Food I Cook

May 21, 2012

I’m working on my first-ever sprouts. These are from lentils. I’m supposed to wait another day for the leaves to come out but I’m having a hard time waiting—they are already so yummy :)

This is my take on a frisée salad…
Sprouts
Shaved fennel
Sunflower seeds
Fresh basil
EVOO
Lemon juice
Poached egg
Salt+pepper to taste

1:00pm

May 20, 2012

Elvis would be proud.

11:32am

(Notes: 1)

May 9, 2012

Zucchini omelette with smoked salmon and goat milk yogurt.

7:10pm

May 9, 2012

Finally tried the recipe on the wall at Native Foods for vegan pudding.

1 avocado
1/4 cup cocoa
1/4 cup maple syrup

Purée until smooth. Chill and serve. I like it with cranberries and cashews. But even plain you really can’t taste the avocado! I’m thinking next I’ll freeze it into little fudgecicles :)

7:03pm

April 30, 2012

When in doubt, add bacon.

Butternut squash soup with homemade stock and fresh herbs. Garnish with lemon juice, EVOO, and….yep, you guessed it ;)

7:16pm

April 8, 2012

I’m getting really good at frying eggs and cooking bacon. My grandmother would be proud :)

Also, that’s rosemary fig polenta with cara cara orange juice under there and it’s delicious.

9:38pm

April 4, 2012

Kettle Corn

(minus the refined sugar)

Ok, so I really like kettle corn. But I’m trying not to eat refined sugar so I thought I’d try making it with coconut palm sugar instead—and it turned out PDG (pretty damn good).

Three tips:

Cover the bottom of a pan with oil (I used coconut), add a single layer of popcorn, toss to coat. Then add a layer of palm sugar over all the kernels and don’t shake it until it starts to pop. (The palm sugar and the oil turn into instant hard caramel that’s really hard to do much with once it’s happened.)
The key to “popcorn salt” is just that it’s really really fine. My nutritionist got me onto using unrefined salt, but it’s pretty large grain, so I ground it up in my mortar and pestle and it worked like a charm. (You’re probably thinking, who has a mortar and pestle?? Not surprisingly, me. And you should too. It’s great for making hummus or pounding out garlic and dried herbs…plus, you can work out any lingering agression from your day while you cook ;)
Add less salt than you think you’ll want and test it first. The fine salt plus the less-sweet palm sugar makes it easy to over-salt (and, yes, I learned this the hard way).

3:12pm

(Notes: 1)