After skipping last Friday due to a cold, Naturally Lean and Foolproof Freezer Cookbook are 2 Book Giveaway Number 5 lineup.

Each Giveaway is a Twofer, book cleaning before Spring.

First, plant based and gluten free recipes in Naturally Lean (Da Capo Lifelong, May 2016) by Allyson Kramer

Secondly, Foolproof Freezer Cookbook (Kyle Books, 2011) by Ghillie James.

-Question: Where is Ghillie James currently residing?

First come first serve.

Indulging for Paleos courtesy of Paleo Cooking from Elana's Pantry Gluten-Free, Grain-Free, Dairy-Free Recipes (Ten Speed Press, 2013) by Elana Amsterdam 

Upside-Down Apple Tartlets

Serves 8  Sweetness: Medium  

Crust

2 cups blanched almond flour

1/2 teaspoon sea salt

1/4 cup coconut oil, at room temperature

1/4 teaspoon vanilla crème stevia

Filling

6 large apples, peeled, cored, and cut into 1/4-inch slices

1 cup apple juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons arrowroot powder

1 tablespoon ground cinnamon

Preheat the oven to 350°F. Place eight 1-cup wide-mouth Mason jars on a large baking sheet.

To make the crust, pulse together the almond flour and salt in a food processor. Add the coconut oil and stevia and pulse until the mixture forms a ball. Transfer the dough to a piece of parchment paper and place in the freezer for 20 minutes.

To make the filling, place the apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl, and toss to combine. Transfer the apples to the Mason jars so that each one is overfull. Divide the remaining juice from the bottom of the bowl between the jars.

Remove the dough from the freezer, place between 2 pieces of parchment paper generously dusted with almond flour, and roll out the dough 1/4 inch thick. Remove the top sheet of parchment. Using the top 
of a wide-mouth Mason jar, cut out 
8 circles of dough and place one on
 top of each apple-filled Mason jar.

Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown. Serve the tartlets hot out of the oven.

Coconut Whipped Cream

Makes 1 Cup  Sweetness: Low

This dairy-free whipped cream recipe calls for full-fat canned coconut milk. The fat is what makes the recipe creamy and luscious; light coconut milk won’t work and results in a watery mess. Serve over Upside-Down Apple Tartlets (page 101) or Peach Cherry Crisp (page 98). See photo on page 100.

1 (13-ounce) can Thai Kitchen coconut milk

1 tablespoon honey

1 teaspoon vanilla extract

5 drops vanilla crème stevia

Pinch of sea salt

Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream, so it is well chilled. Chill a metal bowl in the freezer for 15 minutes.

Take the coconut milk out of the refrigerator and remove the lid. Gently scoop out the coconut fat, placing it in the chilled bowl. Pour the remaining liquid into a glass jar and store in the refrigerator, saving it for another use.

Using a handheld blender, whip the coconut milk fat until light and fluffy, about 1 minute. Whip in the honey, vanilla extract, stevia, and salt.

Use right away or store in a glass jar in the refrigerator for up to 24 hours.

 (* Recipe reproduced with permission from Paleo Cooking from Elana’s Pantry, by Elana Amsterdam -Ten Speed Press, 2013- Photo by Leigh Beisch)

Want to dazzle your Valentine? Here's a recipe that will make her/him melt, from Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations (Stewart, Tabori and Chang, March 2015) by Gesine Bullock-Prado...

LEMON CHIFFON STRAWBERRY CAKE

{Makes one 12-inch-long (30.5-cm-long) rectangular cake}

This cake is springtime in your mouth. The combination of strawberries and lemon is sweet and bright, and there’s just enough mint in the pastry cream to refresh without overwhelming the fruit. The almond paste that drapes over this cake adds a richness and balance with every bite. Everything in this cake works in symmetry, so why not build the cake to look symmetrical? I did and it’s gorgeous.

Ingredients:

For the Mint and Almond Pastry Cream 

¾ cup (180 ml) whole milk
¾ cup (180 ml) heavy cream
3 large fresh mint leaves, cut into thin strips
4 large egg yolks
⅓ cup (65 g) sugar
¼ cup (30 g) cornstarch
Pinch of salt
1 tablespoon unsalted butter
½ teaspoon almond extract

For the Strawberry Coulis

¼ cup (50 g) finely chopped strawberries
3 tablespoons sugar
1 tablespoon lemon juice

For the Lemon Chiffon Cake 

4 large eggs, at room temperature, separated
½ cup (120 ml) lemon juice
¼ cup (60 ml) plus 2 tablespoons organic grapeseed oil
Grated zest of 2 lemons
1 cup (120 g) pastry flour
1 cup (200 g) sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar

To Finish

3 cups (720 ml) cold heavy cream
1 pound (455 g) small strawberries, hulled (about 30)
7 ounces (200 g) almond paste
A few fresh mint leaves

Procedure:

Make the mint and almond pastry cream:

Combine the milk, cream, and mint in a large saucepan and bring to a simmer.
In a large bowl, combine the egg yolks, sugar, cornstarch, and salt. Whisk until the mixture ribbons thickly. Slowly add the hot milk mixture to the egg yolk mixture, whisking all the while so that the eggs don’t curdle. Continue whisking until smooth.

Transfer the mixture back to the saucepan and whisk over medium heat until the mixture thickens to the consistency of mayonnaise. Remove from the heat and add the butter and almond extract, whisking until combined. Pour the pastry cream through a fine sieve into a large bowl. Cover the pastry cream with plastic wrap, making sure to press the plastic wrap onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cool, about 2 hours.

Make the Strawberry Coulis:

In a small saucepan, combine the strawberries, sugar, and lemon juice and simmer over low heat until the strawberries are very soft and all the sugar has dissolved, about 10 minutes.

Transfer the coulis to a blender and process until smooth. Pour through a sieve into a small bowl. Cover with plastic wrap and chill in the fridge until cool, about 30 minutes.

Make the Lemon Chiffon Cake

Preheat the oven to 325°F (165°C). Line a sheet pan with parchment paper and spray lightly with nonstick cooking spray.

In a large bowl, whisk together the egg yolks, lemon juice, oil, and lemon zest. Sift the flour, ½ cup (100 g) of the sugar, the baking powder, and salt over the egg yolk mixture and whisk until
very smooth.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on high until the egg whites turn white and increase slightly in volume.

With the mixer still running, slowly add the remaining ½ cup (100 g) sugar and continue whisking on high speed until you achieve smooth, stiff peaks (don't whisk so much that they become dry and chunky). Gently fold the egg whites into the egg yolk mixture until a smooth batter forms and no white streaks remain.

Transfer the batter to the prepared sheet pan and gently spread it into an even layer with a large offset spatula. Bake until the cake gently springs back when gently poked and just begins to pull away from the sides of the pan, about 25 minutes. Let cool completely.

Run a sharp knife along the edge of the cake to fully release it. Place a piece of parchment on top of the cake and place a second sheet pan on top of that parchment. Flip the cake and turn the cake out onto the second sheet pan. Cut the cake into three long, even strips, 5⅓ by 12 inches (13.5 by 30.5 cm).

To Finish:

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Whisk one third of the whipped cream into the pastry cream. With a large rubber spatula, gently fold the remaining whipped cream into the pastry cream. Transfer the lightened pastry cream to a large pastry bag fitted with a large plain tip.

Place a strip of cake on a cake platter. Place 15 strawberries hulled side down onto the cake. Pipe half of the lightened pastry cream in between and over the strawberries, using a small offset to smooth the cream over the strawberries. Place a second layer of cake atop the cream-laced strawberries and arrange the remaining 15 strawberries atop the second layer. Pipe the remaining pastry cream among the strawberries and smooth the top with an offset spatula. Place the final layer of cake on top and place in the freezer to set, about 2 hours.

Meanwhile, roll out the almond paste to measure slightly larger than 5⅓ by 12 inches (13.5 by 30.5 cm) and punch a random pattern of hearts into the almond paste using a 2-inch (5-cm) heart cookie cutter.

Once the cake has set (test the cream to see if it feels very firm; it should not be fully frozen),
remove from the freezer. Place the almond paste sheet on top of the cake. Dip a very sharp
serrated knife into hot water and wipe dry. Trim the sides of the cake, gently sawing to keep the
cream from spurting out the sides of the cake. The firmer the cake is, the cleaner the trimmed
sides will be, but it will be much harder to cut. So take your time in your gentle sawing and keep
the knife hot and clean throughout the process.

Gently spoon the coulis into the holes in the almond paste. Serve immediately or cover the sides of the cake with parchment, cover with plastic wrap to keep the cake moist. Keep refrigerated.

If you want the Vegan or Gluten Free version of this recipe email us.

(* Recipe reproduced with permission from Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations -Stewart, Tabori and Chang, March 2015- by Gesine Bullock-Prado, Photos by Tina Rupp)

'Make cornbread, not war' with this cracklin recipe from Heritage (Artisan Books, October 2014) by Sean Brock.

Cracklin’ Cornbread

Makes one 9-inch round loaf

My favorite ball cap, made by Billy Reid, has a patch on the front that reads “Make Cornbread, Not War.” I’m drawn to it because cornbread is a sacred thing in the South, almost a way of life. But cornbread, like barbeque, can be the subject of great debate among Southerners. Flour or no flour? Sugar or no sugar? Is there an egg involved? All are legitimate questions.

When we opened Husk, I knew that we had to serve cornbread. I also knew that there is a lot of bad
cornbread out there in the restaurant world, usually cooked before service and reheated, or held in a warming drawer. I won’t touch that stuff because, yes, I am a cornbread snob. My cornbread has no flour and no sugar.
It has the tang of good buttermilk and a little smoke from Allan Benton’s smokehouse bacon. You’ve got to cook the cornbread just before you want to eat it, in a black skillet, with plenty of smoking-hot grease. That is the secret to a golden, crunchy exterior. Use very high heat, so hot that the batter screeches as it hits the pan.
It’s a deceptively simple process, but practice makes perfect, which may be why many Southerners make cornbread every single day.

4 ounces bacon, preferably Benton’s
2 cups cornmeal, preferably Anson Mills Antebellum Coarse Yellow Cornmeal
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1½ cups whole-milk buttermilk
1 large egg, lightly beaten

1. Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes.

2. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 tablespoons bacon fat for this recipe.

3. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 tablespoon of the bacon fat and combine the remaining 4 tablespoons fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix.

4. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved tablespoon of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle.

5. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

(*Excerpted from Heritage by Sean Brock -Artisan Books, Copyright © 2014- Photographs by Peter Frank Edwards)

After Conchas Borrachas, Drunken Scallops from Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014) by Martin Morales, here's a more sober recipe.

CEVICHE DE MANGO
MANGO CEVICHE

It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summersalads and is best made when mangoes are perfectly ripe.

SERVES 4

1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped

Put the red onion in iced water for 10 minutes while you prepare the other ingredients.

Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour.

Add the chile, then drain the onion and add it along with the cilantro leaves.

Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.

Serve in individual large glasses or bowls.

(* “Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales -Ten Speed Press, © 2014- Photo credit: Paul Winch-Furness) 

One last taste of Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay after No-Bake One Bite Vanilla Almond Butter Cups...

Almond Milk Alfredo

(Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian)

Pasta lovers, unite! This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat! Gluten-free eaters will want to serve this over g-free pasta. If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons and serving it with the No-Meat Neatballs (page 150).

4 tablespoons butter or Earth Balance
1 shallot, finely chopped
2 ½ tablespoons arrowroot powder or cornstarch
1 cup vegetable stock
2 cups unsweetened almond milk
2 tablespoons nutritional yeast
16 ounces fettuccine, cooked
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ cup chopped Italian parsley

1. In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes.

2. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.

3. Remove from the heat and serve it over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.

Makes 6 servings

Per serving
(1/6 recipe, sauce only)
Calories: 475
Calories from Fat: 105
Total Fat: 11.7g, 18%
Saturated Fat: 5.3g, 27%
Total Carb: 75.6g, 25%
Dietary Fiber: 1.4g, 5%
Sugars: 0g
Protein: 16.6g
Cholesterol: 114mg, 38%
Sodium: 353mg, 15%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)

Juice your Roots, Carrots, Beets, Kale, Celery, and a few more things...

Green Juice Recipe Card from Organic Avenue (William Morrow, April 2014) by Denise Mari 

(* Recipe from 'Organic Avenue by Denise Mari- William Morrow, April 2014- reproduced with permission)

Allergic to dairy or just taking a breather from it, Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay offers alternatives.

This second excerpt (first was Creamy Almond Butter and Honey Apple Dip ) will work if your food profile is dairy-free, gluten-free, paleo, vegan, vegetarian...long list...

One-Bite Vanilla Almond Butter Cups

(Dairy-free, gluten-free, paleo, vegan, vegetarian)

These no-bake almond butter cups are super for Christmas cookie plates and for gratifying your chocolate cravings in a healthier way. The original version, inspired from a recipe in Alicia Silverstone’s The Kind Diet, is made with peanut butter, but I think this almond butter rendition is better. Vanilla bean seeds can be expensive but lend such intense gourmet flavor to this recipe that I couldn’t help but add them. However, feel free to substitute 1 teaspoon of pure vanilla extract, if you’re feeling particularly happy about having money in the bank, instead of spending it in the baking aisle.

½ cup butter or Earth Balance
¾ cup almond butter
¾ cup graham cracker crumbs
¼ cup raw honey or maple syrup
Seeds of 1 vanilla bean
1 cup dark chocolate chips (for vegan, must be labeled “dairy-free”)
¼ cup coconut milk
¼ cup chopped pecans (optional)

Special Equipment: Muffin tin; cupcake liners

1. Place 12 parchment cupcake liners in a muffin tin. In a microwave-safe bowl, cook butter and almond butter together until melted, about 60–90 seconds. Stir in the graham cracker crumbs, honey, and vanilla bean seeds. Spoon the mixture into the bottom of each cupcake liner.
2. In a small microwave-safe bowl, combine the chocolate chips and coconut milk. Heat in the microwave until the chocolate chips are melted, about 60–90 seconds. Remove from microwave and stir until smooth. Spoon it on top of the almond butter mixture. Top with chopped pecans, if desired.

TIP: Make It for You!
Go paleo:­Swap­the­graham­cracker­crumbs­for­finely­shredded­coconut. Use honey as the sweetener and add coconut oil instead of butter.
Go Vegan: Use graham cracker crumbs, Earth Balance Butter, and maple syrup or maple sugar. Grain-sweetened, no-dairy chocolate chips will make this recipe totally vegan.
Go Gluten-Free: Gluten-free graham cracker crumbs will keep this recipe celiac-friendly.

Makes 12 Almond Butter Cups

Per serving (1 Almond Butter Cup)
Calories: 286
Calories from Fat: 202
Total Fat: 22.5g, 35%
Saturated Fat: 8.6g, 43%
Total Carb: 20.2g, 7%
Dietary Fiber: 1.2g, 5%
Sugars: 12.4g
Protein: 4.7g
Cholesterol: 20mg, 7%
Sodium: 102mg, 4%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)

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%

Grain-free, vegetarian dip for Green Day # 267

(* Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo credit: Brooke McLay, Franklin Bennett, and Melanie North)

I planned to attend book launch party for Olives, Lemons & Za'atar (Kyle Books, February 2014)by Rawia Bisharaof Tanoreen restaurant this evening. 

Even if party goes on with a few brave New Yorkers, it seems like all-day-snow will keep in my Montclair digs.

After sharing her savoury Red lentils and butternut squash recipe, here's a sweet treat for gluten-free Valentine's Day.

Flourless Tangerine Apricot Cake

As time goes on, more and more of my customers are requesting gluten-free dishes. It is easy to put together a meal with this in mind, since many of our savory dishes are naturally free of gluten. Of course, cakes and pastries are a challenge, but one I was happy to take on. I experimented with various glutenfree alternatives to flour and found that a combination of ground almonds and pistachios result in a flour with wonderful texture. Grind the nuts in a nut grinder to a consistency similar to farina; take care not to grind too finely or it will a-ect the cake’s texture. Serve with whipped cream, fresh fruit or ice cream.

Makes 10 to 12 Servings

One 16 inch Round Cake

8 tangerines, peeled, sectioned and seeded

8 apricots, peeled and pitted or 1/4 pound dried

1 cup sugar

1 pound peeled raw almonds, ground to the texture of farina

1 cup pistachios, skinned and ground to the texture of farina

1 cup crushed walnuts

1/2 cup shredded coconut (optional)

2 tablespoons baking powder

8 large eggs

4 tablespoons Frangelico liqueur (optional)

2 tablespoons vanilla extract

Place the tangerines in a large pot with enough water to cover and bring to a boil.

Continue to boil until the fruit is soft, 25 to 35 minutes, depending on the ripeness of the fruit. Transfer to a colander to drain, then put the tangerines in a blender and puree until smooth. Alternatively, use a hand mixer to puree the tangerines.

Place the apricots in the same pot with enough water to cover and bring to a boil. Continue to boil until the fruit is soft, 15 to 20 minutes, depending on ripeness of fresh apricots or freshness of dried apricots. Transfer to a colander to drain, then put the apricots in a blender and puree until smooth. Alternatively, puree the apricots using a hand mixer.

Preheat the oven to 350°F. Prepare a 16-inch round baking pan with nonstick cooking spray.

Meanwhile, in a medium bowl, combine the sugar, almonds, pistachios, walnuts, coconut, if using, and baking powder. Set aside.

In the bowl of a stand mixer, beat the eggs until pale yellow. Add the pureed apircots, the Frangelico, if using, and vanilla and beat until thoroughly incorporated. With the motor running, gradually sprinkle in the nut mixture to the egg mixture and mix until smooth, 3 to 5 minutes.

Pour the batter into the baking pan and bake until a cake tester inserted in the middle comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly.

To serve, run a knife around the edge of the cake pan to loosen it. Invert a serving platter over the pan and flip it over to release the cake. Serve the cake warm.

(* Recipe reproduced from 'Olives, Lemons & Za'atar' by Rawia Bishara -Kyle Books, February 2014- Photography by Peter Cassidy, all rights reserved...)