Currently Cooking

Currently Cooking

 Kale Salad + Honey Vinaigrette 

3 tbsp white wine vinegar

2 tbsp finely minced shallot

1 tbsp honey

1 tbsp extra-virgin olive oil

1 tsp salt

 black pepper to taste

4 cups of curly kale, stems removed, shredded

1. Whisk vinegar with shallots, honey, olive oil, salt, and pepper
2. Massage kale and vinaigrette until evenly coated
3. Place marinated kale in a glass container and refrigerate overnight
4. Serve the next day with additional toppings such as avocado slices, pomegranate seeds, pine nuts or beets
Photo: Bloglovin

 

 

Currently Cooking

 Blueberry + Sea Salt Popsicles

1 cup raw cashews, soaked for at least 4 hours, rinsed and drained.

2½ cups filtered water

2 tablespoons light agave syrup

1 teaspoon pure vanilla extract

a pinch or 2 of sea salt

2 cups fresh blueberries

2 teaspoons pure vanilla extract

 

  1. Combine the soaked cashews, water, agave, vanilla, and sea salt in a high speed blender.
  2. Blend for 2 minutes.
  3. Set aside.
  4. Combine blueberries, vanilla, and ½ cup of the prepared cashew milk in your blender.
  5. Fill your popsicle molds half way with cashew milk. Fill the rest of the molds with the blueberry puree.
  6. Freeze molds for about 1 hour and then insert a wooden popsicle stick into each pop. Return to the freezer for another 4-6 hours or until frozen solid.

Photo: Beard&Bonnet

Currently Cooking

Chilled Avocado and Coconut Soup

2 avocados, peeled and pitted

3 inches (7 cm) cucumber, peeled and cut into smaller pieces

1 cup cold water

1/2 cup coconut milk

4 tbsp lemon juice

4-8 drops tabasco

a handful chives, chopped

3 stems dill

2 ice cubes

1 tsp salt

Toppings

a drizzle of olive oil

1/4 cup pumpkin seeds, roughly chopped

dill & chives, chopped

1. Add all the ingredients to a food processor or blender.

2. Mix it until completely smooth.

3. Season to taste.

4. Serve immediately or chill in the fridge

5. Add a splash of olive oil, a sprinkle of toasted pumpkin seeds, and a pinch of chopped chives and dill.

Recipe and photo from David and Luise at Green Kitchen Stories.

Currently Cooking

Fresh Figs and Mascarpone

8 small (or 4 large) fresh, ripe figs, stems trimmed, halved lengthwise

1/3 cup mascarpone, softened

1/3 cup mild honey

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground allspice

4 sprigs fresh mint

  1. Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.

  2. Add a spoonful of mascarpone to the center of each fig half.

  3. Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat.

  4. Whisk to blend, until the honey is liquefied and warm,1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.

 

Recipe: Body + Soul