Nectarine, Tomato & Black Rice Salad with Mint & Cream

What is it like?

- fresh

- summery

- satisfying
 

Recipe

This recipe is a traditional Italian recipe and is inspired by Splendid Table’s recipe. However, this recipe is made deliciously dairy free, incorporates whole grains, nuts, and mint instead of basil.

3/4 cup wild or black rice, cooked according to package directions and cooled to room temperature, optional
2 tbsp extra virgin olive oil
2 ripe nectarines
3 medium roma tomatoes, or 12 cherry tomatoes
1/4 cup mint, ribboned
1/4 cup coconut cream
1 tbsp white balsamic vinegar (or regular balsamic is good too)
salt & black pepper to taste
1/4 cup sliced almonds

Optional additions
1 fennel bulb, sliced thin
1-2 cups baby spinach
1 cup microgreens

Directions
Have the black rice cooked and at room temperature. Toss rice with olive oil and salt, then layer on top with sliced of nectarines, tomatoes, and mint. Spoon coconut cream on top, then drizzle with vinegar, and sprinkle with black pepper and almonds.

Notes:
If you desire extra vegetables, add in the optional ingredients.
This recipe’s ratios are forgiving, so if you desire extra olive oil, drizzle it on top of the prepared dish.

Chocolate Ganache Pudding with Whipped Cream

What is it like?

- Extra dark

- Smooth

- Creamy

- Satisfying

Recipe

2-4 servings; time to prepare: 15 minutes active, 2 hours passive

1 oz unsweetened ghirardelli 100% cocoa chocolate, chopped into pieces
1/4 cup coconut sugar
1/8 tsp salt, optional
1/4 cup + 1 Tbsp coconut milk
2 eggs yolks (for vegan substitute 1 tbsp coconut oil for richness)

Coconut cream:
1 can coconut cream, chilled solids
1 tbsp honey (for vegan subsitute agave or preferred sweetner)
optional 1/2 tsp orange extract
optional 2 tsp Grand Marnier or triple sec

Directions
Ganache
Place first four ingredients in a measuring cup and microwave for 30 seconds (or you can place them in a small sauce pan over low heat). Mix the ingredients thoroughly with a small whisk and if the mixture is only warm, heat for another 30 seconds and mix with a whisk. (If your chocolate pieces are thick they may need to sit for a couple of minutes to melt.) Thoroughly whisk the egg yolks (or vegan option), and then while whisking the egg yolks, slowly pour about half the chocolate mixture into the egg yolks stirring the whole time. Then return the mixture to the measuring cup and whisk to incorporate. Pour chocolate into 2-4 serving dishes and refrigerate.

Whipped Cream
Remove coconut solid from can, leaving behind the clear liquid at the bottom. Place in deep bowl and mix with beaters starting on low then moving to high until soft or stiff peaks form, whichever you prefer (it will harden in the fridge). Turn beaters off and the rest of the ingredients. With the beaters on high give the coconut cream a quick whip, just enough to incorporate the ingredients. Place whipped cream in fridge until ready to use.

Notes: 
I love strawberries, so it is hard to believe, but I actually prefer this recipe without an fruit, but add some in if you like!

Roasted Beets with Apples & Slivered Almonds

I am not a fan of beets or beet greens, but this recipe makes both fantastic and can win over even the most beet-fearing mammals.

This flavorful beet salad makes a delicious lunch or dinner served with your favorite whole grains and other sides. I prefer to serve it with quinoa, whole milk yogurt, and a slice of bread with olive oil. 

Recipe

3 beets, peeled and chopped into 3/4 inch pieces
2 Pink Lady (or Cripps Pink) apples, chopped into 1/2 inch pieces
1 onion, chopped into 1 inch pieces
Optional spices: 1/4 tsp turmeric, 1/4  tsp tarragon, 1/2 tsp sage, 1/8 tsp powdered ginger
leafy beet greens, washed with stems removed, and chopped
2 tbsp grasped oil
3/4 tsp salt
1/4 tsp black pepper

Sauce & Garnish
2 tsp honey
1 tbsp red wine vinegar
1/4 cup roasted sliced almonds, optional

Directions:
1. Preheat oven to 400 degrees. Have two large baking sheets ready for roasting (a standard cookie sheet is fine). Combine the spices, herbs, salt and black pepper in a small bowl. In a large bowl combine chopped beets, 1 tbsp oil, 1/2 of spice mixture and mix, covering all the pieces with oil and spices. Divide the beets between the two roasting pans, and roast.

2. While the beets are roasting combine the onions, apples, 2 tsp oil, and remaining spice mixture. After about 12 minutes, when you can just stick a fork in the beets but they are still tough, add the onions and apples, dividing them between the trays and cook for about 5 minutes.

3. Mix beet greens with remaining oil, salt and black pepper, divide between pans, and roast for about 4 minutes, or until tender. Remove from oven and let ingredients rest and cool for 5 minutes, then transfer to a large serving bowl.

4. Whisk the vinegar and honey together, pour it over the ingredients, and mix. Then sprinkle almonds over the top and serve warm, just above room temperature. This salad can be eaten the next day but is best spiced up with some additional vinegar.

 

Fudgy Brownies

These brownies have everything you could want in a brownie: crispy crust and fudgy on the inside with one added bonus. Instead of being made with traditional flour they call for what many people believe to be a healthier, whole grain teff flour, which is available on Amazon or at Whole Foods (or many co-ops). I use Bob's Red Mill brand which works superbly. 

Recipe

Makes 16 brownies

1/2 cup sunflower oil (or 1/2 cup + 2 Tbsp coconut oil)
1/4 cup + 2 tbsp cocoa powder (26 g)
1 cup organic cane sugar (210 g)
2 large eggs, at room temperature
2 tsp vanilla
3/4 cup teff flour

optional
1/2 cup semisweet chocolate chips, optional
1/2 cup walnuts, chopped, optional

Directions:

1. Preheat oven to 350 degrees. Grease an an 8 x 8 baking dish.

2. In a large bowls whisk together the oil, sugar and cocoa. If your ingredients (or the egg you’ll be adding are on the cold side, give the mixture a twenty second heat in the microwave until it is warm but not hot. You don’t want it to be so hot that it will cook the egg when you add it.)

3. Whisk in the egg and vanilla.

4. Add teff flour. Using a large spoon, stir vigorously for about 30 seconds. The dough may be thick and that is okay. Stir in walnuts and chocolate chips. Then pour or spoon the mixture into the baking dish. Leveling the top with the spoon.

5. Bake for about 25 minutes or until toothpick inserted comes out clean. Cool completely before slicing. This ensure the brownies will hold together.

NOTE:
Cook time: If the brownies end up slightly "under-baked", and they have trouble holding together they will “dry” out some overnight and will be just perfect the next day. If you plan to serve them 12-24 hours ahead, this is ideal. This way they will taste fresh and deliciously fudgy, and don’t worry, as long as they puffed up all the way they are technically cooked, they just need more time to dry to lose any excess moisture. 

Pepperoni Quiche with Spinach & Red Bell Pepper

Note: recipe below is a little different from picture above. It is my favorite quiche recipe. I hope you enjoy it!

Cook time: 30 minutes active, 50 minutes baking

crust
Follow favorite Foolproof Pie/Tart Crust recipe.

filling
12 slices peperoni
1 cup spinach, sliced thin
1/4 bell pepper, sliced thin
dash of salt
1 tsp (or to taste) cholula or other hot sauce
1/2 cup cheddar cheese, grated
1/4 cup parmesan, grated

Base
1 ¼ c scant cream or coconut milk
5 eggs
Spices: 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne

Directions
1. Prepare crust and mold into an 8x8 baking dish. Place in fridge
2. Preheat oven to 375F.
3. Prepare the filling. Sauté pepperoni over medium heat, until slightly browned and oils have released. Set aside, and add 2 tsp butter, bell pepper, and dash of salt to the pan and sauté about 3 minutes. Add spinach and cover pan for about one minute just until it wilts. Slice pepperoni into strips. Grate cheeses.
4. Whisk together all of the ingredients for the base.
5. Layer cheddar cheese on top of unbaked crust. Place meat and veggies on top of cheddar cheese, and then drizzle on a bit of hot sauce. Pour cream/egg mixture over veggies. Sprinkle parmesan on top and bake for about 40min, until toothpick inserted comes out clean. Let sit for 10min before slicing.