Posts Tagged ‘healthy’
Cranberry and Orange Buckwheat Porridge
Why make oatmeal when you can make buckwheat porridge?
My latest recipe for Adventure Journal is sweetened with honey, studded with dried cranberries and orange peel and a perfect addition to any outdoor morning ritual. You can snag the full recipe here.
Make Your Own Fruit Bars
I am excited to have my latest recipe up over on Adventure Journal!
It’s a recipe for Blueberry Rye Bars, perfect as a packable snack, and a recipe that takes full advantage of summer berries. In fact, you can switch out the berries in this for whatever you have on hand. I’ve even made them with dried figs.
Most fruit bar recipes are heavy on brown sugar and butter, but this one uses honey and olive oil instead. You can catch the full recipe here.
Kombucha Smoothies? Yes, Please
I have been brewing kombucha at home for many years now. Which in turn has made me a bit of a kombucha freak. But this is hat happens when you start fermenting at home. The process is fun and it’s kind of amazing to be able to make your own bubbly, fermented drink with nothing more than tea, sugar and a kombucha mother.
Carrot Cake Cookies (Made with Almond Butter!)
I came up with a recipe for carrot cake cookies this week that involves no flour whatsoever. Nope, it’s all almond butter. The entire batch went in one day of course, but hey, you’re eating carrots, so who has time to feel guilty?
The recipe is over on Foodie Underground, but I can tell you it’s as simple as having some carrots and almond butter and a few spices on hand.
Recipe: Winter Squash and Kale Millet Burgers
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.
Recipe: Gluten-Free Apple and Date 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.
Recipe: Vegan Chocolate Mousse with Sea Salt
Sometimes you need a decadent recipe that you can make in less than twenty minutes. This one is it.
As we all know, there is no better combination than dark chocolate and sea salt. Made with avocados, the mousse is also vegan, but serve it to your non vegan friends and they’ll be so sold on the creamy chocolatey goodness that they’ll never notice the difference. You’ll get points for a posh dessert and no one will ever know that you made it in the frazzled half an hour that you had between your last work meeting and your dinner party.
Recipe: Oatmeal and Flaxseed Blueberry Pancakes
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.
Recipe: Banana Avocado Bread with Flaxseeds
Sometimes it’s worth going a little over the top with the healthy ingredients. Which is why when I was challenged to revamp a classic family recipe for banana bread I turned to avocado.
And of course it’s best consumed warm and topped with freshly made chocolate hazelnut spread.
New Summer Favorite: Watermelon Salad
I’d seen variations on watermelon salad making their way around the web, and I figured it was time to make my own. Much like most of my food endeavors, this recipe was dictated by what I had on hand, so although most watermelon salad calls for mint I went all out and threw in some basil. Partnered with the sweet taste of the watermelon and the salty feta, you’ve got a salad that’s both refreshing and interesting. The new summer must have.
anna brones 