Pomegranate Cranberry Mousse Tart

This year I wanted to try something different for Thanksgiving and am SO glad I did! I will definitely be bringing this tart back for Christmas, because it’s absolutely perfect! It’s adapted from Claire Saffitz Cranberry-Pomegranate Mousse Pie. I adore her. I have to tell you this pie is perfect. It’s such a beautiful color, it’s light, and sweet and tart and buttery and is a great addition to your holiday meal! The family agreed that we should do this every year.

I definitely don’t consider myself a baker, it’s less forgiving than cooking savory things where you can adjust easily. It may seem like this recipe has many steps but once you do it once you’ll realize it’s really not hard and SO worth it.

Make the compote thick and jammy, don’t overfold the mousse, and really make sure that the gelatin mixture is liquid without any lumps or granules. I love a graham cracker crust but you could also do a gingersnap crust or even biscoff cookie crust.

I think we all deserve a sweet treat after this crazy year of 2020. Make this pie for an intimate family holiday dessert to switch things up or just for fun! It was perfect after a big thanksgiving meal - It was light and tangy but still satisfied my sweet craving.

Makes a 9” Pie/Tart

INGREDIENTS

Graham Cracker Crust
1 1/2 cups finely ground graham crackers
1/3 cup organic cane sugar or coconut sugar
6 tablespoons unsalted grass-fed butter, melted
1/2 teaspoon cinnamon

Cranberry-Pomegranate Mousse
2 wide strips orange zest
1/4 teaspoon cinnamon
pinch of salt
10 ounces fresh cranberries
1 cup organic cane sugar or coconut sugar
1 cup unsweetened pomegranate juice
2 cups heavy cream, chilled
1 1/2 teaspoons unflavored gelatin powder or pectin
2 tablespoons powdered sugar

STEPS

1. Make the crust! Preheat your oven to 375 degrees. Mix the graham crackers, sugar, melted butter and cinnamon in the food processor until combined. Press the mixture into a 9” pie plate or spring form pan. Bake for 7-10 minutes until golden and crsp and remove and let cool for at least 1 hour.

2. Make the cranberry compote: In a saucepan, combine the orange zest, cinnamon, salt, cranberries, 1 cup of sugar and 1 cup of pomegranate juice. Bring the mixture to a boil and cook, stirring often until the cranberries have burst and the mixture is a very thick jam-like consistency (approximately 15 minutes). Remove from the heat.

Place a fine-mesh sieve over a medium bowl and scrape the thick jammy compote into the sieve. Push the mixture through with a rubber spatula forcing the mixture through the mesh. Toss the solids remaining. Whisk in 1/2 cup heavy cream into the compote until smooth. Cover with plastic wrap and refrigerate for at least 30 minutes until chilled.

Soften the gelatin/pectin: In a small saucepan, add 3 tablespoons cold water then sprinkle the gelatin over the top but do not stir. Set aside and allow it to soften for 10 minutes. While you’re waiting, add 1 cup of cold heavy cream into your mixer and whisk on medium to medium high until you have firm peaks. Refrigerate until needed.

Remove the cooled cranberry mixture from the fridge and give it a few good whisks so it’s smooth. Place the gelatin saucepan over low heat and gently warm. Swirl the pan until the gelatin is melted and liquid without any granules. Remove the saucepan from the heat and whisk the liquid gelatin into the cranberry mixture.

Assemble the mousse: Add the chilled whipped cream from the fridge and scrape about half of it into the cranberry mixture folding it in gently to combine - you want it to remain soft and airy, Fold in the remaining whipped cream until you have a light uniform mixture, don’t over-mix. Pour the cranberry mousse into your pie dish into the graham cracker crust and refrigerate for at least 4 hours until chilled and set. After the first 90 minutes you’ll want to cover with plastic wrap so it doesn’t develop a skin.

Serve with homemade whipped vanilla cream!

Shaved Brussels Sprout Salad with Toasted Pecans & Pecorino

Our family tends to eat salads all summer long with the juicy tomatoes in season, crisp cucumbers and all kinds of stone fruit.. but let’s not forget about them during winter! Don’t get me wrong, I am ALL about hearty, comforting, warming foods in the Fall but love to pair them with a salad. I was recipe testing for Thanksgiving last week and was thinking about how to minimize the amount of items we had in the oven. Anyone else with me?! Sometimes it’s just too much. I had some brussels sprouts and instead of roasting them with fig jam and bacon like usual, I decided to whip up a SUPER simple raw salad that I have literally been making on repeat ever since. Might be one of the easiest things to whip up for lunch or to serve as a side for dinner.

I tend to overthink salads sometimes. I want to add so many things and they’re usually delicious but take up an afternoon to chop everything and create a dressing. This recipe calls for minimal ingredients and is so quick plus the flavor just gets better the longer it sits. I found that I was eating it slowly as I was throwing in laundry, doing dishes and chasing a toddler and as the lemon juice and olive oil combined with the toasted nuts and salty cheese, it truly just got more flavorful.

The reason it’d be great for Thanksgiving is because you could easily prep it the day before or earlier in the day (with the dressing) and serve it a few hours later.

INGREDIENTS

12-16 ounces trimmed Brussels sprouts
8 leaves of tuscan kale
1 lemon juiced
3/4 cup olive oil
1 cup toasted pecans or walnuts, chopped
1 cup pecorino cheese, grated
1 teaspoon honey
salt & pepper to taste

INSTRUCTIONS

Thinly slice sprouts (I like to shave mine really thinly) and place them in a large bowl with the shaved kale - make sure to remove the stems. Add the lemon juice, a pinch of salt and a few grinds of black pepper. Massage/toss together and let it sit for at least 1 minutes.

Toast your pecans or walnuts (or even almonds!) and let them cool then chop and set aside.

Whisk the honey with the olive oil and add to the salad, toss together. Mix in the nuts and shredded cheese. Taste and add more salt, lemon juice or olive oil if needed!

Trust me, it is so simple but so satisfying and delicious.

Lentil Salad w/ Chili Oil & Purple Haze

I don’t know about you, but I’m looking for recipes that I can make on Sunday evening and eat for lunch for the next day or two! This is the perfect Fall salad that totally hits the spot and leaves you full. It can easily be made vegan and is hearty enough for dinner. I’ve been really into kale salads lately but this one is totally different… the combination of the almost meaty lentils, hearty kale, crunchy almonds and tangy sweet cheese topped with the chili oil is really tasty! And gets better the next day!

1. First things first, let’s get the kale off the stems. I like finely shredded kale in this salad so you when you scoop it up with your fork you get a bite of everything together; the hearty kale, crunch almond mixture, creamy tangy cheese, and the buttery olives.

Remove the leaves off of the stems and discard the stems. I like to stack them on top of each other and thinly slice. Transfer to a bowl and season lightly with salt and massage with a few teaspoons of olive oil and massage until kale is softer and darker - at least 1 minute of managing people!

2. We’re going to make the spiced oil! First, bring a pot of heavily salted water to a boil over high heat (for the lentils). If you want to add extra flavor you can cook in vegetable or chicken stock.

4. Add 1 1/2 cups black beluga or French green lentils to your now boiling water or stock and reduce to medium, and simmer uncovered until the lentils are tender but still al dente - 20 minutes approximately. You don’t want them to get mushy!

Jump back over to your skillet with the spiced oil, almond mixture. You’ll want to cook until the garlic turns slightly brown and the lemon peel starts to curl which will take approximately 3-5 minutes. Add the almonds and cook until the almonds are brown about 3 more minutes. Remove from the heat and add 1 tablespoon cumin seeds and 1/2 teaspoon crushed red pepper flakes. The residual heat from the oil will open the spices and bring out their flavors.

5. Strain the mixture through a fine-mesh sieve into a small bowl. Save the oil which will be the base of your dressing. Spread almond mixture on a baking sheet and season with salt and let cool. They’ll get crunchier as they sit!

3. While you’re waiting, you can prep the oil. Coarsley chop 1/2 cup raw almonds and set them aside. Trim the 4 scallions and separate the white and green parts (you’ll save the green parts for later so don’t toss!) Smash and peel the garlic cloves and roughly chop. Use a vegetable peeler and remove the lemon peel in strips and save the rest of the lemon for later on. Add the garlic, scallion, lemon peel to your skillet and pour 1/2 cup of extra virgin olive oil over top. Stir all elements so they’re coated in the oil and heat over medium and continue to toss/stir occasionally.

6. Now crumble the cheese into your bowl of kale. Smash 1 cup of the castelvetrano olives with the back of your knife to remove the pits. Tear olives into large pieces and add to the bowl. Now slice the scallion greens and add them to the bowl. Squeeze the juice of the lemon and half teaspoon of salt into the mixture and gently combine. I left some cheese on the side to crumble over top while serving.

7. Drain the lentils well and let them cool then add to your salad bowl and drizzle the infused oil over top along with the nuts and toss to combine. Serve and enjoy for the next few days. Trust me, it only gets better over time!

INGREDIENTS

• 1 large bunch black/tuscan kale

• salt

• 1/2 cup raw almonds

• 4 scallions

• 4 garlic cloves

• 1 lemon

• 1/2 cup extra-virgin olive oil

• 1 1/2 cups black beluga or French green lentils

• 1 tbsp cumin seeds

• 1/2 tsp crushed red pepper flakes

• 5 oz purple haze goat cheese (or feta)

• 1 cup castelvetrano olives

Kale Salad w/ Rosemary Scented Almonds, Pomegranates & a Warm Caramelized Shallot Apple Cider Vinaigrette

Don’t get me wrong, I LOVE summer… but I am so ready for a change of pace and to welcome Autumn. I’m ready to feel cozy and cook warming foods again! The weather dropped below 70 degrees (ok, even if it was just for a morning) but i’ll take it! This salad is the perfect salad to welcome Fall and would great to accompany a Thanksgiving or even Christmas meal because of the rich colors and flavors. It’s simple to make and the best part about it is that you can prep ahead, kale holds well.

First things first, you want to get the shallots caramelizing for your vinaigrette. The sweetness the shallots release when caramelized are delicious and pair so well with the earthy dark kale, the tartness of the pomegranates and the saltiness of the pecorino. Slice and throw in a skillet with some olive oil or avocado oil. Cook on high heat for about 3-5 minutes then turn the heat down and stir occasionally. About 15 minutes into cooking, add a dash of salt and about 2 tablespoons of apple cider vinegar and let that caramelize with the shallot.

Now prep your kale! Cut it any way you like but for this salad especially I like to chop it really finely. I like to scoop it all up on my fork and make sure I get a bite of everything. So chop or shred the kale finely and make sure to remove the rib down the center. Massage it with a drizzle of olive oil and squeeze of half a lemon (use a Meyer lemon if you can get your hands on one)!

Pomegranates are finally in season! I love them because of the texture they add to salads, that juicy sweet almost acidic punch does a lot for me. Plus, they’re full of antioxidants! Yes, you’ve seen the containers in the store where they’re already pulled out of the hull. It’s so much easier for sure! However, they’re usually way overpriced and not as fresh. So I suggest buying the whole pomegranate and doing it yourself. It’s fairly easy.. you can cut them in half and hit them with a spoon and the seeds basically fall out. Or you can make 5 or 6 cuts from top to bottom and pull it open with your hands and basically pull the seeds out.

Now for our last ingredient! I had blanched raw almonds and wanted to kick It up a notch so I toasted them on the stove until they had some color - flipping constantly. Then I added a dash of olive oil, a few sprigs of rosemary and some fresh garlic. Sauté this mixture together for at least 10 minutes on low tossing to combine the flavors. The rosemary and garlic toasted with the almonds are SO delicious. I always enjoy a crunch in my salad and this does it!

INGREDIENTS:

• 2 bunches kale

• 1 or 2 pomegranates (depending on size)

• 1 cups shredded pecorino Romano or parmesan

• 1/2 cup almonds

• 2 sprigs fresh rosemary

• 2 garlic cloves

DRESSING:

• 2 shallots thinly sliced

• 1/3 cup olive oil

• 2 tablespoons apple cider vinegar

• 1 teaspoon fig jam

• 1 pinch red pepper flakes

• dash of salt and pepper

Passionfruit Blueberry Cheesecake

I love this time of year when passionfruit are hanging low from the vine. They’re such a flavorful, tart fruit I absolutely love pairing them with a creamy rich cheesecake. This recipe is definitely a bit indulgent… But I feel like we all need a little mid-week pick-me-up, anyone with me?! It’s all about balance at our house. We love eating healthy, nutritious meals but we also like to splurge a bit on special desserts. All ingredients are still organic, don’t get me wrong!

This cheesecake is not your traditional cheesecake. As much as I love a gram cracker crust, this flaky puff pastry crust that surrounds the cheesecake might be my new obsession. It’s so easy to make and almost impossible to mess up.

Have you heard about the Basque Burnt Cheesecake that’s super trendy right now? This is our take on that. It’s beyond delicious, now I see why it’s so popular! A little history, it originated from French Basque Country and it’s traditionally a crustless cheesecake made with a whole lot of cream cheese and eggs. The real difference is that it’s baked at a higher temperature than a more traditional cheesecake. This helps it to get a deep dark brown “burnt” exterior. While still maintaining a super creamy, almost custard-like interior. So don’t worry if yours is cracked when it comes out of the oven, I like it that way! Gives it a rustic feeling. The more imperfect looking the better.

First, thaw out your frozen puff pastry so you can roll it out a bit. Press against the side of your spring form pan (I used a 9”). Don’t forget to grease it first and line with parchment on the bottom.

Sprinkle the top of the cake with 2 tablespoons of sugar! It will caramelize and create that almost “burnt” look and it’s so delicious.

Transfer to the oven and bake for 55 minutes, until deeply golden brown on top and still very jiggly in the center. Let it cool 5 minutes, then unfold. Let it cool completely. Slice into wedges and serve at room temp. Stick the leftovers in the fridge and enjoy for a few days. Don’t forget to drizzle with PLENTY of passionfruit before serving. Bon Apetit!

Mix your ingredients starting with the cream cheese and sugar, while scraping your bowl to incorporate it all. You want it to be very smooth and creamy so mix on medium for about 2 minutes. Then add the eggs, 1 at a time until they’re fluffy and incorporated. Add cream, vanilla, and salt and beat until combined for about 30 seconds.

Next, sift in the flour and beat again to combine gently. Pour the batter into the pastry-lined pan and gently sprinkle the blueberries over the batter. Some will sink and that’s just fine.

INGREDIENTS

• 1 sheet frozen puff pastry, thawed

• 2 (8 ounce) packages organic cream cheese at room temperature

• 3/4 cup coconut sugar

• 3 large organic eggs

• 3/4 heavy cream

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 3 tablespoons all-purpose organic flour

• 2 cups fresh blueberries

• 8-10 passionfruit

Pesto Polenta with Roasted Mushrooms, Crispy Chickpeas, Kale & Charred Tomatoes

Creamy, buttery Pesto Polenta with Garlicky Thyme Mushrooms and crispy chickpeas… the perfect end of summer comfort food in a bowl. And the best thing about it? The entire thing can be put together in less than 45 minutes using only one tray and one pot. It’s a perfect way to use up the last of your summer tomatoes and herbs from the garden too!

Once we enter September, even if the weather is still warm I start craving warm comforting meals! This is the perfect transition-into-fall meal because you’re still using those sweet herbs from your garden and the end of summer tomatoes for an extra burst of flavor and acidity. I love this recipe because it’s so easy and the oven does most of the work! The textures come together so beautifully between the buttery polenta as the base, the meaty mushrooms and crispy chickpeas. The pesto brings it all together and if you’re feeling fancy, throw on a big chunk of good quality burrata. It makes the dish I promise.

Pre-heat your oven to 325 degrees. The key for this recipe is to start slow then crank up the heat. First rinse and drain your organic chickpeas (I used canned, but you could also make your own). If you have wild mushrooms or a variety, definitely use them! Quarter or half them and throw them on the pan. Toss in olive oil and salt and add a few cherry tomatoes if you have them with at least 6 sprigs of thyme and 6 cloves of crushed garlic.

Roast for about 25 minutes on low heat then turn up the oven to 475 for the last 5-10 minutes to crisp up the chickpeas and char the mushrooms giving them that desired texture.

While your veggies are roasting in the oven, it’s time to make the polenta! One thing about polenta… don’t skip the butter. It makes the dish! So be generous and use grass-fed if possible. Why? It’s a good source of vitamin A and the antioxidant beta carotene. It also has a higher proportion of healthy, unsaturated fats than regular butter. It also provides vitamin K2 which is a form of vitamin K that plays an important role in your bone and heart health!

Drizzle with a little olive oil and sea salt as well, so the sweet flavor of the corn polenta really shines. I have to admit, I used instant polenta in this recipe because it’s what I had on hand and it’s super quick to make (just whisk into boiling water and stir for a few minutes and it’s done). But you could easily use regular polenta, just plan for a few extra minutes!

Oh I love me a good pesto. If it’s fresh, its bursting with flavor, nuttiness and saltiness from the cheese. It brings out the flavors of late summer into this dish which I loved… I’m not quite ready to say goodbye to summer yet even though I love fall.

I used basil as the base of this pesto which is classic, but you could also use other herbs if you have something else on hand. I love basil because it’s so delicious with tomatoes and burrata, I’m always putting a spin on the classic caprese. Basil has many benefits for your skin, is great for digestion and is also an anti-inflammatory.

Swirl in a generous amount right before your polenta is done cooking.

You’ll know when your tray of mushrooms and chickpeas is finished, your kitchen will be bursting with the scent of thyme and garlic.. the chickpeas with be crunchy and the mushrooms will have great color. I added a dash of balsamic to the mushrooms before I began cooking… I love the acid and sweetness it gives to the mushrooms when they’re roasted.

I don’t know about you, but I need a green veggie in my meals even if it’s a bowl of polenta! I used kale from the shop, I just chopped it finely and tossed it in to the hot polenta so it wilted a bit.

Divide the polenta between the bowls, spoon your mushroom mix over top… drizzle with additional pesto, some fresh thyme and break the burrata over the polenta to finish! Add chili flakes if you want a little heat!

INGREDIENTS:

• 1 1/2 pounds mushrooms

• 1 can chickpeas, drained and patted dry

• 6 sprigs fresh thyme

• 6 garlic cloves, smashed

• salt & pepper

• 1 pinch red pepper flakes

• 1/4 cup olive oil

CREAMY POLENTA

• 1 1/2 dry polenta

• 3 tablespoons kerrygold butter

• 1/2 bunch kale or spinach

• 1/3 cup basil pesto (homemade or store-bought)

• 8 ounces burrata cheese, at room temperature

Marinated Shrimp & Seared Mushroom Summer Tacos

We all eat tacos in the summer in Southern California, right?! These ones are a little unique and very customizable with whatever produce or protein you have in your fridge! Shrimp tacos have been one of my go-to’s for years. It’s definitely not your typical ‘taco’ flavor… This recipe is a marinated shrimp and seared mushroom taco with kale slaw, pickled onion, avocado cilantro crema and Carpinteria guacamole. Perfect for any night of the week!

Alright, first things first. If you can get Santa Barbara spot prawns do it. So juicy, mild in flavor, perfect plump texture and they basically melt in your mouth. If you can’t get local spot prawns I recommend wild Argentinian red shrimp that comes frozen but is deveined and peeled which makes things easy.

I just love mushrooms… they’re kind of my thing and my two year old loves them right now so I’m going to take advantage of that! I also love having a vegetarian or vegan option while entertaining. Mushrooms have such a ‘meaty’ flavor and texture if you cook them properly. I love a good sear on my mushrooms so I cook them on high heat (after heating the oil, grapeseed or avocado) then season with salt and umami seasoning and garlic salt and toss. Turn down the heat a bit and cook until browned then add a dash of red wine and let it cook down. I throw in some grass fed butter to finish.

Quick pickle some red onions or shallot with 2 teaspoons of raw coconut sugar and red wine vinegar. Let them soak for at least an hour, up to 3 or 4. They’re still crisp but have that nice acidic/sweet pickle flavor. Super easy.

I know, I know. Teriyaki with tacos?! Sounds strange but trust me on this one. The sweetness from the teriyaki (love Primal Kitchen brand - no soy), pairs so well with the juicy shrimp, acidic slaw and creamy avocado. If you’re feelin’ spicy, add a few sliced jalapeños on top for an extra kick. Only marinate for an hour or two!

Cilantro avocado crema is a simple sauce I blended up in my blender but you could also use a food processor.

1 cup sour cream

half an avocado

juice of 1 lime

3 garlic cloves

large handful of cilantro

I mean, what are tacos without guacamole?! We are so lucky to have an abundance of this delicious fatty flavorful fruit. It grows in our backyard so we fully take advantage!

This slaw can be used for a variety of dishes! I love adding kale to my cabbage slaw for a different texture and additional nutrition. Red cabbage has been a staple in our diet lately because of the glorious amount of vitamin C it provides. It aids in immune support so we’re trying to get it in whenever we can! Kale of course is a superfood and packed full of vitamin K, A, calcium, potassium and many more. I shredded half a bunch of black kale with about 3 cups of shredded cabbage. I massaged with olive oil and squeezed the juice of 2 limes in. I coarsely chopped a bunch of cilantro, a few baby bell peppers and added the marinated onions. Finish off with a pinch of salt and pepper and it’s finished!

Quinoa Salad w/ Pistachios & Dried Cherries

It’s early August, the weather is warm and we’re still cooking at home (for the most part)! I love having hearty salads readily available in the fridge that will hold for a few days and that will give me an energy boost and still taste fulfilling! This is definitely one of my go-to’s because the base is quinoa, which has so many health benefits including being one of the most protein-rich foods we can consume. It’s high in fiber, contains iron, rich in magnesium and the list goes on. Really a powerhouse of a grain!

It’s light and refreshing bursting with flavor from the tart cherries, salty and crunchy pistachio and tangy from the lemon vinaigrette. The shaved kale adds a nice texture and also holds well in the salad. I eat this right out of the bowl for lunch, or add a fried egg for breakfast or even roasted chicken breast on top for a summer supper.

I chose to cook my quinoa in vegetable broth to keep it vegetarian, but you could also cook it in chicken stock or beef broth… whatever you prefer. I cooked 1 cup of dry quinoa in 1 cup of broth plus 1/3 cup white wine. I like the way it flavors the quinoa when it cooks through. I prefer tart dried cherries (unsweetened). And I used a tai-colored quinoa but you could use any kind you’d like!

I had some beautiful curly kale in my farm box this week so I decided to finely shave it, toss it in some olive oil and added it to the salad. I love adding greens to my meals whenever possible! Kale is actually an excellent source of vitamin C but even more so, is packed with the almighty vitamin K! I like the texture it adds to this salad, but make sure you massage or toss it in some quality olive oil for easier digestion.

This salad comes together so beautifully with all of the different textures! What I love about this salad is that you can toss it in the dressing and the quinoa absorbs it perfectly, it will last in the fridge for a few days without getting soggy. It almost is better the next day. Here is the recipe below!

Ingredients:

Quinoa (1 cup dry quinoa to 1 cup vegetable broth + 1/3 wine)

2 sliced scallions

1 cup dried cherries

1 cup shelled pistachios

2 cups shaved kale

Dressing:

Juice of 1 lemon

1 tsp dijon

1 tsp balsamic

1 tsp honey

whisk in 1/2 cup olive oil

Recipe by Alyssa Potter

Zucchini Chocolate Coconut Bread

Who has an abundance of summer squash right now?! We do! We’ve been throwing it on the grill, making frittatas, shaving it into salads, sautéing it and using it for pastas but now it’s time for something sweet…

The best thing about this recipe is that I guarantee that most of you have ALL of these ingredients already! It’s a one bowl recipe that’s quick and OH so satisfying… the chocolatey cinnamon infused bread reminds me of fall and comfort but perfect for a cool summer morning. My house smelled AMAZING!

So first things first, it’s important that you remove the moisture from the zucchini. After grading it, I spread it out on a towel and lightly salted it to remove the access water. I patted it try with a paper towel then used a dish towel to remove any extra moisture.

In your mixing bowl, mix together the wet ingredients first. The eggs, vanilla, coconut oil, honey and maple syrup. Then stir in the zucchini, now add in your flour, baking soda, cinnamon and a dash of salt. Then don’t forget the chocolate chips or chocolate chunks!!

Now… wait for this glorious bread to bake! Set your oven to 350 degrees, grease your pan and bake fro 50-60 minutes. I let mine sit in the pan when I pulled it out for about 10 minutes before flipping It over onto my cutting board. You can let it cool before slicing or if you’re like me… dive right in while it’s warm!

It’s moist, gooey with dark chocolate chunks, and has the perfect amount of sweetness. Oh, and if you’d like to make it gluten free, just substitute the flour for Cup4Cup gluten free flour.

I served mine with a slab of grass fed butter and you can even drizzle with honey if you’d like. I hope you enjoy!

Ingredients:

2 medium zucchini

1/2 cup honey or maple syrup (I split in half)

2 large eggs

1/3 cup coconut oil

2 tsp vanilla paste or extract

2 cups whole wheat flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp kosher salt

1 cup dark chocolate chunks or chocolate chips

Watermelon Mint Salad w/ Seared Halloumi

We recently moved to Ojai where the weather is a bit warmer in the summer! Even at the beach in Carpinteria, I could eat this salad ALL summer long. It’s crisp, hydrating and so refreshing. It’s sweet from the juicy watermelon, salty from the cheese, minty and peppery from the arugula… trust me, this combination is a summer staple! I know we can’t entertain these days, but it gets us excited about eating in the backyard.

We will be eating this salad all summer long! It’s hydrating, crisp, refreshing and you have those chewy salty cheese “croutons”. It’s great for entertaining because you can assemble the salad a few hours prior, then sear or grill the halloumi and you’re all set!

Here are our ingredients! We have a handful of fresh mint, a few tablespoons of chopped chives, about 2 cups of arugula, approximately 3 tablespoons of quality olive oil, 1 shallot, 1 block of halloumi cheese, 1 cucumber, 1 lime and of course, watermelon!

Instead of making a dressing, I squeezed some fresh squeezed lime juice over the top and drizzled some olive oil, salt and pepper. The ingredients are all so flavorful you don’t need anything else! You could pickle the shallot for a little extra kick… I think the vinegar would pair well with the watermelon actually!

What I love about this recipe is that it comes together so easily and you can prep it ahead of time in the morning then assemble right before serving. In the morning I diced my watermelon and set that aside in a sealed container in the fridge. Then I added all other ingredients except for the lime and olive oil into a separate container. You could combine all ingredients about 3 hours in advance but I personally wouldn’t do any longer.

The last step is to sear or grill the halloumi right before serving. I like it to be slightly warm on top of the cold crisp salad. Halloumi is a sheep’s milk cheese that has a very high melting point so you can throw it on the grill or sear it without it melting, fun right?! You get this crispy outer layer and almost chewy inside after grilling it… it’s amazing. It’s almost like a cheese crouton but it’s gluten free. The saltiness from this cheese pairs so well with the fresh herbs (mint especially) and the sweet watermelon. You could also use a feta or even goat cheese but I love the fact that you can get that crispy outer layer by searing on the stove or grilling. it’s fairly mild, don’t be intimidated if you haven’t tried it!

INGREDIENTS:

1/2 Watermelon (depending on the size)

1 cucumber

1 lime (juiced)

2 cups baby arugula

3 tablespoons extra virgin olive oil

4 tablespoons diced chives

1/4 fresh mint

1 cube halloumi cheese

Recipe by Alyssa Potter

Coconut Vanilla Strawberry Swirl Vegan Ice Cream

Alright folks, who else has tried to make a vegan dessert in the past unsuccessfully?! I know I have and I am proud to say that this is no flavorless, icy dairy substitute ice cream… it’s the real deal. It’s creamy and totally satisfying. Plus it’s completely dairy free, no eggs! The cool thing about this recipe is that you can add any flavor you want. It’s the beginning of summer and strawberries are bursting with flavor right now so that’s what I chose. But you could easily add in a nut butter and cacao, any type of fruit or just good ol’ vanilla bean.

There’s no secret to this recipe and it’s so easy! We use a full fat coconut milk. I’ve experimented with other alternative milks in the past and (in my opinion), almond, oat or soy just don’t cut it for ice cream. The fattiness from the coconut milk makes it creamy and super yummy. So instead of egg, we used just a tiny bit of corn starch to thicken it up! Because the strawberries are so sweet, I only used a little bit of natural raw cane sugar. And the final ingredient is vanilla bean paste! I always add vanilla paste or extract but I personally like the taste of the vanilla bean paste better. All of these ingredients are from our shop - easy peasy!

Local fresh strawberries are the perfect pairing with the creamy vanilla coconut base. Have you ever had strawberry ice cream with chunks of strawberry that almost get freezer burnt and icy? I wanted to avoid that so instead of just adding chopped strawberries into my base I decided to make a sauce.

To make the base, heat the coconut milk on low/medium heat just until warm (don’t let it come to a boil). Add in the corn starch or arrowroot starch with the sugar and a pinch of salt and cook it on the stovetop stirring until it thickens - almost like a pudding but not quite as thick.

Now for the strawberry sauce! Quarter the strawberries and cook them on the stove on low for a few minutes until they release the juices. I added a squeeze of lemon and 1 teaspoon of sugar. Cook down and stir for about 10 minutes and let cool. Add ingredients to the blender and puree while your base is thickening on the stove.

I have the Cuisinart ice cream maker which I love. It’s easy to use and clean and is fairly quiet. Make sure you place the insert of the ice cream maker in the freezer the night before so its frozen solid. Just pour in your base once it’s cool and start her up!

I slowly added in the strawberry puree into the coconut mixture… if you want it swirled in you could wait until the very end and do it manually as well. I can’t wait to hear what you all think of this vegan ice cream base! It’s the ideal summer entertaining dessert, enjoy!

Ingredients

2 cans of full-fat coconut milk
1/2 cup raw sugar or agave
1/4 teaspoon salt
2 tablespoons cornstarch
1 1/2 teaspoons vanilla paste or extract

Ultimate Avocado Greek Salad

Summer is finally here! I don’t know about you, but food makes me happy. Shopping, preparing, serving and gathering people around the table brings me so much joy. During these times of uncertainty, isolation and heightened emotion, I’m finding comfort in cooking for my family. I’ll be honest… I’ve had my fair share of comfort foods over the last few months and I’m craving crisp, bright, colorful salads that we can enjoy outside together. This Greek Salad is full of nutrients, flavor, is easy to prepare ahead of time and is a crowd pleaser.

Baby arugula is a great base for this salad. The delicate, crisp, peppery leaves pair so perfectly with the briny olives, creamy avocado and goats milk feta.

Ok here’s what you need… all of these ingredients can be found at our shop! Feel free to add any other fresh veggies that you love. These are just the basics that I love.

Baby Arugula
Cucumber - tossed in “This is Nuts Dip - Green Onion”
Cucumber
Cherry Tomato
Shaved Red Onion
Drake Family Farms Goats Milk Feta
Marinated Artichoke Hearts
Kalamata Olives
Local Carpinteria Avocado
Garlic Gold
Thyme (dried or fresh if you have it)

Super easy to assemble, just place all ingredients together on top of the arugula and gently toss! I tossed the cucumber in the “This is Nuts Green Onion Dip” and it added this bright flavor for the entire salad. Instead of a dressing, I used Garlic Gold which is just roasted garlic and olive oil. I drizzled that over the entire salad with a squeeze of Meyer lemon and called it good! With the marinated artichokes, salty olives and creamy avocado you really don’t need a heavy dressing in my opinion.

This salad is gluten free and vegetarian and can be made vegan if you don’t add the cheese. For a heartier meal, we added organic sausage and grilled zucchini. What would you add?!

Superfood Raw Cold Overnight Oatmeal

How lucky are we to live in Central California where the weather is basically perfect all year round?! Coming from Washington State, I have to say I do miss the seasons occasionally but 90% of the time I am just so grateful for the ideal climate. Especially during the Spring and Summer here I want to eat this Overnight Oatmeal on the daily! It’s cold and refreshing and keeps me satisfied until lunch. It’s packed with fiber, minerals, greens, protein and healthy fats to keep you sustained. Plus my little one gobbles it up!

I have to give my sister Meghan credit here… we’ve played around with this recipe for years but she’s truly perfected it. I always use too many oats and she figured out the quantities and I have to say, it’s the best I’ve ever had! The consistency is perfect.

I love this recipe because again, it’s simple and you can truly add whatever “extras” you have in your pantry. Start with the dry stuff. Here we have oats, hemp hearts, chia seeds, flax seeds, cinnamon, collagen and Catie’s Greens.

Then mix in the wet ingredients! We use MCT oil and oat milk here but you can use whatever kind of milk you prefer. A homemade cashew or almond milk would make it super creamy. Add a dash of vanilla too!

Breakfast (in my opinion) is the most important meal of the day. I don’t know about you, but I need a boost of energy to get me up and moving! I either make a smoothie packed full of nutrients and healthy fats OR my go-to which is this overnight oatmeal recipe.

MCT stands for medium-chain triglyceride which are very easily digested and there are many health benefits linked to the way our bodies process these fats. It’s the most commonly extracted oil from coconut oil. Your body can use MCT oil as an instant source of energy which makes it unnecessary to store fat for this purpose. It also can help in optimizing the growth of good bacteria in your gut, which is very beneficial.

Chia seeds are another staple item in our diets because they deliver a massive amount of nutrients! They are loaded with antioxidants, fiber, protein and omega-3 fatty acids. They basically are tasteless and can be added to this recipe easily! They also absorb liquids and aid in the texture of this dish. I could go on and on about chia seeds… they are high in several nutrients that are very important for bone health including calcium, phosphorus, magnesium and protein.

Flax are another seed that is packed with nutrients including omega-3 fats, protein, fiber, reduces inflammation, can aid in balancing hormonal imbalances and helping make skin and hair healthy.

Now to collagen.. it’s one of the major building blocks of bones, skin, muscles, tendons, and ligaments. Collagen is also found in many other body parts including your eyes, teeth and blood vessels. As you age, your body produces less and lower-quality collagen so I’ve started to add it to my diet of the last few years. Especially during and after pregnancy.

This beautiful bowl was so delicious on a warm Spring morning and I felt so content after eating it. I added banana, local mulberries, strawberries, bee pollen and a perfect bar. What would have been delicious on top was granola butter or a nut butter drizzled over top. There’s just something nostalgic for me about a fresh berry and nut butter. Reminds me of being a kid and eating pb&j’s!

Ingredients

2 cups oats
1/4 cup chia seeds
3 tablespoons flax seeds
1 tablespoon collagen
1 tablespoon Caties Greens
pinch of salt
1 teaspoon cinnamon
1 tablespoon maple syrup
3 tablespoons MCT oil
1 teaspoon vanilla extract
1 cup coconut milk (full fat)
1-2 cups oat milk (add as needed before serving to refund consistency)