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.
Photography by Elizabeth Cecil
We just rolled in from the West Tisbury Farmers Market. I bought a loaf of Oatmeal-Buckwheat bread from Cinnamon Starship, two cold rolls, a cucumber salad, and a lemonade for Gray and I to share for lunch. I unwrapped Gray’s cold roll (packed with noodles, fresh herbs, and tofu) expecting a squeal of excitement but he stared at me and said “I wanted the crispy one.” Back we went, another $5 in my hand, and bought a freshly fried egg roll. He downed it with most of the cucumber salad and the entire lemonade. He may be the only person I know who craves a fried, rich lunch in the humid summer heat but I can’t blame him either – those egg rolls are delicious.
We started our morning with a much cooler, greener meal – our family’s favorite Green Smoothie. Most summer mornings begin with this concoction first in our blender then either poured into jars to go or cups to stay. Today is the warmest day we’ve had yet so we topped our glasses with frozen berries.
Our Favorite Green Smoothie
makes 3 small or 2 large
1 cup frozen mango
2 cups baby spinach or any dark green
1-inch piece fresh ginger root, peeled and roughly chopped
1 tablespoon coconut oil
1 cup unsweetened hemp milk
1 cup water or ice
Handful of frozen berries, optional topping
Simply put everything into a blender and blend until smooth. Pour into glasses, top with frozen berries, and serve. If you happen to have extra, pour the leftover smoothie into a Popsicle mold and freeze for an afternoon treat.
You guys sure know how to make a gal feel special. Thank you for your kinds words about the launch of Little Bites. Truly, from the bottom of my heart, thank you.
Things have been happening on this little island. It is abuzz with the dramatic and rumor fueling news of measles. Before this scary revelation, the headlines were all celebrating the 40th anniversary of Jaws – I hope our news goes back to happy and light sooner then later. In the meantime…let’s bake some gluten free berry muffins.
This recipes comes from Amy Chaplin’s book At Home in the Whole Foods Kitchen: Celebrating the Art of Eating Well. Not only is this book full of inspired recipes but it is perfectly designed and photographed – a real beauty. I am a total beginner in the world of gluten free baking (the array of flours intimidate me) but these muffins are simple to mix together and bake up with a good mix of sweet berries and savory corn grits.
Berry Cornmeal Muffins
makes 10 muffins
2 tablespoons chia seeds
1/2 cup almond milk or soy milk
1/3 cup yellow corn grits
1 1/2 cups sprouted spelt flour or whole spelt flour
1 tablespoon aluminum-free baking powder
1/2 cup almond meal
Zest of 1 orange
1/2 cup fresh orange juice (from 1 juicy orange)
1/3 cup melted extra virgin coconut oil
1/3 cup maple syrup
1 tablespoon vanilla extract
1/4 teaspoon sea salt
2 cups berries
Preheat oven to 350F. Line a standard muffin pan with 10 cupcake liners and set aside.
Whisk chia seeds and almond milk together in a medium bowl; set aside for at least 10 minutes to thicken. Grind corn grits in a spice grinder for 30 seconds or until they’re the consistency of a coarse flour, and place in a medium bowl. Sift spelt flour and baking powder into bowl with grits. Add almond meal and whisk to combine, breaking up any small lumps.
Add orange zest, orange juice, coconut oil, maple syrup, vanilla, and salt to chia seed mixture; whisk to combine. Add dry ingredients and use a rubber spatula to stir until almost combined; add berries and stir briefly.
Spoon batter into lined muffin cups, filling all the way to the top, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, and allow the muffins to sit for 5 minutes before serving or transferring to a wire rack to cool. These are best the day they’re made, but any leftovers can be stored in an airtight container for a day or two.
This week had a funny rhythm. With the Monday holiday and a half-day of school Wednesday our usual routine was shaken up (in a good way). We found ourselves with more time to hang at home and the flexibility to stop at some of our favorite island spots. In the midst of our outings, my family celebrated my sister’s birthday. Dylan and I made her a classic pavlova meringue topped with lemon curd, fresh whipped cream, and raspberries. This dessert requires a lot of hand-mixer time – a small appliance favored by my 4-year old kitchen staff.
Classic Pavlova Meringue
from Edible Vineyard
4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/4 cups pure cane sugar
2 teaspoons apple cider vinegar
4 teaspoons cornstarch
1 teaspoon vanilla extract
In my opinion, a pavlova should always be topped with fresh whipped cream and fruit. The optional layer between the meringue and the whipped cream and fruit is up to you. Here, I added lemon curd but chocolate or fruit sauce is also delicious. This was my first experience making a large meringue and it turned out darn well – crisp on the outside and chewy in the middle.
Preheat oven to 275˚F then line a cookie sheet with parchment paper and draw an 8-inch circle on it.
Beat the egg whites with salt and cream of tartar until soft peaks form. Next, add in the sugar in a steady stream while whipping, and beat to stiff peaks. Finally, add in vinegar, cornstarch, and vanilla, and beat until very thick glossy peaks form.
Using a rubber spatula, spoon meringue out onto the parchment and spread it into an 8” circle. The sides of the meringue should be a bit higher than the center. Bake the meringue for 1 hour and 15 minutes, until crisp. Cool completely on a wire rack before topping. The meringue may be used when cool, or stored in a covered container for later use.
For a chocolate variation, simply add 2 tablespoons of cocoa powder to the recipe when you add the cornstarch. For an almond meringue, add 2 teaspoons of almond extract to the recipe.
We bit the bullet and booked a spontaneous family trip to visit Charleston, South Carolina during the last week of February. From all reports, it’s a charming southern city with beautiful architecture, enough fried chicken, pimento cheese, and grits to sink a ship, and lots to do (did I mention it should be in the 60s – practically flip flop weather if I’m concerned). The idea of walking along a snow-free sidewalk gives me goosebumps.
But back to the food. Charleston’s local food scene is already impressive and I haven’t even set foot in the city yet. Nick and I are eagerly planning every meal and I’m sure we still won’t fit in all the recommended spots. So no, this trip is not going to be a light eating experience but will be a memorable one. Before we hit the road, I’m packing in as much work and chores as possible. These overnight soaked oats are my new favorite breakfast for busy weeks- so simple to prepare and perfect for a quick breakfast, the lunchbox, baby’s meal, or after school snack. If you have a sweet tooth, drizzle a little maple syrup over the top before digging in. The best part – you don’t cook anything, just stir all the ingredients together and you’re done.
Overnight Soaked Oats
from Green Kitchen Stories
makes 1 jar, simply multiply for multiple breakfasts
1/2 cup old-fashioned rolled oats
a pinch of ground sweet spice (vanilla, cinnamon, cardamom or mixed spice)
a few drops of vanilla extract
1 tablespoon seeds (chia, flax, sesame etc.)
3/4 cup unsweetened plant milk (almond, oat, coconut etc.)
2 tablespoons fresh or frozen fruit (berries, mango etc.)
Combine all the dry ingredients in a small jar and stir. Pour over chosen liquid and stir again then top with fruit. Screw on the lid and place the jarred oats in the refrigerator for a few hours or overnight.
PS. If you are under feet and feet of snow and craving a warm breakfast you can certainly heat the soaked oats up before digging in.