RAW BLUEBERRY LEMON "CHEESECAKE"

This clean refreshing yet rich dessert is totally free of dairy, refined sugars, soy, grains, and eggs. And it's so easy to put together! Its gorgeous enough to serve at a party, or just to enjoy over a cozy dessert date. In short, it's a no-fail recipe! And, no one will be able to tell that it's totally dairy-free.

If you don't have blueberries, use raspberries, blackberries, strawberries, or whatever fruit you'd like. Make sure it's not a watery fruit like watermelon or your cream filling won't be as thick. Also use very ripe fruit so you can have a luscious, sweet tasting cream filling rather than a bland one.

The cashew cream is quite light tasting but in fact this dessert is quite rich thanks to all the nuts and dried fruits. So I wouldn't recommend eating it as a meal, although some of us might want to :-) 

Raw Blueberry Lemon "Cheesecake"

makes: 8 - 10 servings

Crust:

- 10 dried medjool dates (or any other variety of dates)

- 8 - 10 dried figs (~1/2 - 3/4 cups)

- 1/2 cup sprouted raw almonds (or unsprouted will do as well)

- 1/2 cup raw hazelnuts (or any other kinds of nut)

Cream Filling:

- 2-1/2 - 3 cups cashews (soaked overnight)

- 2 cups fresh blueberries

- 1/2 cup raw honey

- 1/4 cup raw unrefined coconut oil

- 2 lemons, juiced

- 1 tbsp. vanilla extract

1. Line an 8 in. spring-form tin or any similarly sized container with wax paper (or plastic wrap), leaving a little extra over the edge. Make room in the freezer for the lined tin. Drain the cashews really well.
2. Put the ingredients for the crust into a food processor and pulse until the mixture resembles crumbs. Transfer to the lined tin and press firmly into an even layer. Put it into the freezer while you make the filling.
3. Except the blueberries, add the ingredients for the filling into the food processor (you can use a blender for this but why use two gadgets when you can clean just one?!) and blend until smooth. Taste and adjust the sweetness, or add more lemon if you want it more lemony.
4. Remove the tin with the crust from the freezer and spread half of this filling over the crust to make a thick layer. If you're making this on a warm day, put the tin back into the freezer while you make the next layer. If it's cool enough, no need to freeze the tin while you make the blueberry cream layer.
5. For the blueberry cream layer: add the fresh blueberries to the remaining filling in the food processor and blend into a smooth, blueberry-flecked cream. Take the tin out of the freezer and spread the blueberry cream over the first layer. Freeze the whole thing for a few hours, or overnight until firm.
6. Thaw for 15 or 20 minutes, slice, serve, enjoy! Refrigerate or freeze leftovers.

"EVERYDAY" SALSA: SALSA CASERA

Salsa casera (or ranchera) mean house salsa (or ranch salsa) in Spanish. This is the beloved day-to-day homestyle salsa that is so easy to make and tastes great with everything. There are as many varieties of salsa casera as there are Mexican households... everyone makes it ever so slightly differently, depending on personal taste, tradition, chiles available, etc. It's sometimes made with a mix of tomatillos and tomatoes, or with roasted fresh chiles serrano/jalapeño/de arbol/cayenne instead of dried. Sometimes with chiles pequin added to take the heat up a notch, sometimes without cilantro, sometimes with Mexican oregano. However you make it, you can't go wrong with this salsa. It's quite basic, fresh, and herb-y.

Salsa Casera

makes: ~1-1/2 cups

- 1 lb. ripe tomatoes

- 4 cloves garlic

- 5 - 8 chiles de arbol (or cayenne, commonly used in India)

- 1/2 white onion, unpeeled

- 1 large handful cilantro, leaves and tender stems

- 2 tbsp. distilled vinegar

- 1 tbsp. salt

1. Put the onion cut side down and the unpeeled garlic in a pan. Dry-roast on medium until the garlic is softened somewhat, charred in places, and the cut side of the onion is mostly charred. Peel the garlic and onion and place in a food processor jar.
2. Boil water in a pan large enough to hold the tomatoes. Cut a cross on the top (stem side) of the tomatoes and put into the water. Bring to a boil and turn off the heat. Allow to cool and peel the tomatoes. Transfer to the food processor.
3. Add the remaining ingredients and pulse into a salsa - don't blend into a soup! Adjust salt and lime to taste.
4. Serve immediately or refrigerate for up to a week.

SUPER HOT PEANUT SALSA: SALSA MACHA

Macho/macha in Spanish means brave. And this is truly a salsa for the brave... it's fiery but so addictive that you'll want to ignore your blazing tastebuds as you reach for *justonelastbite*. This feisty salsa is easy to make and conveniently, it goes with everything! I keep it around in the fridge because who knows when the urge will strike to dip a few tortilla chips into it to go with a cold beer?! Or to have it over eggs, or simply with a couple of hot tortillas. Or with tamales as in the photo below.

The guajillo chile is a smoky fruity chile that isn't that high on the heat but is sultry and has a gorgeous dark red, almost brown colour. If you don't have guajillos, it's ok... you'll have a brighter coloured salsa, still just as delicious. Enjoy!

Super Hot Peanut Salsa: Salsa Macha

makes: 1 cup

- 1 cup roasted peanuts (skinned or unskinned, salted or unsalted)

- 10 - 12 chiles de arbol, (or cayenne, commonly used in India)

- 2 chiles guajillo (optional)

- 2 tbsp. white or black sesame seeds

- 3 - 4 cloves garlic

- 1 lime/lemon, juiced

- 2 tsp. salt (1 tsp. if using salted peanuts)

- 1/4 cup peanut oil (or olive oil)

- 1/4 - 1/2 cup water, to adjust consistency

1. Dry-roast the guajillos (if using) in a pan until fragrant and transfer into a bowl of hot tap water to soften for about 15 - 20 minutes while you do other things.
2. Dry-roast the sesame seeds in a pan. Transfer to a bowl.
3. Dry-roast the chiles de arbol (or cayenne) until fragrant - be careful not to burn or they'll taste bitter - then transfer into a bowl.
4. Dry-roast the garlic until the it's blackened in spots and softened a bit, about 7 - 10 min.
5. Drain, stem, and de-seed the guajillos - discard the soaking water. Put all the ingredients except water in a blender or food processor and blend well. Add water, 1/4 cup at a time to adjust consistency (sometimes I leave it thick to use as a spread, and other times I add water to make it more of a dip).
6. Adjust salt and lime to taste and serve immediately or store in the fridge for up to a week.

HABANERO-SWEET POTATO HOT SAUCE

This spicy, sweet, tangy hot sauce is so addictive you'll find yourself having it with everything! And the colour is so pretty too.

I first had this hot sauce at the incredible Cochon in New Orleans a few weeks ago. And since then I was a bit obsessed. It was so utterly delicious with enough spice, sweetness, and tang to want it over and over, that I had my muffaletta practically doused in it. As a parting gesture, I photographed the ingredients on the label (they sell bottles at the restaurant and also have the same bottles at each table).

Well I came home and couldn't get it out of my mind, so I looked at the photo with the ingredients and created a version of it. I must say this is pretty darn close to the Cochon version, with a bit more spice and a slightly thicker texture so that I can use it as a dip and a spread. And now I always have some in the fridge!

I've made it with sweet potatoes of all colours - white, yellow, orange, and they're all terrific! So use any type of sweet potato that is available to you. And if you don't have apple cider vinegar, use distilled and adjust the sugar to balance the taste.

Habanero-Sweet Potato Hot Sauce

makes: 16 oz./2 cups

- 2 medium sweet potatoes, washed and unpeeled

- 4 habanero peppers, cut into large pieces (remove the seeds from two if you want to tone the spice down a bit)

- 3 cloves garlic, cut into large pieces

- 1/2 white or yellow onion, cut into large pieces

- 1/2 cup apple cider vinegar

- 1/2 cup distilled vinegar

- 1-1/2 tbsp. sugar

- 1 tsp. salt (optional)

1. Preheat oven to 375 F.
2. Place the sweet potatoes on a baking tray and bake for 40 - 50 min. until a knife slides easily into the sweet potatoes. Remove from the oven and let cool.
3. In a small pan, bring the distilled vinegar to a simmer. Add the garlic, onion, and habanero and simmer until the onion is mostly softened, 5 - 7 min. Remove from the heat and allow to cool.
4. Put the peeled sweet potatoes, vinegar mixture, apple cider vinegar, sugar, and salt (if using) in a blender jar and blend until smooth. You may need to thin with apple cider vinegar, 1 tbsp. at a time, to help blend well.
5. Taste and adjust sugar if needed. Transfer to a jar and store in the fridge for a few weeks.
6. Enjoy with eggs, tamales, sandwiches, burgers, empanadas, steak, chicken, pizza... whatever you please!

TOASTED SEAWEED SNACKS: IODINE BOOSTER!

This toasted nori, zucchini, muhammara, feta tangerine herb dip was born out of necessity, because I was famished and wanted something tasty yet with minimal effort. I put together stuff I had in the fridge and pantry. This is a terrific snack, pretty enough to serve to company, and is an iodine booster! Perfect for those of us who don't use iodized salt.

Toasted Seaweed Snacks: Iodine Booster!

makes: 1 serving

- 2 sheets toasted nori, cut into 16 pieces

- 1 small zucchini or cucumber, sliced

- 1/4 cup muhammara

- 1/4 cup feta tangerine herb dip

1. Arrange the pieces on a plate, as shown above.
2. Top with one or two zucchini slices and the dips.
3. Serve immediately.

SUPERFOOD CHOCOLATE MOUSSE!

You'd never guess this gorgeous silky mousse is made from... avocados!! It's so nourishing and energising that you can have it for any meal of the day, even as a snack.

Superfood Chocolate Mousse!
makes: 2 servings

- 1 medium (or 2 small) ripe avocados 

- 1/4 cup raw cacao powder, or more to taste (use regular unsweetened cocoa powder if you don't have raw cacao)

- 5 dates, pitted and roughly chopped

- 1/4 cup orange juice (or water)

- 1 tsp. natural vanilla extract or pure vanilla bean powder (optional)

- A pinch of sea salt

- Honey or maple syrup (if required, to adjust sweetness)

Topping Ideas

Toasted coconut, shaved dark chocolate, fruits, nuts, granola, etc.

1. Soak the dates in the orange juice for 10-15 minutes to soften. In a blender, add the avocado flesh, dates, juice, salt, cacao powder, and vanilla if using. Blend until smooth. You will most likely need to scrape down the sides of the blender jar a few times. 
2. Taste and adjust cacao and sweetness to taste. Serve immediately with toppings of choice. Leftovers will keep in the fridge for up to 2 days.

ROASTED BEET SALAD, GARAM MASALA VINAIGRETTE

This is an easy and fantastic salad that can be a first course, appetizer, or a side for two people, or a main meal for one. I often have this over whatever greens I have at hand. Or sometimes with crostini. Or with more beets! Just joking.

To roast beets: wash the beets and put them in a preheated 400 F oven for 30 - 40 minutes. The beets are done when you can easily slide a knife into them. Allow to cool and slide the skins off. Trim, slice and serve. Or refrigerate whole for up to two days.

Roasted Beet Salad, Garam Masala Vinaigrette

makes: 2 servings

- 6 tbsp. olive oil 

- 1 tsp. garam masala (or any curry powder)

- 3 tbsp. red wine vinegar (or apple cider vinegar)

- 2 tsp. coarse salt 

- 1 tbsp. raisins 

- 3 medium beets, roasted, peeled, and sliced (see above)

- 2-3 tbsp. feta (or any soft goat cheese) (optional)

- 1/4 cup toasted walnuts (or 1 tbsp. toasted pine nuts) (optional)

1. In a small saucepan, heat 3 tbsp. olive oil with garam masala over medium-low heat until just heated through. Remove from heat and let stand for 15 minutes.
2. Transfer to a food processor or blender jar along with the remaining 3 tablespoons oil, raisins, vinegar, salt, and pepper to taste. Blend till smooth.
3. Arrange beet slices in a plate and drizzle the dressing over them. Top with feta and serve at room temperature.

VEGAN KHAO SOI: CHIANG MAI CURRY NOODLES

This spicy, savoury, sweet, sour noodle soup will wake your taste buds up! I love having this healthy yet filling noodle soup in cold weather or when I'm under-the-weather-but-not-too-under-to-make-it. And.. it can easily be made gluten-free by using gluten-free noodles or not using noodles at all and adding extra vegetables like I do sometimes.

The fresh curry paste makes a big difference in flavour so do make it if you have time. If not, there's always next time! Adjust the salt, sugar, and lime to taste - the quantities given below are just guidelines. Customize the flavour to *your* taste buds! 

Vegan Khao Soi: Chiang Mai Curry Noodles

makes: 4 large or 6 small servings

- 1/2 cup khao soi curry paste (recipe below)

- 1 tbsp. coconut oil

- 2 cups coconut milk

- 2 carrots, cubed

- 1 handful green beans, cut into 1 in. pieces

- 1 cup sliced mushrooms

- 1 med. capsicum, cut into 1 in. pieces

- 2 cups tofu cubes

- 1 tbsp. soy sauce

- 2 tsp. sugar

- 4-5 cups water

- 1 lb. (~1/2 kg.) egg noodles (or gluten-free noodles)

Garnishes 

- bean sprouts (or fried noodles)

- sliced shallot (or onion)

- sliced hot chiles

- lime wedges

- cilantro

Curry paste (This makes 1 cup curry paste. Use half for this recipe and refrigerate the rest for up to 1 week.)

- 2 shallots, peeled and quartered

- 4 cloves garlic, peeled

- 2 Thai/Chinese/Vietnamese black cardamoms (elcha in Gujarati, badi elaichi in Hindi)

- 1 tbsp. coriander seeds

- 3 dried Thai bird chiles (or any spicy dried peppers), dry roasted

- 1 tsp. garam masala (or any curry powder)

- 1-2 in. piece of fresh turmeric

- 1/2 in. piece of ginger

- 4 stalks lemongrass, tender inner part roughly chopped (bottom ~four inches only)

- 1 bunch cilantro, stems cut and leafy tops and tender stems reserved

- 1 tbsp. lime zest

- 1 tsp. salt

1. In a skillet, dry-roast (roast without oil) the coriander and cardamom seeds. Dry-roast the dried chiles.
2. Add the roasted seeds and chiles to a blender jar. Add the remaining curry paste ingredients and blend into a smooth paste. You'll have to scrape the sides of the jar a few times to get a smooth paste.
3. In a heavy-bottomed pan, heat the coconut oil and add the 1/2 cup curry paste. Fry the curry paste on medium-low heat until it is fragrant and slightly dry, ~5 minutes. Add 1/2 cup of the coconut milk and stir to mix. Fry for ~5 more minutes until the mixture is somewhat dry. Add 1 cup of coconut milk and fry on medium-high until you see coconut oil on the surface (it will be red oil since it's mixed with the curry paste).
4. Add the carrots and green beans, turn the heat to medium if needed, and stir-fry for 5 minutes. Add the capsicum and mushrooms and stir-fry until the capsicum softens slightly.
5. Turn the heat to high. Add the remaining coconut milk and 4 cups of water and bring to a soft boil. Turn the heat to medium or medium-high and simmer until the vegetables are cooked. Add the tofu and simmer for a few more minutes. Turn the heat off.
6. Stir in the soy sauce, sugar, and extra salt if needed. The soup should taste ever-so-slightly over-salted since you will serve over unsalted noodles and with garnishes.
7. Cook the noodles according to directions on the package and divide among 4 bowls. Ladle the soup over the noodles and garnish as desired.
8. Serve with generous lime wedges and extra sliced green and crushed red chiles. Enjoy hot! Refrigerate leftovers for no more than 2 days.

FRITTATA: GREEN BEANS, MUSHROOMS, WALNUTS, OLIVES

This easy frittata with green beans, walnuts, mushrooms, olives, and a bit of feta cheese is a quick breakfast or brunch meal that can be made with as many or as few ingredients as you have at hand. It's great hot or cold, which makes it a terrific dish for picnics, potlucks, and road trips!

I added the last little bit of a delicious French feta I had, but feel free to add no cheese, or any other cheese you prefer. Or stir in any kind of pesto after adding the eggs. I typically don't care for meat, especially at the first meal of the day, but you can definitely add smoked trout, sausage, proscuitto, diced chicken, or whatever other meat you want.

Frittata: Green Beans, Mushrooms, Walnuts, Olives
makes: 3 servings

- 6 eggs
- 1 handful green beans, blanched
- 1 shallot (or small onion), sliced
- 6-8 crimini mushrooms, sliced (or any other mushrooms)
- 1/4 cup walnut halves
- 1 jalapeno, sliced
- 1/4 cup whole pitted olives
- 1 tsp. salt
- 1 tbsp. olive oil

1. Heat the olive oil in a pan/skillet on medium heat. Crack the eggs into a bowl and lightly beat with a fork.
2. When the oil is heated, add the sliced mushrooms and shallots. Sauté.
3. Turn the heat to low, add the eggs and quickly swirl the pan to spread the eggs in the entire pan.
4. Turn the heat up to medium and arrange the remaining vegetables and walnuts around the pan so they're all more or less in a single layer. Arrange the feta between all the vegetables.
5. Cook until the egg custard is set, about 7-10 minutes, occasionally swirling the pan so the eggs in the centre run around the sides.
6. Turn the heat off and transfer the frittata to a plate or cutting board.
7. Cut into wedges and serve with bread, roasted potatoes, other roasted vegetables, or a salad. Store leftovers in the fridge for up to a day.

SPICED MAPLE ROASTED PECANS

Spiced Maple Roasted Pecans

makes: 4 cups

- 4 cups raw pecan halves

- 1/3 cup Grade B maple syrup

- 1 tsp salt

- 1 tbsp water

- 1 tsp powdered nutmeg

- 1 tsp powdered cinnamon

- 1 tsp powdered all spice

- 1 tsp powdered cloves

- 1 tsp powdered cayenne pepper

1. Preheat the oven to 350 F.
2. Put the pecans in a single layer on two baking trays and roast for 10 minutes or until they are slightly darker and fragrant. Remove from the oven.
3. In a wok (or a wide pan), mix together the powdered spices, salt, and maple syrup and cook on medium-low until the mixture bubbles and smells fragrant.
4. Add the roasted pecans and water and fold everything together until the pecans are completely coated with the maple-spice mixture. Cook for 4-5 minutes.
5. Transfer the pecans to two parchment or wax paper lined trays. Spread them out into a single layer and leave them alone for at least 30 minutes (the pecans can be served immediately but they'll be a bit sticky. I usually leave them out on a table to dry out for 24 hours).
6. Transfer to a container and refrigerate or leave at room temperature.

SWEET POTATO RISOTTO, MINT + WALNUT GREMOLATA

Sweet potato risotto is a terrific seasonal variation on risotto. The sweet flavour and creamy texture of the sweet potato complements the risotto really well. Walnuts and sweet potatoes are in season in the autumn - and they pair exceptionally well in this savoury risotto-gremolata combo. A sure favourite!

Risotto is prepared with any Italian starchy, short-grained rice - the most common rice varieties used for risotto are carnaroli or arborio. To properly cook risotto you stir hot broth into the uncooked rice a ladleful at a time and cook slowly. As the liquid is nearly absorbed, add in the next ladleful. This slow cooking and stirring releases the natural starches in the rice and makes the risotto creamy, velvety and irresistible... well, that and the cheese!!

Risotto is best served immediately or soon after cooking because it will become clumpy if made in advance. A properly cooked risotto makes a soft, creamy mound without running across the plate. It also should not be too hard, crunchy, or gummy.

Gremolata is an Italian condiment of chopped fresh herbs, lemon zest, garlic, and a bit of olive oil. In the spirit of other similar condiments like pistou, persillade, any kind of pesto, Indian chutneys, etc. it's simple but packs a punch of brilliant fresh flavour! Ossobucco with gremolata and risotto is a classic Milanese meal! Here I've made it seasonal and vegetarian - I usually serve this risotto with roasted cauliflower or roasted chicken with kale (photo below).

Sweet Potato Risotto, Mint + Walnut Gremolata

makes: 4-5 cups (a typical serving of risotto is 1 cup)

- 2 cups peeled and diced sweet potato 

- 2 cups carnaroli or arborio rice

- 5-6 cups vegetable or chicken broth

- 1-1/2 cups dry white wine (like a Pinot Grigio)

- 2 cloves garlic, minced

- 1 small white or yellow onion, diced

- 1 tbsp. butter

- 2 Tbsp olive oil

- 1 cup grated Parmigiano Reggiano cheese

- 1 tbsp. freshly ground pepper

- 2 tsp. crushed red pepper flakes (optional)

- salt, to taste

1. Heat the olive oil in a large pan. When it's hot, add the onion and garlic and sauté on low heat for 1-2 minutes so the onion doesn't brown. Add the sweet potatoes and red pepper flakes and continue to sauté.
2. Heat the broth in a saucepan, and adjust the heat so it remains at a simmer.
3. When the onion is translucent, add the rice and sauté for 3-4 minutes, stirring frequently so that the rice doesn't brown or stick to the pan.
4. Once the rice is coated with oil, add the wine and cook for a few minutes, stirring frequently, until the wine is absorbed.
5. Add 1 cup of the hot broth to the rice and stir until it is absorbed. Stir constantly so that the rice doesn't scorch or stick to the pan. Add the next cup of broth as soon as the rice has absorbed the broth but don't wait till the rice is dry - you should see a sheen of liquid in the rice.
6. Continue adding broth by the cup and stir while the liquid is absorbed, then add more broth when the rice is almost dry. The rice will start getting a creamy consistency as its starch is released. Cook the rice this way until until the rice is tender but still firm to the bite - without being crunchy or tasting raw. If you run out of broth before the risotto is done, use hot water to finish cooking, stirring while it's absorbed.
7. Stir in the pepper, butter, and cheese, and season to taste with salt. Serve garnished with a tbsp. of gremolata (recipe below) and a grind of black pepper.

Mint + Walnut Gremolata

makes: approximately 1/2 cup

- 2 tbsp. lemon zest (zest from one lemon) 

- 2 cloves garlic, crushed into a paste

- 1/4 cup finely chopped walnuts

- 1/2 packed cup mint

- 1/2 packed cup parsley

- 1/4 cup olive oil

1. Finely chop the parsley and mint.
2. In a bowl, mix the chopped parsley, mint, and all the other ingredients. Refrigerate until ready to use.

RAW SOUP, OR SAVOURY DINNER SMOOTHIE

I love this mildly earthy raw soup at any time but especially at dinner when I don't want the sweetness of fruits, and need a quick dinner after the gym. 

Raw Soup, or Savoury Dinner Smoothie

makes: 32 oz.

- 1 small beetroot, peeled and cubed

- 1 cup cucumber chunks

- 2 small zucchini, cubed

- 1 capsicum (any colour), trimmed and cut into chunks

- 1 cup cherry or grape tomatoes (or tomato chunks)

- 1 packed cup red amaranth (sometimes also called red spinach) or other greens

- 12-15 sprigs cilantro (or parsley)

- 1 tbsp. fennel seeds (optional)

- 1 lemon, juiced

- 1/2 tsp. salt

- 2 - 3 cups water

1. Put all the vegetables, fennel seeds if using, lemon juice, salt, and 1-1/2 cups water into a blender jar. Blend everything till smooth. Add water to adjust consistency and enjoy! This will keep in the refrigerator for up to 24 hours.

EASY PUMPKIN PECAN CAKE (AND A CHURCH WITH A STORIED PAST)

This is an easy cake full of autumn flavours... the warm spices, buttery pecans, and gorgeous pumpkin colour make it irresistible! It takes almost no time to prep and makes the kitchen smell *amazing*! You can use walnuts or almonds instead of pecans.

Pecans are native to the US and Mexico, and are the only type of tree nut that grows naturally in the US. The thin-shelled variety that we all know and enjoy was developed in the mid-1800s by an obviously brilliant slave gardener in Louisiana, using grafts from a wild pecan variety with large, thin-shelled nuts. Pecan trees with large and small nuts are very commonly seen throughout the Louisiana countryside, even in parking lots! Free pecan picking!

I used Louisiana pecans that came from the tree in the photo below. I was back in  western Louisiana for a few days and went to one of my favourite places: the St. Augustine Catholic Church (behind the tree). It's a small church in Isle Brevelle, LA, a small town - mostly  Creole community - of descendants of French and Spanish colonials, Africans, Native Americans, and Anglo-Americans. The area is calm and extremely beautiful with tree-lined roads winding along the Cane River. The church was established by Nicolas Augustin Metoyer, a freed slave and son of former slave Marie Thérèse Coincoin (read more about her here), and is the first church built by and for free people of colour in Louisiana. After being freed, the Metoyer family went on to own their own plantation - now known as Melrose Plantation - and the church is on land that was then a part of the Metoyers' plantation. Behind the church is a cemetery with headstones dating back to the 1800s, and a handful of recurring last names including Metoyer.

The parking lot is lined with several mature pecan trees and pecan season is October through December. In November, I was in luck! There were pecans all over the ground under the trees... I enjoyed a lot of them while walking around near the river, and brought a lot back to CA. Something local, something natural, something edible: my favourite type of souvenir!

 

Easy Pumpkin Pecan Cake

makes: 12-14 servings

- 1 cup oil (any neutral oil: safflower, grapeseed, or other)

- 3 eggs

- 1 (15 oz.) can pumpkin puree (or 1-3/4 cups pureed roasted pumpkin)

- 1 tbsp. vanilla extract

- 2 cups sugar (I use demerara but any sugar will do)

- 2-1/2 cups unbleached all-purpose flour

- 1 teaspoon baking soda 

- 2 tsp. apple pie spice (or an equal parts mix of allspice, nutmeg, cinnamon)

- 1/4 teaspoon salt

- 1/2 cup coarsely chopped raw pecans

1. Preheat oven to 350 F / 175 C. Grease one 10-in. bundt pan (or any other cake pan).
2. In a large bowl, cream together the oil, beaten eggs, pumpkin and vanilla. Sift the flour, sugar, baking soda, apple pie spice, and salt together.
3. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in the pecans and pour the batter into the prepared pan.
4. Bake for 55 min. to 1 hour, or until a tester (I use a bbq skewer) inserted in the middle comes out clean. Let the cake cool in the pan for 5 minutes then turn out onto a plate and dust with confectioners sugar.
5. Serve plain or with ice-cream, whipped cream, or warm custard.

WARMING BUCKWHEAT, BEAN SPROUTS, AND SWEET POTATOES

After a number of weeks of travelling for work and eating out, I came back to SF looking forward to my regular workouts and home-cooked meals. I got that, and a week of cold rainy gloomy weather! I wanted to make something that's high on the feel-good factor - inside and out. Something that's not raw, not bread, not any grain, not eggs, definitely not meat, and something that makes the whole kitchen smell divine and home-y. Enter this dish...

This perfect-for-cold-rainy-weather dish takes very little time but is nourishing and big on flavour. And, the sweet potatoes, mung bean sprouts and buckwheat combination will keep you full without weighing you down. If you're diabetic or otherwise watching your sugar, use cauliflower instead of sweet potato.

Buckwheat is amazing! Contrary to the name, it's not related to wheat and in fact it's not even a grain. It's a seed - like quinoa. It's delicious, easy to cook, light on the digestive system, gluten-free, low glycemic index which makes it suitable for diabetic diets, and is a complete protein since it contains all essential amino acids. And if you must have a gilded lily: like artichoke flowers, buckwheat flowers smell incredible and make a luscious honey with floral notes. It's the bees knees!

Mung beans sprout really fast and since they're a small bean, they're easy on the stomach even when sprouted for just a day. Growing sprouts is really easy, and if you haven't grown them before, you can see my post here on growing sprouts.

Warming Buckwheat, Bean Sprouts, and Sweet Potatoes

makes: 4 main servings

- 1/2 cup buckwheat

- 2 cups mung bean sprouts (or sprouts from any other small bean/legume)

- 2 cups cubed sweet potatoes

- 1 small onion, diced

- 1 clove garlic, minced

- 1 tsp. minced ginger

- 1 tsp. black pepper, freshly ground

- 1 tsp. cayenne powder

- 1 tsp. turmeric

- 1 tsp. coriander powder

- 1 tsp. cumin powder

- 1 tsp. garam masala (or any curry powder)

- 2 tsp. mustard seeds

- 3 tsp. salt

- 1 tsp. coconut oil (or ghee, or any neutral oil - *not* olive oil)

- 1-1/2 cups water

- 1 tbsp. ghee

- 1 tbsp. lemon juice

1. Preheat the oven to 425 F/220 C. Rinse the buckwheat well and soak in a bowl in plenty of water. In a small bowl mix all the dry spices except the garam masala and mustard.
2. In a large bowl, toss together the sweet potatoes, 1 tsp. salt, 1-2 tsp. spice mixture, coconut oil, and 1 tbsp. water so that the sweet potatoes are evenly coated. Transfer to a baking tray and bake for 25 - 30 min. or until the sweet potatoes are cooked.
3. While the sweet potatoes are baking, heat the ghee in a deep pan, saucepan or Dutch oven on medium heat. Add the mustard seeds and when they start to pop, turn the heat to medium-low, add the onion, garlic, and ginger and saute until the onion is mostly translucent.
4. Add in the spice mixture and bean sprouts. Stir well and cook for 3 - 4 minutes. Drain and add the buckwheat. Turn the heat up to medium-high, stir everything well and cook for 1 - 2 minutes. Add the garam masala and 1 cup  of water. Cover the pan, turn the heat down to low or medium-low and cook for 12 - 15 minutes. Take the lid off, give everything a quick stir - if you can still see water, turn the heat up to medium-high and cook the water off.
5. Turn off the heat and mix in the the sweet potatoes, lemon juice and remaining salt. Taste and adjust salt if needed.
6. Enjoy this delicious warming dish on its own or with a quick salad of diced cucumbers mixed into 1/2 cup of yogurt! Refrigerate leftovers for up to a day - max 2 days.