Archive for the ‘Ra in the Kitchen’Category

Crusty Baked Cauliflower with Farro from The Smitten Kitchen

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As another year draws to an end and we look forward to a new one it is hard to also not look back on 2017. What a brutal year this past one has been for so very many people – with floods, fires, hurricanes, and these are only the natural pains not to count the current mood, one of collective sorrow and pain is at the forefront when I think of this past year. But there have also been glimmers of light between the dark days – the women’s march and the outcry of more people then has ever been witnessed in modern history; there have been friends and sighs of relief from individuals who overcame obstacles and healed; for me there were trips which is always a bright spot. As we approach the winter solstice and the darkest day of each year I always find it hard to also not find the hope and possibility that lingers in the vast dark that light has to reappear and that at this moment we can only transcend toward more light.

And on a lighter note (and slightly hungrier note) the other night I cooked what I realized was likely my favorite thing I cooked (and I did cook this on repeat) this past year. This is a recipe from Smitten Kitchen website and one she adapted from Ina Garten cookbook, and really in my mind that is the start of some really good kitchen pedigree. It starts with roasted cauliflower and mixes it with Farro, three kinds of cheese, capers, crushed red pepper flakes, sage, and lemon and bakes it to a crusty cheesy masterpiece. It is the perfect match of comfort and a unique zip from the things you mix in. It was perhaps the thing I made the most in 2017 and will be reappearing in the year to come.

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Every hope that we can learn from the bruising pains this past year has brought so many of us (if not personally) then universally. May this moment be the one that brings the return of light. And may we have more moments filled with delicious cheese and baked goodness in 2018.

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Crusty Baked Cauliflower with Farro from The Smitten Kitchen

Ingredients:

1 cup dried Farro

3 cups water or broth

Salt

Pepper

Olive Oil

2 ¼ – 2 ½ pound cauliflower cut into small florets

2 tablespoons finely chopped fresh sage

2 tablespoons capers drained

2 large cloves of garlic minced

½ teaspoon finely grated lemon zest

Crushed red pepper flakes to taste

2 cups Fontina cheese shredded

½ cup ricotta

½ cup panko breadcrumbs

1/3 cup grated pecorino romano cheese or parmigiano (I use whatever I have at the time)

  • Cook farro. If you think ahead and plan you can presoak the farro overnight in 3 cups of liquid and then only cook for 10 minutes of simmering until tender and then drain. With less planning simply simmer in liquid for about 30 minutes until most of the liquid is absorbed and the grains are tender. Drain any excess liquid.
  • While farro is cooking heat the oven to 425°F. Drizzle the olive oil over cauliflower and toss with salt and pepper and spread florets in one even layer on a cookie sheet. Roast for 20 min until lightly browned and tender, checking it half way through the baking time and turning pieces over.
  • Reduce the heat to 400°
  • Assemble the casserole. In a large bowl add the sage, capers, garlic, lemon zest, red pepper 1 teaspoon salt and black pepper to cauliflower and farro and stir to combine. Stir in the fontina cheese. Taste at this stage to see if you need more salt or pepper or capers etc.
  • Transfer half of the mixture to a greased 10 inch ovenproof baking dish. Dollop rounded tablespoons of ricotta all over casserole. Sprinkle the remaining cauliflower farro mixture over the ricotta leaving pockets of it undisturbed.
  • In a small bowl mix the breadcrumbs with the pecorino cheese and 1 tablespoon olive oil until evenly mixed. Sprinkle over the entire casserole.
  • Bake for 20 min until browned and crusty on top. Serve with a green salad and enjoy.

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20

12 2017

Morning Glory Oats

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Today was the first day of snow this year here in Brooklyn; and earlier this week I returned from a long work trip followed by a lovely weekend visit with my sister. I am also at the tail end of a fierce cold, and today felt like the first day in months with no plans or necessary immediate errands. I always feel like with snow falling outside my windows I have every excuse to stay in bed a little longer, to curl up with books and TV…and well hibernate for a while. I went for a short walk through the gentle white flakes and breathed in the crisp clean snowy air. Then I came home and made the most delicious morning glory oats, because to me snow also feels like an excuse to keep my kitchen and stomach warm.

I have always been a fan of morning glory muffins – the earthy carrot, the spicy notes of cinnamon and ginger, the burst from currants or raisins, all tucked into a slightly sweet bite. Also I have always been a big fan of steel cut oats – the chewy bite of the oats and the warm comfort holding the bowl in my hands in the morning. When I came across this recipe that combined these two into one breakfast that might actually be more delicious then the two individual things I loved I knew immediately that I would return to this recipe over and over again on snowy, or rainy ,or well any kind of morning.

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Morning Glory Oats adapted from Whole Grain Mornings and Joy The Baker

Ingredients:

3 cups water

1 cup any milk of choice, plus extra for serving

1 cup steel-cut oats

1 cup grated carrots (about 2 medium carrots)

1/2 cup currants or raisins

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

2 tablespoons light brown sugar (I like to use turbinado or raw sugar in this recipe)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/2 cup unsweetened coconut flakes

2 teaspoons grated orange zest

  • In a saucepan, bring the water and milk to a gentle boil. Stir in the oats, carrots, currants, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.
  • Decrease the heat to low and partially cover.
  • Cook the oats stirring just once or twice until it begins to thicken and the oats are soft yet chewy, 25 to 30 minutes.
  • Remove from the heat and stir in the coconut flakes and orange zest. Cover and let sit for 5 minutes before serving.
  • Serve warm with toasted almonds and extra milk as desired.
  • Makes 4 servings. I like to make this and then keep leftovers and reheat each morning with some additional milk. 

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09

12 2017

Gluten-Free Blueberry Oat Muffins

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This summer has flown by in a speedy blur, its been good with multiple beach days, an afternoon at a friend’s lake house, yoga in the park, the eclipse, adventures both near and further a far (and another on the very near horizon). As a kid my summer’s seemed to extend through what felt like the most wonderful weeks of trips to the farm, camping at Mt Lassen and Big Sur, and trips to Lake Tahoe; the days and weeks felt long and time before returning to school felt like epic seasons of fun. Today summer’s feel like they end just as they start but the years too seem to speed by faster then I can even understand where May, June, July, and August have gone.

But as all of these weeks have continued to march by there is one thing that I did enjoy more then most other things this summer – blueberries. For me it felt like perhaps it was the summer of blueberries, they were so very sweet and delicious, the farmers market seemed to be adorned with the blue juicy jewels and every week I went back for more. I ate them – one, two, three just like Sal in the classic children’s book, as I walked home from the market; I ate them over yogurt, in pancakes, with chia pudding, in smoothies, in salads, any way I could. I am rather surprised I myself did not turn into a giant blueberry like Violet in Willy Wonka. On the last week that the market seemed to be filled with the plenitude of this summer’s blueberries I made what may be my favorite thing all summer, these-gluten free oat blueberry muffins.

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I have made my share of blueberry muffins over the years (some healthy, others less so) but I always felt like there was nothing to shout about, a little too sweet, not blueberry forward enough for me, and just lacking in the something special that would make me return and return to a recipe. But because I like blueberries and muffins I have never given up and kept looking and trying recipes. I found this recipe on Skinny taste and loved it! Its not too sweet, full of the blueberry flavor I love and somehow complimented by the oats, it walks the fine line of delicious and healthy. And I loved them! I made these gluten-free because I had some gluten-free flour left over from baking for a friend, but you could make these with regular flour and they would be just as delightful.

Another summer may be approaching its close but the long days and the memories will stay with me, plus I have a few of these muffins frozen for a nice fall day to recall the bounty of this summer and to relive the splendor of all of those blue beauties that I enjoyed.

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Gluten-Free Blueberry Oat Muffins from Skinny Taste

Ingredients:
1 1/2 cups quick gluten free oats
1 cup unsweetened almond milk
1/2 cup brown sugar
2 tbsp honey
1/2 cup unsweetened applesauce
2 large egg whites
1 tbsp coconut or canola oil
1 tsp vanilla extract
2/3 cup Bobs Red Mill Gluten Free 1 to 1 Baking Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

  • Preheat oven to 400°F. Line a muffin tin with muffin liners.
  • Place oats in a food processor or chopper and pulse a few times. (I didn’t have time for this step so I just soaked the oats directly and I liked it fine). Soak oats in milk for about 30 minutes.
  • In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  • In a third bowl combine flour, salt, baking powder, baking soda and whisk to combine.
  • Combine oats and milk with sugar, applesauce mixture and mix well.
  • Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  • Spoon into the muffin tin and bake for 22-24 minutes.

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31

08 2017

SIMPLE CHIA BREAKFAST PUDDING

IMG_0367“It is not in the starts to hold our destiny but in ourselves” ~ William Shakespeare

For as much of a Shakespeare fan as I am I have only found this quote recently and rather loved it. And in these long days of summer, of work and life in this strange and off kilter world we all find ourselves existing in here are a few other things I have loved.

I read all of these books recently and loved them and found I was so happy and moved to be a part of each page I read.

HOMEGOING – one of the most beautiful series of unfolding interconnected stories told by extraordinary characters.

OPTION B – because resilience is something we have to keep working with and towards in life.

LOVE WARRIOR – powerful book about love that made me examine the stories we tell in our society about men and women and relationships and the courage to form our own lives and stories and relationships.

I also loved this short film JOE’S VIOLIN about the power of music to heal; a holocaust survivor who shared his violin with an inner city girl in the Bronx and the bond it formed.

I was lucky enough to go and see INDECENT on Broadway and it was one of the most spectacular and unique plays I have seen in years that speaks to the power of art and how much it matters in our world and history.

On a recent call with my sister she asked me what I did to take care of myself and she reminded me of what I had told her once, that we all need to take care of ourselves. This simple chia pudding is what I have been eating these last weeks to take care of myself and loving each bite. I found chia puddings only this past year but once I discovered them I have not been able to stop eating them. They are fast to put together (less then 5 min), don’t take many ingredients, and are a healthy delicious way to start the long summer days.

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SIMPLE CHIA BREAKFAST PUDDING:

Ingredients:

¼ cup chia seeds

¾ cup milk of your choice (I like almond, soy, coconut or a combination of any of these)

a pinch cardamom

toasted coconut flakes

nut of choice (I like toasted almonds or walnuts)

fruit of choice (I like berries and banana but also have loved it with mango or nectarine or peach, whatever looks good or that you happen to have on hand)

  • In a bowl or mason jar combine chia seeds, milk, cardamom. Stir for a couple of minutes until well combined and starting to thicken.
  • Let sit in fridge overnight or up to 48 hours. Before serving stir and add fruit and nuts as desired.

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20

07 2017

Luisa Weiss’s Simple German Rhubarb Cake with Streusel

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The world and news has seemed awfully bitter this week. Yesterday I inadvertently stumbled back upon John Lennon’s song Give Me Some Truth and as I listened to it and I kept hitting repeat and finding how eerily and aptly it seems to fit our current times. I think it needs a resurgence – singers should be bringing this back into their repertoire plus it seemed a perfect song for sing a long at any political gathering where health care is being discussed!

“I’m sick and tired of hearing things
from uptight, short-sighted, narrow-minded hypocritics
All I want is the truth
Just gimme some truth
I’ve had enough of reading things
By neurotic, psychotic, pig-headed politicians
All I want is some truth
Just gimme some truth”

I ask is the truth too much to ask for these days? But the thing that is amazing is this song also appears on the same album as Imagine and its hard to not listen to one and then the other and recognize it as 2 sides of the coin – one side demanding truth in a broken world and the other hoping and imagining for a better world we could create together.

“Imagine there’s no countries
It isn’t hard to do
Nothing to kill or die for
And no religion, too
Imagine all the people
Living life in peace….

You may say I’m a dreamer
But I’m not the only one
I hope someday you’ll join us
And the world will be as one”

That was the genius of John Lennon the ability to see and say things about our bitter world and critic it but still dream of a sweeter world and express his hope. It is the thing about life it can be sour but that sourness is what makes the sweet  shine through.

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The sour sweet combination is one I have always loved (I love contradictions!). As a kid I enjoyed Sweet Tarts candies and the way they would make my mouth and cheeks pucker at first and then revel in the sweet with each small pastel candy. As an adult I love it in other places but one of my favorite ways to enjoy the tart and sweet at this time of year is in rhubarb.

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I took a walk through the park on Saturday and after a few days of rain and gray the sky was blue and the air smelled of sweet fresh green grass, a favorite smell of mine and one that especially in New England always makes me happy. The farmers market had huge piles of green/pink rhubarb and I knew that I had to bake it into something sweet and I had just the recipe.

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This recipe comes from Luisa Weiss’s CLASSIC GERMAN BAKING for her Rhabarber Streuselkuchen (Simple Rhubarb Cake with Streusel top). It is the perfect vehicle for rhubarb – a simple delicate and only slightly sweet cake. Just as it is the complexity of John Lennon to sing both Gimme Some Truth and Imagine when you take the sour rhubarb and sink it into a sweet cake covered in streusel and then top it with an only slightly sweet whipped cream you find that the sour and sweet in life work well when we can see and hold and taste them both together. This cake was so delicious I brought it to a friends house and everyone enjoyed it.
Here is to both the sweet and sour in life and here is to hopefully more truth always and never ending capacity to imagine.

Love,
Ramona

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Luisa Weiss’s Simple German Rhubarb Cake with Streusel

Streusel:

¾ cups all purpose flour

½ cup granulated sugar

¼ teaspoon salt

7 tablespoons butter softened

½ cups almonds ground or chopped optional

  • In a large bowl combine all of the ingredients and working with your fingers rub flour and butter into the size of small lima beans or a pea. Set Streusel aside until after the cake has been assembled.

Cake:

1 pound rhubarb trimmed

¾ cup granulated sugar

7 tablespoons butter

2 eggs

½ teaspoon vanilla extract

Grated peel of ½ lemon

1-1/2 cups scooped leveled all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ cup whole milk

  • Preheat oven to 350° F. Line 10-inch cake pan or I used an 8×11 pan with parchment paper, letting the sides hang over the edge to function as a sling.
  • Chop rhubarb into ½ inch pieces and toss with 2 tablespoons of sugar. Set aside.
  • In a mixing bowl cream together butter and remaining 1/2 cup  sugar until light and fluffy. Beat in the eggs one at a time. Then beat in the vanilla extract and grated lemon peel.
  • In a separate bowl sift together the flour, baking powder, and salt. Beat half the mixture into the butter mixture, and then beat in the milk. Continue to beat in remaining flour mixture until well combined.
  • Scrape the batter into the prepared pan, distributing it evenly.
  • Scatter the rhubarb over the batter and press it lightly into the batter. It will seem like a lot of rhubarb, but Luisa promises its just right, and it is.
  • Sprinkle streusel evenly over top.
  • Bake  for 65-70 min until batter has puffed up and streusel is golden brown.
  • Cool the cake on a rack. Serve cake at room temperature or cold the next day with a generous dollop of Whipped Cream or as my mom would say “Mit schlag”

Schlagsahne:

1 cup whipping cream

2 teaspoons granulated sugar

  • Beat with an electric mixer until the cream is stiff. 

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30

05 2017

Super Green Spring Smoothie

IMG_2935Spring has been a tease this year. With cherry blossoms and a seemingly endless pink profusion of flowers, with blue skies one day and thunderstorms and heavy rains the next, with days of warm weather followed by freezing days when my buildings noisy heat kicks back in. It feels like an ebb and flow of spring and then not spring but the promise always along the edge of what might come soon with warm days and nights.

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As for me I have been busy with work and my usual spring projects. A few people have recently mentioned they had noticed I haven’t posted anything here lately and I admitted that life and work had been keeping me busy the last few months (and that is not necessarily a bad thing). I used to feel so conflicted about this space and what to do after an absence or what to say when I had fallen off of the cycle of checking in. I felt it necessary to keep checking in and then when life got in the way I would feel guilty and stay away because I felt like I had no excuse and no way to slide gently back into the routine or pattern of what this space is to me – a place to be somewhat creative, to share what I am thinking/feeling/doing and in many cases all of the above. But in the time I have been away I have not only worked I have also had a milestone birthday and don’t feel the same need to apologize as much. I want to be in this space as often as I can but sometimes things get in the way, and my life in better balance might mean just picking back up where I left off without any need for explaining, not to others but to myself. I don’t have to explain to myself why things at times lie fallow even though I wish they didn’t and I don’t need to have a reason to pick them back up, perhaps its just what I do let things go and then pick them back up when time allows.

So in this new decade of my life and with my last few min of time off before diving back into work tomorrow morning here’s to less excuses and a recipe for my favorite green smoothie!

Happy sipping and with every hope I will be back very, very soon.

Love,
Ramona

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Super Green Smoothie
Ingredients:
1 Banana
1 cup fresh baby spinach rinsed
1 cup light coconut milk
1/3 cup cold water (more or less depending on desired texture)

Blend all ingredients in blender until smooth and to the texture you like. Sip and enjoy, so easy and delicious! Happy Spring.

Makes 2 smoothies

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10

05 2017

April Bloomfield’s English Porridge

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New York City and the East Coast is tucked in under a layer of snow that continues to fall hour after hour. It’s the perfect day for slowly working, reading in bed, countless cups of tea, and the perfect bowl of Oatmeal!

I grew up eating a ritual of overly sweetened oatmeal made in enormous 60 quart heavy pots, bursting with plump raisins and spooned hundreds of times each morning before my carpool would pick me up from the breakfast shift at Martin de Porres where I worked along side my mom. At home I never remember eating oatmeal but rather the smooth even bowls of Farina cream of wheat. As an adult I have experimented with oatmeal of many varieties – instant in college, quick cooking for years, steel cut with its hearty bite, and cold oats in the summer, but all of my hot bowls of oatmeal have left me wanting something, that is until recently.

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All of my oatmeal dreams came true in one recipe from April Bloomfield, its not complicated, doesn’t take much time, and ultimately changed how I look and feel about my morning bowl of oats. I have loved this warm and hearty bowl of oats a combination of both rolled oats and steel cut leaves a consistency both soft and smooth with just the right amount of bite and give between the teeth. Cooking them in milk and water makes them richer and more flavorful. I have made them lightly sweetened at times or completely unsweetened at other times; I have finished them with a slick of syrup, or some berries, or a banana and peanut butter, or completely on their own. The recipe makes 2-3 servings and I like to make it and then warm up each bowl on the following mornings. Sometimes the easiest things are the best things.

I hope you are warm, dry, and if you are lucky I hope you will be able to snuggle down and eat a bowl of these oats in the very near future.

Love,

Ramona

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April Bloomfield’s English Porridge from Food 52

Ingredients:

1½ cups of milk (any kind of milk – I have used coconut, almond, soy, and dairy and they are all great) 

1½ cups of water

1½ teaspoons salt

½ cup rolled oats

½ cup steel-cut oats

Optional – about 2 tablespoons of sugar during cooking process

  • Combine the milk, water, and salt in a saucepan and set over high heat. As soon as liquid comes to a gentle simmer, add both kinds of oats and lower heat to low.
  • Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer but not bubble over.
  • After about 20 min the rolled oats will have turned soft and almost melted, while the steel cut oats will be tender and have the slightest bite, and all of the liquid will have been absorbed.
  • If you wish to sweeten the entire pot of oats use 2 tablespoons of sugar when you add the oats.
  • Finish with berries, banana, nuts, maple syrup, or anything that makes you happy.

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15

03 2017

Recipe Index and Pumpkin Cranberry Loaf Cake

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My Purple Sky now has a Recipe Index! Yay!

Yes, that means that now you can search for that favorite cookie (Anne’s Ginger Snaps) or a soup (Cauliflower, Mustard, and Cheddar Cheese) or just find some inspiration in one easy place. And to celebrate I made one of my favorite winter cakes – a pumpkin and cranberry cake! Let’s celebrate and eat cake!

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I found this cake a few years ago and have been a devote the last few years but kept forgetting to post the recipe here. The original cake was made with buckwheat but I am not a huge fan of buckwheat and have found it just as delicious with my regular everyday flour. I love the earthiness from squash or pumpkin ever so slightly spicy, not too sweet and studded with bright and tart cranberries. Its perfect sliced and next to your morning coffee or after dinner with tea, and perhaps there is recurring theme of that it pairs nicely with a warm beverage, but be not fooled it is just as good in thick slices as a snack between meals or snuck in bites late at night.

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Pumpkin Cranberry Loaf Cake

Ingredients:

1 stick of butter

1 cup of muscovado (dark brown) sugar

2 large eggs

1 + 1/8 cup flour

½ teaspoon baking soda

1-teaspoon baking powder

1-teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

¾ cup squash puree or pumpkin puree (whatever you like)

¾ cup cranberries (fresh or frozen, but not dried)

  • Position a rack in the lower third of the oven and preheat oven to 350°F.
  • Line a loaf pan with parchment paper so that it is overlapping all of the sides and will later be used to pull the entire cake out of the pan in one move.
  • Combine butter, sugar, and eggs in the bowl and beat on medium speed until light in color, about 2-3 minutes.
  • Add the flour, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree and beat on low speed until smooth.
  • Fold in the cranberries.
  • Bake the loaf for 45 -50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the loaf in the pan for 30 minutes before using the parchment to lift the cake up and let cool completely on a rack.
  • The cake keeps for several days on the counter, wrapped loosely in parchment or plastic wrap.

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09

03 2017

My Soul Sister’s Potato, Kale, White Wine Soup

“Nevertheless she persisted”

Well hello there! I have found it hard to figure out what to say or how to say anything lately that feels it could properly convey what I am thinking or feeling. The world feels strange and in equal amounts dark with small light but transitory bubbles of hope. I have thought about what to say and if I should say anything here and if so how when everything feels sad, confusing, scary, frustrating, and infuriating, and did I mention sad. And in this not knowing I have kept coming back to silence, my silence in not knowing what to say or do. 

Nevertheless I have and will continue to persist in small (and some larger) ways however I can. I march, I volunteer with organizations and communities I believe in, I see communities growing and taking root every where I look, I spend time with friends, I bake and cook, and I continue in daily life. Last month I went to DC and marched with friends as part of the Women’s March on Washington and it was one of the most historic and extraordinary days of my life. The collective, peaceful, and profound outcry for finding a way to work together has to be one of the most inspiring moments I have ever witnessed, it also reminds me to look for these people and these moments whenever I can.

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On our walk back to the bus in DC my friends and I passed a storefront with the sign “Soul Sisters & Brothers We Support You!” and it made me think of my beautiful, strong, and compassionate soul sister September. My soul sister is an advocate and ceaseless warrior for children, both her own two sons, and in the work she does. She is one of the smartest people I know, and one of the most fun people to talk to. September came into our family’s life when I was a young self conscious teenager and she was in her early 20s; we have always looked similar and as a teenager who felt uncomfortable and self conscious in her own changing body I looked at September and thought if I could grow up to look like her I might be beautiful. She was the first glimpse I had of self acceptance at a time when I needed the hope most, and she has continued to be that glimpse of possibility in my life to this day. 

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Years ago, shortly after my mom died September stayed with me for a few days and on a particularly hard night she made a simple but delicious soup of potato, kale, and white wine. Recently I made that same soup and it comforted me as much now as it did on that night years ago. The delicate balance of only a few ingredients brought together to make a rustic, warm and enjoyable bowl of sustenance, the earthy notes of potato and kale, the sweet hint from carrot, the complexity from wine, and a dash of heat from red pepper flakes. It may not answer any of my questions or be the thing I was struggling to say but it also served as a moment of hope and light and reminded me to look toward that and persist towards that no matter the silence, the confusion, or any set back. 

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With all my love now and ever to my soul sister September and here is the recipe for her Potato, Kale, White Wine Soup. In other news of encouragement my sister recently published her first book of poetry that can now be purchased on Amazon and shared. Its a beautiful book and I am so tremendously proud of my sister for her eloquent words and her strength in sharing so honestly about the truly darkest days of life.

Wishing you love, light, and persistence, 

Ra

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My Soul Sister’s Potato, Kale, White Wine Soup

Ingredients:

1 tbs Butter

1 medium onion chopped

2 stalks of celery chopped

1 carrot grated

2 russet baking potatoes thinly sliced almost until transparent

1 ½ cups white wine (use whatever white wine you enjoy drinking)

1 ½ cups water or vegetable stock

½ bunch (approx. 2 cups) of kale chopped

Pinch of red pepper flakes

Salt & Pepper to taste

  • Chop and sauté onion in the butter.
  • Add celery and grated carrot to the onion and continue to sauté until soft.
  • Slice potato on a mandolin or using the widest angle on a box grater, ultimately looking for thin slices of potato that are almost translucent. Add potato to the vegetable mixture and sauté until soft.
  • Cover with equal parts wine and broth, you may need more depending on the size of your potatoes. Salt and pepper to taste and add red pepper flakes. Bring to a slow simmer.
  • Stem and chop kale and then add to the soup until wilted.
  • Serve and enjoy.

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25

02 2017

Turmeric-Roasted Cauliflower with Coconut-Lime Forbidden Rice

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For the past few years I have liked to start the new year off with a small detox, nothing crazy just being more mindful after the holiday food extravaganzas; something to help my body bounce back and feel a little fresher and less sluggish. I use recipes from Goop and Bon Appétit, I’ve done them for varying amounts of time anywhere from a week – 2 weeks and the longest was about 18 days. In reality I try to do these detoxes every time the seasons change if I can to varying degrees of commitment and success. 

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I had intended to start 2017 off with the detox and I had planned my way through the first two weeks as I work and what I could take on preparing. And then before we even reached 2017, on new years eve in fact, I received a beautiful gift of a cookbook I had been wanting Classic German Baking (thanks Bari!)….and well, I started January 1st by baking cookies from said cookbook. But I stayed on the plan other then the cookies (no diary, no caffeine, no alcohol, no wheat or grains other then some rice)…that was of course until this weekend. All to say I didn’t do as well on the plan as I did at the start of 2016. 

Then I went to yoga on January 2nd and my class that ranges in size normally from 5 people to maybe 10 was brimming with over 15. The teacher started by acknowledging the larger class and welcoming new people, she also talked about new years resolutions and yoga. She talked about the practice and how its less about each pose and being there every week and more about listening to yourself, meeting yourself each day where you are, accepting yourself, and forgiving yourself. I have a tough time forgiving myself or others (but especially myself). I give people a lot of chances in life but I tend to give myself less chances – I should master it right out of the gate, work hard but do it and do it well, and every slip I judge and ruminate over. I need to give myself the chances and the benefit of the doubt that I give other people (thank you to my wonderful soul sister for imparting this gem on me). So I did my yoga practice on January 2nd and again later in the week, I ate mostly clean and followed mostly my detox that first week, and I loved my German cookies all the while! And most importantly I tried to see it not as a failed attempt but for all the good I did my body in what I did put in. 

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And while I am talking about some detoxing, some forgiving, and some starting 2017 off on as bright a note as we can all muster how about a delicious recipe that is detox friendly but tastes and feels perfect all of the time. This recipe comes from Goop detox and I have to admit its so easy, quick, and wonderfully satisfying that after making it once it has become a regular recipe in my kitchen no matter what else I am cooking or eating. Warm, exotic notes of turmeric and ginger elevate the already delicious nature of roasted cauliflower, and black forbidden rice with coconut and lime feels exactly like its name – forbidden and luxurious. The entire thing comes together in about half an hour and uses only one pan and a cookie sheet. Its forgiving in your time, in your effort, in the ingredients it uses, and while I feel forgiven with each mouthwatering bite I also feel like I am indulging and enjoying with each grain of rice and floret of cauliflower. 

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Turmeric-Roasted Cauliflower with Coconut Lime Forbidden Rice from Goop

Ingredients:

For The Coconut Lime Forbidden Rice:

1 cup vegetable broth

1 cup coconut milk

1 cup forbidden rice

zest & juice of 1 lime

2 tablespoons flacked coconut 

For The Turmeric-Roasted Cauliflower

1 cauliflower stemmed and chopped into florets

1 tablespoon coconut oil

1 teaspoon ground turmeric

1 teaspoon ground ginger

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

  • Preheat oven to 400°F
  • In a medium pot, bring vegetable broth and coconut milk to a boil, add forbidden rice and cover.
  • Reduce heat to a simmer, cover, and simmer until all liquid has been absorbed (about 30 min) stirring occasionally. 
  • Remove rice from heat and uncover, add lime zest, juice, and coconut and stir until well distributed. Fluff with a fork before serving. 
  • Meanwhile, rub the cauliflower with the coconut oil and all spices except for black pepper until its well coated. Place on parchment lined pan (this is important because turmeric will leave some yellow behind), keeping pieces from touching each other.
  • Roast for 20-30 minutes or until cauliflower is golden brown and tender. 
  • Serve Cauliflower over rice. 

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01 2017