Berry cashew cheesecake with vanilla coconut cream

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A raw cashew cake must be one of the easiest summer desserts ever invented. There’s no baking involved, so your kitchen stays cool, and you do the same. Just take this make-ahead beauty out of the freezer 20 minutes before you want to serve it, slather the top with clouds of vanilla-infused coconut whipped cream and pile it high with fresh, ripe berries. Everyone will be oh-so-impressed and you won’t break even the slightest sweat.

The basic structure of the raw cashew “cheesecake” is a nut + date pressed crust topped with a creamy filling of soaked raw cashews blended with a small amount of liquid (lemon juice + coconut milk, in this case), a liquid sweetener (I used agave syrup), and coconut oil. Using a high-powered blender, such as a vitamix, helps to achieve an ultra smooth and creamy texture. Raw cashews really can do it all, apparently; after the cake is frozen and thawed before serving, the cashew filling has a texture incredibly similar to a traditional cheesecake, yet it’s completely dairy-free and egg-free.

You can keep your cheese(less)cake simple and fill it just with the lemon cashew filling, or blend all or a portion of your cashew cream with berries to make a berry cheesecake or a layered cake. The recipe is super flexible and playing around with it is fun and foolproof. This time around I made a triple-layer cake, blending one-third of the filling with raspberries and one-third with blueberries, with the basic lemon portion serving as the foundation layer since it has the thickest consistency.

I used an 8-inch springform pan; if you don’t have one of those around, use a pie dish or another type of baking dish about 8 inches in diameter, and line it with plastic wrap to ensure easy unmolding of the cake when you’re ready to serve it.

Berry cashew cheesecake with vanilla coconut cream

Adapted from My New Roots

Dairy-free, Gluten-free, Grain-free, Vegan
Makes one 8-inch cake

for the crust:
1/2 cup raw almonds (walnuts or macadamias also work well)
1/2 cup pitted dates (preferable the Medjool variety, which is super jammy and moist, but I’ve also used drier Deglet dates with good results)
2 tablespoons unsweetened, shredded coconut
2 tablespoons coconut butter
1/4 teaspoon fine Celtic or kosher salt

for the filling:
1.5 cups raw cashews, soaked in filtered water for 2 hours and drained (discard liquid)
1/3 cup agave nectar (or maple syrup or raw honey, if preferred)
1/3 cup coconut oil, melted
1/4 cup coconut milk

juice of 2 lemons (about 6 tablespoons)
1/2 teaspoon vanilla bean powder (or 1 teaspoon vanilla extract)

1 cup fresh or frozen raspberries (thawed if using frozen)
1 cup fresh or frozen blueberries (thawed if using frozen)

coconut whipped cream:
1 can full-fat coconut milk, chilled in refrigerator at least 4 hours or overnight
1/4 teaspoon vanilla bean powder
1 tablespoon agave nectar

to garnish: 2 cups fresh berries of your choice

Lightly grease an 8-inch springform pan with coconut oil, or line a pie dish or baking pan with plastic wrap.

Combine all ingredients for the crust in a food processor. Pulse until a dough forms. It should stick together when pressed with your fingers; if it doesn’t come together (it depends on the moisture content of the dates), blend in another tablespoon or two of coconut butter. Press date-nut mixture into prepared pan to create an even crust. Set aside.

Combine soaked cashews, agave, coconut oil, coconut milk, lemon juice, and vanilla bean powder in a high-powered blender (e.g., vitamix). Blend on high until the mixture is completely smooth, about 2 minutes.

Pour 1/3 of the cashew filling into the prepared crust, using a spatula to spread it evenly over the crust. Transfer to the freezer to let it set up a bit, about 15 minutes.

Pour 1/3 of the remaining filling into a separate bowl. Blend the portion of the filling that’s still in the blender with the raspberries. Remove cake from freezer and pour raspberry filling over vanilla layer, then freeze again for 15 minutes.

Blend remaining one-third of filling with blueberries. Remove cake from freezer and spread blueberry filling over raspberry layer. Cover pan with plastic wrap and freeze until solid, at least 4 hours or overnight.

To make the coconut whipped cream, scrape the solidified coconut cream layer from the top of the can of chilled coconut milk into a bowl (use the remaining liquid in smoothies, etc, or freeze for later use). Add vanilla bean powder and agave. Whip with an electric mixer until light and fluffy, about 5 minutes. Chill until ready to use (you can do this the night before and keep in the fridge until ready to serve).

Allow the cake to thaw at room temp for about 20 minutes before unmolding from the pan. If you used a springform pan, run a small knife around the edge of the pan before removing the outer ring; otherwise, remove cake from dish and remove plastic wrap.

Place cake on a serving dish and top with coconut whipped cream and berries right before serving.

Gluten-free Dutch Baby with Peaches and Blueberry Sauce + how to make your own coconut milk using 2 pantry staples

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A baked skillet pancake, or ‘Dutch baby’ as it’s sometimes called, makes a unique and memorable dish for a weekend brunch, or any lazy morning for that matter. Emerging from the oven it certainly looks impressive, with its puffy, golden top and crisp edges. Yet it’s deceptively easy to make, requiring significantly less active time than regular pancakes, so no one is stuck standing over a hot stove pouring batter and flipping cakes while everyone else is having their morning fun with coffee, or mimosas, or maybe a little of both.

Simply whip up the batter in a blender (this can be done the night before, to make things even easier the next morning), pour it into a hot, greased skillet, and pop it in the oven. Similar to a popover, the eggy batter puffs up as it bakes, creating a light and airy pancake with crisp, golden edges and a tender, eggy center reminiscent of that classic French dessert, clafoutis. Less flour-y and more eggy than regular pancakes, the Dutch baby is more satisfying, too, and won’t leave you vulnerable to a carb-crash an hour later. This gluten-free version also contains almond flour for an extra boost of protein, always welcome at breakfast in my opinion.

Although the GF batter doesn’t puff up quite as dramatically as the classic made with all-purpose wheat flour, the flavor and texture are on-point. We also felt quite a bit lighter and brighter after eating it than we would have after eating the gluten-containing original, and happily experienced none of the brain fog that usually settles in after a plate of traditional pancakes.

With the first of the summer peaches in our fruit bowl I decided to feature them here, sautéing the peach slices in butter and then drizzling them with agave nectar to lightly caramelize their edges before adding the batter to the skillet. And, since I think we can all agree that blueberry sauce is always a good thing, I whipped up a batch of the quickest and easiest 2-ingredient version while the pancake was in the oven.

Although this is a dish I would love to start the morning with, it’s also special enough to serve as a dessert later in the day, in which case a dollop of freshly whipped cream or a scoop of vanilla ice cream would make an extra-sweet finishing touch.



Gluten-free Dutch Baby with Peaches + Blueberry Sauce
Gluten-free, Dairy-free adaptable

for the Dutch baby:
3 large eggs
1/2 cup dairy milk or plant milk of your choice (I used homemade coconut milk – recipe follows)
2 tablespoons organic agave nectar, divided (or substitute maple syrup or honey, if preferred)
1/4 cup gluten-free all-purpose flour (I used Bob’s Red Mill)
1/4 cup blanched almond flour
1/2 teaspoon pure vanilla extract
pinch of freshly grated nutmeg (about 1/8 teaspoon)

1/4 teaspoon kosher salt

3 tablespoons grass-fed butter or ghee (or coconut oil, if dairy-free is preferred)
2 ripe peaches, pitted and sliced into eighths

for the blueberry sauce:
1 cup blueberries, fresh or frozen
1 tablespoon maple syrup

powdered sugar, for serving (optional)

Add eggs, milk, 1 tablespoon agave syrup, flours, vanilla extract, nutmeg, and salt to the container of a blender. Process on high until thoroughly combined, about 1 minute. Set aside the batter aside to rest for 15 minutes at room temperature (or overnight in the fridge).

Preheat oven to 425F.

Heat a 9- or 10-inch cast-iron pan over medium heat. Add butter and cook for a few minutes until it begins to turn golden. Add sliced peaches and cook for 2 to 3 minutes, until they are just starting to get a little color on their undersides, then drizzle the peaches with remaining agave syrup and cook for a minute more. Add batter to the skillet, tilting the pan so it distributes evenly around the peaches. Transfer to oven and bake until pancake is puffy and golden, 15 to 20 minutes.

While the pancake is baking, combine blueberries, maple syrup and 1 tablespoon water in a small saucepan. Bring to a boil, reduce heat and simmer, uncovered, until the mixture has thickened, about 10 minutes. I like to get in there with a fork and break up some of the blueberries to make the sauce extra juicy. Turn off heat and cover to keep sauce warm.

Remove pancake from oven and show it off to your family and friends immediately (it will deflate as it cools). Cut into wedges and serve with warm blueberry sauce and a dusting of powdered sugar.

Homemade Coconut Milk
Vegan, Dairy-free, Gluten-free, Grain-free
This milk is great for baking, smoothies, coffee or tea, curries — pretty much anywhere you would use coconut milk. Vanilla bean powder or vanilla extract adds an extra lush dimension to this simple plant-based milk, but the milk is also delicious without it (leave it out if using the milk for a savory dish).

Yield: about 3 cups of coconut milk

1 cup shredded, unsweetened coconut
2 Medjool dates, pitted
1/4 teaspoon vanilla bean powder or pure vanilla extract (optional)
3 cups filtered water

Combine all ingredients in a high-speed blender (e.g., vitamix). Blend on high until coconut is completely broken down and milk is smooth and creamy, 1 to 2 minutes. Strain through a nut-milk bag to remove pulp (which can be used in baking), and transfer milk to an airtight glass container.

Store chilled (I like to shake the bottle or jar after the milk has been in the fridge for about 30 minutes to help break up the coconut fat layer that rises to the top before it solidifies). Use within 3 days for best flavor, and shake well before each use.

What’s up with sweet potato toast? (and my healthier version of Smoked Salmon Eggs Benedict)

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Okay, I have to admit, the first time I heard the term ‘sweet potato toast’ my eyes basically rolled into the back of my head. I’m not a fan of foods pretending to be other foods, ill-conceived culinary trends, or overly restrictive diets. However. However. The concept stuck in my head, basically because: 1) I love sweet potatoes — they are my spirit vegetable — and I will take any excuse to eat more of them; and 2) we’ve been trying to lower our gluten intake and as a result eating less bread, so I thought this could be a fun stand-in. Not to mention that this is a much better option that most of the store-bought gluten-free and ‘paleo’ breads out there that have, on average, 32 ingredients in them, including lots of gums and unpronounceable fillers. I like to focus on real, whole, nutrient-dense foods. So I set my doubts aside and decided to give this sweet potato ‘toast’ thing a try.

The first go was pretty much a fail; an edible fail, but a fail nonetheless. Against my better judgment I went with the dry toaster method (as delicious as it sounds), and the sweet potato turned out dry and leathery. Not exactly what I was going for. Now, I used a toaster oven, not a two-slot toaster — so maybe that was the issue. No big deal — I slapped some avocado, tahini and chile flakes on there and called it a lesson learned. I almost abandoned the idea of sweet potato toast right then and there, but I couldn’t give up quite so easily and decided to give it one more try, this time enlisting the help of my old friends: fat and salt.

Round 2. After brushing the sweet potato slices with coconut oil and giving them a sprinkling of Celtic salt I threw them into the toaster oven (regular oven would be fine, too) on a baking sheet to roast at 400F for 10 minutes, followed by a 2 to 3 minute broil on each side to get them extra crisp and golden brown. This technique was much more successful, yielding crisp slices that indeed resembled toast (I mean, obviously we’re stretching things here, but let’s just go with it), delicate yet sturdy, and even pick-up-able when piled with hefty toppings.

{Another variation: sweet and savory Japanese sweet potato crostini with mashed avocado + strawberries + mint and mint pesto + wild smoked salmon + amaranth sprouts.}

Now that I’ve found a technique that works I’ve been eating sweet potato ‘toast’ essentially every day, and I’m just happy to have yet another excuse to eat my most favorite of root vegetables. My star experiment to date has been using the toasts as the sweet and earthy foundation for a healthier version of eggs Benedict with smoked wild Alaskan salmon, avocado-lime mash, and perfectly poached farm eggs. There’s no Hollandaise involved, but between the creamy, tangy avocado and those delightfully runny yolks, I promise you won’t miss it.

Smoked salmon eggs Benedict with sweet potato toast
Gluten-free, Grain-free, Dairy-free, Paleo, Whole30 
Serves 2

I’ve tried this recipe with regular sweet potatoes and with purple-skinned Japanese sweet potatoes. The Japanese sweet potatoes, which have a firmer texture and lower water content, are my favorite for creating a sturdy ‘toast,’ but either will work.

1 sweet potato, sliced lengthwise into four slices approximately 1/4-inch thick (I used a mandolin for this, but a chef’s knife would work, too) (save extra for baking into chips or maybe making more sweet potato toast!)
1 teaspoon coconut oil
4 large eggs
1 tablespoon apple cider vinegar
1 ripe avocado, pit removed and peeled
juice of 1 lime
2 ounces of smoked salmon (about 8 small slices)
kosher or Celtic salt
freshly ground black pepper
finishing touches: drizzle of good olive oil, thinly sliced scallions or chives, sprouts (I used purple amaranth sprouts)

Preheat oven or toaster oven to 400F. Brush sweet potato slices with coconut oil and sprinkle with a little salt. Arrange slices on a baking sheet (I prefer to use an unlined stainless steel sheet pan, which produces a crisper edge) and bake for 10 minutes. Switch to broil setting and broil the slices for 2 to 3 minutes on each side, until lightly browned and crisp around the edges. Remove from oven and allow to cool slightly on baking sheet.

Fill a small saucepan with about 3 inches of water. Bring to a boil and reduce heat to a simmer. Add vinegar. Break an egg into a small bowl or ramekin. Swirl the simmering water with the handle of a wooden spoon and carefully pour the egg into the center of the vortex. Cook for 5 minutes. Remove egg from water with a slotted spoon and transfer to a plate lined with paper towel. Repeat with remaining eggs.

Mash avocado with lime juice, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.

When ready to serve, arrange sweet potato slices on two plates. Spread with mashed avocado and arrange smoked salmon slices on top. Top each with a poached egg. Drizzle with olive oil and garnish with scallions or chives, sprouts, and a little more salt and pepper.

Spring vegetable dal

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A bowl of comforting Indian dal, flecked with health-supportive spices and studded with seasonal vegetables, is one of my favorite plant-based meals. A few years ago I started making some version of dal about once a week, often after we’ve had an indulgent meal or celebration and are in need of a culinary reset. I always add plenty of fresh ginger, turmeric, and the magical combination of cumin, coriander and fennel, renowned in Ayurveda for its ability to soothe and regulate the digestive system. 
To achieve a creamy and luscious dal I use split and hulled legumes that will break down during the cooking process — typically split red lentils, mung beans, golden lentils, or a combination. These nutrient-dense legumes, rich in protein, fiber, and minerals such as iron, have a mellow, earthy flavor that’s the perfect foundation for pungent spices and aromatics. 

I often make a basic dal containing simply lentils, water or vegetable broth, fresh and dried spices, and aromatics (garlic, ginger, green chile); I love the simplicity of it. To make this dal a little more special, I added coconut milk for an extra luxurious texture, and also toasted the spices in coconut oil, adding them to the dal after the lentils had broken down. Adding the spices later in the cooking process allows their flavors to come through with more clarity, and the spice-infused oil also imparts a ton of flavor. 
If we’re having the dal as a one-bowl meal, I like to add in a few seasonal vegetables for textural contrast, extra flavor, and a nutritional boost. In fall and winter this could be onions, sweet potato, carrots, parsnips, and winter squash. Now in mid-June the farmers’ markets are bursting with spring and early summer vegetables, so I went with spring garlic, green onions, sugar snap peas, and summer squash. Sautéing the vegetables in coconut oil until lightly caramelized and adding them to the dal toward the end of cooking allows the flavors to come together but avoids breaking down the vegetables.
Finished with a drizzle of coconut milk, thinly sliced scallions and a scattering of toasted sesame seeds, this is a balanced, satisfying one-bowl lunch or dinner. Add a scoop of steamed basmati rice to make it a heartier meal, if you like.



Spring vegetable dal 
Serves 4 to 6
Vegan, Dairy-free, Gluten-free

1/2 cup hulled and split mung dal (mung beans)
1/2 cup split yellow or golden lentils
1-inch piece of fresh ginger, peeled and finely chopped
1/2 teaspoon ground turmeric
4 tablespoons virgin coconut oil, divided
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1 teaspoon ground coriander seed
1 cup full-fat coconut milk (I use Native Forest brand, which does not contain preservatives and is packaged in a BPA-free can)
1 cup grape tomatoes, halved
4 spring onions, thinly sliced
1 stalk of spring garlic, thinly sliced
1 small jalapeño, chopped (optional)
1 small summer squash, diced
1 cup sugar snap peas, ends trimmed and strings removed, cut on the bias into 1/2-inch pieces
kosher or Celtic salt
freshly ground black pepper
juice of 1 lime
cooked basmati rice, for serving (optional)

for garnish/serving: coconut milk, sliced scallions, toasted sesame seeds, lime wedges

In a large pot combine mung dal, lentils, ginger, turmeric, and 4 cups water. Bring to a boil, reduce heat to low, and simmer, partially covered, until lentils are tender and falling apart, about 20 minutes.

Heat 3 tablespoons coconut oil in a skillet over medium heat. Add cumin, fennel and mustard seeds and cook for 1-2 minutes, stirring often, until seeds begin to pop. Add coriander, stir for another minute to toast it, and remove from heat.

Add toasted spice mixture to the dal along with coconut milk, tomatoes, 1 teaspoon of salt and a few grinds of black pepper. Continue to simmer on low heat for about 10 minutes more.

In the same skillet used to toast the spices heat the remaining 1 tablespoon of coconut oil. Add onions, garlic, jalapeño, squash, and snap peas. Saute over medium-high heat until vegetables are just beginning to caramelize, about 5 minutes. Add vegetables to dal and cook for another 5 minutes to allow the flavors to combine. Add lime juice. Taste and add more salt, if needed.

Serve dal with basmati rice, if desired, and garnished with coconut milk, scallions, sesame seeds and a wedge of lime.

Coconut and turmeric fried quinoa with snap peas, Napa cabbage + spring garlic

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I whipped up this quick, delicious and ultra-nutritious fried-quinoa bowl for lunch today using leftover quinoa and a few spring vegetables from last weekend’s farmer’s market. This “fried rice” technique is a great way to give new life to any leftover grains that might be hiding in your fridge: farro, quinoa, amaranth, millet, barley – the list goes on. Before I started doing this I would often end up wasting that last cup or so of cooked grains that we’d eaten with a curry or dal. After sitting in the fridge for a day or two the cold grains always looked so sad and dry and altogether unappealing, and I’m not proud to say that quite a few times they went straight into the trash (the cause of much angst because I hate wasting food). Luckily I discovered the deliciousness of the refried-grain bowl and my attitude totally changed; I now look forward to these leftover bits as a challenge to create something new and delicious (not to mention the quickest and easiest meal you can imagine). And I haven’t been disappointed yet.

This fried quinoa bowl started with a few of the flavor basics that I try to always keep stocked in the fridge: ginger, garlic, and green chile (in this case, jalapeño). After sautéing these aromatics in coconut oil for a few minutes to wake up their flavors, I stirred in a couple of big pinches of turmeric and coriander followed by juicy sugar snap peas and crisp Napa cabbage for lots of green goodness. The cooked quinoa went in next, and finally I cracked an egg into the skillet, quickly stirring it in so eggy threads weave their way through the quinoa and vegetables.

Seasoned with a few shakes of coconut aminos, a squeeze of lime and a sprinkling of gomasio (I also added a little avocado, because it was there and it goes with everything!), this makes a flavorful and protein-packed anytime meal that’s light and satisfying at the same time. Easy to vegan-ize, too — just leave out the egg.

Coconut and turmeric fried quinoa with snap peas, Napa cabbage + spring garlic
Serves 1 to 2 as a main, 2 to 3 as a side
Gluten-free, Vegan-adaptable (leave out the egg)

2 tablespoons coconut oil
1 stalk of spring garlic, thinly sliced (or 1 garlic clove, sliced)
1 spring onion, white and green parts thinly sliced (or 1 shallot, sliced)
2 tablespoons chopped fresh ginger
1/2 jalapeno, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander seed
handful of sugar snap peas, ends trimmed, sliced on the bias into 1/2-inch pieces
3 leaves of Napa cabbage, thinly sliced (about 1 cup)
1-1/2 cups cooked quinoa
1 large egg (optional)
kosher salt
freshly ground black pepper
coconut aminos

for serving:
lime wedges
sliced avocado

sliced chives or spring onion tops

toasted sesame seeds or gomasio

Heat coconut oil in a heavy-bottomed skillet (I love my cast-iron pan for this) over medium heat. Add garlic, onion, ginger, jalapeño, and a pinch of salt and cook for 2 to 3 minutes, stirring often. Add turmeric, coriander, and a few grinds of black pepper to skillet, and stir for a minute until spices are fragrant.

Add sugar snap peas to skillet and saute until lightly caramelized, 3 to 4 minutes. Add Napa cabbage and cook for another minute to wilt the greens. Stir in quinoa and cook until heated through, about 5 minutes. Clear a space in the center of the skillet and crack the egg into the space. Stir quickly to cook the egg and distribute it throughout the quinoa and vegetables. Turn off heat and season to taste with coconut aminos.

Serve hot with lime wedges, avocado, sliced chives, and sesame seeds.

Golden coconut milk with fresh turmeric, ginger + black pepper

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Have you tried golden milk yet? If not, this turmeric-based potion is definitely one to add to your health-supportive culinary repertoire ASAP, not only for its healing properties but also because it’s just plain delicious. 
There are many ways to make turmeric milk or “golden milk” as it’s come to be called. Some methods call for cooking dried turmeric and water into a paste that’s then thinned out with milk, others for making a tea of fresh turmeric in water, or simply simmering dried turmeric in dairy or plant-based milk for a few minutes. By far, however, my preferred way of making it is the blender method using fresh turmeric and ginger root. This method harnesses the full medicinal potency of the raw turmeric and ginger and yields a mellow, fresh-tasting golden milk (plus you won’t find turmeric powder sludge in the bottom of your cup).

To make it, fresh turmeric and ginger root go for a high-speed blitz with shredded, unsweetened coconut and water (which makes an instant coconut milk), with the additions of black pepper, cinnamon, and dates for balanced sweetness. Black pepper might seem like an odd addition, but it’s been included in all traditional golden milk formulations, and modern research has shown that it increases the bioavailability of turmeric’s most important medicinal component, curcumin. 
After blending the milk just needs to be strained (or not, if you prefer more of a smoothie consistency) and lightly warmed on the stove or steamed. Add a little honey or maple syrup to your cup, and you’ll be enjoying this creamy and comforting — and anti-inflammatory, anticancer, antimicrobial, blood-sugar-balancing, the benefits go on and on — brew in no time. 

Turmeric milk makes a wonderful nourishing treat to replace that afternoon cup of coffee or tea, and also a lovely bedtime brew that will send you right off to a deep and restful sleep. In the morning I love to use it to make a golden latte — add about 1/2 cup of steamed golden milk to a a shot or two of espresso and get ready for blast-off.

Golden coconut milk with fresh turmeric, ginger + black pepper
Makes about 3 cups

1/4 cup peeled and sliced fresh turmeric root (substitute 2 teaspoons dried turmeric if fresh is not available)
1/4 cup peeled and sliced fresh ginger root
1 cup unsweetened shredded dried coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
3 dates, pitted
3 cups filtered water

Combine all ingredients in a high-speed blender (e.g., Vitamix). Blend on high for about 2 minutes. Strain through a nut-milk bag or cheese cloth into a large bowl, and then transfer to a glass container for storage. Store chilled and use within 3 days.

Roasted carrot hummus with pomegranate molasses, mint + kohlrabi dippers

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I’m continually on a mission to make basic dishes just a little more interesting. What can I say; I just can’t leave well enough alone. Let’s choose to see it as a gift.

A bean puree, usually hummus, is one of those basics I make every week or so. It’s great to have in the fridge for a quick, nutritious snack or light meal, and makes the perfect protein-rich dip for snack-y foods like crackers, chips, or raw veggie sticks. If you crave crunch like I do, it really helps to eat a high-quality protein such as nut butter, cheese, or hummus with those crunchy snacks. This will slow down your munching, help you feel satisfied before you’ve consumed an entire bag of [insert crunchy food here], and will keep you satiated longer so you’re not craving another snack in an hour. The protein will also help blunt the blood sugar rise that can accompany carb-y snacks like crackers.

I was set on making a simple chickpea hummus one day last week and then, during our morning park walk (am I the only one who gets all their good ideas come while walking the dog? Either that or in the shower, never fails) I remembered a few purple carrots in the fridge that were left over from another recipe. So I put the two together and ta-da: roasted carrot hummus!

I tossed the carrots with olive oil, salt and ground coriander seed before going into the oven (and also threw a couple of garlic cloves in there for good measure). Roasted until tender and caramelized, they infuse the hummus with rich, complex flavors and earthy sweetness. In addition to the usual hummus add-ins of tahini and lemon juice, I also blended in a spoonful of pomegranate molasses. Its sweet-tart edge is the perfect complement to the earthy chickpeas and sweet carrots.

Garnished with fresh mint, toasted pine nuts, a drizzle of good olive oil, and more of that tangy, syrupy pomegranate goodness, and accompanied by crisp kohlrabi slices for dipping, this is my idea of the perfect earthy yet elegant snack, appetizer or hors d’oeuvres. If you want to get fancy, instruct your butler to arrange your kohlrabi slices on a platter, dollop some hummus on each slice and add the garnishes — instant cocktail party food.

If you happen to have leftover hummus, I think its goes without saying that it’s the perfect addition to a veggie pita sandwich or collard wrap for lunch the next day.

Roasted carrot hummus with pomegranate molasses, mint + kohlrabi dippers
Gluten-free, grain-free, dairy-free, vegan 
Makes about 3 cups of hummus

3 medium carrots, peeled and roughly diced
2 garlic cloves
1/4 cup plus 2 teaspoons extra-virgin olive oil, divided
1/2 teaspoon ground coriander
1 can chickpeas, drained and rinsed (or about 1-3/4 cups cooked chickpeas)
1/4 cup tahini
1 tablespoon pomegranate molasses
juice of 1 lemon (about 3 tablespoons)
3 tablespoons water
kosher salt

garnishes:
olive oil
pomegranate molasses
toasted pine nuts
thinly sliced fresh mint leaves

2 kohlrabi, peeled and thinly sliced or cut into batons

Preheat oven to 375F. Line a sheet pan with parchment.

Combine carrots, garlic cloves, 2 teaspoons olive oil, a pinch of kosher salt, and ground coriander in a bowl. Toss to coat carrots. Transfer to sheet pan and roast until carrots are tender, 20 to 25 minutes (it’s okay if garlic is not completely tender). Remove from oven and cool. Squeeze garlic cloves from their skins.

In a food processor combine chickpeas, roasted carrots and garlic, tahini, pomegranate molasses, lemon juice, and water. Add a pinch of salt. Process until smooth. Taste and add more salt if needed.

Serve hummus garnished with a drizzle of olive oil, pomegranate molasses, pine nuts, and mint, with kohlrabi for dipping.

Caserecce with asparagus, spring onions and garlic scapes

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This is a dish for those nights when you want something homemade, but you don’t really feel like cooking cooking. Once the vegetables are prepped and the water’s at a boil you’re less than 15 minutes away from sitting down to eat. I like that, especially after a busy day.

A simple pasta is also one of my favorite ways to celebrate all of the beautiful, young spring vegetables popping up at the markets right now: tender and juicy asparagus, mellow spring onions, sprightly garlic scapes, leafy herbs. All that’s needed is a quick saute in olive oil and good butter and the simplest of seasonings to awaken their green goodness: lemon zest, crushed red chile, some freshly grated Parmigiano-Reggiano.

We’ve been experimenting with gluten-free pastas lately, and I have to say, these Jovial caserecce really impressed. The box cooking time is 9 minutes, so I checked at the 7-minute mark — still very al dente. I let them cook for 2 minutes more and then transferred them with a spider to the skillet with the vegetables, adding a ladle of cooking water to make things saucy.

I was worried that I might have gone to far with them, but even after cooking everything together for a couple minutes more the castarecce were perfectly al dente. So in short they’re very forgiving, which I appreciate, having been traumatized by a few other GF pastas over the years, which tended to go from hard to mushy in the blink of an eye. I can’t speak for Jovial’s other shapes, but I’m keeping my fingers crossed.

Caserecce with asparagus, spring onions and garlic scapes 
Serves 3 to 4
Gluten-free

1 bunch asparagus, tough ends removed
1/2 pound brown rice pasta (such as castarecce)

1 tablespoon butter
1 tablespoon olive oil, plus more for drizzling
2 spring onions, thinly sliced

2 garlic scapes, sliced into 1/2-inch pieces

pinch of crushed red chile
1 teaspoon grated lemon zest

2 tablespoons freshly grated Parmigiano or Pecorino (plus more to finish)

2 tablespoons thinly sliced fresh mint leaves (plus more for sprinkling on top)

2 tablespoons roughly chopped fresh parsley (plus more for sprinkling on top)
3 tablespoons toasted pine nuts
kosher salt
freshly ground black pepper

Bring a large pot of water to a boil. Salt the water generously and blanch the asparagus until bright green and crisp-tender, about 2 minutes. Remove from pot with tongs and drain. When cool enough to handle, cut spears on the bias into 1-inch sections.

Add pasta to the pot and cook according to package directions (check for doneness 2 minutes before suggested cooking time).

While pasta boils, heat butter and olive oil in a large skillet over medium heat. Add onions, garlic scapes, red chile and a pinch of salt. Cook until softened and beginning to caramelize, about 5 minutes. Add asparagus and a pinch of salt, and stir to combine; continue cooking over low heat for a few minutes.

When pasta is al dente, transfer with spider or slotted spoon to the skillet. Add 1/2 cup pasta cooking water and lemon zest; simmer until liquid has reduced to a saucy consistency, 2 to 3 minutes. Turn off heat and add Parmigiano, a drizzle of olive oil, herbs, and a few grinds of black pepper, if desired. Toss to combine.

Serve immediately, finishing each bowl with grated Parm, herbs, pine nuts and a drizzle of olive oil.

Grain-free rhubarb strawberry crumble with almond cardamom topping

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Some people are powerless to resist rhubarb’s rosy glow at the markets this time of year, and I am one of them. So for a few short weeks each spring our infuriatingly endearingly compact apartment fridge is home to a half dozen or so of these tart and unwieldy stalks at any time, taking up valuable space in the crisper drawer until I decide what to do with them.

The thought always crosses my mind that I should make something different or creative this time around — a mustard, perhaps? or a savory roast of some sort? — but at the end of the day what we really want, if we’re being honest, is a rhubarb strawberry crumble (or crisp, or cobbler, or buckle — I’ll leave the semantics to the experts).  A pie would be nice, too, but I don’t really have the patience required for pastry. Messy, crumbled toppings are more my style.

This time I decided to mix things up just a little bit by making the crumble gluten-free and grain-free, with almond flour replacing all-purpose wheat flour in the topping. To do away with the usual thickeners in the filling (flour or cornstarch) I included a small amount of apple, chopped into little cubes. The pectin in the apple provides just enough natural thickening power to give body to the strawberry and rhubarb juices without making the filling gooey or gloppy.

Playing up the tart, floral notes of the rhubarb, the crumble is sweetened with honey (to veganize, replace the honey with a liquid vegan-friendly sweetener such as maple syrup, agave, or coconut nectar) and spiked with elderflower liqueur. The liqueur is optional, but I think it really complements the fruits’ flavors and plays nicely with the cardamom in the crumble topping.

We ate the crumble still slightly warm with melting orbs of vanilla ice cream (no complaints there) and a scattering of edible flowers, and the leftovers made for a delicious breakfast the next morning topped with a dollop of Greek yogurt.

Rhubarb strawberry crumble with almond cardamom topping
Gluten-free, Grain-free, Vegan-adaptable (replace honey with agave syrup, maple syrup, or coconut nectar)
Serves 4 to 6

10 ounces strawberries (about 2 cups), fresh or frozen
6 rhubarb stalks, trimmed and cut into approx. 3/4-inch pieces (about 10 ounces / 2.5 cups)
1/2 small apple, peeled, cored and finely chopped
1/4 cup + 1 tablespoon honey, divided
1 tablespoon elderflower liqueur, such as St Germain (optional)
grated zest of 1 lemon (about 2 teaspoons), divided
1/2 teaspoon pure vanilla extract
1.5 cups almond flour/meal (I use Bob’s Red Mill blanched almond flour)
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 cup virgin coconut oil, softened
1 tablespoon honey

Preheat oven to 350F. Lightly grease an 8×8-inch square glass or ceramic baking dish or an 8-inch pie plate with coconut oil.

Combine strawberries, rhubarb, apple, and 1/4 cup honey in a saucepan. Bring to a boil, reduce heat and simmer until rhubarb begins to break down, about 5 minutes. Remove from heat and stir in liqueur, 1 teaspoon of the lemon zest, and vanilla extract.

In a large bowl combine almond flour, cardamom, salt, and remaining lemon zest. Toss well to combine. Stir in coconut oil and remaining 1 tablespoon honey (easiest to do with clean hands) until the mixture resembles wet sand.

Spoon the rhubarb mixture into the prepared baking dish. Distribute the almond topping evenly over the top of the fruit. Bake at 350F until bubbling and lightly browned, 20 to 25 minutes. Cool for at least 10 minutes before serving.

Mango, cucumber & avocado spring rolls with spicy miso tahini dipping sauce

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It’s been hot hot hot in the NYC area this week, and predictably my palate has been leaning toward simple, cooling and raw foods. Enter the spring roll! These little roll-ups are as fun to make as they are to eat, and they’ve super versatile, too, making a healthy and summery light meal, appetizer or snack. All that’s required is to julienne some favorite fruits and veg, soak a few rice wrappers and blend up a quick dipping sauce. The slightly trickier part is rolling them into aesthetically pleasing forms (I still have some practice to do in that area :). But you know what? Even if your spring rolls aren’t perfectly rolled, they’re still delicious! Especially when dipped into a spicy miso tahini sauce that might make your eyes roll back in your head (just a little).

I recently discovered brown rice spring roll wrappers at a local natural foods store, and this was my first time trying them. Good texture and flavor, and I like that they are closer to a whole food than white rice wrappers; only downside is that the wrappers are beige so the colors of the fillings don’t show through as vibrantly. Not a deal-breaker for me, but feel free to use regular white rice wrappers if you prefer.

My favorite spring rolls balance sweet, tangy, crisp, juicy, crunchy and creamy flavors and textures, so for these I decided on mango, cucumber, orange bell pepper, and avocado as the fillings. Black sesame seeds and edible flowers give the rolls a little extra decorative flair, but are no means necessary if you don’t have them around. Cilantro leaves are nice, too.

And, if you have all of the filling ingredients but not the wrappers, make a spring roll bowl instead: toss your julienned mango and veg on top of some leafy greens, drizzle on the sauce (thin it out a little more with extra lime juice to get a drizzle-able consistency), sprinkle some sesame seeds and cilantro leaves on top and feast away! (Maybe it’s just me, but sometimes a trip to the crowded grocery store to pick up one measly ingredient is just not going to happen — so I’m all about the workaround.) Rolled or bowled it’s a too-hot-to-cook win win.

Mango, cucumber & avocado spring rolls with spicy miso tahini dipping sauce


Gluten-free, Dairy-free, Vegan
Makes 6 spring rolls and about 1/2 cup of dipping sauce. Extra sauce makes a delicious creamy dressing for a salad, grain bowl or noodles — thin it out with a little more lime juice or water until it has a drizzle-able, honey-like consistency.

2 tablespoons unsalted tahini
1 tablespoon mild miso paste, such as chickpea miso or mellow white miso
juice of 2 limes (about 3 tablespoons)
2 teaspoons coconut aminos (or Braggs Liquid Aminos)
1 teaspoon coconut nectar (or raw honey or agave syrup)
1 teaspoon hot chile oil
pinch of salt (optional)
6 spring roll wrappers (I used Star Anise Foods brown rice wrappers)
to decorate your spring rolls (optional): black sesame seeds, edible flowers, cilantro leaves

2 small Persian cucumbers, julienne sliced

1 mango, julienne sliced
1 bell pepper, julienne sliced
1 avocado, thinly sliced

Combine tahini, miso, lime juice, coconut aminos, coconut nectar, and chile oil in a small blender (I like to the use the Magic Bullet for this). Blend until creamy. (Alternatively, whisk them together in a small bowl.) Taste and add a pinch of salt, if desired. Set aside.

To make spring rolls, fill a large, shallow pan with water (I like to use a 9 x 13-inch Pyrex baking dish). Submerge a spring roll wrapper in water until flexible (for the brown rice wrappers this took about 15 seconds; white rice wrappers may take less time). Place the wrapper on a flat surface such as a cutting board.

If desired, sprinkle your wrapper with sesame seeds, or arrange a few edible flowers or cilantro leaves in the center of the wrapper. Arrange cucumber, mango, pepper, and avocado in the center of the wrapper (on top of flowers or cilantro leaves, if using). Roll the edge of the wrapper closest to you over the filling, bring sides inward, and continue to roll away from you until you have a cigar-shaped roll. Repeat with remaining wrappers and filling.

Serve immediately or chill for up to 4 hours.