Recipe Archive
Date Night Chocolate Truffles
A huge favorite in Nantucket this past weekend (and a definite selection for my new cookbook!). A small, satisfying indulgence. 1 cup brazil nuts, toasted in the oven 2 Tbsp almond butter ½ tsp seasalt 3 tsp raw cacao powder (available from Whole Foods or use high-quality cocoa powder) 9-10 dates, pits removed 1 tsp… Read More »
Real Almond Joys
A healthy alternative to a long-standing favorite candy bar. Great for diabetics too! This is one of my clients’ favorites. ¼ cup coconut oil, softened ½ cup almond butter (or peanut butter) ¼ tsp salt (optional – if nut butter is unsalted) ¼ cup raw cacao powder (or unsweetened cocoa powder) 1… Read More »
Curried Lentil Stew
One of my oldest and most favorite recipes, this spicy soup is wonderful on a chilly day. 3 Tbsp olive oil 1 small onion, chopped 3 cloves garlic, minced 2 Tbsp curry powder (mild or hot – you decide) 2 tsp ground cumin Ground cayenne to taste, or optional 2 32-oz container high-quality chicken or… Read More »
Creamy Kitchen Sink Soup
Brrr, it’s cold! 6 degrees this morning. A great day to enjoy some steamy soup. This is one of my favorites and a delicious way to clean out your fridge produce drawer. 3 small garlic cloves, peeled 1 medium onion, peeled and coarsely chopped 2 Tbsp extra virgin olive oil 2-3 whole stalks broccoli and… Read More »
Mashed Potauliflower
An incredibly simple way to add some more nutrient-rich veggies to your feast. You may need to triple or quadruple the recipe to feed your gathering. You can always mix in 1/3 boiled potatoes if you’re concerned about keeping the flavor traditional. 1 head of cauliflower, cleaned with coarse stem removed and coarsely chopped 2… Read More »
No-Tricks Pumpkin Smoothie
A quick and delicious way to start your day with warm, autumn flavors. 1/2 can organic pumpkin – no sugar added) (or 1 cup cooked fresh pumpkin, well-drained) 1 cup coconut milk - or almond milk or rice milk (unsweetened in carton) 2 raw kale leaves (stripped of thick stems) 1 Tbsp almond butter 1-2 Tbsp no-additive… Read More »
Warm and Toasty Autumn Vegetable Roast
I made this dish the other day at the Eat on Purpose cooking class, and it was a hit! Be sure to make a lot at once for an easy snack and side dishes the rest of the week. 4 Carrots (and/or parsnips) 2 Beets (and/or turnips) About 10 Brussels spouts 1 Large onion, peeled… Read More »
Perfect Pot Roast
A great way to save money with high-quality meat is to learn to cook with lower-cost cuts. Tough cuts like shank and chuck roast can be made tender, juicy, and delicious with oven braising. Plus, you’ll cook once and enjoy the results for several meals! 2 lb. beef roast (any variety, preferably organic, grass-fed)… Read More »
Silky Custard Sauce
Enjoy this delicious, rich “anglaise” sauce over any fresh fruit, especially berries. It’s not as hard as it might sound. Try it! 2 cups organic, whole milk or coconut milk (from a carton)3 Tbsp Rapadura sugar or honey (or 20 drops stevia) 1 vanilla bean, split lengthwise 4 egg yolks (organic, free-range) 1-2 Tbsp arrowroot powder 2 Tbsp salted… Read More »
Full-Bodied Kale Massage
1 large bunch fresh, organic kale 1/2 ripe large avocado 1-2 Tbsp olive oil 1 Tbsp fresh lemon juice 1/3 cup pomegranate seeds (or 1 finely-chopped apple) 1/3 cup pumpkin seeds Seasalt and Pepper to taste Wash kale well and strip leaves from heavy stems (reserve stems for use in a future soup or… Read More »
