anna brones

writer + artist + activist

Posts Tagged ‘healthy food

Recipe: Winter Squash and Kale Millet Burgers

with one comment

millet-burgers-3

A new recipe that I am in love with, this was originally posted on Foodie Underground.

I spent last Saturday morning at the local organic market. Unfortunately it was the Saturday after New Year’s and my favorite local producer wasn’t there.

“It’s France, aren’t all the market people local producers?” you ask. Well, you would like to think so. It’s romantic to envision all the Ile-de-France farmers descending upon Paris to sell their goods, a basket of local produce only a market away for the food lover, but the reality is that many of the markets are filled with distributors as opposed to producers, which makes it easy to get mangoes and pineapple in January in Paris and yet more of an effort to track down a locally grown potato. I exaggerate to make my point, but there’s an element of truth in it.

Read the rest of this entry »

Advertisements

Written by Anna Brones

January 17, 2014 at 02:26

Recipe: Gluten-Free Apple and Date Buckwheat Scones

with one comment

buckwheat scones

I have been in the midst of wrapping up a cookbook with my friend Johanna (more on that here) so there have been a lot of butter and flour combinations in my kitchen as of late.

While that is all well and good (just like Julia Child, I do happen to believe in butter, as long as it’s real butter), sometimes I just crave making something that has nothing to do with standard baking ingredients. A little olive oil here, a little gluten-free flour there.

There is beauty and creativity born out of restriction, after all.

Read the rest of this entry »

Written by Anna Brones

September 7, 2013 at 07:33

Vote for Five Seed Crackers With Olive and Cilantro Tapenade on Ethical Ocean

with one comment

I’m excited to have my favorite Five Seed Crackers with Olive and Cilantro Tapenade in the What’s Good vegan recipe contest on Ethical Ocean. (hint: these are gluten free AND vegan… oh, and delicious of course).

You can vote every day for 3 weeks – every time you vote you’ll be entered to win a daily prize from Ethical Ocean. That’s fun… so vote and catch the full recipe here.

Recipe: Oatmeal and Flaxseed Blueberry Pancakes

with 3 comments

Full disclosure: standard American pancakes have never been my thing. Except for a backcountry version made with M&M’s, they have never been one of my breakfast standards. On the too sweet, too fluffy and too thick side, classic pancakes are optimal if you’re looking for a sugar high with an immediate crash. Not quite my style.

However, once in awhile you come across a version of a recipe that changes your perspective. A good friend named Lisa, who has an ongoing oatmeal vs. pancake breakfast debate in her household, came up with this one. As she says, when someone says “bowl of oatmeal or stack of pancakes?” oatmeal is regularly the winner, so she found a way to combine the two. The result is convincing even for those of us that aren’t usually wooed by the traditional breakfast.

Read the rest of this entry »

Recipe: Easy Fish Tacos with Roasted Pineapple and Radicchio

with 4 comments

I have a taco obsession. Big time.

Blame it on a couple of trips to Mexico, but there’s something about the simplicity of tacos, and the fact that no matter what you put in them, they’re still pretty good. Which is exactly why a dare to come up with a fun taco recipe for Cinco de Mayo ended up turning into three.

Read the rest of this entry »

Written by Anna Brones

May 5, 2012 at 09:04

Recipe: Red Cabbage and Carrot Citrus Salad

leave a comment »

This colorful salad is a springtime staple in my kitchen. Light and fresh, it takes only a few minutes to put together, and the sweeter taste of orange is a perfect offset to the raw cabbage. It’s packed with vitamin C, but if you’re in the mood for a salad that is a little more substantial, add in some cubed avocado.

Read the rest of this entry »

Written by Anna Brones

May 3, 2012 at 20:54

Foodie Blog to Check Out: Sprouted Kitchen

with one comment

Photo by Sprouted Kitchen

I wrote an article this week for EcoSalon on 10 delicious vegetarian soups. In doing so I came across an absolutely beautiful and well written blog, The Sprouted Kitchen. Somehow the talent at this blog makes whole grains look sexy… I’m not kidding. In fact I’ve never found anyone else that has an affinity for taking photos of quinoa, so when I came across it, I knew I’d be an instant addict.

Fantastic food photography and delicious sounding recipes, like this one for Mediterranean Quinoa Bowl. Go check it out!

Here’s the soup recipe I chose for EcoSalon: Lentil Soup with Chipotle Yogurt. Can’t wait to get this cooking in the kitchen.

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Written by Anna Brones

January 28, 2010 at 21:26