Category Archives: Recipes

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Who needs an excuse to make margaritas?! I’ve never had any trouble coming up with one, but if you really need a reason, today is Cinco de Mayo! I started making these a few years back and they were a hit with mis amigas, and are SO easy, so I decided to share the love here. They key is gauging the heat level of when infusing the tequila…I like it HOT, so keep all the seeds, and let it sit for about 24 hrs. The fun part of these is the straining method…a French press! The process of French pressing your coffee is super fun and we decided to apply that to another fun beverage…tequila. Enjoy these responsibly and ¡Salud!

 

Ingredients:

-Silver Tequila (we used Espolon)
-7 Cups Grapefruit Juice
-5 Large Jalapeños
-5 Limes (reserve one for garnish)
-1/3 Cup Honey
-1/3 Cup Filtered Water
-Margarita Salt

*Note: This process takes a couple of days…So plan your party accordingly!

 

Instructions:

To infuse the tequila: Wash and slice jalapeños, place half in French press. Pour half of the tequila over the jalapeños and cover with saran wrap, refrigerate remaining jalapeños. Leave mixture in French press on counter for at least 8 hours per batch…just remember the longer you let it set, the hotter it will get! When you are ready to strain tequila, place lid on French press and press down just like you would with coffee. Pour off tequila and place in freezer while you make the 2nd batch (we just used the original tequila bottle for storage).

To make the margaritas: Heat honey with water in a small sauce pot to create a simple syrup. Let cool. In a pitcher combine grapefruit juice, 2 1/2 cups of the tequila, and the juice of four limes. Stir together. Add in simple syrup and ice. Salt the rims of your favorite glasses and serve immediately.

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These gooey triple chocolate brownie-like cookies are sure to satisfy any chocolate lovers craving! They have sort of a merengue-like consistency outside, and a creamy chocolate center inside. Containing only seven ingredients total, they are super simple to make, and are healthy too (about as healthy as a cookie can get). These are flourless (so gluten-free), and contain cacao nibs which add an extra chocolate crunch when you bite. The recipe is adapted from Bon Appetit, in which I substituted Cacao powder for cocoa, Pink Himalayan Salt for regular, and they came out perfectly. Bake these for your lover for Valentine’s Day and keep them coming back for more…

Ingredients:

-3 cups gluten-free powdered sugar
-¾ cup Cacao Powder
-1 teaspoon Himalayan Pink Salt
-2 large egg whites
-1 large egg
-4 oz. bittersweet chocolate, chopped
-3 tablespoons cacao nibs

Instructions
Place racks in lower and upper thirds of oven; preheat to 350°. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2” apart.
Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.
Transfer baking sheets to wire racks and let cookies cool on pan (they’ll firm up).
***Do Ahead:
Cookies can be baked 3 days ahead. Store airtight at room temperature.

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Anti-Allergen Smoothie Bowl

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I got really into eating Acai bowls in college where our favorite smoothie place near campus would blend up healthy combinations and top with hemp granola and honey. They weren’t cheap, usually coming in around $9 each, but I somehow managed to have one almost every day. I still love smoothie bowls, and there are many places in LA that you can find them, but I tend to stick to just making my own now. There are infinite possibilities and combinations, and don’t necessarily have to contain Acai. This bowl doesn’t, and is a basic strawberry/pineapple/mixed berry. I love switching up the toppings as well. Bee pollen is a go-to, and I’ve also been using dark chocolate covered cacao nibs lately too (YUM). The bee pollen is floral in flavor, high in protein, and acts as an amazing anti-allergen superfood. How you ask? Just imagine bees buzzing from flower to flower, collecting pollen that they bring back to the hive to create granules. An allergy happens when your body develops an immune response to an allergen, in turn creating antibodies. Antibodies cause cells to release histamine which is the cause of allergy symptoms. When you ingest these granules of different flowers pollen, they act as an anti-histamine, and a natural anti-allergen! NATURE IS AWESOME. The trick is to buy LOCAL be pollen, where bees have been pollenating your regional flora.

Smoothie Ingredients:

(Frozen)
-Strawberries
-Pineapple
-Mixed Berries

-Coconut Milk
-Bee Pollen
-Hemp Granola
-Honey
-Chocolate Covered Cacao Nibs

Blend 1/2 cup each of frozen fruit, and 1//2 cup coconut milk until smooth. Pour into a bowl, top with topping and serve! Extra portions can be kept in small mason jars and even frozen for easy, ready made smoothies to take on the go.

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I always enjoy chocolate with the addition of chile, and while we were in Mexico over Christmas, I was reminded of a chile-chocolate torte that my Mom and I used to make. The Mayan people use chile and cinnamon in their drinking chocolate, chocolate bars, as well as cakes and desserts, and with good reason. It’s a perfect combination where the cinnamon sets off the chocolate flavor, and the chile adds a hot kick. This is an adaptation of the torte Mom and I made, and a recipe from Emeril, with just a few tweaks. In this batter I used organic cane sugar in place of granulated white sugar, replaced cocoa powder with raw cacao, upped the amount of ancho chile, and added cayenne (the batter wasn’t quite spicy enough when I tested it at first). I made it for our guests on Valentine’s day, and served it up with a homemade unsweetened cinnamon whipped cream, which was the perfect balance to the sweetness of the torte itself. Add a cup of good coffee, and your guests will fall in love…

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Recipe from Plenty More by Yotam Ottolenghi

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This was the first recipe we made from Plenty More, the highly anticipated sequel to Ottolengi’s Plenty. Filled with vibrant vegetable centered dishes that are both simple and healthy, each and every page of the book is inspiring and mouth watering. We had difficulty choosing what would be the first attempt, and slowly paged through the whole book (save for the sweets section at the end) and bookmarked more than a few pages, deciding on this recipe featuring bright grape and cherry tomatoes highlighted by roasted lemon. I was intrigued to say the least, never having roasted lemons except with a whole roasted chicken, but Ottolenghi’s argument made sense, “Seek out the sweetest tomatoes you can find for this salad in order to balance the bitterness of the lemon.” He is the authority on these things, so it was settled. Following the recipe, but adding more mint and parsley than what is originally called for, we sliced, chopped, squeezed our way to an artful salad ripe with sweetness and tang. We brought the salad to our friends Caitlin and Dan’s house and everyone seemed to enjoy it, as we fittingly brunched outside under their lemon tree. After sitting for a bit, the tomatoes became macerated in their own juices, forming almost a chutney that could be paired well with chicken, or added to a grain bowl for color and acidity.

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Herbed Yogurt Dip

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If you’re like me, mayo may scare you a little. And by a little, I mean terrify. Im not talking about the hand-crafted, delicious, garlicy spread better known as “aioli.” I m talking about that heavy, blue-labeled tub, filled with a slightly yellow, gelatinous substance attached to the slogan “Bring out the Hellmans, bring out the best.” I know I may sound like a sandwhich nazi, being the proponent of a mostly gluten-free diet, and mayo slanderer. But, I know there are a few anti-mayo rebels out there reading this who may appreciate what I am about to say. IT IS POSSIBLE TO CREATE RANCH DIP WITHOUT MAYO. There. I said it. Most decadent dip’s main ingredient is mayo, which is why spinach-artichoke, and any type of ranch dip, come with the heavy junk food stigma…pun intended. The recipe that follows is a thick, herby, creamy, dipping sauce worthy of the ranch genre, but conatins no mayo. how do I do this you ask?? One word…yogurt. Yogurt is the perfect substitute for mayo, yielding a tangy, equally as creamy dip, worthy of the football appetizer table. Yogurt has way less fat, and includes naturally occuring probiotics which keep your stomach healthy and happy. Mayo lovers and rebels alike, who are still reading this post, I challenge you to try this recipe. You won’t be dissapointed.

*Also great on baked potatoes
** Thin down with vinegar and oil for a salad dressing
***Add jalapenos & cilantro, blend with an immersion blender for spicy ranch dressing.

Ingredients:

Greek Yogurt-2 cups
Basil-1 1/2 tbs chopped
Dill-1 1/2 tbsp chopped
Chives-1 1/2 tbsp chopped
Garlic-6 toes minced
Shallot-1 tbsp minced
Lemon-1 tbsp juice
Soy-2 tsp
Salt-1 tsp
Pepper-1 tsp

Method:

Wash herbs thoroughly, dry well. Peel and mince both garlic and shallot. Add garlic to a small bowl, and sprinkle with 1/2 tsp of salt. Using the back of a spoon, rub salt into garlic until it forms a paste. In a large container add garlic paste and shallot to yogurt, mix well. Finely chop all herbs and incorporate into mixture. Add remaining salt, pepper lemon juice and soy to the bowl. Mix well and let sit in fridge overnight. Serve with crudites, I like roasted baby potatoes, cucumber, and French radishes.

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Cara Cara & Rosemary Granita

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Cara Cara oranges are in season, and with the recent LA heatwave, we decided to make some granita with the fruit. Cara Cara’s are a bit less acidic, and evoke notes of rose, which hold up nicely to a stronger herb like rosemary. Granita’s are the perfect palette in which to create a cooling snack or dessert, with whichever flavors are in season.

Ingredients:

Cara Cara Oranges (6)
Rosemary (5 springs)
Pellegrino or Sparkling Water (2/3 cup)
Light Agave (1 tbsp)
Water (1 tbsp)

**9×9 in glass Pyrex

 

Directions: 

Squeeze oranges into glass pan. Finely chop 1 tsp of rosemary and add to pan. Create a simple syrup by heating agave, 1 tbsp water, and 3 sprigs rosemary. Stir for five minutes until fragrant. Strain rosemary and add syrup to pan. Add Pellegrino and stir to combine. Let set overnight adding last spring of rosemary as garnish. Using a large serving spoon, scrape granita out of pan and into stemless wine glasses, or serveware of your choosing.

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We visited Erewhon Natural Foods Market in West Hollywood for some grocery shopping and lunch last week. The only thing I can describe it as being close to, is Peck Market in Milan…and we left obsessed. Erewhon sells only the “purest, ethically and sustainably produced foods, wellness and beauty products, and household items” most of which is packaged in glass jars, and has a pretty hip juice bar as well (you actually sit down and order shots/drinks that are juiced right in fornt of you). We sampled a few of their pre-made items from the deli and loved the cauliflower crunch salad, so we made sure to list the ingredients in order to recreate it at home. Here is our attempt…it’s pretty damn good!

Ingredients:

Cauliflower (1/2 head)
Kale (1/2 head)
Garbanzo Beans (1 cup)

1 cup diced each, of the following:

Yellow Bell Pepper
Orange Bell Pepper
Celery
Cucumber
Sweet Peas
Red Onion
Green Olives

Vinaigrette:

Olive Oil (1/3 cup)
Hemp Oil (1/4 cup)
Lemon Juice (1/3 cup)
Garlic-diced (6 toes)
Dijon Mustard (2 tsp)

 

Directions:

Wash and dice everything except garbanzo beans. Combine together in a large mixing bowl. In the mixing cup attachment of an immersion blender, combine all vinaigrette ingredients. Pulse together, then steadily blend, until creamy and frothy. Pour over vegetables and fold in to mix.

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I noticed this week that the three most plentiful things at the market (and at our house) were; tons of organic juicy strawberries (3 square containers for $10 at the farmers market), big bright yellow lemons, and two rosemary bushes in the courtyard, so naturally lemonade came to mind. The rosemary adds a beautiful herbal flavor and aroma to the drink, and makes it a bit more interesting than regular lemonade. Crushing the rosemary between a wooden board and wooden spoon is the secret, and slowly releases all of the oils into the beverage.

Ingredients:

Lemons (7 juiced/about one cup lemon juice)
Strawberries (fresh-3/4 cup sliced)
Rosemary
Agave (1/4 cup)

Directions:

Rinse strawberries and rosemary, put rosemary aside. Slice strawberries and drop into the bottom of whatever pitcher you have chosen. Juice lemons, by cutting each one in half, and inserting a fork into the center of each half, twisting as you juice (I find this is the easiest and juiciest way). Strain and discard seeds. Stir agave and lemon juice together, add to strawberries. Add in 5 cups water and gently stir. Place rosemary on your cutting board and with a wooden spoon, press down and roll. Push rosemary stems down into lemoande and serve.

**This beverage only gets better with time, overnight is even better

***Add some vodka or gin for a refreshing cocktail

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