The galette is my ultimate “go to” during the holiday season or any festive time that calls for a homemade dessert. I am not much of a baker and this easy dough recipe makes anyone look like a pro and the slight imperfections are really what make it perfect. A gallette is a basic free form crust with either a sweet (fruit) or savory (caramelized onions) filling. A cornucopia of apples are available at your local farmer’s market this time of year and fresh fruit makes the best topper for this crust. To keep things easy, I split the recipe up in two parts by making the dough the day before. This calls for a bit of thinking ahead and is really worth it, because the dough is better and the process is much easier overall. The result: naturally caramelized, balanced sweet and tart flavors of baked apple gently cradled in buttery, flaky crust. Easy perfection every time without the hard work. Don’t you just love it?
For the Dough you will need:
2 cups of flour
1/2 teaspoon of salt
1 tablespoon of sugar
1 1/2 sticks of cold unsalted butter cut rough cubes
1/4 cup ice water
For the Filling you will need:
2 large or 4 small granny smith apples
1/4 cup sugar plus 1 tablespoon to sprinkle on top
1 tablespoon of heavy cream to brush on edges of crust (optional)
The basic ingredients in a spring roll are: grain, protein and vegetable, which makes it a balanced meal all its own. This recipe is vegan and naturally gluten free, with the added health benefits of cleansing herbs. Cilantro helps detoxify our system from harmful metals and mint is an effective aid in digestion. This is clean food for your body and soul. Spring rolls are typically served as an appetizer along with a dipping sauce. They can also make for a satisfying snack, nourishing lunch option or a fun side dish to any Asian inspired meal. Keep in mind that when this dish comes out, you will have everyone’s attention in the room simply because they are visually beautiful and unique. The mint and cilantro pack a powerful flavor punch and are happily subdued by the neutral tofu and tangy, velvety peanut sauce. The texture of the rice noodles and paper are soft with an element of crunch. Everything here works and plays together nicely. There really is no going back to a traditional fried roll so prepare yourself.
For the spring rolls you will need:
4 oz rice vermicelli
8 rice paper wraps
6 oz tofu sliced into thin spears
1 – 2 avocados sliced
1 cup cilantro leaves rough chopped
1 cup mint leaves rough chopped
2 green onions white and light green parts chopped
A silky-textured, satisfying and healthy way to eat sweet potatoes this fall is to: bake, scoop and purée them. Adding a bit of ginger unlocks the natural cinnamon taste of the sweet potato, making this side dish a nice addition to any holiday meal. My little one says it tastes “like ice cream,” and unlike most sweet potato recipes, this one has no added sugars. The sweet potato has been enjoyed for centuries and it is easy to understand why this root vegetable has withstood the test of time. In addition to it’s rich texture and vibrant sweet taste, it has excellent nutritional benefits like Vitamin A, C, many antioxidants and minerals, making it one of the healthiest things you can eat. To that I say, “…three cheers for the sweet potato, and three cheers for this easy recipe.”
Perfectly roasted, these cruciferous vegetables become decadent and simply irresistible. The cooking method keeps the broccoli and cauliflower nutrient dense, while the balsamic and garlic bread crumbs add a delectable dimension of supreme flavors and makes one wonder how something this healthy can taste so good. Broccoli and Cauliflower are both high in vitamin C, K and anti-oxidants, with significant cancer fighting benefits. They roast well together in the same sheet pan since they cook at approximately the same rate, making it that much easier to combine these two nourishing vegetables into one side that can also be added to rice or buttered noodles for an easy meal.
You will need:
1 head of broccoli cut into equal size florets
1 head of cauliflower cut into equal size florets
4 tablespoons of olive oil
1 cup of bread crumbs (smash up your left over day old baguette)
2 cloves of garlic minced
1 tablespoon of balsamic vinegar
2 teaspoons of salt and a bit more to adjust flavor when finishing
2 tablespoon of chopped basil or Italian parsley (optional)
Warm flavors of red curry and coconut are infused with lemongrass and cooked with corn in this thai inspired soup, perfect for fall. Corn is a healthy energy food with anti-oxidants to combat free radicals, magnesium for strong bones and heart healthy folate. The curry and coconut milk have their own set of benefits. Curry is known to boost immunity, ease digestion and has strong anti-inflammatory benefits. Coconut milk actually lowers cholesterol levels and is great for your skin. Once I started stocking my pantry with coconut milk and red curry, thai inspired meals became a breeze and this soup became an instant favorite.
You will need:
1 yellow onion chopped
2 cloves garlic chopped
1 tablespoon of vegetable oil
3 cups of vegetable stock
4 inch piece of lemongrass or zest of one lemon (optional)
Black meets blue in the perfect pairing of a ripe black fig with the unique bite of Gorgonzola blue cheese. Roasting them together allows the flavors to penetrate each other, creating a succulent balance of sweet and savory, in this one-of-a-kind taste sensation. In California, figs are all over during the summer months of June through September. Selecting soft ones is the key to getting ripe figs because, unlike some other fruits, figs don’t ripen once they have been harvested. Health wise, they are a great source of fiber and potassium and have been known to lower blood pressure. These roasted beauties make a special and sophisticated appetizer with wine for your next party or keep them in the fridge and delve out with your daily salads and as a side dish to anything in need of a bit of flare.
There are endless variations of this comfort food which derives from the Welsh Rarebit – an open face sandwich of savory, cheesy goodness. Instead of the old grilled cheese standby, try this “Ghost Toast” recipe just in time for Halloween. I add spinach to boost the nutritional value, which makes me feel much better about serving it before a long night of trick or treating. Kids not only love eating it, they have lots of fun helping make it too.
You will need:
6 slices of french baguette cut on the diagonal (any sliced bread is fine)
Hello Morning! My family loves parfait for breakfast. The kids like to assemble the layers of ingredients themselves and feel very accomplished as they dig into this visually pleasing and delicious treat. Yogurt has key nutrients such as: protein, calcium, B12, omega 3 fatty acids, as well as digestive benefits. I start by using homemade yogurt which is creamier and milder than store bought brands. Making yogurt is incredibly easy but does require a bit of planning ahead since it is an over night process. Each batch yields a lot (approx. 2 quarts) and you will have plenty to refrigerate for use later.
You will need:
1/2 gallon low-fat milk (yields about 2 quarts of yogurt)
4 tablespoons of low-fat plain yogurt (as the starter)
1 glass bowl or heat resistant container with lid that holds 2 quarts
Romaine lettuce is sometimes overlooked for its nutrition, but make no mistake, this leafy green if packed with: Vitamin A, K, C, and folate, following a long list of other nutrients too numerous to mention. Summer is a great time to enjoy Romaine grilled. This recipe is so delicious, easy to prepare, and looks like a million bucks. What is there not to LOVE?
When asked what he would like for breakfast on Father’s Day, my husband said, “…to go for a run and come back to an egg white spinach thing.” He is referring to an open faced English muffin with sauteed spinach, egg whites and a drizzle of chili oil, which is what makes it so memorable. Sauteed spinach is more nutritious than raw and egg whites are a nice source of no fat protein. The heat and nutty flavor of the chili oil round out the ingredients and give it a depth of flavor that is reminiscent of the yolk itself.
You will need:
2 eggs (separating the yolk and using only the whites)