- 3 cups cooked quinoa
- 1 cup Greek yogurt
- 1/4 teaspoon fine grain sea salt
- 2 teaspoons extra virgin olive oil
- 1/2 cup sliced almonds
- 1/2 cup shredded coconut
- 1-2 medium garlic cloves, peeled
- 1/4 teaspoon fine grain sea salt
- 6-7 large kale leaves, destemmed & shredded
- 1 lemon
- 1 avocado, pitted and sliced
- edible flowers (optional)
Warm the quinoa, if it’s not already hot. In the meantime, make the remaining toppings. Start by stirring the salt into the yogurt, before drizzling with the olive oil. Set aside.
In a skillet over medium heat gently toast the almond slices, about half way though, add the coconut flakes to the skillet. Smash the garlic with the salt into a chunky paste, and add that to the skillet as well. Cook until the almonds and coconut are deeply golden, accented with flavor from the garlic. Transfer everything from the skillet to a small bowl, and (when cool enough) give the skillet a quick swipe with a sponge to clean it out. Add a splash of olive oil to that same skillet over medium-high heat, stir in the kale with a pinch of salt, and cook for just a minute, until the kale collapses a bit, and brightens. Squeeze a bit of lemon juice over it, and transfer out of the pan immediately.
To serve, combine half of the almond coconut mixture with the quinoa in a large bowl. You can serve this individually, or family-style. Top the quinoa with the kale, plenty of the salted yogurt, and top with the remaining almond mixture, avocado, and a generous squeeze of fresh lemon juice.
Prep time: 5 min – Cook time: 10 min
- 2 tablespoons butter
- 1 cup yellow onion, chopped small
- 1 1/2 pounds carrots, peeled and sliced thin
- 5 cups chicken or vegetable stock
- 1 cup crÃ¨me fraÃ®che (or sour cream)
- zest of 1 orange
- 1 cup fresh squeezed orange juice
- salt and pepper to taste
Heat the butter over medium heat in a large stock pot or dutch oven. Add the onions and a good pinch of salt, and saute them until they are soft, but not browned, 4 or 5 minutes. Add the carrots and cook them for 10 minutes, then add the stock and increase the heat to medium high. Bring the stock to a boil, and then lower the heat and simmer the carrots until they are soft, about 30 minutes. In a separate bowl, whisk the crÃ¨me fraÃ®che with a little bit of the hot broth, then stir it into the soup. Add the orange zest and orange juice to the soup and stir to combine. Blend the soup, using a blender or a stick blender, until smooth. Finish with salt and pepper to taste and serve.
- ¼ cup milk of your choice (nut, seed, goat, rice…)
- 6 Tbsp. coconut oil, melted
- 6 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 2 cups pumpkin puree (I used 1 small Hokkaido pumpkin of 2 lbs / 1kg)
- 2 cups / 350g wholegrain spelt flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. fine grain sea salt
- 2 tsp. ground cinnamon
- 1 tsp. ground cardamom
- ½ tsp. freshly grated nutmeg
- 1/8 tsp. ground clove
- 1 cup / 100g walnuts, roughly chopped (substitute with any other nut or seed, if desired)
- ½ cup / 50g chopped dark chocolate (optional, but delicious)
- Fresh honeycomb (from an organic source, if possible)
- Flaky sea salt to garnish
1. If making your own pumpkin puree, preheat oven to 400°F / 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 30 minutes (time varies depending on the size of your pumpkin). When cool enough to handle, place both halves in a food processor and blend on high until as smooth as possible (for extra nutrients and ease, try and find a pumpkin with edible skin, such as Hokkaido).
2. Reduce oven to 350°F / 175°C.
3. Line a standard loaf pan with baking paper, or lightly oil and dust with flour, shaking out excess (a silicon loaf pan works well too).
4. Put the milk, oil, maple syrup, vanilla, and pumpkin puree in a blender and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts and chocolate.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 60 minutes.
Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill slices of the pumpkin loaf until warm and crusty. Slice a portion of honeycomb, let sit on the warm bread until very soft, then smash with a knife, sprinkle with good, flaky sea salt and enjoy.
- 1 cup / 125 g fresh or thawed frozen raspberries
- 1 pinch ground vanilla
- 3 tbsp desiccated coconut, unsweetened
- 3 tbsp chia seeds
- 1 cup / 240 ml plant milk (we prefer almond, coconut or oat milk)
- nut butter
- hemp seeds
- fresh mint
Mash the berries in a bowl using a fork. Add vanilla, coconut and chia seeds and combine. Pour over the milk and mix. Set aside to soak for minimum 30 minutes or overnight in the fridge. Serve in a bowl or jar topped with nut butter, hemp seeds, fruit and mint.
Food52’s Southwester Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream
- 2large sweet potatoes, cut in large matchsticks/batons approx. 1/4″ x 2″
- 2tablespoons olive oil
- 2teaspoons salt
- 1teaspoon ground cumin
- 1teaspoon chile powder
- 1teaspoon paprika
- 1teaspoon freshly ground black pepper
- 1/2teaspoon cayenne, or to taste
- Chili-Cilantro Sour Cream (recipe below)
Preheat oven to 425 F.
Toss sweet potatoes and olive oil in a large bowl.
Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl.
Add spices to potatoes and toss to coat.
Arrange potatoes in one layer on baking sheet.
Bake in oven on lowest rack until undersides are browned, 12-15 minutes. Turn potatoes with a spatula and bake 10 more minutes.
Remove from oven and serve with Chili-Cilantro Sour Cream.
Chili-Cilantro Sour Cream
- 1 cup sour cream
- 1tablespoon freshly squeezed lime juice
- 2teaspoons sweet chili sauce
- 1small garlic clove, minced
- 1/2teaspoon salt
- 1/2teaspoon freshly ground black pepper
- 1heaping tablespoon chopped cilantro
Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.