Friends! It's been a while since our last recipe and we hope you've been finding some delicious ways to enjoy the bounty of the season. If you've been growing or finding fresh carrots at your local farmers market this one's for you! We found a gorgeous bunch of rainbow carrots that made this salad even that much more special, though a single color palate would be beautiful too. This recipe includes quick pickled ginger (pictured below) to add some extra pizzaz and another unique preparation to your repertoire. Homemade pickles in 60 minutes - yes please! And not to overshadow the preparation of these carrots into ribbons which are interesting to look at and even better to eat. Forget about a boring vegetable platter or garden salad - this is the recipe for your next summer gathering to savor and impress. Let's get to it! Rainbow Ribbon Carrot Salad Prep Time: 15 minutes + 1 hour for pickling Total Time: 1 hour 15 minutes (includes 1 hour of pickling time) Servings: 4 side salads, 2 main salads Ingredients Salad 6 large carrots 5 radishes 2 Tbsp quick picked ginger, minced 1 Tbsp chopped parsley 1 Tbsp sesame seeds (preferably unbleached) Dressing 1 1/2 Tbsp extra virgin olive oil 1 Tbsp tahini 2 tsp fresh lemon juice 1 tsp water ½ tsp honey (we used clover honey) ¼ tsp sea salt 2-3 drops toasted sesame oil Quick Pickled Ginger 1 three-inch piece of ginger, peeled and sliced thin 1 red radish, sliced thin 3 Tbsp rice vinegar 1 Tbsp sugar 1 tsp sea salt To make the pickled ginger, add the vinegar, sugar, and salt to a glass jar and stir until the sugar and salt have dissolved. Add the sliced ginger and one radish (for color) to the jar with the liquid and allow mixture to sit covered for at least 1 hour. Pickled ginger can be kept in an air tight container in the fridge for up to 7 days. To make the dressing, combine olive oil, tahini, lemon juice, water, honey, sea salt, and toasted sesame oil in a bowl and whisk until combined. Dressing will keep in the fridge in an air tight container for up to 7 days. To make the salad, wash and peel the outer skin on the carrots. Next use a vegetable peeler to shave carrots into long thin strips*. Continue this process until all 6 carrots have been shaved. Using a sharp knife, slice radishes as thin as possible (this could also be done using a mandolin on the thinnest setting). Add chopped parsley, minced pickled ginger and sesame seeds to the carrots then toss with the tahini dressing and serve immediately. If you do not plan to serve the whole salad at once, keep the dressing on the side and add just prior to serving. Undressed salad will keep in the fridge in an air tight container for up to 3 days. *This process is similar to peeling outer carrot skins. We recommend holding carrots firmly in a clean dish towel and rotating the carrots as you shave. Once you get to the tougher center of the carrots shaving will become more difficult. When this happens you can stop and discard part of the carrots or save to enjoy as traditional carrot sticks. As we mentioned, the texture of these carrots really brings a uniqueness to this salad - reminiscent of pasta salad but light and fresh with a satisfying crunch. The radish rounds and quick pickled ginger provide a subtle spice and the creamy tahini dressing tops it all off, literally. We hope the fresh, local produce you're finding this summer is inspiring your own kitchen creations.
Enjoy, Jess and Cecelia
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For you tea lovers out there, this post is for you. We've got a recipe to enjoy tea (green tea powder to be exact) in muffin form and with hot or iced tea on the side if you like! Though any tea can be adapted to culinary uses, one of our favorites to experiment with is matcha powder. The bright color and flavor profile are just so unique and fun - we hope you think so too once you learn more. Read on! A few years ago (boy time flies!) we introduced matcha with this post. Take a look back for the fun facts we shared then. Now matcha is back but in a much different recipe. Though matcha is powdered green tea leaves and perfect for making tea beverages, it can also be incorporated into baked goods for an interesting twist! Some matcha powder is sweetened and can provide sweetness to your recipe and all is green and can bring an interesting pop of color if used in the right amounts. For the color to really show, enough matcha powder needs to be used and combined with other lighter colored ingredients so as not to overshine the light green matcha powder. Flavor wise, we think matcha has a fresh, bright, somewhat grassy taste (but in a really good way, promise!). If you are skeptical then you'll just have to try for yourself, matcha has been somewhat of a food craze lately and becoming more and more available in beverages and food products. And remember, when consuming matcha you are getting the benefits of green tea (think antioxidants) in a higher dose than traditional steeped tea because you are consuming the whole tea leaf. Finally, a note on caffeine content which is much less in matcha than coffee though matcha is considered a mild stimulant. Caffeine in the form of whole tea leaves is believed to metabolize slower and provide more sustained energy as compared to the typical jolt and crash some may experience with highly caffeinated coffee beverages. But today we are making matcha muffins and it's time to get to it! Coconut Crumb Matcha Muffins PREP TIME: 20 minutes TOTAL TIME: 55-60 minutes Servings: 6 large muffins Ingredients Crumb Topping 1/4 cup whole wheat flour 1/3 cup coconut sugar 3 Tbsp coconut butter, melted 1 Tbsp coconut oil, melted 3 Tbsp unsweetened coconut flakes 3 Tbsp hemp seeds 1/8 tsp sea salt 2-3 tsp matcha powder, sprinkled over the top of each muffin once cooled 2-3 tsp powdered sugar, sprinkled over the top of each muffin once cooled Muffin Batter 1/3 cup plain Greek yogurt + 3 Tbsp 1 large egg 1 large egg yolk 2 tsp pure vanilla extract 1 cup whole wheat flour 1/2 cup cane sugar 3 Tbsp unsweetened matcha powder 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 6 Tbsp coconut oil, softened Preheat oven to 350 degrees. Line a large muffin pan with 6 large liners, or lightly oil with coconut oil to prevent muffins from sticking to the pan. To make the crumb topping, melt coconut butter and coconut oil in a microwave safe bowl. Add flour, coconut sugar, coconut flakes, hemp seeds and sea salt to the melted butter and oil then stir to combine. Place mixture in the fridge to cool while you prepare the muffin batter. To make the muffin batter add the yogurt, egg, egg yolk, and vanilla in a bowl and whisk to combine. Using a standing mixer fitted with a paddle attachment, combine the flour, sugar, matcha powder, baking soda, baking powder, and salt. Add softened coconut oil and half of the yogurt to the standing mixer and mix on medium speed for about 20 seconds. Add the remaining yogurt and continue to mix for 10 seconds. Stop the mixer and scrap down the sides of the bowl then continue to mix for an additional 10 seconds to fully incorporate all ingredients. Remove crumb topping from the fridge and use your hands to gently break mixture into big crumbs. Fill each muffin liner 2/3 full with batter then sprinkle crumb mixture over the top of each muffin. Continue this process until all 6 muffin liners have been filled. Place pan in a preheated oven and bake for 35-40 minutes or until a toothpick comes out clean. Allow muffins to cool to room temperature then sprinkle with powdered sugar and additional matcha powder. These muffins are best served the same day, however will keep at room temperature for an additional day or two. These muffins are picture perfect and taste even better than they look. They have the perfect cake-like texture with a light sweetness and gentle matcha flavor. The crumb topping adds some additional sweetness, a little salt, and hints of coconut. All together, a unique blend of colors and flavors to excite your eyes and palate. Remember, this recipe is for jumbo muffins that can easily be split and/or shared with friends and family. Now everyone can have their tea, and eat it too!
Enjoy, Jess and Cecelia Hi friends! We've got a recipe for granola bars to clear out your pantry this week for some late Spring cleaning. These bars are packed full of SO much goodness and the ingredients are easily adaptable to what you have in your pantry. Of course we had to try one new food product - quinoa flakes - though this recipe will definitely work without it! We found quinoa flakes similar to instant oatmeal but with a mild quinoa flavor. They don't provide a different nutritional benefit from standard quinoa but rather, another interesting way to include this ancient grain in your diet. Ready? Dark Chocolate Cherry Quinoa Granola Bars PREP TIME: 25 minutes TOTAL TIME: 1 hour 45 minutes Servings: 9 large or 12 small granola bars Ingredients 1 cup old-fashioned oatmeal 1 cup quinoa flakes (instant unflavored oatmeal would also work) 1/2 cup raw walnuts, chopped (or raw chopped nut of your choice) 1/2 cup raw pepitas (raw sunflower seeds would also work) 1 cup unsweetened coconut flakes 1/4 cup ground flax seeds 1/4 cup oatmeal flour (wheat bran would also work) 1/8 cup hemp seeds + 1 Tbsp reserved for the top 2/3 cup pure maple syrup 3 Tbsp coconut oil, melted 1 1/2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 1 cup dried cherries, chopped (or dried fruit of your choice) 6 oz dark chocolate, shaved + 2 tsp coconut oil Preheat oven to 350 degrees. Line a 9x9" pan with parchment paper allowing two ends to overhang for easy removal. Mix together the oatmeal, quinoa, walnuts, pepitas, and coconut on a large sheet pan and bake in preheated oven for 6-8 minutes, stirring at least once for even toasting. Remove from the oven then add mix to a large bowl. Stir in the ground flax seeds, oatmeal flour, hemp seeds, sea salt and dried cherries. In a separate bowl add maple syrup, vanilla extract, and melted coconut oil and stir to combine. Pour liquid ingredients over dry and stir until well coated. Add granola mixture to a parchment lined pan. Use your hands and a small piece of parchment paper to press mixture firmly into the pan to create compact bars. Sprinkle remaining 1 Tbsp hemp seeds on top and place in preheated oven to bake for 35 minutes or until golden. Allow to fully cool prior to cutting (about 30 minutes). If you cannot wait to dig in, and cut the bars too soon, you may end up with uneven shaped/more crumbly bars...they will still taste the same but may not be as uniform in size and shape! Once fully cooled, cut into desired bar size (we used a 9"x9" pan which made 9 large bars). In a microwave safe bowl combine the shaved chocolate with 2 tsp coconut oil and melt the mixture in the microwave in 10 second increments (making sure to stir between each 10 seconds to avoid burning the chocolate). Dip each bar into the chocolate half way then place on a wax paper lined baking sheet. Allow bars to cool in the fridge for 15 minutes. Store bars in an air tight container in the fridge for up to 5 days. Well friends, that's it. By this point your pantry should be clean and your belly full of nutrient packed ingredients. Depending on what you choose to use the flavor can vary though our bars were a perfect mix of tart and sweet from the cherries and chocolate with an undertone of toastiness from the toasted grains, nuts/seeds, and coconut.
Enjoy the goodness, Jess and Cecelia As you guys know, here at TGBK we primarily focus on nutritious food recipes but love a good adult drink now and again. But we think that adult beverages can provide nutritional benefit too - believe it or not! This week we created a drink inspired by a Cosmopolitan (Sex and the City flashbacks anyone?) but with a very important ingredient swap. We switched out the traditional juice ingredient for a flavored kombucha. And if you remember from our previous kombucha post (here), kombucha is packed full of gut friendly probiotics to help support healthy digestion and immunity. So while enjoying your next hard drink, why not get your daily dose of probiotics while you're at it? This recipe can also be made as a "mocktail" without liquor so there are tons of ways to indulge! If this all sounds good to you, let's get to the recipes. Kombucha Cocktail or Mocktail PREP TIME: 5 minutes (+ 48 hours to ferment kombucha with juice) TOTAL TIME: 5 minutes (+ 48 hours to ferment kombucha with juice) Servings: 2 Ingredients 4 oz cherry kombucha (homemade - instructions below or store bought) 2 oz vodka (for mocktail omit and add additional 2 oz cherry kombucha) 2 oz cherry juice 2 Tbsp simple syrup 2 Tbsp fresh lime juice 2 thin lime slices for garnish Ice Flavored Kombucha To make basic kombucha follow our directions here. Once basic kombucha is prepared, strain the kombucha from the SCOBY making sure to reserve at least 1/2 cup of basic kombucha liquid for your next batch. Fill a glass bottle/bottles 2/3 of the way full with basic kombucha and fill remaining 1/3 of the bottle/bottles with fruit juice of choice (we used tart cherry juice from Door County for this recipe) leaving 1-2 inches of space at the top of the jar. Place a tight fitting lid on each bottle and allow to sit out at room temperature to ferment for 48 hours. Keep in mind it is important to use a juice that contains sugar. Yeast in the kombucha will feed off of the sugar in the juice and continue to ferment the kombucha. The longer you let the kombucha ferment with the juice, the less sweet and the more acidic the final product will taste. This fermentation time may also create more carbonation in your final kombucha. A good rule of thumb is to taste the kombucha each day until it's to your liking then store in the fridge until ready to drink. If you do not have the time to make homemade kombucha but you would like to try out this recipe, store bought cherry, berry, or cranberry kombucha would also work well. Simple Syrup To make simple syrup combine equal parts sugar and water in a small sauce pan. Simmer mixture on low, stirring often until the sugar has dissolved and the mixture has thicken up into a syrup like texture, ~3-5 minutes. Allow to cool then store in a glass jar with a tight fitting lid. Simple syrup can be stored in the fridge for up to 1 month. Cocktail/Mocktail Add kombucha, vodka (if using), cherry juice, simple syrup, lime juice, and ice to a cocktail shaker and shake mixture well. Strain cocktail into 2 martini glasses, add a lime slice to each glass for garnish and serve cold. This cocktail/mocktail has a nice amount of tartness from the cherry juice and fermented kombucha and easily disguises that this drink may contain vodka - so be careful! We love the unique taste of this adult beverage and use for kombucha and hope you do too.
Cheers! Jess and Cecelia A holiday weekend is upon us friends and you know what that means - time to take a break and look back at some favorite recipes from last spring/summer. Please also spend some time remembering those who have bravely served our country. We hope your plans include relaxing, spending time with friends/family, and good food of course! One of our favorite long weekend past-times is definitely sleeping well into the morning (or even afternoon!). Hey, we gotta catch-up on our sleep sometime! And after a restful sleep we are always ready for a hearty brunch. These buttermilk buckwheat pancakes with homemade apricot butter should definitely do the trick - get the recipe here. We are hoping the weather cooperates with a picnic this weekend. If it does, this honeydew salsa with homemade lime pita chips is coming along in our picnic basket. Recipe is here and shouldn't be missed! Every spring/summer holiday weekend should include a good pie, are we right? If you agree then making this cherry pie recipe - here - needs to be included in your plans. You won't be sorry!
Enjoy, Jess and Cecelia Ever wondered what those "sprouts" that you are sometimes offered on sandwiches or salads really are and why they are so darn good? Well it you have, you're in the right place! This week is dedicated to all things sprouts including how to instructions and a spring inspired, sprout containing recipe. Believe it or not, sprouting at home is very, very simple and is a great use for dried beans, lentils, grains, nuts, and seeds. We find it much easier than cooking dried beans as sprouting achieves the same as cooking - it makes dried beans edible but in a much different way than the typical warm cooking method. The taste of sprouts is fresh and unique and the nutrient value is actually improved with sprouting versus standard cooking methods. Sounds too goo to be true doesn't it? As mentioned, dried beans, grains, nuts and seeds can all be sprouted. Sprouting is essentially the process of initiating plant life but stopping at the sprout phase before a new plant is formed. This week we sprouted beans but the benefits and process discussed is applicable across different sprout varieties. Though beans are a great source of vegetarian protein they unfortunately get a bad reputation for being tough on digestion - especially for people who don't eat beans often. This is because beans contain carbohydrates, specifically oligosaccharides, that can cause increased intestinal gas in some people. Beans that have been sprouted are significantly lower in oligosaccharides which means less gas formation in the gut (yay!). Beans that have been sprouted are also easier for your body to digest due to the enzyme action that takes place during the sprouting process - starch is broken down into simple sugars, proteins are broken down into amino acids, and fats are broken down into fatty acids. Essentially, sprouting does the hard digestive work for you so your body can benefit from the nutrients without the extra work - sounds great right? Sprouting also makes more nutrients available to your body that wouldn't be if some of the bean fibers weren't pre-digested. So especially if you're eating beans as a large nutrient and protein source in the diet, sprouting is important to maximize their nutritional benefit and minimize your digestive effort! Just be sure to follow safe food handling practices and work with clean hands in a clean space as the sprouting process can harbor growth of bacteria if exposed. So are you ready to get sprouting? Basic Sprouts PREP TIME: 2 minutes TOTAL TIME: 2-3 days sprouting time Servings: 1 cup sprouts Ingredients/Supplies 1/4 cup dried beans of choice (mung beans pictured above) Large glass jar and bowl Cheese cloth and rubber band Start by soaking 1/4 cup mung beans with room temperature water in a glass jar with cheese cloth or a mesh topping for 10-12 hours. Keep in mind you want a jar that is large enough for your beans to expand and sprout. A good rule is that the jar should be large enough for the beans to expand 8 times their original size. Following the soak, drain the soaking water and rinse the beans well then return the beans to the jar and cover with cheese cloth or mesh topping to allow air to circulate. Keep the jar tilted upside down in a bowl in a spot where there will not be large temperature fluctuations (cold drafts or hot humid breezes). Rinse and drain beans in the jar 3 times per day (add cool water, swirl, and drain) and make sure to angle the jar on its side to allow excess water to drain off while the beans are working hard to become a sprout. If excess water sits in the jar while the beans are germinating this can lead to sour, spoiled sprouts. Repeat the rinsing and draining process for 2-3 days or until the beans have transformed into the sprout length of your liking. Sprouts can be eaten right away, or stored in the fridge in an air tight container for 5-7 days. Super Green Sprouted Salad PREP TIME: 10 minutes + 2 days to sprout mung beans TOTAL TIME: 10 minutes + 2 days to sprout mung beans Servings: 4 salads Ingredients Salad 2 heads romaine lettuce 4 baby zucchini, diced (1/2" by 1/2") 1 avocado, peeled, pitted, and diced 1 cup sprouted beans (we used sprouted mung beans with recipe above though store bought would also work) 4 tsp hemp seeds Cilantro Pesto 1 bunch cilantro, de-stemmed 1/2 cup extra virgin olive oil Juice of 1/2 lemon, ~2 Tbsp 3 Tbsp walnuts 1 Tbsp hemp seeds 1/2 tsp sea salt 1/4 tsp pepper To make the pesto, combine the cilantro, olive oil, lemon juice, walnuts, hemp seeds, salt, and pepper in a food processor or blender and process on high until a smooth dressing is formed. Store in a glass jar fitted with a lid and place in the fridge. This dressing can be made a day in advance and kept in the fridge for later use. To prepare the salad, chop, wash, and dry romaine lettuce then place in a large bowl. Add diced baby zucchini, diced avocado, sprouted mung beans, and hemp seeds to the bowl. Divide salad into 4 servings then add cilantro pesto dressing to the top of each salad. Serve and enjoy! *Note, if you do not plan to serve all four salads at once keep salad ingredients in an air tight container in the fridge and wait to add dressing until just prior to serving. To keep the avocado from turning brown, toss in lemon juice prior to saving. Weren't we right? Sprouting is so simple and such a fun use for the dried beans sitting in your pantry that you bought and then never cooked from scratch because, well, canned is just easier! We hope this post starts you on a lifelong sprouting journey that you, your gut, and your body will enjoy. Oh, and this salad - the perfect mix of the freshest green foods to awaken your Spring palate. Best enjoyed with a warm piece of crusty bread, or at least we think so.
Enjoy and have fun! Jess and Cecelia We've been SO busy and have packing on the brain as Cecelia is in the process of moving into her new home in Chicago. Besides the busyness, packing and moving require energy and strength (she's already starting to question the decision of a second floor walk up, ha!). But jokes and moving grumbles aside we decided to focus on protein this week and found a way to pack tons of protein into a beloved dessert - brownies! These bites are chocolatey and delicious and contain a good dose of protein from a variety of sources - one being hemp butter. Yes, hemp butter! So now you're probably thinking "what is hemp butter and why have I never heard about it?" Well, hemp butter is just like any other nut/seed butters in that it is a blended version of hemp seeds. However, it is different than other nut/seed butters because the color, taste, and texture change significantly, in our opinion, once the hemp seeds are blended. As you can see from the picture above, hemp seed butter is a dull green which may not look all that appetizing. The hemp seed flavor is also enhanced in the butter which has a stronger flavor than the plain hemp seeds and the texture becomes quite thick. These changes may make hemp seed butter less appealing and underutilized in the kitchen - probably why you've never heard about it! We found that adding hemp butter to recipes for additional protein and nutrient value was a great use of this underused product. But if you find that you love hemp butter plain on toast - go for it! Hemp Protein Brownie Bites PREP TIME: 20 minutes TOTAL TIME: 55 minutes Servings: 26-30 bites Each bite contains ~2.8 grams protein Ingredients 3/4 cup + 1 Tbsp whole wheat flour 3/4 cup + 1 Tbsp coconut sugar 3 Tbsp hemp seed butter (make by blending hemp seeds in a high speed blender or purchase at your local specialty grocer, also available online, here) 3 Tbsp unsalted butter 1/4 cup cacao powder 6 oz coarsely chopped semisweet chocolate + 1/3 cup 60% cacao chocolate shavings 1/4 cup hemp seeds + 1 Tbsp reserved for top 2 eggs 2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp sea salt Preheat oven to 350 degrees. Line an 8"X 8" pan with parchment paper allowing 2 sides to hang over the edges for easy removal. Lightly butter the bottom and sides of the prepared pan with a dab of unsalted butter then set aside. Place 3 Tbsp butter, 3 Tbsp hemp seed butter, 6 oz chopped chocolate, and 1/4 cup cacao powder in a double boiler or a heat proof bowl placed over a pan with an inch or two of simmering water. Allow the butters and chocolate to fully melt, stirring often then set aside to slightly cool. Combine the flour, baking soda and sea salt in a separate bowl and whisk to combine. Combine the coconut sugar, eggs, and vanilla in the bowl of stand mixer fitted with the whisk attachment and mix on medium until light in color, about 3-4 minutes. Add the cooled melted butter and chocolate mixture then continue to whisk. Add in the flour mixture and mix until fully incorporated, avoid over mixing the batter. Stir in 1/3 cup chocolate shavings and 1/4 cup hemp seeds into the batter. Pour batter into the prepared pan, sprinkle 1 Tbsp hemp seeds over the top of the batter and place in the oven for 30-35 minutes or until a toothpick comes out clean. Allow brownies to cool for 15 minutes before cutting. Cut into 1" X 1" bites. Store leftover brownie bites in an air tight container at room temperature for 2 days or in the fridge for up to 5 days. Thoughts? Is your mind blown that there is such a thing as hemp seed butter? Are you excited that you can now make "hemp brownies" that would be appropriate to eat at work (unlike another type of hemp brownie that may come to mind)? We are most excited that we can now ditch processed protein bars and make our own high protein goodies to keep us fueled during Cecelia's move and beyond.
Enjoy, Jess and Cecelia Hey you guys, Mother's Day is quickly approaching and we've got the treat planning under control. This is the cake she'll want for her special day and here's why - there are just so many options! We made a pistachio version of this cake last year (here) and since then have realized how versatile this cake really is. Of the many options, we know you'll either find one your mother will love or create your own amazing variation. We will start with a basic recipe for semolina cake and then help get your creativity going with a few of our favorites... Semolina Cake PREP TIME: 15 mins TOTAL TIME: 50 mins Servings: 10-12 Ingredients Cake 2 cups semolina flour 1 cup cane sugar 10 Tbsp unsalted butter, melted 1 cup plain milk kefir 1/3 cup thick vanilla yogurt; Greek or Icelandic 1 tsp baking powder Syrup 4 Tbsp freshly squeezed orange juice 2 Tbsp light clover honey 1/4 tsp sea salt 1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside. 2. In a large mixing bowl combine the kefir, yogurt, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake. 3. While the cake is baking, prepare the orange syrup. Combine orange juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the orange syrup over the top of the cake. OPTIONS 1. Lemon Semolina Cake Ingredients Cake 2 cups semolina flour 1 cup cane sugar 10 Tbsp unsalted butter, melted 1 cup plain milk kefir 1/3 cup thick vanilla yogurt; Greek or Icelandic Zest of one large lemon, ~1 Tbsp 1 tsp baking powder Syrup 4 Tbsp freshly squeezed lemon juice 2 Tbsp light clover honey 1/4 tsp sea salt 1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside. 2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake. 3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake. 2. Chia & Poppy Seed Semolina Cake Ingredients Cake 2 cups semolina flour 1 cup cane sugar 2 Tbsp chia seeds 1 Tbsp poppy seeds 10 Tbsp unsalted butter, melted 1 cup plain milk kefir 1/3 cup thick vanilla yogurt; Greek or Icelandic Zest of one large lemon, ~1 Tbsp 1 tsp baking powder Syrup 4 Tbsp freshly squeezed lemon juice 2 Tbsp light clover honey 1/4 tsp sea salt 1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside. 2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour, chia seeds, poppy seed, and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan and cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake. 3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake. 3. Raspberry Swirl Semolina Cake Ingredients Cake 2 cups semolina flour 1 cup cane sugar 10 Tbsp unsalted butter, melted 1 cup plain milk kefir 1/3 cup thick vanilla yogurt; Greek or Icelandic 4 Tbsp raspberry preserves Zest of one large lemon, ~1 Tbsp 1 tsp baking powder Syrup 4 Tbsp freshly squeezed lemon juice 2 Tbsp light clover honey 1/4 tsp sea salt 1. Preheat oven to 350°. Lightly butter a 9x13" pan and set aside. 2. In a large mixing bowl combine the kefir, yogurt, lemon zest, and sugar then add the semolina flour and baking powder. Stir in the melted butter and mix until just combined. Avoid over mixing the batter. Pour batter into prepared pan then add 1 Tbsp, 4 dollops of raspberry preserves in each corner of the cake. Take a butter knife and swirl each raspberry dollop into the cake batter. Cook in preheated oven for 35 minutes or until a toothpick comes out clean. Once the cake is fully cooked turn the oven to broil and move the cake to a higher rack for 3-5 minutes so that the top becomes a golden brown. Watch carefully the entire time you are broiling to avoid burning the top of the cake. 3. While the cake is baking, prepare the lemon syrup. Combine lemon juice, honey, and sea salt and mix well. Once the cake comes out of the oven, use a toothpick to carefully poke holes (making sure to reach the bottom of the pan) every one inch across the surface of the cake. The purpose of this is to help the cake absorb the syrup. While the cake is still warm, evenly pour the lemon syrup over the top of the cake. Have you found your fancy? If not, create a cake of your own using the basic semolina cake recipe as the base. And as always, please share what you created. We love to hear from you!
Enjoy, Jess and Cecelia Hi friends! Our kitchen creativity is in full force this week and this recipe is the amazing outcome. Though there are many ingredients and a longer time commitment, the preparation is fairly simple and this recipe reheats well for meals all week! The one preparation that is more complicated is the making of yufka, a Turkish unleavened flatbread similar to a flour tortilla. But trust us, it is SO worth it. With preparation once a week you'll have delicious homemade bread available for snacking, dipping, or wrapping foods of your choice. And since this bread is unleavened, preparation is simpler than leavened, yeast breads. Also a note on shawarma which typically refers to a type of Middle Eastern meat preparation. Creatively, instead we used the traditional shawarma blend of spices in our lentils for an extra kick of flavor because hey, veggie protein needs love and flavor to! So, who's ready to get creative? Shawarma Spiced Red Lentil & Golden Tofu Wraps PREP TIME: 45 minutes (+ 4 hours to let yufka dough rest) TOTAL TIME: 60 minutes (+ 4 hours to let yufka dough rest) Servings: 6 wraps Ingredients Yufka Dough/Flour Tortilla (Adapted from Soframiz by Ana Sortun & Maura Kilpatrick) 1 2/3 cup whole wheat flour, plus more for dusting 1 tsp sea salt 2/3 cup warm water 2 Tbsp extra virgin olive oil Shawarma Spice Mix 1 Tbsp + 2 tsp ground black pepper 1 Tbsp + 1 tsp ground all spice 1 1/4 tsp ground cinnamon 1 1/4 tsp ground cumin 1 1/4 tsp ground nutmeg 1 1/4 tsp ground cardamom Lentils 1/2 cup split red lentils 1/2 cup tomato sauce 1/2 medium yellow onion, diced 3-4 medium carrots, diced 2 tsp coconut oil 1 Tbsp shawarma spice Golden Tofu 12 oz extra firm sprouted organic tofu 2 tsp coconut oil 1 tsp ground turmeric 1/2 tsp sea salt 1/8 tsp crushed red pepper flakes Messaged Kale 6-8 large stalks of organic kale 1 Tbsp coconut oil 1/4 tsp sea salt To make the yufka dough mix the whole wheat flour and salt together in a large bowl then make a well in the center. Pour the warm water and olive oil in the center of the well then use your hand to combine the wet and dry ingredients until a soft dough is formed. Lightly dust a clean work surface with flour and knead dough for 2-3 minutes or until the dough ball is smooth and elastic. Place the dough back in a bowl with a little olive oil to coat to prevent the dough from sticking to the bowl. Cover with plastic wrap and allow to sit at room temperature for 4 hours or overnight. This dough can be made a day in advance and stored in the fridge after a minimum of 4 hours sitting at room temperature. If stored in the fridge, remove the dough and allow to come to room temperature for 30 minutes. Cut the dough ball in half and divide each half into 3 equal pieces for a total of 6 small ~2 ounce dough balls. Dust a clean work surface with flour and roll each dough ball out as thin as possible, about 8-9" round. Using a seasoned cast iron pan or a non-stick pan set to medium heat cook the yufka on one side until bubbles start to form and the bottom is slightly browned, ~2 minutes. Remove from the pan after the one side has been cooked and place on a plate or sheet pan with a layer of parchment paper on top. You only want to partially cook the yufka dough at this point. Over cooking or cooking both sides can make the yufka too crunchy and hard to work with. Continue to cook each yufka and continue to stack on top of one another with a piece of parchment paper in between each layer. The heat and steam of the cooked yufka will help to keep the wraps soft and pliable as they sit on top of each other. Once cooled to room temperature store cooked yufka in a large plastic bag, sealed. Rinse the lentils until the water runs clear. Combine lentils with 3/4 cup water in a small sauce pan then bring to a boil. Reduce to a simmer, cover with a lid, and continue cooking for 12-15 minutes or until lentils are soft and the water is absorbed. While the lentils are cooking, add coconut oil to a sauté pan set to medium heat. Add the diced onion and carrots to the sauté pan and cook until soft and caramelized, about 10-15 minutes, then remove from the heat. Once the lentils are cooked, add tomato sauce, cooked onion and carrots, and shawarma spice mix to the pan with the lentils. Stir mixture to combine then set aside. Drain tofu from package then use your hands to crumble tofu into small pieces, similar to scrambled eggs. Add coconut oil to a sauté pan set to low-medium heat then add the tofu, turmeric, sea salt, and crushed red pepper flakes to the hot pan. Cook for 3-5 minutes stirring often. Remove from the heat and set aside. Wash, de-stem, and chop kale leaves into thin strips then place in a large bowl. Drizzle 1 Tbsp coconut oil over the kale and sprinkle with sea salt. Use your hands to massage coconut oil and salt onto the kale until leaves are soft and dark green then set aside. To assemble the wraps (steps pictured below) begin by placing one cooked yufka dough on a clean work surface. Evenly spread about 1/4 cup lentil mixture on to the yufka dough making sure to leave about 1/4" on the sides. On the left side of the wrap add 1/4 cup golden tofu then fold the left side of the yufka in to the middle. On the right side of the wrap add ~1/4 cup messaged kale then fold the right side of the yufka in to the middle. Finally fold the wrap in half lengthwise. The wrap should now be folded three times. Place wrap into a hot pan and cook on both sides until the yufka dough is slightly golden, about 1-2 minutes per side. Continue this process until you have made all 6 wraps. Place parchment paper around each wrap and slice in half. Serve warm with hot sauce if desired. Store additional wraps in the fridge in an air tight container. Wraps cane be eaten cold, room temperature, or slightly warmed in a hot sauté pan. Well, is this recipe creative or what? Starting with the soft and spongy yufka flatbread enveloping an exciting mix of flavors, from the spicy shawarma lentils to the turmeric tofu, and ending with a balance of brightness and texture from the massaged kale. And if you only decide to make one item from the recipe list this week (gasp), make the yufka! Yeah, it's that good.
Enjoy, Jess and Cecelia We've been on a kick lately reinventing and recreating some of TGBK's first ever recipes. The Overloaded Spud (recipe here) debuted in February 2015 and has been a fan favorite every since. This time around we've taken the seemingly plain and nutritionally bland Russet potato and gave it quite a spin. With the addition of fava beans, fermented foods, and seasonal greens, this spud it anything but plain! This recipe was inspired by a unique Italian recipe we came across for mashed fava beans combined with potatoes and bitter greens (here). Though we love the idea of a good mashed potato we much prefer to eat our potato with the skin (that's where the fiber is!). The idea of incorporating fava beans into mashed potatoes intrigued us because this addition of protein helps to make the simple baked potato into a complete meal. Along that theme we chose to use cottage cheese instead of more traditional additives to mashed potato such as cream cheese, sour cream, or butter. Cottage cheese provides more protein to this dish and is a fermented food - you know how we love our probiotics! And we can't say enough about the Good Culture brand we chose. In their cottage cheese they use quality ingredients, no additives, and live and active cultures (important to note that not all cottage cheese will based on how it is produced). Finally, we found mashed potato to be a perfect vehicle for incorporating bitter greens. Greens with a bitter taste, such as mustard greens, chicory, endive, dandelion, and watercress, can be overwhelming taste-wise but we felt paired perfectly with this dish. Ready to find out for yourself? Fava Bean & Mustard Green Twice Baked Potato PREP TIME: 60 minutes TOTAL TIME: 1 hour 10 minutes Servings: 4 main dishes (full potato) or 8 sides (half potato) Ingredients 4 medium russet potatoes 1/2 cup organic full fat cottage cheese (we used 4% milk fat Good Culture cottage cheese) 4 Tbsp extra virgin olive oil 1 1/2 tsp sea salt 1/4 tsp ground black pepper 1 cup dried split fava beans 1/4 cup warm water 1/2 bunch organic mustard greens Toppings 1 cup organic full fat cottage cheese (we used 4% milk fat Good Culture cottage cheese) 4 tsp extra virgin olive oil Sprinkle of pepper Preheat oven to 400 degrees. Scrub the outside of each potato with warm water. Using a fork, carefully pierce each potato about 4-6 times to allow steam to escape while potatoes are cooking. Sprinkle each potato with sea salt then place in the oven for 40-50 minutes or until soft and the skin can easily be pierced with a fork. While the potatoes are cooking, rinse fava beans under warm water until water runs clear. Place in a pan and add 2 cups of water and bring to a boil for 10 minutes. Reduce the heat to a simmer and continue cooking for 20 minutes or until the liquid is absorbed and the fava beans are soft. Note fava beans can be pre-soaked for 1-2 hours to quicken cooking time. Transfer cooked fava beans to a large bowl and add 1/4 cup warm water. Using a potato masher, mash the fava beans until they are broken down (think lumpy mashed potato texture) then set aside. Remove potatoes from the oven and allow them to slightly cool before handling. Slice each potato open though not all the way through if possible. Scoop out the inside into the bowl with the fava beans, save the skins for later use. Using the potato masher, mash potatoes with the fava beans until a somewhat smooth texture is formed. In a blender or food processor add 1/2 cup cottage cheese and 3 Tbsp olive oil and process until creamy then fold into the fava bean and potato mixture until light and creamy. Wash and de-stem the mustard greens. Add 1 Tbsp olive oil, 1/4 tsp sea salt, and greens to a sauté pan and cook for 2 minutes or until wilted and bring green. Carefully strain off any liquid from the greens - this helps to remove the bitter taste. Chop greens into small pieces then fold into the fava bean and potato mixture. Evenly fill each potato skin with mixture* and place back in the oven to warm up for 5-10 minutes. Top each potato with a scoop of cottage cheese, drizzle of olive oil, and a sprinkle of pepper. If you do not plan to serve all the potatoes keep the toppings off until ready to eat. Potatoes will keep in the fridge for 2-5 days. To reheat, preheat oven to 350 degrees and cook for 10 minutes or microwave for 1 minute then top with cottage cheese, olive oil and pepper to taste. *You may have leftover mashed fava/potato mixture that does not fit back into potato skin, save to enjoy later! We can definitely attest to the final product being one overloaded and filling spud! The uniqueness of this recipe and flavor profile are sure to impress and excite. We found the flavor of fava beans (earthy and slightly bitter) to really shine and pair wonderfully with the mustard greens, and the mild flavored baked potato to be the perfect palate for the creation of this culinary magic.
Enjoy! Jess and Cecelia |
AuthorsJess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time. Categories
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