02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

04.19.2016

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This recipe for Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze is suggested as a “breakfast cake” which is refreshingly honest. It is a cake, not a bread, and it is delicious anytime of day (breakfast included). It drives me crazy when a dense, sugary batter is called a bread just because it is baked in a loaf pan (I’m looking at your banana bread and zucchini bread)…it’s CAKE! I mean, everyone loves cake so let’s call it what it is. We baked this one up and enjoyed it after school but I’m certain a slice in the early morning or after dinner would be just as special.

I often cook and bake with lemon zest but forgot how delicious grapefruit is – I am making a point to include the ruby red fruit in more of our baking projects. And eggs…lots of eggs.

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Grapefruit-Poppy Seed Loaf Cake with Yogurt Glaze (adapted from Bon Appetit)

makes one loaf

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon kosher salt, plus more

1 tablespoon finely grated grapefruit zest

1 cup coconut sugar

2 large eggs, room temperature

1/3 cup canola oil

1 teaspoon pure vanilla extract

3/4 cup plus 1 tablespoon plain Greek yogurt

8 tablespoons fresh grapefruit juice

1 tablespoon poppy seeds, plus more for sprinkling

1/2 cup powdered sugar

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1. Preheat oven to 350. Line a loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 teaspoon salt in a medium bowl.

2. Using your fingers, work grapefruit zest into coconut sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds. Scrape batter into prepared pan and smooth top.

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3. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 tablespoons grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to life cake out of pan and onto rack. Remove parchment and let cool completely.

4. Whisk powdered sugar, remaining 1 tablespoon yogurt, 1 teaspoon water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.

*Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.

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01.06.2016

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If you are not on a January food cleanse you probably know someone who is or has, at the least, made some resolution about food. I have mixed feelings on winter cleanses (I write this while I am on day 4 of one – ha!). The benefits are pretty clear – from reestablishing healthy eating patterns to zapping that steady steam of holiday alcohol consumption. The tough part is that it is winter. Sure, there are fresh vegetables to be found but the offerings pale in comparison to warmer months.

If you are in some eating state between vegan, gluten-free, raw, dairy free, or some creative combination of these, here are my favorite cleanse recipes that fit most programs. But really, when it comes down to it, simply cutting out packaged and processed foods does 95% of the work.

I’m off to make a kale salad and hide the final half bottle of pinot under the sink.

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Brussels Sprout Salad with Avocado & Pumpkin Seeds

serves 6

1 teaspoon finely grated lemon zest plus 1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
3 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound brussels sprouts, trimmed and leaves separated
2 tablespoons raw hulled pumpkin seeds (pepitas), toasted
1 avocado, halved, pitted, peeled, and sliced

Whisk together lemon zest and juice and mustard in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.

In another bowl, toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado, season with salt and pepper, and serve immediately.

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Winter Juice

makes 2 small glasses

6 carrots
1/2 a cucumber
2 apples
1-inch piece of fresh ginger
4 celery stalks

Simply juice the fruits and vegetables according to your juicing machine’s instructions. We start with the softest produce and work our way up to the hardest (typically carrots). Pour into glasses and enjoy.

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Spinach & Sweet Potato Quinoa Cakes

makes about 15

1 cup quinoa

2 eggs

1/4 flour of your choice

3 tablespoons tahini, almond butter, or peanut butter

1 tablespoon red or white vinegar

1 package (10-ounces) frozen spinach or kale, thawed and squeezed dry

1 cup finely grated sweet potato

1/4 cup finely diced onion

2 garlic cloves

1 teaspoon salt

A pinch of freshly ground black pepper or cayenne pepper

Olive oil, for the baking sheet

Start the quinoa cooking immediately so it can cook white you are prepping the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it until it is soft, about 20 minutes. Drain well.

Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smoosh all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

Preheat the oven to 400 F with the rack in the middle. Oil a baking sheet. To shape the cakes, first wet your hands. For each patty, scoop up 3 to 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with a dipping sauce.

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Farro Kale Salad

From Kale, Glorious Kale by Catherine Walthers

5-6 cups kale leaves, stripped off of stalks and torn or chopped into small pieces (1 small bunch)
1 tablespoon olive oil
1/2 small red onion, minced (or in my case sliced thin)
1 cup of farro
3 tablespoons fresh dill, chopped
1/2 cup fresh parsley leaves, finely chopped
1/2 cup pomegranate seeds, 1 tart apple, diced, or 1/2 cup dried cherries or cranberries (or any combination)
4 ounces feta cheese

Dressing:
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and pepper

Wash and spin dry the kale. Chop into small pieces. Add to a large bowl, lightly salt and drizzle with 1 tablespoon of oil. Vigorously toss and massage the salt and oil into the kale until well coated.

Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, for about 25 to 30 minutes. Farro has a similar texture to barley when cooked, and has a nice toothy texture. Drain well, and combine with the kale. Let cool completely, stirring occasionally.

Chop the onion, dill and parsley, and add to the kale and farro along with the pomegranate seeds, and apple or dried fruit, if using. Add the lemon juice, olive oil, salt and pepper and gently toss. Place in a serving bowl or platter and top with the feta cheese.

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Winter Muesli

makes about 4 cups

2 cups classic rolled oats
3/4 cup raisins
3/4 cup walnuts, chopped
5 dates, pitted and chopped
Milk (hemp, nut, coconut, cow) or yogurt for serving

Using your hands, simply toss everything together in a large bowl. Be mindful of the sticky dates as they tend to clump together but once everything is in contact with the oats the clumps will loosen up. Muesli can be eaten with milk like a traditional cereal, sprinkled over yogurt, or soaked in milk overnight to soften up its texture. I like it all three ways. For those who like a little sweetness, simply drizzle over some honey or maple syrup.

A large mason jar filled with muesli, tied with a ribbon, and small recipe card attached would make a great gift for those left on your list (especially beloved teachers and neighbors). Because muesli is gluten free (if you purchase certified GF oats), vegan, and easily adapted to be nut free (substitute walnuts for pumpkin or sunflower seeds) it works for everyone. If you want to make a few personal mixes some additions that I especially enjoy are dried unsweetened cherries, shredded coconut, chopped pecans, and dried blueberries.

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Detox Smoothies

Choose between a sweet or tart green smoothie.

 

Sweet Green Smoothie

1 pear, roughly chopped

2 cups baby spinach

1/4-1/2 a lemon, peeled (depending on how sour you like it)

1 cup water or coconut water

Tart Green Smoothie

3 ribs of celery, roughly chopped

1-inch piece peeled ginger root

1 grapefruit, peeled and roughly chopped

3-inch piece of cucumber

1 cup water or coconut water

Blend everything together until smooth.

04.24.2015

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Typically when I make a green smoothie I include fat and protein (nut butters, coconut milk, avocado, yogurt, nut milks, coconut oil) for health benefits and to fill me up.  This week I have been craving fresh and light smoothies made simply from fruits, vegetables, and water. It’s spring break for Vineyard kids so my new found detox smoothie habit could be because we are living outside in the spring air or because I am so crazed chasing two boys around that all I can think of is throw it in the blender. Either way, I’m happy to find myself in this new rhythm and already feel the benefits from it.  If you are looking for a light raw breakfast these work great but they also pair nicely with an egg or slice of whole grain toast. The mix of fruits and veggies that I’m using here are often found in juicing recipes but I prefer to blend the ingredients together to retain the fiber and because throwing everything in my blender is easier then assembling the juicer. The trick is to keep the motor running for a good few minutes to really break everything down.

If you like sweet juices and smoothies give the Sweet Green Smoothie a try as the pear flavor takes over. If you like crisp and spicy drinks try the Tart Green Smoothie (I can’t get enough of the grapefruit and celery mix).

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Sweet Green Smoothie

1 pear, roughly chopped

2 cups baby spinach

1/4-1/2 a lemon, peeled (depending on how sour you like it)

1 cup water or coconut water

Blend everything together until smooth.

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Tart Green Smoothie

3 ribs of celery, roughly chopped

1-inch piece peeled ginger root

1 grapefruit, peeled and roughly chopped

3-inch piece of cucumber

1 cup water or coconut water

Blend everything together until smooth.

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PS. These boys are the very best company (even if I am too tired to speak after 7:30 pm). XO

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03.15.2014

I just hung up with a friend and told her that today is the first day of the rest of my life!! A tad dramatic but it seriously feels that way. Last week was rough and I finally feel like we are on the other side of it. Our whole house was sick with croup (or the grown-up version of croup) which made for long nights, a trip to the ER, and many tears. I forgot what normal life feels like. I’m so ready to kiss The Never-ending Winter of 2014 goodbye.

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But, as always, food helps. Especially healing juice like this grapefruit, cucumber, carrot, and ginger mix. Dylan loves using our juicer because he gets to (safely!) push the fruit and vegetables through the loud blade and watch the colors come squirting out. This kid has a soft spot for operating small appliances. This juice is sweet enough for kids to enjoy while packing a nutritional punch. Of course the pretty color doesn’t hurt.

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Healing Pink & Green Juice

3 pink grapefruits
6 small to medium carrots
1/2 a cucumber
1 inch peeled fresh ginger

Simple, just juice everything according to your machine’s guidelines and slurp your sniffles away.