Sometimes you need a bit of colour in your day and this end of winter salad will do just that.
Ingredients for salad:
Use as much as you like of:
- red cabbage, thinly sliced
- green beans, lightly steamed
- peppers, thinly sliced
- cauliflower, small florets
- radish, thinly sliced
- pear, thinly sliced
- handful of fresh herbs such as dill, parsley or cilantro, chopped
- handful of nuts or seeds or both, (optional)
- soft cheeses such as goat or feta, (optional)
- salt and freshly ground pepper to taste
Ingredients for salad dressing:
- 1/2 cup olive oil
- 2 tsp Dijon mustard
- 1/4 cup apple cider vinegar
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and honey in a small bowl; taste and adjust seasonings.
- To assemble the salad, place the veggies on a pretty platter.
- Sprinkle with the nuts, seeds and cheese if using.
- Pour the dressing on top of the salad and gently toss to combine.
- Season with additional salt, pepper and fresh herbs.
- Serve immediately.
My Good Morning Muffins are vegan and made with a little bit of everything – spelt flour, coconut flour, zucchini, carrots, applesauce, dates and maple syrup. True to their name, they are worthy of breakfast after I spent the weekend enjoying too much TV, red wine, dim sum, and french fries (my weakness). The good thing about overindulging is that you know you can always start over and put aside the fries, and yes my jeans are a bit tight. Yale told me it is lame to wear leggings all the time, but it is winter and I must keep warm. I admit to watching too much TV and I am hooked on Episodes and True Detective. I may never give up TV, french fries or wine, but I can make some healthy choices, bake muffins and start a new day, good morning.
This recipe makes 10 large muffins. I used applesauce, maple syrup and dates to naturally sweeten these muffins.
- 2 cups spelt flour
- 1 tablespoon of coconut flour
- ½ teaspoon of baking soda
- 1 ½ teaspoon of cinnamon
- ½ teaspoon of sea salt
- 1/2 cup applesauce
- ¼ cup maple syrup
- ¼ cup melted organic coconut oil
- 1 teaspoon of vanilla extract
- 1 1/2 tbsp water
- 1 tsp baking soda
- 1/2 tsp apple cider vinegar
- ½ cup of grated carrots
- ¾ cup of grated zucchini (unpeeled)
- 4 dates, chopped
- Preheat oven to 350.
- Line a 12-cup muffin tin with liners.
- Mix all the dry ingredients in a large bowl.
- In a smaller bowl combine all the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well.
- Finally, mix in the carrot, zucchini and dates and mix again.
- Spoon the batter evenly into your muffin tin.
- Bake for 35 minutes, or until tops are browned and a knife inserted comes out clean.
- Remove from oven and allow to cool completely or a cooling rack before removing from muffin tin.
These are the dates I used.
When you think of cauliflower, pizza is probably the last thing to come to mind. I should tell you up front that this is not going to be anything like the Dr. Otker pizza in your freezer. BUT I can tell you that you will be pleasantly surprised at how delicious it tastes while also packing a big punch of veggies. This crust is low carb and gluten free. That being said all this goodness did not persuade my in-house taster to join in the pizza party. Tonight Dr. Otker came through for Gordy.
I keep reading that cauliflower is the new kale.
This recipe makes 6 large slices of pizza.
- 3 cups of processed cauliflower, (packed)
- 2 garlic cloves, minced
- 1 cup almond flour
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 cup garbanzo bean flour
- 2 tablespoons corn meal
- 1/3 teaspoon salt
- 1 – 2 teaspoons dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Preheat your oven to 400 degrees F.
- Line a pizza pan with parchment paper and brush very lightly with oil.
- Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. You will need enough for 3 cups.
- Now wrap the cauliflower ‘rice’ in a clean dishtowel, twist it up then squeeze all the excess moisture out. The less moist, the crispier the crust will be.
- In a large bowl, combine the cauliflower mixture, almond flour, eggs, baking powder, garbanzo bean flour, corn meal and spices. Using your hands, form the mixture into a ball and then flatten out a pizza pan into a pizza shape.
- Bake the crust for 25 minutes or until it starts to become crisp on the outside. Remove from the oven and let cool for 5 minutes.
- Carefully slide the parchment paper out from under the crust. The crust will now be directly on the pizza pan. (This will help crisp the crust).
- Add your toppings. (Your choice)
- Bake again with the toppings at 400 degrees for 15 minutes or until hot.
Whatever pizza toppings you like. Just a note about ‘cheese’. I try to stay away from eating dairy and am not a big fan of ‘fake’ cheese but I thought I would give it a try. I mixed a 1/2 cup of Daiya dairy-free style cheese with 1/4 cup of grated goat milk mozzarella, my pizza had the cheesiness I was looking for.
Cooks Notes: You can bake the crusts earlier in the day and refrigerate until ready to top and bake. The secret to a crispy curst is to squeeze out as much moisture from the grated cauliflower.
I have been testing muffin recipes this week and my in-house taster Gordy has very busy eating them.
My plan: To come up with a healthy muffin recipe using coconut flour, coconut sugar and coconut oil.
The method: Having never baked with coconut flour, I wasn’t sure what to expect. The first few batches I baked used just the coconut flour, I found the muffins too dense and heavy. I wanted a muffin with texture, so I added spelt flour, nuts for crunch and currents for sweetness.
What the experts are saying: Marla: ‘I think this is a really good muffin, moist and not too sweet. You could add a handful of chocolate chips or some shredded coconut to the mix.’ My taste tester is happy and I am he has no idea that this is a certified healthy muffin he is snacking on. He said ‘the muffins are delicious’ and asked me ‘what are we testing next week’…‘cauliflower pizza crust,’ I answered.
Coconut flour is high in fiber and protein and is gluten-free. Since coconut flour contains natural sugar from the coconut meat, the good news is baked goods need less added sugar.
This recipe makes 8 large muffins or 12 small muffins.
- 1 cup spelt flour
- 1/4 cup coconut flour
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup currants or raisins
- 1/4 cup walnuts, chopped (or any other nut you like)
- 1/4 cup unsweetened coconut for garnish and a handful of nuts for garnish, (optional)
- 2 tablespoons ground flax seeds or chia seeds
- 2/3 cup almond milk
- 1 cup shredded carrots, (packed)
- 1 1/2 teaspoons vanilla
- 2 tablespoons pure maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil, (melted)
- Preheat oven to 375F.
- Mix dry ingredients together in a large bowl.
- Mix wet ingredients together in a medium sized bowl and let sit for 10 minutes.
- Add wet ingredients to dry ingredients , mixing until combined.
- Spoon into lined muffin tin.
- Sprinkle with unsweetened coconut and some chopped nuts, (optional)
- Bake for 30 – 35 minutes.
This is the brand of coconut flour I used:
This is a traditional family Romanian recipe from my mother-in-law Florence Hertzman that she learned from her mother Bessie Swartz. Bessie was born in Iasi, Romanian in 1904 and she was taught this recipe by her mother Batya Yancovitz. Florence remembers her mother calling it ‘Potelagela’ or ‘Putlagula’.
There are many variations for eggplant salad, each Romanian housewife adding one or two ingredients to make it their own. Bessie added green onions and used a wood pasty cutter to mash the eggplant and peppers. This Russian/Polish housewife, (that’s me) will be using the food processor and adding a dash of hot sauce.
The blackened eggplant.
The blackened peppers.
Salata de Vinete.
Thank you Flo for sharing your recipe with me.
- 1 medium eggplant, whole
- 1 medium green or red pepper, cut in quarters and seeded.
- 2 green onions, chopped
- 1 to 2 teaspoons of canola oil, or more if needed (you could use any light tasting oil)
- 1/2 tsp salt, or more to taste
- dash of white pepper
- Place eggplant and peppers on a baking sheet and broil until charred on all sides, turning often.
- When done take out of the oven and let the eggplant and peppers rest for at least 30 minutes or until cool enough to handle.
- When cool carefully peel the charred skin from the eggplant and peppers, set aside.
- Add the green onion to the food processor and process until finely chopped.
- Place only the flesh of the eggplant and peppers into the food processor. Add the oil, salt and pepper, mix well.
- Taste and adjust seasonings.
- Spread on crackers or crusty bread.
Best served at room temperature.