Nourish

Delicious Almond Cake with Berries

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One one of my summer trips to Italy I was introduced to Torte de la Nona which is a moist cake made with almonds and pine-nuts. During my afternoon tea I sometimes crave that nutty flavored cake,  so I decided to make my own healthier, wheat free version adapted from Bob's Red Mill Recipes. If you don't have the time to make your own almond meal flour Bob's Red Mill Flour Almond Meal makes a wonderful one. They also make my new favorite baking flour which you will need for this recipe Bob's Red Mill Organic Coconut Flour. The flours are packed with protein and totally organic free of GMOS's which justify paying a bit more. The cake comes out super moist and I added berries and organic raw cream to finish.

I always take the flour out of the plastic bags and pour it into glass mason jars. I hate the idea of plastic breathing into my food but one has to live in the world so I just remove the plastic as soon as it arrives. The less plastic I have in my house the better!

 

 

 

Recipe

Ingredients:

  • 3/4 cup Butter, Unsalted
  • 1 cup Sugar
  • 1-1/2 cups Almond Meal/Flour
  • 1/2 cup Organic Coconut Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 4 Eggs
  • 1/2 cup Milk (I use raw milk)
  • 1 tsp Vanilla

Directions:

Step 1

Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined.

Step 2

In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9x13-inch cake pan and bake at 350°F for 30 minutes. Serve with fresh organic berries and whipped cream.

Nourish

Lady Liseanne’s Hearty Salad

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Liseanne Frankfurt  can do it all! She designs beautiful jewelry, cooks incredible gourmet, organic meals for her friends, is a loving wife and mother to two sweet children, is muse to designer Gregory Parkinson (more about him to come) and decorates her unique, stylish home near Venice, Ca. Above all she is lady in the true sense with hand written thank you cards, and graceful manners. She recently whipped up an afternoon lunch wearing a frock by Gregory and her own jewelry,  for a few of us which she served by the pool. Her main dish was an incredible salad that I had to share with all of you. It was more of a healthy meal than a salad and the touch of sumac which is a Persian spice just made it even tastier! She also had a delicious goat cheese spread which was simply goat cheese mixed with Olive oil, lemon and herbs.

 

 

 

 

 

 

 

 

Liseanne's Hearty Salad. Since she is an instinctual cook there are no definitive measurements.

Ingredients:
curried chicken
watermelon radishes
red onion
slow roasted cherry tomatoes
hard/soft boiled eggs
sugar snap peas
cucumbers
roasted baby tomatoes
pre cooked green beans
castelvetrano olives,
roasted baby potatoes
chopped celery
herbs,
baby arugula
kale
baby romaine

For the Curry Chicken:

Take organic, skinless chicken breasts and marinate overnight in the following.
Whole Milk Greek Yogurt 1 container
Curry Powder 3 Tbs
Lemon Zest
Lemon Juice 3 Tbs
Olive Oil 3 Tbs
Black peper
Sea Salt
Place in broiler for 20 minutes or until the top is browned

For the amazing Lime Cumin dressing:

2 limes (2 limes squeezed)
1 Tbs sumac (this is the surprise ingredient that makes it pop!)
1 tsp cumin
1 Tbs Braggs Amino Acid
Sea Salt
5 Tbs Olive Oil

 

 

 

Nourish

Part 2: Kombucha Love with Salomon

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1) What inspired you to start making Kombucha
 i first  started making kombucha for art.  i was  fascinated with  sybiotic cultures and bacteria . i use the the mother and  dried  it to shape them into human form  to identify that ever living thing on earth is bacteria .. 
then i found out of all the health benefits from kombucha .so for me it has a duel purpose .
2) Have you noticed your health improving after drinking it?
yes absolutely especially in the beginning .it increased my metabolism i was able to focus on creative ideas  and had so so much energy . i felt unstoppable driven and with so much passion 
3) Where can one get a Mother?
three ways to get a mother . you can get one  from a friend , you can buy a mother from reputable source or you can grow a scoby from a bottle of Raw kombucha tea

4) Is this an ancient brew? It is thought that Kombucha mushroom, a fermented yeast enzyme tea, originated in Asia during the Chinese Tsin dynasty in 212BC. This Eastern Tea was referred to as the Remedy for Immortality or the tea of Immortality. With the extension of trade routes it spread to India and Russia through travelers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD. Today the tea - once routinely used by Samurai - is widely used again in Japan. Kombucha appeared in Germany about the turn of the century from Russia. This fermented tea drink became quite popular across Europe until World War II with the shortage of tea and sugar

5) Where can we find your elixirs? you can find scoby baby kombucha at mimosa cafe in topanga canyon www.cafemimosa.info,venice beach www.hayleystarr.com,monte calvario shop in inglewood  and soon to be in most of the farmers markets in los angeles  follow at https://twitter.com/scobybaby
6) What book is on your nightstand?
Iceland's Bell by adam haslett ,Awaken by mantak chia and a few small books by Paramahansa Yoganada that are aways good to put in my pocket and go ..
7) Where do you see yourself in 10 years?
i see my self growing older and wiser i see scobybaby kombucha in public schools helping to fight Obesity among the youth .(i was a fat kid and weigh 295lb in high school so i know how that feels and it is not fun ) i see my self traveling all over the world and also helping ,build community threw arts, health ,organic ,raw , slow foods and new way of living .the food revolution is going on now !! 

Nourish

Easter Day Vegetarian Feast

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My friend Jenni Kayne hosted a lovely cooking afternoon with Annie Campbell preparing an all organic vegetarian menu perfect for Easter Day. Jenni's beautiful house was an inspiring environment for the delicious and healthy meal prepared by Annie.  Spring is arriving and with it an abundance of farmer's market finds. All the ingredients were fresh and it showed in the flavor. Annie's recipes are below.

 

 

 

 

 

 

 

FARRO SALAD WITH ENGLISH PEAS, WALNUTS, RICOTTA SALATA & MINT

Serves 8

16 oz package of farro, soaked overnight 1 pound of shelled fresh peas, or frozen 2 cups of toasted walnuts
8 oz. ricotta salata, diced

4 T. hazelnut oil, more to taste
2 T. red wine vinegar or lemon, more to taste Malden salt & freshly cracked pepper
A couple of handfuls of mint, washed and picked

To toast walnuts: Bake nuts in a 350 degree oven for 10 minutes, until golden and nutty. Can be done 2 days in advance.

To prepare farro: Soak farro overnight. Drain. Combine farro in a large pot with 6 cups of salted water and bring to a boil. Reduce to medium-low, cover and simmer until farro is tender, about 20 minutes. Drain well and transfer to a bowl to dress while warm.

To dress farro: Once drained, but still warm, drizzle the farro with vinegar or lemon and a bit of hazelnut oil. Add what feels right and taste. Does it need more acid? More nutty flavor? Also, season with salt and pepper but hold back on too much salt because the ricotta is salty.

To prep English peas: Bring a large pot of salted water to a boil. While the water is coming to a boil, prepare an ice bath: several handfuls of ice in a bowl with cold water. Blanche the peas for two minutes and drain. Transfer the peas to the ice bath. Let peas cool for 15 minutes. Drain well. Can be done the day before. Keep wrapped in towels, covered in the refrigerator.

To assemble salad: Add the blanched peas to the dressed farro and toss. Once room temperature, add the diced ricotta, toasted walnuts and fresh mint. Taste and season for salt and pepper.

Tips: Walnuts can be toasted 1-2 days in advance; keep in a tightly sealed container. Peas can be blanched a day in advance; keep refrigerated in a tightly sealed container. Salad can be assembled a day or two in advance. Once room temperature, refrigerate and then bring back to room temperature to serve. Garnish with fresh mint.

 

GRILLED ASPARAGUS WITH LEMON & PARMIGIANO REGGIANO

Serves 8

2 bunches of asparagus, trimmed
Juice and zest of one lemon
4 T. extra virgin olive oil
Malden salt & freshly cracked pepper
4-6 oz. parmigiano reggiano, or pecorino, shaved or grated

To prep asparagus: Bring a large pot of salted water to a boil. While the water is coming to a boil, prepare an ice bath: several handfuls of ice in a bowl with cold water. Blanche the asparagus for 2 minutes and drain (a minute less for pencil thin asparagus, a minute or two more for super thick). Transfer the asparagus to the ice bath. Let asparagus cool for 15 minutes. Drain well. Can be done the day before. Keep wrapped in towels, covered in the refrigerator.

To heat & serve the asparagus: Heat a large sauté or grill pan over medium-high heat for three minutes. Add olive oil. Once hot, but not smoking, add asparagus and give a shake for a few minutes, until hot. Taste one to check. Alternatively, heat the asparagus on a hot grill for 3-5 minutes, until hot. Season sea salt and pepper as they cook. Add lemon juice. Place the asparagus in a serving dish and top with the grated cheese.

Tips: Asparagus can be blanched a day in advance; keep refrigerated in a tightly sealed container. Asparagus can be prepared on the stove and then kept warm in a baking dish, covered with foil, in a 250 degree oven or warming drawer until ready to be served.

 

CHANTERELLE FRITTATA WITH LEEKS & THYME

Serves 8

4 T. butter or olive oil
3⁄4 pound of wild mushrooms, cleaned and chopped
2 leeks, white and light green parts only, cut in half and sliced 1-2 t. fresh thyme, chopped
14 eggs
1⁄4 cup heavy cream, milk or water
Salt & pepper
8 oz. ricotta, farmers or goat cheese, optional

To prepare vegetables: Heat a large sauté pan over medium-high heat and add 4 T butter. Once melted, add leeks and season with salt and pepper. Reduce heat to medium-low and sauté for 10 minutes, until softened. Once soft, add mushroom and thyme and cook for an additional 7-8 minutes, until mushrooms are soft. Add more butter or olive oil, salt and pepper as needed. Remove from heat

To assemble frittata: Crack eggs into a bowl and whisk well. Season with salt and pepper and add a touch of cream, milk or water. Scatter mushroom mixture into a greased 9x13’’ baking dish. Pour the whisked eggs over the mushrooms. Top with cheese, if using.

To bake frittata: Bake dish in a 350 degree oven for 25-35 minutes until set and slightly golden. The edges should be firm and the center should not at all appear runny. Let cool slightly and serve warm, or at room temperature

Tips: All vegetables and herbs can be chopped 2 days in advance. Vegetables can be sautéed 1 day in advance. Eggs can be beaten a day in advance and kept refrigerated. Frittata can be baked the day before; refrigerate it once cooled. To serve, bring to room temperature, or reheat in a 300 degree oven, covered with tin foil for 10-15 minutes.

 

SPRING GREENS WITH CARA CARA ORANGES & CHAMPAGNE VIN AIGRE T TE

Serves 8

1 t. Dijon mustard
1 shallot, finely diced
1 T. champagne vinegar
1 T. lemon juice
1-2 t. honey
1⁄2 - 3⁄4 cup extra virgin olive oil
Fleur de sel & pepper
4-6 small candy cane beets
3 oranges, peeled and segmented
1 pound, or 8 handfuls, of spring greens
Optional additions: crumbled goat cheese, toasted pine nuts, shaved fennel

To make the dressing: Combine the shallot, mustard, vinegar and lemon juice with a pinch of salt. Let rest for five minutes. Add honey, whisk, slowly stream in extra virgin olive oil, until desired tart to sweet ratio.

To prepare beets: Wrap beets, drizzled with olive oil and a touch of salt and pepper, in packets of tin foil. Place packets on a foil-lined cookie sheet in a 400 degree oven for 45 minutes, until fork tender. Let cool. Peel, slice or quarter the beets and then season, while warm, with a little salt and pepper and orange juice, if dry.

To assemble the salad: Place orange segments in the bottom of a wooden salad bowl and drizzle with a bit of dressing. Place half of the greens a top of the oranges. Season with salt and pepper, toss and add more dressing. Add the rest of the greens, a pinch of salt, and taste; add more dressing as needed. Finish with freshly cracked pepper.

Tips: Dressing can be made a day or two in advance and kept refrigerated. The oranges can be segmented a day or two in advance and kept refrigerated. The beets can be roasted a day or two in advance and kept in the fridge.

 

GLUTEN-FREE LEMON OLIVE OIL CAKE

Adapted from Winnie Abramson at Healthy Green Kitchen

Serves 8

For the cake:

3⁄4 cup brown rice flour 1⁄2 cup almond flour
1⁄4 cup ground almonds 2 t. baking powder

1⁄4 t. sea salt
2 t. lemon zest
1⁄2 cup plain yogurt, sour cream or crème fraiche, at room temperature 1 cup sugar
3 eggs, at room temperature
1⁄2 cup fruity olive oil

For the syrup:

1⁄4 cup powdered sugar 1⁄4 cup lemon juice

For the glaze:

1 1⁄2 cup powdered sugar 4 1⁄2 T. lemon juice

To make the cake: Preheat the oven to 350 degrees. Brush a 9 inch spring form pan with olive oil and flour it with brown rice flour. In a bowl combine flour, baking powder, and salt. Add lemon zest and mix. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Add the dry ingredients to the wet ingredients and stir to combine. Pour batter into prepared pan and bake in the 350 degree oven for 25-30 minutes, until a toothpick comes out clean. Cool the cake for 15 minutes on a wire rack.

To make and add the syrup: While the cake is cooling, combine 1⁄4 cup powdered sugar with 1⁄4 cup of lemon juice. Whisk so that the sugar dissolves into the lemon juice. After the cake has cooled for 15 minutes, remove the sides of the spring form pan and prick cake all over with a fork. Drizzle the syrup over the cake. Cool the cake for an additional 30 minutes.

To make and add the glaze: Once the cake is cool, whisk together the 1 1⁄2 cup powdered sugar with 4 1⁄2 T. lemon juice. Drizzle the glaze over the cake and

use the back of a spoon, or a knife, to smooth the glaze over the cake. Use a knife to drizzle additional glaze over the sides of the cake.

Tips: Cake can be made up to two days in advance and covered. It is best on the second day.

Tips: Dip can be made 2-3 days in advance and refrigerated, covered. Beets can be roasted and cooled a day in advance.

 

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