Category Archives: nut bubble

nut free

kale and radish salad with creamy 5-ingredient dressing

kale radish salad

kaaaaaaaaaaaaale

kale kale kale, I could scream from the top of my lungs!  Or perhaps the bottom.  I believe that would indeed be the most profound.

washed kale

I wouldn’t have guessed, but kale is quite hard to come across in France.  I have the luxury of having a very decently priced little organic market down the street from me.  They never let me down (they even half priced the berries I was buying once as the manager said he tried them and they weren’t sweet enough.  He’s tough public, because I thought they were amazing.)

Neither here nor there with the berries, but the kale, yes, the kaaaale, they have it.  It was almost like running into an old elementary school teacher or something, the way I felt when I looked down the aisle towards the produce and saw green bobs of curl brimming from a wooden-laced carton box.

radi

I don’t know what it is about the salad.  My Grandma thought it was a bizarre thing to eat (isn’t that the plant that grows along roads in dirt or for decoration in planters?)  Yes, but a lot of good things do that, too.  And it’s just so weirdly healthy tasting — in a good way.  It’s one of those things you eat for the first time, you like it decently, but I think it’s so good for your body that when your body sees it again it’s automatically conditioned to want it more because of the good it does inside.  Like garlic.

Gaaaarlic.

I’ll stop.

salad dressing ingredientsdressing in bowl

Here’s a really simple recipe for two brilliant ingredients with a 5-ingredient salad dressing that complements the two just too well.  Takes, like, 3 minutes to make.  <3

Enjoy on a breezy hot summer day!

tossing saladkale and radish salad with creamy 5-ingredient dressing
-vegan-
-gluten, nut, corn-free-

ingredients:
1 large bunch kale, washed, dried
about 12 small red radishes, washed, cut into thin slices (I recommend using a Japanese mandolin)
2 tbs. dijon mustard
1 tbs. agave nectar
3 tbs. rice vinegar (or apple cider vinegar)
6 tbs. neutral oil (grapeseed is my preferred)
1 tsp. tamari (gluten-free soy sauce)*

method: Prepare dressing by mixing mustard, agave nectar, and vinegar in a bold until combined.  Slowly whisk in oil to emulsify.  Add soy sauce to taste.  Toss in prepared kale and radish.  Salt and pepper to taste if needed/desired.

*for those with soy allergies, simply salt to taste and don’t add tamari.

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inverted oreo cake

interted oreo cake gluten freeIt’s like a dream, an inverted, chocolate-laced, cheesecake flavored twisted reverie of a treat loved past.

If I were a professional nature show host, I might say that what we’ve got here, mate, is a very rare breed.  “It seems to resemble oreo, yes, that’s sure.  Only that it’s a little more like a brownie, and makes me feel good when I eat it.  It seems to be a little short on the gluten, and, oddly, instead of having an overly sweet filling, it tastes like cheesecake.  I reckon we better let this lil bugga into the wild for all to enjoy.”

piping frosting

This is why I don’t host a nature show?  –amongst many reasons… um yeah.

I’ll stick to the kitchen: It’s also nut, corn, and egg-free, and can be vegan if you want it to be.  Lactose is either minimal or very optional.  ahhh, makes more sense.  ;)

flax seed blender

adding flax seed goo to dry ingredients

This recipe came about when I was playing with ways to combine blended flax seeds and cocoa powder.  I really wanted something sweet, and did not want to intake a ton of sugar.  Egg whites don’t sit well with me, so the flax seeds and I have been spending lots of time together in pastry land.  The result was unexpected and beautiful inside and out.  (Inside and out of me and the cake itself.)

So, without further adieu, here’s our little shining star.

plated oreo cakeinverted oreo cake

gluten, butter, egg, corn, soy, nut – free

vegan options!

cake:
7 tbs. flax seeds
1/2 cup water
1/2 tsp. vanilla
1 tbs. agave nectar
pinch sea salt
1/2 cup unsweetened cocoa powder
1/3 cup sugar (1/2 cup sugar for those who like it sweet)
1/4 cup + 2 tbs. rice flour
1 tbs. arrowroot starch (flour)
1/2 tsp. baking powder
2 tbs. neutral oil (grapeseed ideal)

frosting:
1/2 cup mascarpone or vegan cream cheese
2 tsp. rice milk
1 tsp. vanilla
pinch salt
4 tsp. powdered sugar (this is not too sweet, but just right for me.  if you’d like it more sweet add another ~2 tbs. powdered sugar to taste.)

soak time: 6 hours (or overnight)
preparation time: 15 minutes
cook time: ~30 minutes
yields one large/two small inverted oreo cake (serves 6-8 depending on serving size)

1. Prepare cake: soak flax seeds in water in a covered container for 6 hours room temperature or overnight in the refrigerator.
2. Pre-heat oven to 325 degrees F (160 degrees C).  Blend both water and flax seeds with vanilla, agave nectar, and sea salt until white and few traces of seed shells remain.
3. In separate large bowl combine dry ingredients.  Add flax seed mixture and oil.  Combine until homogenous.

dry ingredients cocoa powder flours

batter oreo cake
4. Prepare one large brownie pan or two small cake pans with a thin layer of oil/cooking spray and a dusting of rice flour.  (You want the batter to spread out to be about an inch thick, no more.)
5. Spoon batter into prepared cake molds and bake for about 30 minutes, until center is solid and top is crusted.  Remove from heat, let cool entirely before frosting.

oreo cake pre-frostingmascarpone frosting in bowl
6. Prepare frosting: mix all ingredients until homogenous.  Transfer entirety of frosting into a piping bag with a large circular tip.
7. Finish cake: pipe parallel and equal rows of oreo-filling size circles onto the top of your cake as shown in the photos.  Cut into a square or rectangle for something classy, and serve, ideally, in a square or rectangle shape with a few strawberries and perhaps a glass of bubbly?

cutting cake

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reflections on great things

vegan thai mint soup

I have come to the realization that it takes an enormous amount of energy to do great things.  I’ve heard that once and I hear it now.

Great things come in a grand spread of forms.  Great things are tying your shoe for the first time, overcoming the loss of a parent, turning your creative passion into a full time occupation while trying to make ends meet.  These are great things, and the energy they take is both new and demanding, intense relatively and independently.

If the source of this energy is undefined, the negations of it are certainly not: bad relationships, lack of self love, an imbalance of health.

Health is beyond physical.  It is mental, emotional, spiritual.  It is a type of self love humble and convincing at once.  If we know that a lack thereof deprives great things, and we live in a society obsessed with great things, why don’t we take care of ourselves more?

Kudos to you for visiting a site that cares about health, pleasure, and what we put in our bodies.  Take care of yourself this weekend!  And then share it.  :)

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NUT-FREE “peanut sauce” and homemade spring rolls

filet mignon spring rolls with pumpkin seed butter sauceSo, lunch today was kind of unfair.  I had leftover filet mignon from a local butcher and had just devised a recipe for a Thai “peanut sauce” without peanuts.  Yes, that means I had filet mignon spring rolls.  Yes, filet mignon spring rolls with a sauce I’ve never been able to taste in my life.

two springrollsfirst step roll

I’ve been rather addicted to these things lately.  (Spring rolls that is.)  Here’s why:

1. They’re easy to make (soak in water and roll!)

2. They’re naturally gluten-free (just rice and tapioca flour)

3. The texture is light and fun

“Fun” is a word to describe taste.  Oh yes, should I ever be judge on Master Chef, it will be a criteria.

pumpkin seedspumpkin seed butter sauce

Since I am a Bubble Child of the sort where I will die in a very literal sense if I consume even a particle of a nut, I have never tasted a Thai peanut sauce.  My friends swear by it.  It has been something on my list of things to try should I have, say, a definite 1 minute left to live.  It’d be great to never check that list off.

With that in mind, it has taken me years, and by years I mean 5, to figure out the right combination of flavor and spice to recreate the traditional peanut sauce.  It means seeds, it means turmeric, it even means lemongrass powder if you can find some!

galettes de riz

I highly recommend adopting spring rolls into your weekly gastronomic regimen.  The shells save so easily and you can fill with whatever your heart fancies.  It’s like a bunch of tiny burritos you get to eat in a row without feeling like a giant walking bean.

sauce plated

nut-free thai peanut sauce
2 tbs. grapeseed oil
1/2 cup pumpkin seeds
2 tsp. honey or agave nectar (vegan)
1 tsp. tamari (gluten-free soy sauce)
1/2 tsp. fresh grated ginger
1/8 tsp. turmeric (freshly grated or powdered)
1/8 tsp. lemongrass (freshly grated or powdered), optional
a few dashes your favorite hot sauce
1/4 cup + 2 tbs. water
4 tsp. lemon juice
1 tsp. apple cider vinegar

Method: Heat oil in saucepan over medium-low heat.  Add seeds.  Sauté, stirring occasionally, until golden browned, about 4-5 minutes.  Remove from heat, let cool two minutes.  Combine with remaining ingredients in blender.  Season with salt and/or hot sauce to taste.  (Tamari already has salt, so taste before adding extra salt!)

roll two

how-to make spring rolls

1. FILLING:*

(a, vegan)– shred and sauté some carrot and radish, blanch, then sauté with ginger, garlic, mint, basil and hot sauce; (b, carnivore)– cook your favorite protein to taste, chop up into fine pieces, then toss with sesame seed oil, mint, basil, ginger and hot sauce

grating carrots2. LET ‘ER ROLL: 

(a) soak one sheet rice paper in water for about 30 seconds, until pliable, then let rest on a clean plate or cutting board for about a minute to dry a bit and get sticky.

(b) place 1-2 tablespoons of filling about 2 inches from top of paper

(c) fold top 2 inches over filling to cover

(d) fold in outer edges to pack filling in tightly

(e) roll over 2-3 times, until any potential holes are covered and filling is secure — trim away extra rice paper

(f) repeat with as many rice papers as you want to turn into spring rolls

Serve with tamari, hot sauce of choice (Sriracha!!!), and/or homemade NUT-FREE thai “peanut” sauce.

final roll*to give an idea of how much filling you’ll need, to make about 6 spring rolls use one large radish and one carrot for vegetarian option, one chicken breast or half a steak for carnivore option.

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potted herbs > packaged herbs

mintI’ve come to a revelation– I hope to never buy herbs again in the grocery store!  This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket.  Take note:

herbs

Each of these plants cost no more than 3 bucks.  In the grocery store where the herbs will probably die in like 3 days anyways?  One buck less.  And they don’t keep having little herb babies.

Buy your own herb pots!  Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window.  These lovelies reproduce more quickly than rabbits.  …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.

plated tartine herb

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