan is not non- stick coat it with butter and flour.
  5. Bake for 1 h 20 min, at which point a toothpick stuck into the middle of the loaf should come out clean. Let cool for at least 20 min before slicing. If you went with muffin tins, up the temperature to 325 F and bake for only 35 min (the same clean toothpick test applies).
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Saffron Fennel Bread

For the past 6 months, I have had a little golden packet of a special spice called saffron staring back at me from my kitchen cabinet. Saffron has a complex flavor that is often used in French bouillabaisse, Spanish paella, Milanese risotto, and many Middle Eastern dishes. I called it a “special” spice because not only is it quite pricey, but a little goes a long way when it comes to Saffron’s audacious effects on the palette.

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Good news for all you natural remedy lovers out there! According to my girl Oprah, a 2008 study found that 76% of women who took daily saffron supplements reported a 50% drop in PMS symptoms like mood swings and fatigue (your welcome, in advance to the men in our lives). The spice has also been linked to the alleviation of mild to moderate depression. According to another study, saffron supplements were as effective as a common antidepressant in reducing symptoms related to depression.

This taste tantalizing and feel-good spice met its maker last weekend when I decided to dust off my dutch oven and get back to my bread baking roots. It all started because I realized I was in need of some bread to accompany two upcoming recipes–my meatless Monday Sweet Potato Bean Burgers with Maple Chipotle Mayo, and my slow-cooker Tuscan Lentil, Barley, and Kale Soup. Rather than running out to the store for a pre-made loaf, I got out my flours and yeast and got to cooking. I’ve been enjoying the bread for the last week and saved half in the freezer for when my schedule gets hectic with work travel. Give it a go and add a little something “special” to your sandwich or soup entree.

Saffrom Fennel Bread

What You’ll Need:

  • 1 1/4 cups warm water
  • 1 tbs active dry yeast (or one packet)
  • 1 tablespoon raw cane or coconut sugar
  • 2 cups unbleached, bread flour (plus a little more for kneading)
  • 1 cup whole wheat flour
  • 1/2 tbs kosher salt
  • 1 tbs whole fennel seeds
  • 1/8 tsp ground saffron
  • 1/4 cup cornmeal (for coating)

How to Make It:

  1. In a large bowl, mix water, yeast, and sugar. Add 1 cup of bread flour and stir until blended.  Wait 5 minutes.
  2. Once the mixture is slightly foamy, add salt, fennel seeds (crushing them lightly in your hand as you sprinkle them in), and saffron, and stir to blend. Add remaining cup of bread flour and all the whole wheat flour, little by little.  Mix the dough until it is too stiff to stir with a spoon.
  3. Place your dough on a lightly floured work surface and knead with your hands, adding additional bread flour when the dough gets too sticky. Knead until dough is smooth and consistent in texture, about 8-10 minutes.
  4. Place dough in a clean bowl, cover with plastic wrap, and let rise at room temperature until doubled in size (approx. 1 hour).
  5. Dust a baking sheet with cornmeal. Punch down the dough while still in its bowl, then form it into a firm ball and set on baking sheet. Cover with a dry cloth and let rise again until doubled in size (approx. 1 hour).
  6. About 40 minutes into the second hour, preheat the oven to 400°F with your dutch oven inside.
  7. 20 minutes after preheating, give your dough a good coating of cornmeal allover, then place it in the center of your (hot!) dutch oven. Bake bread covered for about 35 minutes, then uncovered for an additional 10 minutes or until golden brown. Set on a rack to cool for at least 20 minutes before slicing.
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Raspberry Rose Water Popsicles

Many moons ago, I was having afternoon tea in Paris with one of my dearest friends. This particular cafe was known for its incredible desserts so who was I to turn down a golden opportunity for indulgence? The treat I selected was an oversized raspberry macaroon filled with rose water cream and adorned with fresh ripe raspberries. It has lingered on my palette in some small way ever since, bubbling up into my memory from time to time and bringing a smile to my face and hankering to my stomach.

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Years later I am finally honoring that moment of gastronomic bliss with a healthier nod to my all-time favorite. My Raspberry Rose Water Popsicles are packed with antioxidant-rich raspberries and are gluten and dairy-free. Summer is winding down so enjoy these chilled delicacies before fall settles in!

What You’ll Need:

  • 2 tbs rosewater
  • 6 oz plain unsweetened coconut yogurt
  • 4 oz coconut milk
  • 1 heaping cup frozen rasberrries
  • 1 really ripe banana

How to Make Them:

Blend all ingredients together and pour into popsicle molds. Leave in your freezer overnight and enjoy!

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Picnic in the Park: Two Healthy Brunch Salads to Share

We like to brunch here in Washington, DC. Whether you live in Eastern Market, Mt. Pleasant or anywhere in between you’ve got at least a dozen solid options any given Saturday/Sunday. While I’m all for brunch, it makes it way too easy to blow your healthy eating habits—especially after your third (or was it fifth?) bottomless mimosa. And when it becomes more of a ritual than a splurge it can have a negative ripple effect on your overall diet. If you’re a habitual bruncher, why not try a picnic lunch in your favorite city park? When you’re the chef you have control over the menu and can ensure it’s bettering your wellness goals rather than bulldozing them.

Last weekend I went to one of my favorite District parks with three of my favorite people. My friend Jeanine is an amazing cook and is all about healthy eating and fitness. We divvied up the dishes and came up with a delicious gluten-free, dairy-free  menu that seemed to please not only us wellness wackos but the men in our lives too. You know you’re doing nutritious the delicious way when your self-proclaimed meathead mates are going back for thirds. J took the lead on the heartier fare with crustless, dairy-free baby quiche and potato pancakes. They were both so light and super tasty. Perfect for a steamy summer morning.

Perhaps not surprisingly, I decided to tackle the fruits and veggies. Dressing up a fruit or veggie salad is all about the quality of the ingredients. To give these simple salads a little boost I went to Whole Foods and picked up ripe, organic and mostly in-season fruits and veggies. The watermelon and heirloom tomatoes (both packed with lycopene as discussed in my Gazpacho post and Active Life DC Watermelon Popsicle article) were calling my name as soon as I walked through those sliding doors. Everything else followed suit.

I like to add a little je ne sais quoi to my recipes—you know, a taste that pleasantly lingers on the palette and makes you immediately ask for the recipe. The wow factor on my Favorite Fruits Salad is in the Ginger Lime Dressing and chia seeds. The acidic bite of fresh lime combined with ginger’s subtle spice and agave’s earthy sweetness bring continuity to the diversity of fruits I selected. And I’m all for texture, so the chia seeds add not only heart-healthy omega-3s but a nice crunch. When it came down to veggie selection time I wanted the tomatoes to steal the show so I balanced them with creamy, ripe avocados (which increase HDL cholesterol and lower the bad LDL kind) and organic basil leaves. After adding a drizzle of delicious Le Roux’s fig balsamic vinegar and a couple cranks of ground sea salt and black pepper, the minimalist in me screamed stop! In both dishes, the beauty of whole, real foods speaks for itself. It doesn’t take much doing when you let the food dictate the menu.

Favorite Fruits Salad with Ginger Lime Dressing

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What You’ll Need:

  • 1/4  watermelon, cubed
  • 1/2 fresh pineapple, cubed
  • 1 kiwi, diced,
  • 1 ripe mango, diced
  • 1 white peach, diced
  • 1/2 pint blueberries
  • 2 tbs mint, cut into ribbons
  • 1 tbs chia seeds

For the Ginger Lime Dressing:

  • Juice of 1 lime
  • 1 tbs agave
  • 1 tsp fresh ginger, grater

How to Make It:

  1. Chop all your fruits and mix together in a big bowl (feel free to substitute ingredients for your favorites or what’s in season).
  2. In a separate smaller bowl, mixing together the ingredients for your dressing until combined.
  3. Pour dressing over fruit, sprinkle in chia seeds and mint, and toss to combine.
  4. Chill, serve and enjoy!

Heirloom Tomato, Avocado and Basil Salad with Fig Balsamic

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What You’ll Need:

  • 3 heirloom tomatoes
  • 1 ripe avocado
  • 1/2 cup basil leaves, whole
  • Fig balsamic vinegar (or your favorite flavored vinegar)

How to Make It:

  1. Thinly slice tomatoes crosswise into rounds
  2. Thinly slice avocado crosswise into rounds
  3. Take a platter and create a bed of basil leaves as your base. Layer different colored tomatoes and avocados until the plate is covered
  4. Drizzle with balsamic and garnish with basil chiffonade
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Zucchini Flower Fritters (Dairy-Free)(Gluten-Free)

With summer in full swing, farmers markets are overflowing with delicious produce and fresh cut flowers. What could be better than a farmers market find that is both food and flower? Nothing, clearly. So when I locked eyes on the beautiful and edible zucchini flowers last weekend, I knew immediately I had to have them. These vibrant orange blossoms can be eaten raw or cooked and are a favorite in Mediterranean cuisine. Into the tote they went, merrily whisked back to the MOARyoga shoebox test kitchen. Equipped with the best of nature’s bounty, I set out to prepare a fun finger-food hearty enough for a meal but still light enough on the palette for a hot summer night.

…the result…

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Zucchini Flower Fritters

What You’ll Need:

  • 2 tbs olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 roasted poblano, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 eggs
  • 1 cup cooked quinoa
  • 1/3 cup garbanzo bean flour
  • 3 tbs nutritional yeast
  • 1 tsp adobe chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Lemon wedges (for garnish)

For the Beer Batter:

  • 1/2 cup garbanzo bean flour
  • 1tsp salt
  • 1 tbs olive oil
  • 1/3 cup chilled gluten-free beer
  • 1 egg
  • Canola or grapeseed oil for frying

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How to Make Them:
  1. In a medium frying pan, saute shallots in olive oil over medium heat until translucent. Add garlic, red pepper, poblano and jalapeño. Saute another 3-5 min. Remove from heat and let cool.
  2. In a separate bowl, mix cooked quinoa with nutritional yeast, salt, pepper, chili powder and garbanzo bean flour.
  3. Add cooled veggie mix to your dry ingredients and mix to combine. Add eggs (whipped up in a separate bowl first) until everything comes together.
  4. Take zucchini flowers and use your fingers to remove any stamens from the inside of the blossoms. Rinse the flowers and pat dry.
  5. Using your fingers and/or a teaspoon to work a dollop of the quinoa mixture inside the blossom. Leave enough room at the top to twist the petals together, creating a neat little package with the flowers.
  6. Chill stuffed zucchini flowers in the fridge for at least 30 min.
  7. While that’s happening, prepare your batter. Mix garbanzo bean flour, salt, oil and gluten-free beer together in one bowl. In a separate bowl whip your egg vigorously until frothy. Combine the contents of the two bowls and stir until smooth.
  8. Remove flowers from fridge. Line a tray with paper towels.
  9. Fill a deep saucepan 1/3 of the way with canola or grapeseed oil, then heat on medium-high until a drop of water makes the oil hiss and spit (stand back!).
  10. Working in batches of four, slide the flowers one-by-one into batter. Allow any excess batter to drip off, then deep-fry for 4 min (flipping once) or until golden. Using a slotted spoon or tongs, transfer to paper towel-lined tray. Repeat until all flowers are frittered!
  11. Scatter with salt and serve with lemon wedges.
These fritters are light, gluten-free, dairy-free and delicious. Try dipping them in my Tomatillo Spicy Green Salsa for some added kick!
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Tomatillo Spicy Green Salsa

I don’t know what it is about summer, but all I want to cook these days is food with spicy, Latin American flavors. Perhaps I just want to embrace the sweltering heat and fire up my body’s natural cooling system–a.k.a. get my sweat on. As a result, I’ve become mildly obsessed with trying out different gazpacho and salsa recipes. And with farmers markets in full flourish the available ingredients are bountiful, fresh and packed with flavor.

Most recently I taste tangoed with a curious little fruit and member of the tomato family: the tomatillo (or “little tomato” in Spanish). To me, tomatillos look like miniature paper lanterns. They have this thin, veiny husk and it’s like unwrapping a present when you reveal the brilliant lime-colored gem underneath.

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Beyond their aesthetic appeal, they are incredibly good for you. Packed with fiber, iron, magnesium, potassium, vitamins C and K, and antioxidants, these low-calorie beauties will help keep your body fit as a fiddle from the inside out.

Without further ado, the recipe….

What You’ll Need:

  • 10 medium tomatillos
  • 1/4 sliced sweet onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/2 poblano pepper
  • olive oil
  • salt and pepper to taste
  • 1 cup fresh cilantro

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How to Make It:

  1. Pre-heat oven to 450F
  2. Place tomatillos, onion, garlic, jalapeño  and poblano on a baking sheet and drizzle with olive oil. Dust with salt and pepper to taste and toss to coat.
  3. Bake at 450F for 15 min or until skin on tomatillos and peppers start to caramelize and bubble.
  4. Let cool then seed your jalapeño and poblano (unless you want it suuuuper spicy). Add all ingredients to a blender or food processor with one cup of fresh cilantro. Process until smooth.
  5. Refrigerate for at least 30 min then serve.

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This is delish on homemade fish tacos or drizzled over a piece of grilled flank steak. It can also be frozen in an airtight container for up to three months.