Tuesday, April 11, 2017

Dabbling in Naturally Dyed Eggs

I've spied many gorgeous shots of naturally dyed Easter eggs over the past few years, and today I decided to give a go. Unfortunately, I didn't exactly plan for the project, so I had to work with the ingredients I had on hand.

Using this Martha Steward article as a jumping off point, I read through the instructions and raided my fridge and pantry. I came up with a plump red radish, a large red onion, several yellow onions, and a jar of turmeric. In an ideal world I would have had red cabbage too, but alas, no dice.

Important to note: I also lacked white eggs. I had farm fresh eggs, which meant most were varying levels of brown. I picked the lightest four and marched on.

I wanted to try both the cold dip and hot boil methods, so I hard-boiled two eggs and kept two fresh.

Here are the steps I followed:

Combine 4 cups of water, 2 tablespoons of white vinegar and a teaspoon of salt. Split in to two small pots.

To one pot, I added the peels of a red and yellow onion (the first few layers) as well as a chopped radish. This was my red/purple pot.

To the other pot, I added 1 1/2 tablespoons of turmeric powder. This was my yellow/gold pot.

Bring each to a boil and simmer for 15 minutes, so that liquid is now saturated with color.

Add one fresh egg to each pot, and continue to cook for 30 minutes, rotating eggs every 5 minutes or so if they are not covered by liquid (mine were not).

Turn off heat, remove eggs to two separate mugs and strain liquid over each. For some reason, I had much more yellow dye than purple, so I was only able to add a hard boiled egg to the yellow mug. Let sit for an additional hour.

Remove eggs, gently wipe with a towel, and let dry. Voila! Mine were far from perfect- particularly the hot boil ones, but that made them kind of interesting too. The speckling reminded me to the bird eggs you find in a nest.

Next year, I am going to plan ahead, start with whiter eggs, experiment with some different colors (red cabbage is suppose to turn them blue) and maybe stick with the cold dip method for more even coverage. I'd probably start with more liquid too- do a double batch, instead of being so stingy.

Overall, a fun project, if you aren't too attached to perfect results. I think it would be really interesting to do with school age kids who could hypothesize about about the colors (some are surprising) and experiment on their own.

Relax. Eat Well.

Friday, February 17, 2017

Avocado Egg Salad

To be honest, egg salad was never a food I enjoyed much, I think mostly because of it's reputation towards spoilage due to the thick mayonnaise that surrounds it. But somehow my interest was piqued when I came across the idea of replacing the mayo with mashed avocado. I love the combination of egg and avocado- a few slices almost always grace my breakfast bowls. So I gave it a go, and now I am hooked.

The egg salad stores well and is the perfect snack or light meal with a few cucumber slices or on a bed of spinach. Of course, it pairs with toasty bread beautifully as well, if you are more inclined to sandwich structures.

It took me awhile to perfect my hardboiled egg, but I think I have finally figured out the tricks. The first is to use eggs that are not fresh from the coop- ideally a week or two old. The second (and I think most important) is to use an ice bath after the eggs have cooked. I am not one for finicky cooking techniques such as ice baths, but this step is non-negotiable in this recipe. It results in shells that peel off effortlessly and makes the process a breeze.

Avocado Egg Salad
Serves 2-3

3 eggs

1 avocado
1 tsp. dijon mustard
1/4 tsp paprika
1/4-1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, minced

1 cucumber


Place eggs in a small saucepan. Cover with cold water, cover and bring water to a simmer over medium-high heat. Once simmering, turn off heat and let sit, covered, for 15 minutes. In the meantime, prepare a bowl of ice cold water. Drain eggs and transfer to ice bath for another 15 minutes before peeling. Chop roughly.

Mash avocado, with mustard, paprika, salt and pepper. Place in a bowl and toss with chopped eggs and minced scallions. Serve immediately or chill in refrigerator.

To serve, spread on to sliced cucumber, or if preferred, toasted bread. Sprinkle with an extra garnish of paprika.

Relax. Eat Well.

Friday, February 3, 2017

Cashew Coconut Fudge

Just in time for Valentine's Day, I present you with Cashew Coconut Fudge- the perfect blend of salty, sweet and delicious.

Some people assume that clean eating means you have to give up on your favorite foods. Not exactly. It is all about finding new ways to appreciate the flavors and textures you love, from ingredients you feel good about. Here is one great example. 

If you have 10 minutes to kill, I recommend giving this one a try. 

Cashew Coconut Fudge
Recipe inspired by Detoxinista
Serves 12


1 cup cashew butter
⅓ cup unrefined coconut oil
¼ cup maple syrup
¼ cup cocoa powder
½ tsp. sea salt
1 tsp. vanilla extract


Place cashew butter, coconut oil and maple syrup in food processor and blend until smooth. Add cocoa powder, salt and vanilla and continue to process until well blended. Batter will be loose.

Pour fudge batter in to a parchment paper-lined small baking pan and spread smooth. Place in freezer for 45 minutes. Remove from freezer and slice into 12 squares.

Store fudge in freezer for optimal texture- these will get very soft at room temperature.

Friday, January 20, 2017

Rosemary Roasted Rainbow Carrots

There are a precious few local ingredients that remain on the shelves (or in the cellars) in the depths of January, but carrots are one of them. I made an effort to find some rainbow carrots recently, for their vibrant hues and visual appeal. Bonus: varied colors offer a wider spectrum of antioxidants on one plate. Perfect for this heavy-hitting cold season.

Remember my post about preserving the herb harvest? In this recipe, I used whole frozen rosemary, simply stripped from the stalk and chopped. It is as good as fresh!

In my opinion, the best way to prepare your winter roots in roasting, however, I caution you against super high oven temperatures. The rich sugar content of the vegetables can easily burn. The trick is to get a nice browning, without burning the outside before the middle is cooked. My preferred temperature is 375 with the convection fan running.

Rosemary Roasted Rainbow Carrots
Serves 2


1 lb. rainbow carrots (about 6 medium)
1 tbs. grapeseed oil
1 tbs. honey
1 tbs. rosemary
1/4- 1/2 tsp. salt


Preheat the oven to 375 degrees. Scrub carrots well and cut lengthwise into 4-6 long sticks. Place in a large bowl and toss with oil, honey, rosemary and salt.

Spread on to a large parchment paper lined baking sheet in a single layer. Roast for 10 minutes, rotate pan and continue to cook another 10 minutes, until tender and beginning to brown on the edges.

Relax. Eat Well.

Friday, December 16, 2016

Peanut Butter Truffles

These truffles are a staple in my household- they are a breeze to whip up, containing just 5 ingredients, and can be stored in the freezer for any late night emergency that may arise. The are perfect for holiday gatherings, and in a cute package, make a great stocking stuffer.

I prefer them made with raw honey for its nutritional benefits and flavor compliment to the peanut butter, but you could substitute maple or brown rice syrup if need be. If peanuts are a problem, I would suggest cashew butter over almond. 

I don't bother to temper the chocolate coating- but that is because I store them in the freezer and we go through them surprisingly quickly. If out at room temperature for a few days, the chocolate will "bloom", which affects the appearance and texture more than the flavor. If you are interested in learning how to temper chocolate, I recommend following these directions

Peanut Butter Truffles
Makes 16-20


1 tbs. ground flax + 2 tbs. water
3/4 cup dark chocolate chips
1 cup peanut butter
1/3 cup raw honey
1/2 tsp. sea salt


In a small bowl, combine ground flax and water. Let sit until thickened.

In a double boiler, or bowl over a simmering pot of water, melt chocolate chips.

Combine all ingredients except chocolate in a food processor and run until dough begins to form a ball, scraping sides down as necessary. Remove and roll into 16- 20 small balls.

Dip each ball in melted chocolate, using a spoon to cover sides. Remove to a parchment paper lined baking sheet and let cool. Store in fridge or freezer until ready to serve.

Relax. Eat Well.

Saturday, November 12, 2016

Tempeh Meatballs

These meatballs are one of my favorite ways to use tempeh- a fermented soybean cake rich in protein, fiber and iron. As a fermented product, the soy in tempeh is partly "pre-digested", making it is easier for us to digest and assimilate. It is also much less refined than tofu (another soy product), making it my preferred whole-food vegetarian protein source.

The entire recipe is put together in the food processor, making it a cinch to throw together on a week night.

My daughter likes to snack on them on their own- I like them with spaghetti squash or as part of a Thanksgiving feast. The flavors fit right in!

Tempeh Meatballs
Serves 4


8 oz. package tempeh, cubed
1 tbs. fresh rosemary, minced
1 tbs. fresh thyme leaves, minced
¼ cup brown rice flour
3 tbs. olive oil
1 ½ tbs. tamari
1/4 tsp. chili flakes, optional
1 tbs. maple syrup


Preheat oven to 375 degrees.

In large food processor, pulse tempeh until crumbled. Add fresh herbs, rice flour, olive oil, tamari, chili flakes and maple syrup and pulse until well processed and beginning to form a ball. Taste, and adjust with additional salt and pepper flakes if desired.

Roll mixture into 12 meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate and roll over and continue for another 10 minutes, or until golden brown.

Tuesday, October 4, 2016

Cauliflower "Couscous"

Cauliflower is really making a comeback these days, I'm not sure if you've noticed. Mashed Cauliflower, Cauliflower Pizza Crust, Cauliflower Steaks- is there anything it can't do?

Here is my version of a Mediterranean Couscous dish, that uses minced cauliflower to replace the grain. Simple enough to go under a heartier main dish (ragout or curried chickpeas come to mind), yet flavorful enough to stand up on it's own, this is a dish that will bring a smile to your lips without weighing you down.

Cauliflower Couscous

Serves 6

1 medium head cauliflower
1 tbs. coconut or olive oil
1/2 medium onion, minced finely
1 garlic clove, minced
1/4 tsp salt
1/4 tsp. pepper
dash of turmeric
a few sprigs fresh curry leaves, optional
1/4 cup golden raisins
2 tbs. parsley, or cilantro


Pulse garlic in food processor to mince. Add cauliflower florets, in batches, pulsing until you achieve roughly to the size of couscous.

Heat oil in a large heavy pan over medium heat. Add onions and cook until translucent. Add cauliflower and garlic and sauté for 5-10 minutes, until tender. Add salt, pepper, turmeric, curry leaves and golden raisins. Stir to combine. Remove to serving dish and garnish with parsley or cilantro.

Relax. Eat Well.