Concerned about damage to soil that cattle grazing can bring switch from cows to almonds.
In Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes ( Da Capo Lifelong Books, March 2014), Cheeky Kitchen Brooke McLay shows us ways to cut down on wheat and dairy products.
Here's a first dip into the book, a gluten free one
Creamy Almond Butter and Honey Apple Dip
(Gluten-free, grain-free, vegetarian)
Quick and easy to toss together for snacking, almond butter and honey mixed with yogurt make a great dip for apples, strawberries, or slices of bananas and kiwi. Little cubes of banana bread also pair well with this yummy dip.
3 tablespoons creamy almond butter 4 ounces cream cheese ¼ cup Greek yogurt 2 tablespoons honey ¼ teaspoon apple pie spice 2 Granny Smith apples, cored and cut into ½-inch slices.
1. Whip the almond butter, cream cheese, yogurt, and honey together in a medium bowl and chill for 1 hour to let the flavors meld. 2. Sprinkle with the apple pie spice before serving. Serve with the apple slices for dipping.
Makes 8 servings
Per serving (1/8 recipe) Calories: 121 Calories from Fat: 72 Total Fat: 8.0g, 12% Saturated Fat: 3.3g, 17% Total Carb: 12.2g, 4% Dietary Fiber: 1.9g, 7% Sugars: 9.4g Protein: 2.4g Cholesterol: 16mg, 5% Sodium: 63mg, 3%
"Renowned and beloved cookbook author, Paula Wolfert, was recently diagnosed with Alzheimer’s disease. In true fighting spirit, Paula has become a leading spokesperson for Alzheimer’s; championing preventative measures and ways to mitigate symptoms of the disease.
Mediterranean Feast for Paula is a grassroots fundraising and outreach campaign organized by chefs Farid Zadi and Susan Park with the support of Paula Wolfert and the Alzheimer’s Association. All proceeds go to the Alzheimer’s Association."
Taking a break from comfort food for winter days, I found healthy inspiration in Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James.
Let's not jump the gun, it's not time yet for her 'Soaked Summer Muesli' recipe.
Instead we put quinoa in your breakfast bowl
Breakfast quinoa with raisins and honey
Personally, I feel that quinoa when cooked by itself as a hot cereal is not that exciting. However, I am a big fan of the expression “whatever floats your boat,” and in the case of this recipe if you like the fresher taste of pure quinoa, then go for it and don’t add the oats as I’ve suggested. For me, this combination is tasty as well as good for you, and my children adore it for breakfast. I have used coffee mugs in this recipe—when measuring early in the morning, why not keep it simple?
Serves 2 generously
1/2 cup or small mug quinoa flakes, rinsed in a seive 1/2 cup or small mug quickcook oats * 2 tablespoons chia seeds, preferably ground (optional) 3 cups milk (or 2 cups milk and 1 cup water) A handful of raisins or summer fruits Honey, preferably Manuka
Put the quinoa, oats, chia (if using), and milk or milk/water combo into a pan and bring to a simmer. Cook over low heat for 8–10 minutes, stirring every so often, until just thickened. Add the raisins for the final 2–3 minutes; if using fresh fruit, just sprinkle it onto the bowls of cereal once cooked. Serve straight away, drizzled with honey.
* see page 235 for a note about uncontaminated, gluten-free oats
(* Recipe reproduced with permission from 'Amazing Grains' from classic to contemporary, wholesome recipes for every day by Ghillie James -Kyle Books, US edition, March 2014- Photographs by Jonathan Gregson- all rights reserved)
After Spoonable Bloody Mary recipe from The Cheesy VeganMore Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food by John Schlimm (Da Capo Lifelong, October 2013), put Vermouth in your 'Meatless Moinday' with this second serving.
Mac ‘n’ Cheese with Ground Cashews & Truffle Oil
ENOUGH CRUSTLESS VEGAN BREAD TO MAKE 1 CUP OF CRUMBS 1 CLOVE GARLIC, PEELED 2 SHALLOTS, PEELED 1 CELERY STALK, TRIMMED AND CHOPPED 6 MEDIUM-SIZE BUTTON MUSHROOMS, SLICED 2 TABLESPOONS VEGAN MARGARINE, PLUS MORE FOR A SECOND ROUND OF SAUTÉING 1 1⁄2 CUPS DRY WHITE VERMOUTH 3 CUPS SOY MILK 1⁄4 CUP MISO PASTE 1 TEASPOON FRESH THYME LEAVES 1 BAY LEAF 2 CUPS GRATED VEGAN CHEDDAR, SWISS, OR JACK CHEESE (PAGE 28, 34, OR 42, RESPECTIVELY, OR STORE-BOUGHT) 1⁄4 CUP VEGAN PARMESAN CHEESE (PAGE 39, OR STORE-BOUGHT) 1 TABLESPOON CHOPPED WHOLE BLACK TRUFFLE FROM A GLASS JAR, OR WHOLE DRIED BLACK TRUFFLE (OPTIONAL) SALT AND FRESHLY GROUND WHITE PEPPER 1 POUND ELBOW MACARONI 1⁄4 CUP CHOPPED GREEN ONIONS 1⁄4 CUP CHOPPED FRESH PARSLEY 1⁄2 CUP FINELY GROUND CASHEWS 1 TEASPOON WHITE TRUFFLE OIL
Crumb topping 1 CUP FRESH VEGAN BREAD CRUMBS 2 TABLESPOONS MINCED GREEN ONIONS (USE A MINI-PROCESSOR) 2 TABLESPOONS VEGAN MARGARINE
Even if served on the most ordinary of days, this macaroni dish with several cheese options has special occasion written all over it . . . and with white and black truffles to boot.
In a food processor, pulse the bread until you’ve made crumbs. Set the crumbs aside and wipe out the processor. Then, mince, in this order: garlic, shallots, celery, and mushrooms, pulsing the latter three vegetables just until nicely chopped.
In a heavy, large, stainless-steel skillet over medium heat, melt the margarine. Add the processed ingredients and sauté until tender, stirring, about 6 minutes. Add the vermouth (or dry white wine) and simmer until almost all the liquid has evaporated, about 10 minutes.
Add the soy milk, miso paste, thyme, and bay leaf to the skillet, and bring just to a simmer. Reduce the mixture over low heat for about 15 minutes, then remove the skillet from the heat. Add the Cheddar cheese and stir until melted and smooth. Sprinkle with the Parmesan cheese. Remove the bay leaf and puree the mixture with an immersion blender (or carefully, in batches, in a standing blender, and return to the same skillet). Stir in the black truffle (if using). Season with salt and white pepper.
Heat the broiler. In a large pot of boiling salted water, cook the macaroni until just tender but still firm to the bite. Drain very well.
While the pasta is cooking, make the crumb topping by combining the topping ingredients.
Then, in a small bowl, mix the bread crumbs set aside in the beginning, green onions, parsley, and ground cashews. In a medium-size skillet over medium heat, melt the margarine. Add the bread crumb mixture and sauté, stirring, until golden and coated with margarine, about 2 minutes.
Add the cooked pasta to the sauce in the skillet, then stir in the white truffle oil (or 1⁄2 teaspoon white truffle powder). Toss to coat. Pour into a large gratin dish and top with the crumb topping. Broil watchfully until the topping is crisp and golden brown, 2 to 3 minutes. Serve at once.
After a hectic day, slowing down can start in the kitchen with slow cooking. In need of sea ideas check Fish: 54 Seafood Feasts (Chronicle Books, September 2013) by Cree LeFavour who I had the pleasure to Interview in Frenchtown for her previous book 'Poulet'.
One of the 54 recipes featured in the book is fish dish below.
Arctic Char with Charmoula, Roasted Eggplant with Pearl Couscous, and Mint
Charmoula, like salsa verde and harissa, is versatile but never dull. The alchemy relies on lemon juice, garlic, chile flakes, olive oil, and herbs. It pairs magically with any protein, delivering acidity, spice, and freshness. Tunisia, Morocco, Algeria—each can lay claim to the sauce. It’s magnificent with everything on your plate.
1⁄4 CUP/60 ML FRESH LEMON JUICE GRATED ZEST OF 1 LEMON 1 TSP CHILE FLAKES 1 TSP CORIANDER SEEDS, CRUSHED 1 TSP CUMIN SEEDS, CRUSHED 1 SHALLOT, MINCED 1⁄2 CUP/20 G FINELY CHOPPED FRESH PARSLEY 1⁄2 CUP/20 G FINELY CHOPPED FRESH CILANTRO 2 GARLIC CLOVES, MINCED 1⁄4 CUP/60 ML VERY GOOD EXTRA-VIRGIN OLIVE OIL 1⁄4 TSP KOSHER SALT FOUR 4- TO 6-OZ/115- TO 170-G ARCTIC CHAR FILLETS 1 TBSP OLIVE OIL 1⁄2 TSP KOSHER SALTROASTED EGGPLANT WITH PEARL COUSCOUS (RECIPE FOLLOWS) 1⁄4 CUP/10 G CHOPPED FRESH MINT
To make the charmoula, in a small serving bowl, mix together the lemon juice and zest, chile flakes, coriander seeds, cumin seeds, shallot, parsley, cilantro, garlic, extra-virgin olive oil, and 1⁄4 tsp salt. Stir and set aside.
Preheat the broiler to high, positioning a rack as close to the heat source as possible. Line a baking sheet or large, ovenproof frying pan with foil, crimping the edges up all around to catch any liquid that will be released by the fish. Brush the Arctic char with the olive oil, sprinkle with the 1⁄2 tsp salt, and set it on the foil.
Cook the fish, without turning, for 6 to 12 minutes—possibly more or less, depending on the thickness of the fish and the intensity of your broiler. Check the fish by inserting a knife into the thickest part. The fish should flake apart without resistance. A thermometer inserted into the thickest part of the fish should read 135°F/57°C.
Spoon a little charmoula in the center of each plate, place the fish on top to one side, and a portion of the Roasted Eggplant with Pearl Couscous on the other. Sprinkle with mint and serve.
FISH NOTE: Wild Alaskan salmon or coho salmon are the closest alternatives to Arctic char. Truth is, the charmoula will pair up with any fish.
Roasted Eggplant with Pearl Couscous
Eggplant is one of the most difficult vegetables to cook. It must be cooked thoroughly or it will have that acrid searing effect on the roof of the mouth that’s far from pleasant. This recipe will insure that your eggplant is cooked, but you won’t need to soak it in oil as you do when frying it.
1 LARGE EGGPLANT (ABOUT 2 LB/910 G), CUT INTO 1-IN/ 2.5-CM CUBES 2 TBSP OLIVE OIL 3⁄4 TSP KOSHER SALT 2 1⁄2 CUPS/600 ML WATER 2 CUPS/340 G PEARL (ISRAELI) COUSCOUS 1 TBSP VERY GOOD EXTRA-VIRGIN OLIVE OIL
Preheat the oven to 400°F/200°C/gas 6.
In a mixing bowl, toss the eggplant with the olive oil and 1⁄4 tsp of the kosher salt. Lay the eggplant on a baking sheet (line with parchment if you like) and roast for 20 to 30 minutes or until the eggplant is soft and shows flecks of brown and black on the edges.
In a small saucepan set over high heat, bring the water to a boil. Add the couscous, return the water to a boil, cover and simmer for 5 minutes. Turn off the heat and let it sit, covered, for 10 minutes. The water should be absorbed and the couscous, tender.
Transfer the couscous to a large mixing bowl and toss with the extra-virgin olive oil and remaining 1⁄2 tsp of the kosher salt. Add the roasted eggplant and toss again.