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Spring Vegetable and Quinoa Pot Pie

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Golubka Kitchen vegetarian recipes

Spring Vegetable and Quinoa Pot Pie

May 15 2019 Golubka Kitchen 

Spring Vegetable and Quinoa Pot Pie Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few nice days, so cozy food cravings are still in full swing around here. I seriously can’t wait until freezing cold smoothies, raw salads, and huge watermelon mono-meals regain their appeal, but I definitely don’t mind living on this pot pie til then :) It’s got almost all the comforting features of a traditional pot pie, but is made with bright spring produce and a blanket of thinly sliced vegetables instead of the more traditional pastry-based crust. Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too. Don’t be afraid to improvise and include other spring goodies that you might find around this time of year. Green garlic, spring onions, and ramps could replace some of the leeks. Quickly blanched fava beans could stand in for part of the peas. Chives can be used for garnish instead of scallions, and chive blossoms will always offer the most beautiful finish. Hope you enjoy this one :) Spring Vegetable and Quinoa Pot Pie   Print technique adapted from The First Mess cookbook Serves: 6 Ingredients avocado oil or olive oil 2 leeks - white and pale parts only, thinly sliced 2 medium carrots - sliced into half-moons salt - to taste 3 medium zucchini - divided 5 garlic cloves - minced about ½ teaspoon each of dried herbs - such as thyme, rosemary, marjoram (you can use fresh herbs as well, about 1 tablespoon minced total) 1 tablespoon tomato paste ¼ cup uncooked quinoa freshly ground black pepper - to taste ½ cup dry white wine scant ¼ cup ground rolled oats or oat flour (gluten-free if needed) 2½ cups vegetable stock 1 small bunch asparagus - tough ends trimmed, cut into 1-inch pieces 4 cups baby spinach or other tender spring greens 8-10 oz fresh or frozen green peas 2 medium new potatoes or Yukon gold potatoes - thinly sliced into rounds on a mandoline fresh herbs - for garnishing Instructions Preheat the oven to 375° F (190° C). Warm a generous drizzle of oil in a soup pot or very deep pan over medium heat. Add the leeks, carrots, and a pinch of salt, and sauté for about 7 minutes, until the leeks are soft. Meanwhile, dice 2 of the zucchini into medium cubes and mandoline the remaining 1 zucchini into thin rounds, setting it aside together with the mandolined potatoes. Add the garlic, herbs, and tomato paste and stir to incorporate for about 30 seconds, until garlic is fragrant. Add the diced zucchini, quinoa, more salt, and pepper, and stir to incorporate. Pour in the wine and turn up the heat to a medium high. Let the wine cook off and absorb for 1-2 minutes. Add the ground oats/­­oat flour and the vegetable stock to the pot. Bring everything up to a simmer and cook for 3-5 minutes, stirring periodically, until the mixture is slightly thickened. Turn off the heat and let the pot sit off the heat for a few minutes, then stir in the asparagus, spinach, and peas, mixing to lightly wilt the spinach. Taste for salt and pepper and adjust if needed. Spoon the stew into an oiled 9 x 9 baking dish (or a dish of a similar size), evening it out with a spoon. Arrange the mandolined potato and zucchini on top of the stew, overlapping them and alternating them in a pattern. Brush the vegetables with more oil and season with salt and pepper. Bake for 35-40 minutes, until the potato slices are fully cooked. Turn on your broiler on low and place the pot pie under the broiler for about 5 minutes, or until your crust is crispy, golden and blistered in places. Be careful not to burn the crust. Let the pot pie cool slightly and serve, garnished with fresh herbs. Notes You could divide the pot pie mixture and crust vegetables into small, single serve dishes or ramekins for individual pot pies. Just place the ramekins on a baking sheet and slide into the oven. 3.5.3226 The post Spring Vegetable and Quinoa Pot Pie appeared first on Golubka Kitchen.

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugarteaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Zucchini, Tempeh and Mushroom Bolognese

April 3 2019 Golubka Kitchen 

Zucchini, Tempeh and Mushroom Bolognese This might be our favorite recipe so far this year! We were craving bolognese, but were also mindful of the fact that it’s spring, which generally has people cooking lighter, greener fare. So we compromised and came up with a vegetable-packed bolognese that doesn’t depend on canned tomatoes. Instead, we start with fresh cherry tomatoes, bell pepper, zucchini, and tons of basil. Tempeh and mushrooms bring savoriness and meatiness, while some pantry staples help build the deep flavors that you’d generally expect from bolognese. The result is super flavorful and amazing on pasta, but it also feels lighter and more spring-appropriate than your traditional bolognese. We’ll be showing how to make this recipe step-by-step on our Instagram Stories later today, so check that out if you’re interested in trying it :) If you’re doubtful about including zucchini in bolognese, give it a chance! When roasted, it has a nice, meaty texture that goes perfectly with the mushrooms and tempeh. In addition to that, some of the zucchini gets blended into the sauce, which makes the whole thing super creamy. This recipe is also great for tempeh skeptics. The tempeh just takes on the flavors of the sauce and aromatics here and contributes a meaty bite, without any other foreign flavors. We’re having a bit of a tempeh obsession right now and it’s so good in this dish. That’s pretty much it! Hope you try this one and thanks so much for all your comments on last week’s giveaway. Zucchini, Tempeh and Mushroom Bolognese   Print Serves: 6 Ingredients 8 oz tempeh 2 tablespoons tamari 2 tablespoons balsamic vinegar ⅓ cup cashews ⅓ cup sun dried tomatoes (dry, not oil-packed) 10 oz cherry tomatoes - halved 2 zucchini - cut in half lengthwise 1 red bell pepper - cored and quartered 1 lb crimini mushrooms - quartered sea salt freshly ground black pepper avocado oil or other roasting oil of choice 1 yellow onion - chopped 3 cloves of garlic - minced 1 tablespoon tomato paste splash of red wine (optional) ¼ cup nutritional yeast 12 oz pasta or more - for serving 1 bunch of basil - chopped, plus more for garnish Instructions In a bowl, crumble the tempeh and drizzle with the tamari and balsamic, toss to coat. Soak the cashews and sun dried tomatoes in hot water. Preheat oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Arrange the tomatoes, zucchini, bell pepper, and mushrooms on the trays. Sprinkle everything with salt and pepper, drizzle with oil, and mix to coat. Place the trays in the oven and roast for 35-45 minutes, until all the vegetables are soft and all the liquid thats been released by the mushrooms cooks off. Meanwhile, heat oil to a large pan set over medium heat (if you dont have a large pan, consider using a soup pot here). Add the onion and sauté for 7 minutes, until translucent. Add the marinated tempeh, stir once, and then let sit without stirring for a good 3-4 minutes, so that it thoroughly browns. Stir and sauté for another 3-4 minutes, until completely browned. Stir in the garlic at the end. Add the tomato paste and a splash of wine, if using, and stir to coat. Once the vegetables are done roasting, in an upright blender, combine 1 roasted zucchini half, all of the bell pepper, all the tomatoes, about ⅓ of the amount of the mushrooms, the drained cashews and sun dried tomatoes, nutritional yeast, and about 3 cups of water or broth. Blend until smooth, taste for salt and adjust if needed. Cube the remaining roasted zucchini. Add the sauce to the pan with the tempeh, along with the cubed zucchini and remaining mushrooms and bring up to a simmer. Let the sauce reduce for 10-15 minutes. Meanwhile, cook the pasta. Once the sauce is done cooking, stir in the basil. Serve the bolognese over pasta, garnished with more basil. Notes This bolognese keeps really well, so we suggest cooking as much pasta as youre planning on eating that day and serving it with the sauce bit by bit. That way, you can enjoy properly cooked, al dente pasta every time. 3.5.3226 You might also like... 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Roasted Cauliflower and Mushroom Chowder

March 23 2019 Golubka Kitchen 

Roasted Cauliflower and Mushroom Chowder We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weather around here. I think that soups are such lifesavers for busy people. They’re simple to make, hard to mess up, and can be customized millions of ways. You can make a giant soup for the week and have warming, wholesome meals right at your fingertips when you don’t have the energy to cook. They’re easy to bring to go in a mason jar or thermos. It’s also great to freeze some soup, which will always be appreciated later, in the midst hangry emergencies. We had two goals for this chowder – we wanted it to be creamy, filling, and comforting, but also light and a bit different from the squash and root vegetable soups that are always around in the winter. Just a little nod to spring :) The creaminess in this chowder comes from blended roasted cauliflower, mushrooms, and chickpeas. There’s no cashews or any nut-based products, since we wanted to go for a lighter soup. I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. There are also green peas for more springy vibes, along with a base of mirepoix (onion, carrot, celery), and smoked paprika. When it comes to creamy soups, we still love having some chunky texture present, so we leave some of the cauliflower, mushrooms, and chickpeas whole here. The chowder just tastes more like a meal this way, but it could definitely also serve as a side in smaller portions. We’ll be showing the step-by-step process for preparing this chowder on our Instagram Stories later today, and we’ll also save it in our Highlights. Hope you try this one and have a great weekend :) Roasted Cauliflower and Mushroom Chowder   Print Serves: 6 Ingredients olive oil toasted sesame oil (optional) 1 yellow onion - chopped 1 medium carrot - cubed 1 stick of celery - sliced sea salt 3 cloves of garlic - minced 1 teaspoon smoked paprika 1 teaspoon nutritional yeast (optional) ¾ cup dried chickpeas - soaked overnight or up to 24 hours 8 cups purified water 2 bay leaves 1 large head of cauliflower - cut into bite-sized florets 10 oz crimini mushrooms - cut into quarters or eighths for bigger mushrooms freshly ground black pepper 1 cup frozen peas juice from 1 lemon fresh herbs - for garnish Instructions Preheat oven to 400° F (200° C). Warm a soup pot over medium heat. Add a generous drizzle of olive oil and sesame oil, if using. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft. Add the garlic, smoked paprika, and nutritional yeast, if using, and stir around for about 30 seconds to 1 minute, until fragrant. Drain and thoroughly rinse the chickpeas and add them to the pot, stirring to coat. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Taste a few chickpeas after the 30 minutes, they should be cooked and creamy inside. If the chickpeas are not yet done, cook them longer. This process can take up to an hour or even longer with some older chickpeas. Generously salt the chickpea broth towards the end of the chickpea cooking time. While the chickpeas are cooking, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized. The mushrooms will release water while roasting, so thats why using a rimmed baking tray helps. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine. Add about half of the soup to an upright blender, making sure to catch plenty of chickpeas, cauliflower, and mushrooms for creaminess. Blend until smooth and return the blended liquid to the soup pot, mixing everything together. Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge. Turn off the heat and stir in the peas, which will thaw immediately in the hot soup. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh herbs, a drizzle of sesame oil or olive oil, and with a side of toasted sourdough bread or croutons. Enjoy! Notes You can also make this soup with canned chickpeas! Just use one to two 15 ounce cans of chickpeas and less water (start with about 5-6 cups). Since the chickpeas are cooked, you dont have to simmer them for 30 minutes. Otherwise, proceed as written out in the recipe. 3.5.3226 You might also like... 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Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... 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Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberriesDessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwichcookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap

January 23 2019 Golubka Kitchen 

Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for our next retreat in Abruzzo, Italy is now open for the Fall of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician and an on-site Yoga Teacher! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the fall :) Forage, Cook and Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (September 30th - October 6th, 2019) Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Abruzzo, Italy 2019 Retreat Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

Magic Moisturizer is Here! + Orange-Tahini Mousse

January 9 2019 Golubka Kitchen 

Magic Moisturizer is Here! + Orange-Tahini Mousse Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce that a small batch of our Magic Moisturizer is now available for sale, as per your amazing feedback. You can read all about it here (and get the recipe if you want to make it yourself), but basically, it’s been our go-to skincare product for the past few years. It’s made with all-natural ingredients that we find to be super nourishing and hydrating for all different types of skin, and it has the most luxurious texture and scent. Click here to go to our shop. Since Magic Moisturizer is like skin food, made with all food-grade ingredients, we were inspired to create a dessert recipe, celebrating two of the star ingredients in the formula: cacao butter and citrus. The result is this dreamy Orange-Tahini Mousse that takes minutes to put together. The lush ingredients in the Magic Moisturizer are: organic raw cacao butter, organic virgin coconut oil, beeswax, organic olive oil, organic jojoba oil, organic calendula oil, organic vitamin E oil, organic rosehip oil, distilled water, and essential oils of blood orange, Italian lemon, lavender, carrot seed, and clary sage, all of which have balancing, hydrating, anti-inflammatory, and anti-bacterial properties. Our friends love it, and it’s been reported to help with cold sores, eczema, and chronically dry skin. We’re so excited to share it as a physical offering! Now on to the mousse. To make it, shredded cacao butter, orange juice and zest, tahini, cashews, and maple syrup get whipped into oblivion in a high-speed blender. Distribute that mixture among little cups or ramekins, let it set in the fridge for about an hour, and you’ll have the most amazing, cloud-like mousse that tastes like pure heaven. We have people coming over tonight, and I’ve got a batch cooling in the fridge for a simple but elegant finish to our meal. Seriously can’t wait. Hope you enjoy the recipe, and look out for a new meal plan coming next week :)    Orange-Tahini Mousse   Print Serves: 4 Ingredients 1 cup plus 2 tablespoons orange juice (from about 3 organic oranges) zest from 1 organic orange, plus more for garnish ½ cup cashews - soaked in purified water for 1-2 hours or in boiling water for 15 minutes ¼ cup maple syrup 5 tablespoons shaved or finely chopped raw cacao butter (leveled, not heaping) 4 tablespoons tahini (leveled, not heaping) Instructions Combine all the ingredients, except the orange zest, in a high-speed blender. Blend on high for about 30 seconds to a minute, until completely smooth. Add the orange zest and pulse on low, until just incorporated. Distribute the mixture between about 4 ramekins or small cups. Refrigerate for an hour, or until completely set and enjoy, garnished with more zest. After the mousse has been refrigerated for a while, remove from the refrigerator about 5 minutes prior to eating. 3.5.3226 You might also like... Spring Tea Party by The Rose Journals Super Decadent Vegan Chocolate Walnut Spread Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Raw Chocolate Layer Cakes with Black Cherry and Orange .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Magic Moisturizer is Here! + Orange-Tahini Mousse appeared first on Golubka Kitchen.

Our Most Popular Recipes of 2018

December 27 2018 Golubka Kitchen 

Our Most Popular Recipes of 2018 It’s always fun to do a little year in review, go through our website analytics, and see which recipes resonated with you the most. This helps us plan for the year to come and get inspired to cook in 2019. This year, easy weeknight dinners, meal plans, and decadent but healthyish, plant-based desserts seemed to take the lead. All our favorite things that we can’t wait to make more of next year. We would love to hear which dishes you’ve been most excited about and what type of things you’d like to see from us next year. Seeing our recipes make their way to your kitchens is the most amazing part of our job :) Vegan Lentil Moussaka (v, gf) This was by far the most popular recipe of 2018! And for good reason. The layers of silky eggplant, tomatoey lentils, and fluffy mashed potatoes in this moussaka make it impossible to resist. It takes some work to put together initially, but makes a nicely sized portion that will sustain you way beyond one dinner. Plant-Based Winter Meal Plan (v, gf) This meal plan and all meal plans have been very popular this year. We have a ton of fun making them, and we’re so happy to see them bringing some ease into your everyday cooking. We have big plans to continue the meal plan series in 2019, so stay tuned :) Miso ‘Butter’ Ramen (v, gfo) Inspired by a transcendent meal we had at V Street in Philadelphia, this umami bomb of a dish is incredibly savory and satisfying. The recipe also teaches you how to make quick-pickled radishes, which is a delicious component to pretty much everything. Our Favorite Weeknight Curry (v, gf) This curry is truly weeknight-friendly, packed with veggies, and highly customizable. We make it at least once a month. Vegan Herb Frittata /­­ Kuku Sabzi (v, gf) This vegan ‘frittata’ is inspired by Persian leek and herb fritatta or Kuku Sabzi. It’s great for frittata lovers, but would also please any socca lover, since it’s like a thicker, more substantial, herb-packed socca. Tofu Saag Paneer, Spring Style (v, gf) Saag Paneer is our favorite Indian takeout, and we were so happy with this version, made with tofu paneer and a ton of spring vegetables. This isn’t strictly a spring dish, though – you can omit the asparagus and use frozen peas, etc. The Simplest Lentil Soup from Abruzzo (v, gf) This year, we hosted our first ever retreat in Abruzzo, Italy and had the most amazing time. You can read all about it and sign up for our upcoming retreats in the spring of 2019 here. In preparation for the retreat, we familiarized ourselves with a bunch of staple Abruzzo meals, including this lentil soup. It’s incredibly simple and 100% perfect that way. Cold Almond Butter Noodles, Our Weeknight Go To (v, gfo) This weeknight staple is surprisingly flavorful, thanks to a universal, slightly spicy almond butter sauce that the cold noodles get slathered in. This dish is super kid-friendly and, really, everyone-friendly. Chunky Monkey Cookies (v, gf) These cookies are what we imagine a love child of chocolate chip cookies, oatmeal cookies, and banana bread would look and taste like. Enough said :) Coconut Beet Overnight Oats (v, gf) This breakfast is not only popular because of its looks, we promise. It’s as much overnight oats as it is chia pudding, and made with the most decadent, homemade walnut-coconut-beet milk. Super Decadent Vegan Chocolate Walnut Spread (v, gf) This is chocolate-nut spread taken to the next level of decadence, thanks to a secret and very special ingredient. We heard from so many people that made it, and everyone agreed that it’s the most addictive spread ever. You might also like... Favorite New Year Reset Recipes Couscous Collard Rolls in Coconut Curry Sauce + Simply Vibrant News Favorite Plant-Based Holiday Recipes Favorite Spring Cleaning Recipes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Our Most Popular Recipes of 2018 appeared first on Golubka Kitchen.

Magic Moisturizer

December 16 2018 Golubka Kitchen 

Magic Moisturizer This has been the moisturizer to end all moisturizers for us. Its lush, deeply hydrating, made with all natural ingredients, and so easy to whip up at home. It has also gained a mini-cult following among our friends. It’s been reported to help with cold sores, eczema, and chronically dry skin. It’s impossible for anyone to stay indifferent to the luxurious texture (very much like whipped butter) and dreamy scent (not unlike the most heavenly dessert) of this moisturizer. It evokes all kinds of emotion :) I’m pretty sure that every person who tried it urged us to package and sell it. Instead of doing that, we thought we would share the recipe here, which just seems more fun in every way. Also, we find gift guides to be overwhelming and don’t have one for you this year, but this magic moisturizer would make for an amazing, thoughtful, homemade gift. Our Experience Anya: A few years ago, I got really into making my own natural skincare and tried lots of different moisturizer recipes. A lot of them were nice and smelled really good, but none turned out completely perfect. That was until I decided to experiment with mixing raw cacao butter into a moisturizer formula I kind of liked, and the result completely blew me away. Cacao butter gives the cream a special, light, whipped texture, and the scent is out of this world. I especially like combining it with citrusy essential oils like blood orange, sweet orange, lemon, and lime, since orange and chocolate is one of my favorite scent pairings ever. I’ve been using this moisturizer exclusively for the past two years, and I honestly can’t imagine life without it. I usually apply it while doing this facial massage, which makes it absorb really well. Masha: I have very dry skin that likes to be moisturized both morning and night. Ive tried a bunch of natural moisturizers, and this homemade one came out on top every single time. I love the way it smells and how deeply hydrating it is for my skin. I also like the fact that I can curate the ingredients, depending on what I feel my skin needs, especially when it comes to the essential oils. As a bonus, this cream really helps soothe my eczema, which pops up above my eyelids occasionally, when Im stressed. I make sure to include some lavender oil in the recipe in those cases, since its really healing for inflamed skin. It’s also wonderful to use for our favorite gua sha routine. Since this moisturizer is homemade and full of natural oils, its not exactly non-greasy. What I personally like to do is put it on right as I wake up. That way, it has a chance to absorb while I eat breakfast and get ready, and I dab away any extra shininess with a washcloth once Im ready to head out the door. And at night, the little bit of shine on my face is not a problem, since I put it on right before bed. A Little Bit on Essential Oils The beauty of making your own skincare at home is that you can completely curate your own ingredients, especially when it comes to essential oils. There are essential oils that are good for all kinds of skin conditions, like acne, scarring, eczema, rosacea, dryness, etc. It’s best to do your own research, experiment, and see what essential oils work for you. Our favorite two books on the subject are Renegade Beauty and Just the Essentials. It’s also important to note that essential oils are powerful stuff, and might evoke skin sensitivities, so it’s a good idea to test them out and see if your skin likes them, before committing to making a whole batch of the moisturizer (or anything else). 2 of our favorite essential oil combinations for this moisturizer: – Italian lemon, lavender, spearmint – blood orange, sweet orange, lemon, lime skincare superstars that we include in every batch: – turmeric – carrot seed other great ones we often add: – geranium – palma rosa – bay leaf – peppermint – clary sage – frankincense Magic Moisturizer   Print Ingredients 2 oz raw cacao butter - shredded 2 oz virgin, cold-pressed coconut oil 1 oz good quality beeswax - shredded 4 oz any good quality, virgin, cold pressed oil like olive, avocado, almond (or a mix of a few) 1 oz cold-pressed jojoba oil 1 tablespoon cold-pressed calendula oil (optional) 1 teaspoon pure vitamin E oil 9 oz distilled water about 80-100 drops of any mix of essential oils of choice (see above for more on essential oils) Instructions Melt the cacao butter, coconut oil, and beeswax on a double boiler. Remove from heat. Mix in the rest of the oils and vitamin E. Once you remove this mixture from the heat, it might start solidifying quickly, especially if youre in a cool temperature room, so act fast and prepare for the next step in advance. In an upright blender, start blending the distilled water on low. Slowly pour in the oil mixture, turn up the speed to medium-low, and blend until it emulsifies, about 1 minute. Add the essential oils and pulse to combine. Take care not to over-blend. Transfer to (preferably glass) containers with air-tight lids. I like to keep a small batch of the moisturizer out in my bathroom for quick access, and the rest in the refrigerator, which will keep the moisturizer fresher for longer. The moisturizer softens at room temperature and hardens when refrigerated. Notes The quality of ingredients really matters for this moisturizer, so strive to use organic, cold-pressed, virgin, and unrefined ingredients. 3.5.3226 You might also like... Our Favorite Gua Sha Routine - Video .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Magic Moisturizer appeared first on Golubka Kitchen.

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

Shortcut Apple Steel Cut Oats + A Day of Eating Video Hi friends! Today we’re sharing a new video as part of a video series we are working on, where well be going through a whole day of plant-based meals, as well as little tricks, ideas, and inspirations around the kitchen. We’ve always been fascinated with peoples everyday routines (which is why we have the self-care interview series), and we love getting a peak at how they sustain themselves throughout the day, so we thought it would be fun to film something similar. Todays video has a shortcut recipe for creamy steel cut oats, as well as ideas for lunch, a pick-me-up hot chocolate, dinner, and an end of day treat. All the recipes mentioned in the video are linked below. Let us know what you think! Ever since I discovered steel cut oats, I haven’t been able to go back to rolled oats for porridge purposes. They just seem so sad and mushy, compared to the al dente, textured goodness that are steel cut oats. The only thing that puts steel cut oats at a disadvantage is that they take a while to cook – 30 or so minutes, which is an amount of time that most busy people don’t have in the mornings. Thankfully, there’s a shortcut! It involves quickly bringing your steel cut oats to a boil the night before and leaving them to sit overnight, and you end up with a pot of creamy, dreamy oats in the morning. In the fall, I like to have them with apples, but the possibilities for flavoring and toppings are endless here. Here are all the other recipes mentioned in the video: Nettle Infusion – full of vitamins and minerals, great for hair, nails, and skin, and I actually like the taste, too. Harissa – a powerful, North African condiment that can really take a meal to the next level. Our Plant-Based Meal Plan – the link is to the most recent meal plan we posted, but you can also see all of our meal plans here. Black Bean Sweet Potato Soup – this is such a cozy, fall soup (that uses harissa!) Tahini Hot Chocolate – I drink a variation of this drink every day that I’m working from home. It’s a great pick-me-up, and full of healthful ingredients, too. Red Lentil Stew – this Ottolenghi recipe is so solid and delicious. We also have a step-by-step, no-recipe red lentil soup recipe saved in our Instagram highlights. Shortcut Apple Steel Cut Oats   Print Serves: 1 Ingredients ¼ cup steel cut oats pinch of sea salt a few shakes of cinnamon, or to taste 1¾ cup water 1 apple lemon juice (optional) 2 teaspoons coconut sugar (optional) plant milk of choice - for reheating (optional) hemp hearts or other nuts or seeds - for sprinkling on top almond butter - for garnish Instructions The night before you want steel cut oats for breakfast, combine the steel cut oats, salt, cinnamon, and water in a pot with a lid. Place the pot over high heat and bring up to a boil. Turn off the heat immediately as the oats start boiling. Leave the pot with the oats to sit on the stove top, covered, until morning. In the morning, the oats will be cooked and creamy. The next morning, cut your apple in half and core. Grate half of the apple and mix it into the pot with the oats. Slice or cube the other half of the apple, for topping the porridge. Optionally, mix the apple slices/­­cubes with a few squeezes of lemon juice and coconut sugar for a more impactful topping. Reheat the oats with the grated apple over medium high heat, mixing regularly. If the oats seem too watery, cook them for about 5 minutes, and theyll thicken up. On the other hand, if youd like the oats to be more creamy, reheat them with a splash of plant milk or water for a creamier consistency. Serve, topped with sliced apple, hemp heart or other nuts/­­seeds, and almond butter. Notes This recipe is highly customizable: use any seasonal fruits or berries you have on hand in place of apples, mix in cacao powder and top with banana for chocolate oats, switch up the toppings...the possibilities are endless! 3.5.3226 You might also like... 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Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? MenuRoasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... 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Easy Homemade Cashew-Oat Yogurt

October 24 2018 Golubka Kitchen 

Easy Homemade Cashew-Oat Yogurt This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growing like crazy on health food store shelves, which is amazing, and I always love seeing how companies innovate in this field. Still, I rarely buy yogurt. There are a few things that I find less than ideal about it: the single-use (mostly plastic) packaging, the presence of weird ingredients or additives (gums, etc.), and/­­or the price, which can often be quite steep. Knowing that I can easily make really good vegan yogurt at home is another huge reason. This recipe takes care of a few common problems that I’ve personally noticed when it comes to homemade, plant-based yogurt making: it’s not at all finicky (unlike coconut yogurt), and it’s not overly bland (looking at you, 100% cashew yogurt). Coconut yogurt is notoriously tricky to make at home. The ingredients couldn’t be simpler (just coconut milk + probiotic), but achieving the right texture is not easy. It’s common for coconut yogurt to refuse to thicken and remain the texture of milk, albeit a probiotic one. This is when you start getting into the nuances of which brand coconut milk works and which doesn’t, and what probiotic capsules to use. Not very universal. There are some incredible coconut yogurt brands out on the market (like Anita’s and Coconut Cult), but they are very expensive, hard to find, and honestly so incredibly rich that I can only handle one spoonful at a time. On the other hand, perfectly creamy cashew yogurt is very easy to make at home, but I find it to be pretty bland. It can also end up being fairly pricey to put together, since you are only using cashews, water, and probiotic, and you need quite a bit of cashews to bulk it up. Enter this cashew-oat yogurt recipe! It’s foolproof in my experience, always comes out luxuriously creamy, and has an interesting yogurt-y savoriness from the addition of oats. You don’t have to use as many cashews, which cuts down on price, and it seems to work with many probiotic brands. Here are a few more things to expect from this yogurt: - This yogurt does not taste like dairy yogurt, but it does have a satisfyingly creamy, fatty body, which goes well with fresh fruit, much like regular yogurt. - The texture of this yogurt is unique. It’s not fluffy like well-made coconut yogurt and not pudding-like, like store-bought yogurt that contains gums. It’s thick but pourable. - The flavor is unique, too. The cashews contribute fattiness and richness. The oats, once fermented with a probiotic, acquire a pleasantly sour, almost cheesy/­­yogurt-y type of flavor that I personally find delicious. We hope you’ll give it a try :) Easy Homemade Cashew-Oat Yogurt   Print Serves: 4-6 Ingredients 1 cup raw cashews or cashew pieces - soaked in purified water for 4 hours or overnight ⅓ cup gluten-free, old-fashioned rolled oats - soaked in ½ cup purified water overnight ¾ cup purified water 2 probiotic capsules (I use this one) Instructions Drain and rinse the cashews. Combine them with the soaked oats (the oats should absorb the water by now, so no need to drain) and water in an upright, high-speed blender and blend until smooth. Pour into a glass container, leaving some room at the top for the yogurt to expand. Open the probiotic capsules and pour the powder into the yogurt mixture. Stir with a wooden (or any non-metal) spoon to incorporate thoroughly. Cover the container with a piece of cheesecloth or breathable fabric, fixing it in place with a rubber band (or I use my nut milk bags here) and let culture in a dark place (no direct sunlight), at room temperature for 24 hours. Taste the yogurt. If it tastes good and yogurt-like enough to you, its ready. If not, leave it to culture more, for up to 48 hours total. The timing will depend on the temperature in your house and the probiotic you use. Once ready, keep refrigerated in an air-tight container. Notes When you are ready to make the next batch of this yogurt, you can save a few tablespoons of yogurt and use it as a starter for your new batch. 3.5.3226 You might also like... 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Matcha Butter Balls + Changes

October 15 2018 Golubka Kitchen 

Matcha Butter Balls + Changes Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon. Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly. Throughout these years, our interests have expanded beyond but not away from cooking. There are so many things that have had a magical effect on our lives in the same way that healthy, plant-based food made with our own hands has. These things range from small daily practices or rituals, to life-changing books that we’ve read and dog-eared excessively. At this point, we feel compelled to share more about those things here, as well as about some of our struggles, and expand the type of things we talk about. The food is not going anywhere, though! We already do a little bit of that with the self-care interviews, which you seem to enjoy, but we now feel ready to share from our own perspectives as well. We toyed around with the idea of making a whole new website for this stuff, but in the end, Golubka Kitchen is where our hearts are, and it feels right to have it grow alongside us. Here are the things you can expect to see on here going forward. We hope you’ll follow along, but if some of this is not your cup of tea, that’s ok too. - Weekly plant-based recipes - Seasonal meal plans - Self-care interviews - Skin-care and home-care recipes - Rituals/­­practices that we find supportive to our wellbeing - Book Club (read along with us, our first book of the month is Renegade Beauty by Nadine Artemis) - More videos! Onto the matcha butter balls. Keeping nourishing snacks at arm’s reach is definitely a priority around here, since it helps prevent things like: snacking on handfuls of chocolate chips, impulse purchases of expensive and/­­or less than healthy snacks with wasteful packaging, hangriness, lightheadedness, etc. etc. I’m absolutely in love with cacao butter as an ingredient and use it in desserts and snacks (and even in homemade skincare products) all the time. This generally involves gently melting the cacao butter in order to incorporate it into the other ingredients. It was Elenore who recently turned me onto the idea of skipping the melting step for recipes that involve a food processor. For example, in this recipe, the chopped up cacao butter just gets thrown into a food processor with the rest of the ingredients for a few minutes, where it gets melted by the heat of the motor and makes a beautiful, quick snack ball batter. I love this shortcut. These balls are full of good stuff, like essential fatty acid-rich seeds and energy-boosting matcha powder. The texture is velvety thanks to the cacao butter, and the flavor is only slightly sweet and a bit grassy, thanks to the matcha. One to two of these balls usually work well as a mid-afternoon pick-me-up (be careful with the amounts if you are sensitive to caffeine), and they are kid-approved as well. I use this matcha. It’s definitely not the best ceremonial grade matcha out there, but it’s the best one I’ve found for the price, since good matcha can be very pricy. Hope you’ll give these a try! Matcha Butter Balls   Print Ingredients 1 cup raw pumpkin seeds ⅔ cup raw sunflower seeds ¼ cup hemp hearts ¼ cup flax seeds 1 cup chopped or shredded cacao butter 3 tablespoons maple syrup, or more to taste 2 tablespoons maca powder 2 teaspoons matcha powder 1 teaspoon ashwagandha powder (optional) Instructions Combine all the ingredients in a food processor and process for 3-4 minutes, or until the heat of the motor melts the cacao butter completely, and you have a nicely formed batter. Taste for sweetness and adjust if needed. Shape the batter into bite-sized balls or bars. Sprinkle with more matcha, if desired. Keep in an airtight container in a freezer or refrigerator. 3.5.3226 You might also like... 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Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Vegan Herb Frittata (Kuku Sabzi)

September 5 2018 Golubka Kitchen 

Vegan Herb Frittata (Kuku Sabzi) I have a subscription to Bon Appétit, and I haven’t been able to get this Persian frittata recipe out of my head ever since I saw it in one of their issues this past year (there’s also a video of Andy Baraghani expertly making it here). The frittata is called kuku sabzi and is often served during Persian New Year that is celebrated on spring equinox, welcoming spring with the abundance of herbs in the dish. I’m obsessed with any food that requires a ton of herbs, and this frittata is loaded with parsley, dill, and cilantro. I also like making vegan ‘frittatas’ with chickpea flour, since I’m completely in love with socca, and chickpea frittatas are like socca x 100. Since this vegan version of kuku sabzi is taken out of context and tradition, I thought we could add our own spin on the meaning here. Instead of a welcome-spring dish, it can be a farewell-summer one. Herbs are still abundant at the farmer’s market where I live, and I see them as such a gift of summer. At the same time, I’m noticing all these subtle signs of fall creeping in. The days seem a tiny bit shorter, there’s often a chill in the air in the evenings, and some trees are already beginning to yellow. This time of year is so abundant, but also very fleeting, which makes it even more beautiful and worth savoring. So let’s load up on local, sun-fed herbs while we can. Since fresh herbs are so readily available to many of us, we might take them for granted as a commonplace food. In truth, herbs are our everyday superfoods. Just think of the intense flavor that they provide – that intensity also signals their concentrated, nutritional power. I live in a city with windows that never get sun, but one of my biggest intentions is to soon live somewhere where I can have an herb garden (and beyond). Sprinkling fresh herbs on everything is a always a great idea, but this recipe really packs them in at 4 1/­2 cups! Just a reminder that if you have a high-speed blender or grain mill, you don’t have to buy chickpea flour. You can just grind up dried chickpeas, which will also save you a few bucks. All in all, this recipe is pretty easy. The biggest effort you’ll have to make is chopping up all of the herbs and veggies. The rest is basically just mix and bake. I served this frittata with market cucumbers and sun gold tomatoes, topped with the tzatziki sauce from Simply Vibrant. You can also eat it on its own, or topped with coconut yogurt or cashew cream. Hope you enjoy this one :) Vegan Herb Frittata (Kuku Sabzi)   Print Serves: 1 9-10 frittata Ingredients 2 cups chickpea flour 2 tablespoons nutritional yeast 1 teaspoon sea salt 1 teaspoon turmeric powder pinch of red pepper flakes a few grinds of black pepper 3 tablespoons avocado, olive, or neutral coconut oil, plus more for oiling the pans 2½ cups purified water 1 onion - finely chopped 1 large leek - thinly sliced into half-moons 2 garlic cloves - minced 1½ cups chopped cilantro 1½ cups chopped parsley 1½ cups chopped dill Instructions Preheat oven to 500° F (260° C). Prepare a 9-10 pie or tart dish by oiling it well. In a large bowl, mix together the chickpea flour, nutritional yeast, sea salt, turmeric, red pepper flakes and black pepper with a fork. Gradually pour in the oil and water, whisking them in as you pour. Mix until smooth and let sit while preparing the vegetables. Heat a glug of oil in a medium sauté pan over medium heat. Add the onion and leeks along with a pinch of salt, and cook, stirring occasionally for 10 minutes, or until soft and cooked through. Add the garlic and cook for another minute, until fragrant. Add the sautéed vegetables to the bowl with the batter, along with the cilantro, parsley, and dill. Fold everything in, making sure that the ingredients are dispersed well throughout the thick batter. Transfer the batter to the oiled pie/­tart dish, patting it down with a spoon to form an even layer. Bake for 2o minutes. Open the oven door slightly to let any steam escape and proceed to bake for another 10 minutes, or until the top of the frittata is solid to the touch and nicely browned. Let cool, slice, and serve with yogurt or your favorite creamy sauce. 3.5.3226 You might also like... 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Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust

December 27 2017 Golubka Kitchen 

This post was created in partnership with USA Pulses and Pulse Canada. Since this is our last recipe of 2017, we wanted to make sure that it’s a special one. It needed to check all the boxes we usually try to check with our recipes: nourishing, delicious, seasonal, beautiful, convenient, and a little bit unexpected. This veggie and lentil-centered one pan pie is all of those things. It’s very cozy and fun to prepare, too. If I had a choice, most of my savory dishes would be one-pan dishes :) Convenience is hard to beat. That little bit of initial effort you put into assembling all the ingredients for a single-pan dish pays off incredibly well when you end up with a big meal, plus a ton of leftovers for the week, having only used one pan or pot in the process. This one-pan dish is something like a vegetable pot pie, but the crust is made up of thinly mandolined winter roots – potatoes, sweet potatoes, and celery root. The filling is shredded Brussels sprouts, mushrooms, and red lentils (you can add barley, too, for a grain component) that cooks in a mixture of healing spices and coconut milk. The whole thing is packed with a great variety of plants. It’s perfect for those looking to up their intake of vegetables after the holidays, but still wanting to keep their cooking hearty and cozy. The ingredient that takes this dish into the complete meal category are the red lentils. Vegetable dishes are great on their own, but adding any kind of pulses (lentils, beans, chickpeas, dry peas) to your plant-centric meals will up their nutrition and ability to satisfy quite a bit. Pulses are incredibly nutrient-dense, like superfoods, but they are also very affordable, unlike most other superfoods, so it’s a win-win all around. Try adding about a half a cup of pulses to your meals a few times a week – your cooking will greatly benefit from them, and you’ll be on your way to discovering a whole new world of deliciousness (of you haven’t already, of course). Head here for more of our recipes using pulses, and be sure to check out Half Cup Habit. Happy New Year! Thank you so much for visiting GK, trying out our recipes, and reading up on the self-care series. It all means so much to us .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust appeared first on Golubka Kitchen.

Self-Care Interview Series: Satsuki Shibuya

December 17 2017 Golubka Kitchen 

Self-Care Interview Series: Satsuki Shibuya Satsuki Shibuya is an artist and spiritual thinker based in L.A. We are in awe of Satsuki’s intuitive watercolors, her constant willingness to go deeper, and her incredibly thoughtful approach to work and life as a whole. In this interview, Satsuki tells us about her morning, bedtime, and exercise routines, as well as love as a form of self-acceptance, what it’s like to see the energy of others, her unique approach to her life schedule, her mother’s universally wise beauty advice, the lifestyle change that helped clear up her skin, nourishment, stress, and so much more. Routine -- Is routine important to you or do you like things to be more open and free? I find myself being right in-between, but veer on the side of things being more open and free within a loose schedule. It is dictated not so much by a 9-5 setting, but more dependent on what my body is communicating for the day. I’ve found that the more I am able to flow naturally, without resistance, better work is produced. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. My mornings are usually the same -- wake up sometime between 7 and 7:30am, wash up, meditate/­­journal/­­read for about an hour or some light gardening. Around 8:30am, start preparing breakfast for the household and eat while catching up on some articles online. By 10am, I am warming up to start the work day. -- Do you have any bedtime rituals that help you sleep well? Not a bedtime ritual, per se, but I do find my biological clock the happiest when I am in bed by midnight. Any later and I will wake up feeling groggy. Unfortunately, some of the best messages come through from the Universe around this time and find myself writing clear into the witching hour. -- We read that you have a unique approach to your work schedule. Can you tell us about it and why it works for you? Sure. It’s not so much as my work schedule, but life schedule as a whole. As I am quite sensitive to energies, especially from people, as much as I love being with others, I also need a lot of down time to recharge, otherwise, burn out. The best balance I’ve found thus far is to have a point system where each time I am interacting with another, depending on the intensity, receives a particular number of points. For example, going to a doctor’s appointment would be 1/­­2 a point since there is not much interaction, overloading of the sensory system, and is one-on-one contact, which doesn’t require too much processing of different energies. On the other hand, if I am scheduled to do a talk or to meet people at a large gathering, it would be 2-3 points. The points correlate with how many days it might take me to recover and recharge. 1/­­2 point would be half a day of recharging afterwards whereas 2-3 points would be two to three days of recharging necessary after the event. Then, I go week by week and figure out how many points are available for social interactions. If a week is only 3 points maximum, then that might mean 1 meeting and 1 doctor’s appointment (1/­­2 point + 2.5 points) and the rest would be downtime, meaning minimal outside interaction. Depending on where my entire being is (body, mind, soul), the weekly points, or I usually go monthly, will fluctuate. If I am getting over a cold, there may only be so many points available to a week, but if balanced, there may be more available. When I first started this system, it was more rigid, but now, relaxed as it has become second nature. This helps not only to keep a balance, but also to set boundaries in order to create space in my heart. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Something light, centered upon veggies and fruits with some grains. I usually opt for some gluten free toast, an avocado with hummus, and either dried or freshly cut fruit or miso soup with rice. Light and simple. Lunch – The heaviest meal of the day and usually containing either a plant-based or animal-based protein. It can be anything from a rice bowl to a large salad, but usually a variety of ingredients. Snack – I have a soft spot for chips or crunchy nibbles so like to have something around 3:30pm and/­­or a piece of fruit. Dinner – A medium sized meal, usually Japanese-based, but other times adventure elsewhere. Mostly veggies and some protein, usually not much carbs as it tends to make the digestive system a bit sluggish before going to sleep. Some tea afterwards while doing dishes is always a treat. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I am not able to partake in caffeine as it makes my heart pitter-patter like no other, but do love the smell of coffee or English Breakfast tea.  -- Do you have a sweet tooth? If so, how do you keep it in check? I used to have a horrible sweet tooth where if I did not have at least one thing sweet each day around tea time, whether cake or a sweet bean bun, I would be the crabbiest crab of the land! I’ve since stopped eating sugar (going on 4 years now) due to health reasons and thankful for the difference in my health -- it is night and day! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I see a Naturopathic Doctor regularly and through her, work with supplements, herbs, and tinctures/­­tonics, which do truly help to keep my body in balance. Otherwise, on my own, I find meditation, working with crystals, burning incense specifically from Ry?an-ji temple in Kyoto, and spraying Aura Cleanser from Botanical Alchemy works wonders for my overall well being and energy. I do know this formula may be different for each individual due to our aura body make-up, but currently, this program seems to work best. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I wouldn’t say I’m a gym bunny, but do love the feeling of working with the body/­­mind simultaneously and yoga seems to fit the bill quite nicely. Still a long ways to go, but hoping to be able to integrate yoga into my morning preparations for the day. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I wish I could say I love to exercise, but in truth, it does take a lot of willpower to get myself to do physical activities. I’ve never been very competitive in nature and therefore sports did not appeal as a possible opportunity for exercise, but since meeting yoga, feel I’ve finally found something that speaks to my spirit. Beauty -- What is your idea of beauty – external, internal or both? I believe the internal comes through to the external in all aspects -- if our organs are taken care of, our skin clears, if our emotions are balanced, our smiles appear, and when our soul is nourished, our being glistens. -- What is your skincare approach – face and body? Simple seems to be the way my entire being prefers things, including skincare for face and body. I’ve been a huge advocate for natural skincare and use one that consists of face wash, toner, moisturizer, Balancing Oil for night time and eye cream. Sometimes spot cream for blemishes and face scrub/­­face pack a few times a week. For body, I use a 5-ingredient, shea butter bar soap. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? No sugar. This alone has cleared up my blemish-prone skin considerably. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Nothing much, except for beauty advice my mother has shared since I was young, “Invest in your skin, trim your hair often, and moisturize your elbows.” I continue to follow her advice. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I try my best to keep a balance in my schedule, not overload it with activities and make time to tune into my higher self. -- If stress cannot be avoided, what are your ways of dealing with it? To close my eyes and tune into my breath. Speak slower. Concentrate on one happening at a time. To hide away in the bathroom for a few minutes and catch my breath. Check-in internally and focus on my root chakra. Ground my energies into Mother Earth. Also, to understand that nothing is permanent and the stressful situation, too, shall pass. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Eat shiitake mushrooms, drink a hot tea of lemon with manuka honey, down some bio-available vitamin C, up the liquids including broths, and consciously raise my energy. Also, lots of sleep. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Work/­­life balance is key to my well-being. I continue to let go of rules that I have placed upon myself in order to feel complete in the world and instead, tune into what makes me feel whole. Saying yes to what resonates and no to the things that do not fulfill my spirit. My approach is to tune into my intuition and let it be the guide towards where I need to go next. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself. The simple answer to this is love. Not so much the cliché love we think of, but of accepting oneself for where we are currently and not force ourselves to be someone we are not. With acceptance, comes letting go and by letting go, we are able to fill in our space with a being entirely made up of our true selves. When this can be done, we are able to share love with ourselves and in turn, share love with others. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? To not worry about success in terms of monetary gain, but of spiritual awareness. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Allowing the lack of inspiration and procrastination to take me where I may go. Not to try and stop it, but to experience it fully and understand where it is originating. I don’t necessarily think it is a bad thing -- sometimes we need rest to appreciate our next step. Knowledge -- What was your path to becoming a painter? After being on hiatus for a year and a half due to an unexplainable illness, I received a message to paint. After reconnecting back to my childhood self, of sensing and seeing beyond the physical realm, leaning into this part of my being opened up new ways of communicating beyond and through this, the message came through. -- Intuition plays a key role in your watercolor work. Why do you find it to be crucial to your approach? The medium has shown the necessity of letting go, trusting the process and understanding that there is more than what we can see in the physical realm. By approaching my work intuitively, it becomes almost meditative, channeling energies beyond and appearing as is, without any manipulation. -- Can you tell us a bit about the energy readings that you do? When did you discover that you have the ability to feel an individual’s soul energy and aura? It was by accident. I’ve always been able to read others’ energies and since young, would do so to the detriment of my own health. I found myself at the doctor’s office, when often, every other week, to which many times, no illness could be found. During my year and a half of being ill, I began to understand what I was sensing since young and honing in, began to receive messages in code. After deciphering many of these messages in my journal, I decided to share my internal self with my mother, who was in the dark about this internal world, to which she was extremely shocked. It took her a good week, after speaking with many of her friends who have known me since I was born, to figure out that she was actually the only one  not recognizing this ‘other self’. After coming full circle with my mother, during a gathering consisting of elder buddhist practitioners, which I attend with my mother from time to time, I shared my spiritual insights with the group. A woman sitting next to me whom I met for the first time that day, asked if I could read her energy. I’d never explicitly read another’s energy before and did not know what to expect, but agreed as I, too, was curious as to what would come forth. I saw images, colors, movie-like scenes, shapes, sensed emotions, all flashing, happening and shared, as if a translator, all I was seeing, experiencing simultaneously to her. After finishing, she looked at me and said, “How do you know all these things about me?” To which I said, “I don’t know. I just said what I saw.” Since then, I’ve done many energy readings and now have a better understanding of what happens during a session. I liken it to a translation of the other’s energy, subconscious, and higher self; sometimes beyond. What is important to note, though, is that all the things I see, sense, and share are things the individual already knows, whether consciously or subconsciously. I just bring it to the forefront and at times, help word it in a way so that the message can understood in the best possible way. -- Besides being a painter, you also write poetry, play music and make books. Do you feel that all these disciplines are interconnected for you, or do you treat them as separate entities? Yes, they are all interconnected, all coming from the same source, just expressed differently. I would say painting is the most direct form of expressing what I experience internally, without translation. The next being words -- a way of describing what I am experiencing. Music being another translation, although not as intuitive as painting or writing. Books are my passion and feel it is a way to leave energies in this world even after passing onto the other side. Fun and Inspiration -- What do you do to unwind or treat yourself? I love watching Japanese comedy shows and dramas, while eating chips. In an ideal world, though, instead of chips, I would be eating a fruit tart. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Untethered Soul by Michael A. Singer Song/­­Album – All Things Must Pass by Rourourourous Movie – Laputa by Studio Ghibli Piece of Art – Any of the older pieces created by Agnes Martin -- What are your favorite places to eat in LA? Rice in Manhattan Beach -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? For carry-on: - a comfortable eye mask - slippers and socks - pressure point bands - iphone for listening to music and audio books - bottled water purchased after passing through security For suitcase: - jeans - sneakers - flat shoes that are a bit more dressy, but still comfortable - small travel pillow as I have a sensitive neck - food stuffs for my dietary needs (I have a many food allergies) - book, journal, pencil case - tshirts, long shirts, under shirts, and extra underwear - a warm top - and anything that allows me to be comfortable while still feeling in line with my own style - slippers for usage in room - warm socks as my feet tend to get cold - pajamas - room wear - pyrex for heating up my own food - liquid dish soap for washing dishes/­­utensils - one set of semi-dress up clothes, in-case  -- Is there anyone you would like to hear from next in this interview series? Rei Kawakubo. Artwork by Satsuki Shibuya. Photos by Sisilia Piring and Women With Superpowers /­­ Tasya Van Ree + Nitsa Citrine. You might also like... Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Lacy Phillips .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Satsuki Shibuya appeared first on Golubka Kitchen.

Self-Care Interview Series: Sasha Swerdloff

December 10 2017 Golubka Kitchen 

Self-Care Interview Series: Sasha Swerdloff Sasha Swerdloff is a Certified Ayurvedic Consultant and blogger at Tending the Table, where she shares plant-based recipes and writes about sustainability, health, and wellness. We love Sasha’s thoughtful approach to cooking, breathtaking photography, and Ayurvedic advice. In this interview, Sasha tells us about her morning, bedtime and exercise routines, as well as self-care as a type of non-violence, addressing the root cause of health-related imbalances, the breathing technique she uses during stressful times, skincare, nourishment, yoga, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Routine is super important for me. Without it I tend to feel scattered, flustered and irritable. I think this has a lot to do with my constitution. I know that I tend to struggle with uncertainty so having a routine makes me feel a little more in control and a little less terrified. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I usually wake up around 7am, do my morning stuff (scrape my tongue, do neti, wash my face etc.) then try to drink a big mug of hot lemon water. I like to listen to NPR and snuggle on the couch with my pups while I drink my morning matcha latte. Then I do yoga before making breakfast. -- Do you have any bedtime rituals that help you sleep well? Ive struggled with insomnia a fair amount but paying attention to my stress level and having a solid bedtime routine has helped a lot. A hot bath and self massage with plenty of herbal oil especially on my head works wonders. I also really love sipping on some warm almond milk with spices before bed. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast - Sautéed greens, a fried egg from the chicken ladies in the backyard, and sourdough toast. LunchSoup or a big bowl of roasted veggies with some sort of cooked grain, some protein, and a half an avocado. SnackApple and almond butter DinnerSoup, roasted veggies, salads, veggie tacos with beans, roasted sweet potato, cabbage slaw and avocado. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Ive never been able to drink coffee or black tea without getting super jittery but it took me years to finally listen to what my body was telling me. Instead of coffee I drink a matcha latte with almond milk and raw honey every morning. --  Do you have a sweet tooth? If so, how do you keep it in check? Not having sweet stuff around is the only way to stop me from eating a whole bar of chocolate or way too many cookies. --  Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? Im not a fan of taking lots of herbs or supplements for long periods of time. Its easy to take a pill but its a lot harder to address the root cause of an issue and make diet and lifestyle changes to address that imbalance. In the long term though, addressing the root cause through diet and lifestyle is a whole lot more affordable and leads to long term results. I do take Ashwagandha and Vit D regularly to support my nervous system and to keep me sane through the dark winters here in Seattle. Exercise --  Do you exercise and do you have a particular exercise routine that you repeat weekly?  I try to practice at least an hour of yoga daily. I also walk a fair amount and jog every once in a while. In the winter I cross country ski as much as I can. Ive noticed that the forms of exercise I enjoy most incorporate some sort of rhythmic, repetitive motion which I find to be super calming and meditative. Also, any time I can get outside Im happy. --  Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Both. There are days when I dont exercise or get outside but I try to not beat myself up about it. Its too easy to get into a pattern of negativity and its much more beneficial long term to practice having compassion for yourself. The things that motivate me to get on my mat each day are my physical and mental health, someone else (my husband) holding me accountable, and the respect and admiration I have for my yoga teacher and the Ashtanga lineage. Beauty --  What is your idea of beauty – external, internal or both? Confidence is beautiful to me. I feel more beautiful when I stand up straight and hold my head high. Im slowly learning that its less about how I look and more about how I feel. --  What is your skincare approach – face and body? My skin has always been sensitive and problematic and Ive always had negative body image issues associated with it. Im finally starting to get a handle on it by going off of hormonal birth control and eliminating sugar and dairy. I also have a pretty strict routine that helps keep my skin free from breakouts. In the morning I wash my face with warm water and moisturize with January Labs Revitalizing Day Cream or Osmia Organics Purely Simple Face Cream . In the evening I cleanse and exfoliate with Beauty Counters Charcoal Cleansing Bar and the Clarisonic skin brush then moisturize with grapeseed oil and Living Libations Dew Dab which helps prevent breakouts and combat hyper pigmentation. In the summer I spritz my face with rose water to help me cool down. --  Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I started taking a zinc supplement a few months ago for my skin and it has helped a ton. Overall though, I notice that cutting out sugar and dairy from my diet makes the biggest difference. --  Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Like I said before, for me, diet makes a huge difference. But I also love my Clarisonic skin brush. It seems like a weird gadget but it has made all the difference for me. Stress, etc. --  If stress cannot be avoided, what are your ways of dealing with it? Making sure not to get too over stimulated or overcommitted helps me stay grounded but if I do get spun out I practice Nadi shodhana breathing and take some Anxiety Soother to take the edge off. I also like to do Yoga Nidra . Getting some fresh air and planting my feet on the ground or pulling out the watercolors always helps too. --  What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I usually mega dose on Echinacea and Sambu Guard then take a hot bath and bundle up. I also try to slow down since for me, colds are often the result of stress. If I slow down my body can usually heal itself. Motivation --  Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I like to think about yoga philosophy and the eight limbs. The first limb is yama. The yamas are a set of five precepts that help us interact with the world in an ethical manner. The first yama is ahimsa or non-violence. This means non-violence towards all living things, including ourselves,  in thoughts, words and actions. For me self-care is a type of non-violence towards my physical and mental being. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I take a break from whatever it is that Im struggling with and do something else to clear my mind. Knowledge --  What was your path to studying Ayurveda and yoga and how do you incorporate that knowledge into your everyday?  I first learned about Ayurveda from my yoga teacher, Christine Hoar . I had been practicing yoga with her for a year or so and was struggling with some health problems so decided to do an Ayurvedic consultation with her to see what she could recommend. Her simple diet and lifestyle recommendations completely changed things for me. I felt like all of a sudden, all of the issues I had struggled with throughout my life made sense and fit into a bigger picture of who I am. I continued studying Ayurveda with Christine and then after college completed an Ayurvedic Certification program and Kripalu. For me, Ayurveda provides a framework from which to view the world and my place in it. Im constantly thinking about the qualities of the foods I eat and the things I do or experience from an Ayurvedic perspective. Ayurveda helps me understand and take control of my health. --  Do you practice a certain type of yoga, and why did you choose that particular branch?  I practice Ashtanga Yoga. I sort of stumbled into it. A college friend told me about a summer special at a nearby studio and suggested I sign up. I did and I went to class there every day for a month. After the month was up I just kept going. I was hooked. I think a big part of why Ive stuck with Ashtanga is because of my teacher. Shes pretty incredible and has been a huge influence in my life. The method of Ashtanga also really resonates with me. I enjoy the repetition, the meditative quality of the breath, the focus and concentration required, the rigor of it and the tradition. --  Do you have any recommendations for someone who wants to establish a daily yoga practice but doesnt know where to begin? Find a teacher you connect with. Finding the motivation to practice on your own is challenging but if you have a teacher you admire and respect and a community of fellow students who are counting on you, youll show up every day. --  Your recipes are so beautiful, approachable and inventive. What is your process when it comes to developing recipes? Thank you! Sometimes Im inspired by meals Ive had while travelling but mostly I draw inspiration from whatever produce I have on hand. I love combining flavors and experimenting with spices and herbs to elevate something simple and make it unique. Fun and Inspiration -- What is something you are particularly excited about at the moment? Im excited to be incorporating more Ayurveda and wellness themes into my work. Its a big part of my life and I want to share it with others so they can feel empowered to heal themselves. Ill be teaching my first Ayurvedic workshop in the Spring here in Seattle which should be a lot of fun. -- What do you do to unwind or treat yourself? I love a good pedicure or a trip to the Korean spa for a soak and body scrub. But more often I find myself going for a walk or taking myself out to tea if I need a boost. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book - Mary Oliver New and Selected Poems Song/­­Album - No Hard Feelings The Avett Brothers Piece of Art -  Satsuki Shibuya -- What are your favorite places to eat in Seattle? We dont eat out all that often, but when we do we usually head to Delancey , Seawolf , The Whale Wins or Frankie and Jos . -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? -Earplugs – Anxiety Soother -A headlamp -Licorice tea -A big scarf – Lip balm -A snack (always) -- Is there anyone you would like to hear from next in this interview series? Jessie Snyder of Faring Well Photos by Sasha Swerdloff and Renee Byrd You might also like... Self-Care Interview Series: Lacy Phillips Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Ally Walsh Self-Care Interview Series: Trinity Mouzon Wofford .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Sasha Swerdloff appeared first on Golubka Kitchen.

Self-Care Interview Series: Trinity Mouzon Wofford

December 3 2017 Golubka Kitchen 

Self-Care Interview Series: Trinity Mouzon Wofford Trinity Mouzon Wofford is the founder of GOLDE Turmeric, a line of high-quality turmeric blends for golden milk, lattes, and more. We are in love with everything GOLDE, and were so excited to get a peek at its radiant founder’s wellness routine. In this interview, Trinity tells us about her rule-free approach to self-care, her path to self-acceptance, and the importance of giving the body exactly what it’s craving, as well as a Geisha-approved moisturizer that works wonders for her skin, her number one cold remedy that’s likely in your kitchen right now, exercise, beauty, stress, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I think having some form of a routine is crucial to your mental health when you run a business from home. It’s been sort of tricky as of late because we’re in transition from our home in Upstate New York to moving back down to Brooklyn. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. On an ideal day, I’m up around 6:30am and checking my phone for email and GOLDE‘s social media. Following that, I’ll do a bit of stretching to loosen up, and then hop in the shower. After I’ve gotten ready, I’ll sit down to work and make a to-do list for the day -- this is crucial for me. I forget things and get really anxious about what I’m forgetting if I don’t bother to organize my thoughts and tasks in advance. I’ll usually dig into whatever those tasks are for an hour or so before pausing for breakfast. -- Do you have any bedtime rituals that help you sleep well? My partner, Issey, and I always make sure to have a cut-off time for work, barring emergencies. Once that point rolls around (it varies day-by-day), I’m usually catching up on the news or my favorite blogs while Issey preps dinner. We’ll eat together and then usually end off binging some TV show. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Issey’s miso soup with tons of mushrooms and seaweed. He makes it completely from scratch using his mom’s recipe. LunchLunch is usually whatever is leftover from dinner that week  -- lately its a lot of hearty stews. Snack – We’ll do a little crudite plate with raw veg from the farmer’s market: carrots, turnips, radishes, persian cucumbers. Always with some cheese and seed crackers. Sometimes also with wine. Dinner – Tibetan food from our favorite spot in Jackson Heights, Queens. It’s a lot of dumplings (momos), noodles, and warming soups. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I can’t, really. I love the taste of coffee, but it turns me into a shaking, anxious mess. I always start the day with a turmeric tonic made with one of our blends -- usually cacao or original because the matcha also makes me a bit hyper. -- Do you have a sweet tooth? If so, how do you keep it in check? Yes, yes, yes. I try not to “keep it in check” so much as listen to it with a variety of foods. Sometimes it’s fruit or homemade popcorn with coconut sugar. Sometimes it’s half a box of Dots eaten while laying on the couch. Refined sugar is trash for your system, but so is getting too regimented with your foods. I keep it light (emotionally) and eat what I’m craving. When junk food isn’t off limits, you’re not going to crave it every day. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? Well, turmeric, of course. It makes such a difference in my skin and immunity. Issey loves it for instant allergy relief. There are apparently over 10,000 medical studies on its effects on the body --it’s really incredible. We’re also huge proponents of ashwaghanda in our household. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Upstate New York is not exactly the land of boutique fitness, so it can be more challenging to get in a sweat on the regular. I focus mostly on stretching and going on walks/­­hikes on the weekend. I think I’ve probably gained a bit of weight since I’ve been up here because I’m not moving as much as I did in NYC, but I don’t really mind. It’s okay for your body to fluctuate with your circumstances, as long as you’re treating it with respect. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? It varies. I really like working out as a method to clear my head, so often I do look forward to it. But that said, I don’t really try to push myself too much. If you want to be a world-class athlete, then by all means, train 2+ hours a day. I’m just looking to keep my body and psyche in good health, so if I don’t feel like making it to my workout, I don’t feel the need to punish myself later. Beauty -- What is your idea of beauty – external, internal or both? I grew up black in a very white town, so I’ve had a lot of really emotional moments coming to terms with what beauty means for me. At the moment, I like to keep things really natural with my curls out and minimal makeup. It took a while to accept my looks for exactly what they are, so now I’m really openly embracing it. I feel more beautiful now than I did 5 years ago, mostly due to opening myself up to the concept that I’m perfectly fine just as I am. -- What is your skincare approach – face and body? I try to keep my routine relatively simple. I’ll wash my face with raw African black soap or something gentle like Cerave. I love Drunk Elephant products, and I apply their C-Firma and B-Hydra serums every day. They help a lot with keeping my skin clear and getting rid of dark marks. After that I’ll moisturize with raw shea butter, or a cream that has that. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Turmeric, again. Because it’s anti-inflammatory, I’ve found it to be really helpful in clearing up redness or breakouts. Besides that, I try not to get too bogged down with a ton of supplements. I focus mostly on eating a variety of plants every day. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Shea butter is amazing for my skin. My partner’s Japanese mother recently put me on to this cream called Secret de Maiko. It contains shea butter and a few other natural, organic ingredients. Apparently this is what young Geisha girls would use as a moisturizer/­­makeup base. This cream is better than pure shea butter because it won’t leave you greasy at all. I use it twice daily. It’s great for keeping your skin clear and calm. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Well, cannabis helps. I use a vaporizer pen so there’s no smoke-related health detriments/­­lingering smell. I really want to try the Hmbldt pen because I’m a sucker for sharp design. -- If stress cannot be avoided, what are your ways of dealing with it? There’s going to stress sometimes. I try to deal in healthy ways like going for a walk to clear my head, or talking to a close friend about whatever I’m dealing with. But life isn’t perfect, so sometimes you just end up being a bit tense for a few days. I think that’s normal and natural -- I try not to fight it too much. You have to let yourself feel it so that you can process it and move past it. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Garlic!! At my old job, everyone in the office knew about this because I would practically through bulbs of raw garlic at anyone who complained of illness. Nothing works better for immediately beating a bad cold. If I feel something coming on, I take 2-3 whole cloves (swallowed like horse pills) with a ton of water. That can save you in just a couple hours -- it’s crazy. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? I really like to work, so what I consider to be a healthy work/­­life balance might not be the right approach for someone else. I genuinely enjoy spending my free time dreaming up new campaigns, product ideas, or designs for GOLDE. I guess that’s the benefit to doing your own thing -- it doesn’t always feel like work. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? I’ve gotten a lot better with this with age. I try not to have any food or exercise rules. Being militant about your body is not self-care, and it can really easily spiral into disordered behavior that veers on the edge of “orthorexia.” I mostly just listen to my body and allow itself what it wants, whether that has to do with food, movement/­­exercise, socializing vs. indulging my natural introvert, etc. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? I really think doing away with rules (re: food, etc.) has been the most important change I’ve made. There’s absolutely nothing wrong with avoiding gluten or dairy because it upsets your stomach or causes breakouts, but don’t complicate your life with structure that does not serve you. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Usually moments like these mean I need to re-focus myself. I’ll start by making to-do lists, and go from there. Knowledge -- What was your path to starting GOLDE? I was pre-med at NYU, with plans to practice holistic medicine. By my senior year of college, I wasn’t so sure about spending more time and money on schooling, and sort of fell into a marketing role at a tech startup. I really loved the creative aspects of marketing, and found that GOLDE was a way of combining my interests in sharp branding with making holistic health more accessible. The interest in turmeric actually came from my mom, who has Rheumatoid Arthritis. She noticed a huge difference in her overall levels of inflammation when she started incorporating it into her daily routine -- that’s when I started paying attention. -- How do you approach the sourcing of your ingredients for GOLDE? We actually just started sourcing all of our turmeric with a company called Diaspora Co. They focus 100% on supporting ethical and high-quality spice trade that empowers rather than disenfranchises the people of color who have been growing and ingesting medicinal plants like turmeric for generations. The turmeric that we’re going to be using is an heirloom variety with almost twice the typical amount of curcumin. It’s grown on a fourth-generation, family-owned farm in India, and farmers are paid 6X the standard commodity prices to ensure truly fair wages. We’re really excited to be featuring a product that’s not only incredibly high-quality, but also works to re-build lingering inequality left in the wake of colonialism. -- What’s your favorite way to use your wellness blend? I love to have it just with hot water and raw honey in the morning. Fun and Inspiration -- What do you do to unwind or treat yourself? Heading to the Union Square Greenmarket is one of my favorite activities. When I’m in the city, I like to go every Monday morning when it’s not too crowded. It’s mostly just you and the chefs (or their assistants?) shopping for what they’ll be preparing that day. I also love infra red sauna. I go to Higher Dose in the East Village. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Americanah – Chimamanda Ngozie Adichie Song/­­Album – Songs in the Key of Life – Stevie Wonder -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I am nowhere near as regimented as our dear Joan. Usually my suitcase is packed haphazardly with whatever clothing is clean and well-suited for the weather. -- Is there anyone you would like to hear from next in this interview series? More people of color, please! A few of my favorites: Diane Chang Yaminah Mayo Dr. Tiffany Lester Latonya Yvette Nikisha Brunson Alex Elle Lauren Ash Sana Javeri Kadri Photos by Sana Javeri Kadri, Issey Kobori and Nico Behnzukeh. You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Laura Wright Self-Care Interview Series: Chi San Wan .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Trinity Mouzon Wofford appeared first on Golubka Kitchen.

Favorite Plant-Based Holiday Recipes

November 21 2017 Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almondcheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

Roasted Potato and Split Pea Salad with Miso Vinaigrette

November 15 2017 Golubka Kitchen 

Roasted Potato and Split Pea Salad with Miso Vinaigrette This post was created in partnership with USA Pulses and Pulse Canada. I’ve been wanting to come up with a worthwhile roasted vegetable salad ever since the weather turned chilly. I can’t be the only one who loses appetite for cold, super-green, lettuce-y salads once it’s cold outside. I’ll still say yes to something like a hearty kale salad, but most other ones make me shiver, if not accompanied by something warm. This salad is anything but shiver-inducing. Fingerling potatoes, carrots, and red onion all get roasted together in the oven, then mixed with green split peas, parsley, and a very special miso vinaigrette. The result is a substantial and hearty fall salad that makes for a great side dish or even lunch. Lets talk about split peas for a second. Did you know they are not only good for soups? When I was growing up in the Soviet Union, split pea soup or split pea puree was on the menu of every kindergarten/­­school lunch, and neither item was my favorite. Since then Ive learned that I like my split peas left intact, with a little bit of bite even. They are protein-rich, instantly making any dish more nourishing, and they are great at drinking up any dressing that theyre mixed with, which makes them perfect for salads. They take this salad from being just a plate of vegetables to a complete, well-rounded dish, thats acceptable to eat on its own. Do you have any favorite split pea recipes? Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals. For more recipes using pulses, check out our White Bean Tuna Sandwich, Smoky Chickpea Croutons, Fennel-Marinated Zucchini and Mung Beans, Perfect Pressure Cooker Beans, Red Lentil Gazpacho, or any recipes on the Half Cup Habit website. Roasted Potato and Split Pea Salad with Miso Vinaigrette   Print Serves: 4-6 Ingredients for the miso vinaigrette 2 tablespoons white miso paste 2 tablespoons brown rice vinegar 2 tablespoons freshly squeezed lime or lemon juice 1 teaspoon toasted sesame oil 1 teaspoon tamari 1 garlic clove - minced ¼ cup olive oil for the salad 1 cup green or yellow split peas - soaked in purified water w/­­ a splash of acv overnight sea salt 2 lb fingerling potatoes - halved or quartered 1½ tablespoons neutral coconut oil - melted freshly ground black pepper 2 tablespoons chopped rosemary (optional) 3 medium carrots - diced diagonally 1 medium red onion - cut into small wedges 1 small bunch parsley - finely chopped handful of dill - finely chopped (optional) Instructions to make the vinaigrette Place the the miso paste into a small bowl. Add 1 tablespoon of the brown rice vinegar and mix until smooth. Add the rest of the brown rice vinegar, lime/­­lemon juice, sesame oil, tamari and garlic, stir to combine. Continue stirring and slowly pour in the olive oil to emulsify. to make the salad Drain and rinse the split peas and combine them with plenty of purified water and sea salt in a medium pot. Bring to a boil, lower the heat to a simmer and cook, partially covered, for about 30 minutes, until soft, but not mushy. Drain over a colander and set aside. In the meantime, preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking trays. Place the potatoes on one of the trays, drizzle with half of the oil, sprinkle with salt, pepper, and half of the rosemary, if using, and mix. Put the carrots and onion on the second tray, do not mix them together. Drizzle both with oil, salt, pepper and the rest of the rosemary, if using, and toss to coat. Place both trays in the oven and roast for 30-40 minutes, until all vegetables are golden and cooked throughout. The onion might cook quicker than the potatoes and carrots. Remove it from the baking sheet earlier, if thats the case. Let the roasted vegetables cool slightly and combine them with the cooked split peas in a large bowl, add the herbs and the vinaigrette, and toss to coat. This salad gets even better with time, as everything marinates in the vinaigrette. 3.5.3226 You might also like... 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Olive Oil Loaf with Hibiscus Beet Icing

November 9 2017 Golubka Kitchen 

Olive Oil Loaf with Hibiscus Beet Icing Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :) I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf. I discovered that coconut butter makes an excellent base for vegan icing back in my raw food days. It melts well, but maintains shape, which makes it easy to work with. I love hibiscus tea for its color, pleasant, sour flavor, and myriad of health benefits. We used it here to offset the sweetness of the icing with some sour notes, as well as to color it pink. The beet came in because we wanted the icing a bit more electric in color, since hibiscus only colors the icing a dirty pink (which is pretty in its own way). You can completely omit the beet here, or use a fresh beet if you don’t have beet powder. Just grate about a half of a small beet and squeeze it through a cheesecloth to extract some juice. Then add the juice to the icing little by little until you have the color you like. Hope you’ll give this one a try! Olive Oil Loaf with Hibiscus Beet Icing   Print Serves: one 8½ loaf Ingredients for the olive oil loaf coconut oil for oiling the loaf pan 1½ cups (150 g) sprouted spelt flour or whole spelt flour 1/­3 cup coconut sugar 1 teaspoon baking powder 1/­2 teaspoon baking soda pinch of sea salt 5-7 cardamom pods - green shells removed, ground (optional) 1 teaspoon ground ginger (optional) 1 cup warm water or strong hibiscus tea 1/­3 cup olive oil 1/­2 tablespoon freshly squeezed lemon juice or apple cider vinegar 1 teaspoon vanilla extract for the hibiscus beet icing ¼ cup raw coconut butter (not oil) ¼ cup strong hibiscus tea ½ teaspoon beet powder (for color, optional) 2 tablespoons maple syrup a splash of vanilla extract Instructions to make the olive oil loaf Preheat oven to 350° F (180° F). Thoroughly oil an 8½ loaf pan with coconut oil and line the wide side with parchment paper. In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/­acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing. to make the hibiscus beet icing While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated. Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :) 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Perfect Pressure Cooker Beans + Quick Marinated Beans Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Root Vegetabe Chickpea Flour Quiche .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Olive Oil Loaf with Hibiscus Beet Icing appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemarysagegreen onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free floursesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oilapple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oiltoasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweetsweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Chocolate Chip Cookie Dough Bites

October 25 2017 Golubka Kitchen 

Chocolate Chip Cookie Dough Bites This post was created in Partnership with Nuts.com Coming to you with my favorite, easy treat as of late. Though the desserts section of our recipe index has plenty of bar recipes of all kinds (check out our lemon bars, ‘twix’ bars, matcha lime bars, etc.), I can’t stop coming back to them as one of my favorite dessert formats. These cookie dough ones are a little different though – they are shaped into perfectly indulgent, bite-sized treats. They are: made with pantry ingredients, low-maintenance in preparation, gluten-free and vegan, and they really do taste like cookie dough! Since the concept of eating raw cookie dough is non-existent where I come from, I was very skeptical when I first found out about it some years ago. My mind was quickly changed when I tried one of the crazy Ben & Jerry’s flavors involving chunks of cookie dough, dispersed throughout their ice cream. I get it now. I really do. Our cookie dough is a bit less indulgent and more nourishing than the average, but still tastes rich and perfectly decadent. It’s made with flours that are okay to eat in their raw form – almond (made of just almonds) and coconut (made of coconut pulp), and the buttery element comes from tahini or cashew butter. Once mixed with a bit of coconut oil, maple syrup and cacao nibs, it’s remarkable how much the stuff actually tastes like chocolate chip cookie dough. Add a coating of tahini chocolate to that, and you’re in business. I haven’t yet met anyone who wasn’t immediately impressed by these bites. All the ingredients for this recipe come straight from my favorite online bulk foods shop, Nuts.com. Though we often talk about them on this blog, I never tire of marveling at their amazing selection. It’s true bulk food heaven. They also take real pride in the quality of their ingredients, and it really shows. I haven’t been able to find juicier dried fruit anywhere else. AND they roast their nuts the same day they are shipped! I love seeing that type of care put into businesses, and I’m always grateful to have Nuts.com as a sponsor. Hope you’ll give these bites a try! Chocolate Chip Cookie Dough Bites   Print Ingredients for the chocolate chip cookie dough ½ cup almond flour ½ cup coconut flour generous pinch of sea salt 1 tablespoon maca powder (optional) ½ cup tahini, cashew butter, or a mixture of both 2 tablespoons coconut oil 2-3 tablespoons maple syrup ¼ cup cacao nibs for the chocolate layer ½ cup dark chocolate chips 1-2 tablespoons tahini or cashew butter 1 tablespoon coconut oil 1 tablespoon maca powder (optional) Instructions to make the chocolate chip cookie dough Prepare an 8 x 8 square dish and line it with parchment paper, extending the edges up the sides for easy removal later on. Combine the almond and coconut flours with the salt, maca powder, if using, tahini/­­cashew butter, coconut oil, and maple syrup in a food processor. Mix until well-combined. Transfer the mixture to a bowl and fold in the cacao nibs. You can also mix all the ingredients by hand in a bowl. Press the cookie dough mixture into the bottom of the lined dish to create an even layer. to make the chocolate layer and assemble Melt the chocolate chips on a double boiler. With the heat still on, add in the tahini/­­cashew butter, coconut oil, and maca, if using. Stir everything together until smooth and turn off the heat. Pour the chocolate mixture over the cookie dough layer in the baking dish. Spread into an even layer with a spoon. Place the dish into the refrigerator for at least 20 minutes, or until the chocolate layer is hardened. Lift the cookie out of the dish, using the extended sides of the parchment paper, and place it onto a cutting board. Start by cutting the cookie in half lengthwise and crosswise with a sharp knife. Then continue cutting each piece in half until you have 1 cookie dough bites. Alternatively, make them any shape or size you want. Enjoy! 3.5.3226 You might also like... 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Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway

September 27 2017 Golubka Kitchen 

Red Cabbage, Blueberry and Apple Sauerkraut + GiveawayThis post was created in partnership with Raw Rutes, fermenting crock giveaway below. I grew up with home-pickling and fermenting as the norm. Food in the Soviet Union was not only scarce, but also highly seasonal, so if you didn’t take care to preserve some tomatoes or cucumbers for the winter, you wouldn’t be able to taste any until the next summer. My mom made sure to stock our cool basement with jars of pickles, tomatoes, and fruit preserves every summer, as did pretty much every woman around. Other common fermentation projects included kombucha (or the ‘tea mushroom’ as we call it) way before it was cool, kefir, and of course sauerkraut. I can’t say that I’ve continued all these traditions. I do make my own kombucha, but I can’t motivate myself to do a big batch of pickles, and you can buy such good ones in the store anyways. Same goes for tomatoes, especially since California grown ones are available all year round, and will do if a big craving hits. Sauerkraut is a different story though, because it takes very little work, and the return is so good. I’ve fermented sauerkraut in jars and in big pots, inventing weighted contraptions out of any appropriately-sized object I could find, but what I’ve always dreamed about is a nice, clay fermenting crock with custom weights that fit inside perfectly. The two things that have stopped me from getting a proper fermenting crock were the hefty price tag and the considerable size that they usually come in, which is not very countertop-friendly. I was incredibly excited when Raw Rutes reached out about their Yaozu 2 Liter Fermenting Crock, because it addressed those two points perfectly. It’s petite and sits on my countertops very compactly, yet it can still fit two small-medium heads of shredded cabbage. It’s also quite a bit more affordable than traditional crocks. I love that it’s a clean white too, because they are often brown – not my favorite color, at least for my kitchen. If you’re not familiar with fermenting crocks, the main thing to know is that they make the whole fermenting process really easy and safe. All you have to do is shred whatever vegetables/­­fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform. The natural clay that the Yaozu crock is made with makes the environment clean and safe, and the water channel up top takes away the need for an airlock. The crock comes with clay weights, which fit inside perfectly, and ensure that all your veggies are submerged in the brine, which prevents any mold from developing. It’s truly a magical pot. For my first fermenting project, I wanted to do a sauerkraut that was a bit more colorful and exciting than the traditional kind. I used purple cabbage together with blueberries and apple, with a bit of coriander seeds for extra interest in flavor. It took about a week and a half, and came out really delicious. The predominant flavor is of sauerkraut, but there are juicy, sweet and salty bursts from the blueberries, as well as a bit of crunch and sourness from the apple. I can’t wait to experiment more. I even know my next project – the fruit kimchi from Sandor Ellix Katz’ book, The Art of Fermentation. Making your own kraut/­­any fermented vegetables is a really addicting activity. Once you try your first batch, you won’t be able to stop, which is great, since fermented foods are so nourishing. Probiotics are on the tip of everyone’s tongue nowadays – we’ve all heard that having a balanced microbiome is key for good health. Completing little fermenting projects at home and enjoying the results daily is the perfect, incredibly affordable way to contribute to that gut health of yours :) Giveaway: Raw Rutes, the charming online shop full of back-to-basics kitchen tools, is giving away their Yaozu 2 Liter Fermenting Crock to one Golubka Kitchen reader. To enter to win, leave a comment here with your favorite item from the Raw Rutes offering or favorite fermented food until October 11th, 2017 (USA only). Red Cabbage, Blueberry and Apple Sauerkraut   Print Serves: about 2 large jars Ingredients 2 small-medium heads of red cabbage 2-3 tablespoons sea salt 2 green apples - peeled and sliced into 1-inch sticks 12 oz blueberries 2 teaspoons coriander seeds (optional) Instructions Rinse your cabbages and remove the outer leaves. Save a few of the leaves and set them aside. Cut the cabbages in half and cut out the core. Cut each cabbage half into quarters and shred on a mandolin slicer or with a sharp knife. Put the shredded cabbage in a large bowl and mix in the salt, then massage it well until the cabbage starts to release juices. Let the cabbage sit in the bowl for about 30 minutes to release more juices. Mix in the apple slices, blueberries, and coriander with your hands. Pack everything tightly into your fermenting crock using your fist. Cover the surface with the reserved cabbage leaves - this will make sure that nothing will float to the top. Place the ceramic weights on top. At this time, all the contents of the crock, including the ceramic weights, should be completely submerged in juices. If thats not happening, let everything sit for a few more hours and see if the cabbage releases more juices to submerge. If there is still not enough liquid after a few hours, make brine with 1 cup filtered water and 1 teaspoon sea salt. Pour the brine into the crock, until the weights are just covered with the liquid. Its important to have everything submerged in liquid at all times to prevent any mold from forming. Pour brine or filtered water into the water channel and cover the crock with its lid. Let everything ferment for 1-2 weeks, tasting periodically, until the flavor is sour to your liking. Refill the water in the water channel as it evaporates. After a few days of fermenting, the brine should be nice and bubbly. If you have a cool basement, you can also start out the fermentation in a warmer room for the first week, and then move the crock to the basement to finish off the process (the basement should not be too cold!). Once your sauerkraut is done, pack it into clean glass jars, covered with brine, and keep it refrigerated. Save some of leftover brine to use as a starter in your next fermentation project, which will kick-start the process much quicker. You can also take little shots of the brine for a nice probiotic, booster. Have fun! 3.5.3226 You might also like... No Bake Blueberry Coconut Bars Roasted Parsnip and Apple Soup with Radish Greens Babamesco Dip Smoky Summer Vegetable Tangle .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway appeared first on Golubka Kitchen.

Cauliflower ‘Pesto’ Pasta

September 20 2017 Golubka Kitchen 

Cauliflower ‘Pesto’ Pasta I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. I can always count on pasta to get Paloma (9) eating dinner without too many negotiations, and I generally try to hide/­­pack as many vegetables as possible between the noodles. She would definitely be much happier eating plain pasta with a few grates of sheep’s milk cheese on top, but she’ll also tolerate most veggies when they’re interwoven with any pasta-like food. This one is made wholesome with a special, cauliflowerpesto’ with pistachios, herbs and golden raisins. We roast cauliflower florets pretty often around these parts, and I go through phases where I get very sick of roasted cauliflower. I’m in one of those phases now. I still automatically grab a head of cauliflower every time I buy groceries for the week, and that’s when I’m forced to be a bit more creative and figure out something else to do with it. If I’m lazy, I’ll just steam and freeze the cauliflower to use in the veggie-packed smoothies that Masha and I are obsessed with right now. If I’m a bit more motivated, I’ll experiment and generally come up with something really tasty like this ‘pesto’ number. I credit cauliflower with all my experimental success, since it’s one of the most delicious and versatile vegetables, in my opinion. Pulsed cauliflower sautéed with onion takes the leading role in the ‘pesto’, much like basil would in a traditional pesto. There are nuts, herbs and garlic, too, and it’s quite flavorful and almost like a chunky sauce in texture, hence the choice of name. Plumped, golden raisins take the whole thing to the next level – imagine sweet, juicy pockets in the midst of everything savory and carb-y. Delicious all the way. Any leftover cauliflower pesto is really good on toast, in salads or bowls. We are going to Italy next week, Rome and the Amalfi Coast to be more specific. If you’ve been there, we would greatly appreciate any recommendations you might have as far as things to see /­­ do /­­ eat. Thank you :) Cauliflower Pesto Pasta   Print Serves: serves 4 Ingredients half a cauliflower head - roughly chopped 2 tablespoons coconut oil 1 yellow onion - chopped 8 oz pasta (preferably noodle shape like fettuccine, linguini, spaghetti, etc.) sea salt 3 garlic cloves - sliced pinch of red pepper flakes juice of 1 lemon 1 tablespoon Dijon mustard 1 tablespoon smoked paprika ¾ cup golden raisins ½ cup chopped pistachios ¼ cup chopped parsley large handful of basil leaves (optional) Instructions Place the chopped cauliflower florets in a food processor and pulse into rice-sized pieces (some will be bigger, some smaller, and thats fine). Set aside. Warm the coconut oil in a large skillet over medium heat. Add onion and sauté for 7 minutes, or until translucent. In the meantime, bring a large pot of water to a boil, add salt and cook your pasta according to the time on the package. Drain, reserving ½ cup of cooking water and set aside. Add salt, garlic and red pepper flakes to the sautéed onion and cook for another minute. Add the riced cauliflower and lemon juice, increase the heat and stir around until the lemon juice is absorbed/­­evaporated. Lower the heat back to a medium. Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios. Mix well and cook for about 8 minutes, until the cauliflower is cooked, but not mushy. Add the cooked pasta and toss to combine. Mix in the herbs and serve. 3.5.3226 You might also like... Tahini Hot Chocolate Creamy Millet Polenta with Rainbow Chard and Chickpeas Parsnip Cake with Candied Kumquats Versatile Mung Dal Stew with Healing Spices .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post CauliflowerPestoPasta appeared first on Golubka Kitchen.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Red Cabbage and Sweet Potato Smoothie

September 3 2017 Golubka Kitchen 

Red Cabbage and Sweet Potato Smoothie Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-cold smoothie bowl no longer seems like a very appropriate breakfast option. I continue making them into October anyway :) For years, I’ve had the same smoothie formula that consisted of frozen banana, frozen berries, as well as any greens and super-powders I had on hand. This past year though, I decided to start packing more stuff into my smoothies, specifically more veggies. If you have a blender, especially a high-speed one like a Vitamix, it’s so easy to ‘hide’ all kinds of things in your smoothies. I’ve been favoring steamed and frozen cauliflower, sweet potato, and zucchini in place of frozen banana. I’ve also been adding things like raw beets, red cabbage, and even mung bean sprouts into the blender. At first, eating a barely sweet smoothie was strange, but now I can honestly say that I’ve grown to appreciate and love having a less sugary breakfast. I realized that it’s more important to me to have a smoothie, any smoothie than to have a sweet, dessert-like one in the morning. This red cabbage and sweet potato smoothie has been my favorite variation since I randomly decided to throw some leftover red cabbage into the blender. Its flavor is barely noticeable in the final product, but it adds excellent color and nutrition into the mix. Steamed and frozen sweet potato contributes some sweetness and creaminess, while making the smoothie quite filling and satisfying. Avocado ensures an even silkier smoothie and brings all of its healthy fats to the table. Frozen berries make the whole thing seem and taste like an actual smoothie. I like to add maca, because I swear it gives me all kinds of energy in the morning, as well as puts me in a really great mood. You can also add cacao, medicinal mushroom powder, or any other super-powders you like. I doctor it up quite a bit with nut butter or coconut yogurt, more berries and seed sprinkles, and eat it with a spoon. I love seeing the rainbow of color that all the ingredients create in the blender. To me, it’s the best thing. Would love to hear about your favorite smoothie combos! Have a nice Sunday. Red Cabbage and Sweet Potato Smoothie   Print Serves: 2 big smoothie bowls Ingredients about an eighth of a small head of red cabbage (should be a small wedge, smaller than in the photo) half of an avocado ½ cup cubed, steamed and frozen sweet potato ½ cup frozen blueberries, plus more for garnish ¼ cup frozen strawberries 1-2 teaspoons maca powder (optional) handful of any greens of choice (optional) 1½ - 1¾ cup purified water almond butter or coconut yogurt - for garnish sprinkles like chia seeds, cacao nibs, bee pollen or any other nuts/­­seeds of choice - for garnish Instructions Combine the red cabbage, avocado, sweet potato, blueberries, strawberries, maca, if using, greens, and water in a high-speed blender. Blend until smooth. I like to start out with just 1½ cups of water for a spoonable smoothie consistency and add more water if needed. If you would like the smoothie to be drinkable, add 1¾ - 2 cups of water. Serve right away, garnished with more berries, almond butter/­­coconut yogurt and sprinkles. 3.5.3226 You might also like... Peach and Avocado Overnight Oats with Moringa Powder Grapefruit Smoothie Blueberry Cheesecake Truffles Creamy Steel Cut Oats with Spring Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Cabbage and Sweet Potato Smoothie appeared first on Golubka Kitchen.

Peach and Beet Watercress Salad with a Multi-Seed Dukkah

August 27 2017 Golubka Kitchen 

Peach and Beet Watercress Salad with a Multi-Seed Dukkah Hope everyone is having a nice weekend. Just a quick check-in today with a salad we made for lunch during the week that turned out especially lovely. I recently revisited one of my favorite dessert recipes on this blog, the Sweet Dukkah Cigars. I enjoyed them so much, that I was inspired to make a savory dukkah to have for sprinkling on various salads and soups for the weeks to come. Traditionally, dukkah is an Egyptian spice, herb and nut mix, served as a dip for bread. Ours is packed with nuts (almonds and pistachios), seeds (sesame, chia, pumpkin), and invigorating spices (cardamom, cumin, coriander), and it can serve as the perfect finishing touch for a variety of dishes. This salad came together pretty effortlessly, thanks to the abundance of colorful summer produce, which doesn’t need much to taste amazing. There are steamed, multicolored beets, juicy, sweet peaches, spicy watercress, creamy avocado, and a refreshing mint vinaigrette. The dukkah contributes an extra punch of flavor and crunch. It’s vibrant, seasonal food, just the way we all like it :) Below are some links to things we’ve enjoyed looking at on the internet these past couple of weeks. Have a great Sunday. Magic Lessons with Elizabeth Gilbert – we love that so many inspiring people have podcasts nowadays, since they are our favorite thing to listen to while cooking. Just discovered this one from author Elizabeth Gilbert. Rosemary Auberson – interviewed on Apiece Apart Woman, we love her art Stevie Nicks singing Wild Heart backstage, 1981 – obsessed with this video Rachel Saunders – love this ceramicist’s work and instagram Healing Wise – can’t wait to read this book DOEN – love so many of the blouses from this brand Coming Soon – want many things from this home goods store. Love that you can shop according to astrological signs :) Peach and Beet Watercress Salad with a Multi-Seed Dukkah   Print Serves: 4 Ingredients for the multi-seed dukkah ½ cup raw almonds ¼ cup sesame seeds ¼ cup raw pumpkin seeds 2 tablespoons chia seeds 7 green cardamom pods - crushed, green shells discarded ½ teaspoon cumin seeds ½ teaspoon coriander seeds ½ cup raw pistachios sea salt - to taste for the mint vinaigrette 4 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon mustard ¼ cup olive oil ¼ cup minced fresh mint leaves for the salad 4-6 small beets - cut into wedges (we used a combination of red and golden beets) 2-4 ripe peaches or nectarines - sliced about 4 oz watercress or other salad greens 1 ripe avocado - sliced or cubed mint vinaigrette - from above multi-seed dukkah - from above mint leaves for garnish (optional) Instructions to make the multi-seed dukkah Preheat your oven to 350° F (180° C). Spread almonds on a baking tray, place in the oven and toast for 7 minutes. Add the sesame, pumpkin and chia seeds to the tray with the almonds and toast for another 5 minutes. Remove from the oven and set aside. Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant. Remove from heat and grind the spices in a mortar and pestle or a spicecoffee grinder. Combine the toasted almonds and seeds, ground spices, pistachios and salt in a food processor and pulse until most of the nuts/­seeds are broken dow, with some bigger pieces remaining. Set aside. to make the vinaigrette Combine the lemon juice and mustard in a small bowl and mix until smooth. Add the olive oil and whisk until fully combined. Mix in the mint leaves. Set aside. to make the salad Steam the beets in a bamboo steamer or in a steaming basket over a pot of boiling water for about 15 minutes, or until beets are soft. Let cool for safe handling. The beets should peel easily once cooked or you can even leave the skin on, if they are organic. Divide the watercress between plates, arrange the beets, peaches and avocado on top. Drizzle the salads with the mint vinaigrette and sprinkle with the dukkah. Garnish with more mint leaves, if using. 3.5.3226 You might also like... 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Watermelon Panzanella

August 9 2017 Golubka Kitchen 

Watermelon Panzanella Hey friends, this is Masha checking in with my (now annual) Woodstock, NY trip photos and a really good watermelon panzanella recipe that we cooked while there. My boyfriend and I went to Woodstock for the first time last summer and were completely enamored by its lush nature, chill swimming spots, and friendly small town vibe. We couldn’t wait to repeat the experience this year, and ended up staying at the same cottage in the woods for a weekend, which is perfect as far as we’re concerned. For our Saturday night dinner, we repeated the routine of shopping at Kingston Farmer’s Market in the morning and cooking dinner with all the bounty we found there at night. We made grilled pizzas and watermelon panzanella, and enjoyed the sweetest local blueberries together with Fruition chocolate for dessert. The panzanella turned out so lovely, and I couldn’t help but think how perfect it would be for any type of summer gathering or potluck. The inclusion of watermelon is a bit unexpected for panzanella, but it works so well in place of tomatoes and makes the salad extra cooling and hydrating. It’s also a pretty satisfying dish since it’s a bread salad, so it could be served as the prominent or only side at any summery event. I hope you’ll give it a try while August is in full swing! Below is a list of a few new-for-us places we visited and liked in Woodstock and around, but make sure to check out this post from last year for a more extensive list of things to do, if you’re looking to visit the area. Food Cucina – a modern Italian restaurant located in a beautiful farmhouse, serving dishes made with local and seasonal ingredients. I highly recommend getting a table on their wraparound porch, it’s stunning. Oriole 9 – a breakfast and lunch restaurant with an inspired menu and great specials. The coconut tofu hash was really good. Kimchee Harvest – sold at the Kingston Farmer’s Market on Saturdays. Really tasty kimchi made with unique ingredients. They have cucumber kimchi and rhubarb kimchi! I highly recommend getting the rhubarb one. Stuff to Do /­­ Visit High Falls Waterfall – a big waterfall with excellent swimming a bit downstream from the main fall, as well as cliff jumping. Zaborski Emporium – a huge, four story warehouse full of chaotically organized ‘architectural salvage.’ You kind of have to see it to believe it. A very impressive place to visit, especially if you are looking for a vintage door, sink, bathtub, stove, dishes, furniture and sooo much more. Candlestock – a shop full of every kind of candle and candle accessory imaginable. I’m especially into their beeswax candles. Tinker Toys – the coolest toy shop I’ve ever been too. Little to none of that bright-colored plastic, but a ton of educational games and toys for every age. It made shopping for Paloma’s birthday present a breeze. Watermelon Panzanella   Print Serves: 4-6 as a side Ingredients half of a small red onion - thinly sliced 2½ tablespoons apple cider vinegar - divided about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces 1/­­4 cup plus 2 tablespoons olive oil - divided 2 large garlic cloves - minced 1/­­2 teaspoon salt quarter of a medium-large watermelon - cubed 1 English cucumber - sliced into half-moons 1 teaspoon Dijon mustard handful of sprouts or microgreens handful of torn basil Instructions Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden. Combine the watermelon, cucumber and toasted bread in a large bowl. Whisk the remaining 1 1/­­2 tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining 1/­­4 cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/­­microgreens and basil. 3.5.3226 You might also like... Lemon Plum Salad with a Poppy Seed Dressing Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Market Berry Salad and a New York Weekend Spiced and Seeded Multigrain Loaf & A Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Watermelon Panzanella appeared first on Golubka Kitchen.

Peach and Zucchini Smoothie

July 30 2017 Golubka Kitchen 

Peach and Zucchini Smoothie I love those stands at the farmer’s market, where the fruit is a little too ripe and bruised, and therefore discounted. I can never pass one by and end up stocking up on the rejected fruit to freeze for smoothies. Since there’s an amazing abundance of peaches around right now, I’ve managed to collect quite a bit of them, sliced and bagged, in my freezer. They are great for making the most refreshing smoothies, but can also be easily defrosted for a crumble. In any case, it’s always a great idea to buy and freeze some overripe peaches :) Like seemingly everyone else in the (smoothie) world, I’ve been changing up my smoothie routine by using various frozen vegetables in place of banana, for a lower sugar start to the day. So far, I’ve had success with a mix of steamed and frozen cauliflower and sweet potato, as well as raw, frozen zucchini. Zucchini is especially lovely in combination with peaches, and I’ve been really liking the very minimal smoothie that we’re sharing here today. It’s nothing more than frozen zucchini, peaches, basil and a splash of vanilla, whirled with your liquid of choice. It’s barely sweet and very refreshing, but if you prefer your smoothies on the sweeter side, you can add any sweetener you like, or even a banana. Lots of great weekend links below. Enjoy your Sunday :) Kitty – Chloe Sevigny’s directorial debut is magical Bonsergent Studio – the most beautiful vintage online store based in Paris Alison Scrapulla – in love with this photographer’s work (the double exposures!) Shiso Delicious – a plant-based bento master, her Stories are also great Recipes at The Fullest – so many good ones + beautiful photos Clarisse Demory in Another Mag – we love her work, really excited to see this more in-depth profile about her approach Hormone-Balancing Helva Bars – into these A Simple Table – why don’t I have this cookbook yet? Vegan Ice Cream Enters A Golden Age – always great to hear, and if you want to try making vegan ice cream at home, we have a bunch of recipes here Peach and Zucchini Smoothie   Print Serves: 2 Ingredients 2 ripe, sweet peaches, plus more for garnish 1 medium zucchini handful of basil leaves splash of vanilla extract 1½-2 cups coconut water, water, almond milk or other liquid of choice bee pollen - for garnish (optional, not vegan) desiccated coconut - for garnish (optional) Instructions Slice the peaches and zucchini, and place them on a parchment paper-covered baking tray. Place in the freezer for about 2 hours or overnight, until frozen, then transfer to freezer bags to store. Combine the frozen peaches and zucchini with the basil, vanilla and liquid in an upright blender and blend until smooth. Serve, garnished with fresh peach slices, bee pollen and desiccated coconut, if using. 3.5.3226 You might also like... Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Almond Milk and Almond Pulp Cookies Plant-Based Summer Meal Plan, Part 2 Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Peach and Zucchini Smoothie appeared first on Golubka Kitchen.

Plant-Based Summer Meal Plan, Part 2

July 20 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Summer Meal Plan, Part 2 appeared first on Golubka Kitchen.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?  I really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Pauline Chardin appeared first on Golubka Kitchen.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Berry Kombucha Float appeared first on Golubka Kitchen.

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway This post was created in partnership with Raw Rutes. We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above. I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses. Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?). Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only). Glazed Tofu with Limey Cucumber Noodles and Mango   Print Serves: 4-6 Ingredients for the glazed tofu 1 14 oz (398 g) package firm tofu (I used sprouted tofu) 2 tablespoons freshly squeezed lime juice - divided ½ tablespoon tamari 1 teaspoon sriracha 1 tablespoon miso paste ½ tablespoon honey or maple syrup 1 tablespoon neutral coconut oil 1 teaspoon toasted sesame oil 4 garlic cloves - minced for the bok choy (optional) 1-2 baby bok choy - sliced into wedges splash of tamari juice of half a lime for the cucumber noodles 2 English cucumbers - spiralized or julienned ½ -1 lime sea salt pinch of red pepper flakes 1 teaspoon toasted sesame oil large handful each basil and cilantro leaves for serving 1 ripe, firm avocado - thinly sliced 1-2 small ripe, sweet mangoes - thinly sliced toasted sesame seeds basil/­­cilantro/­­mint leaves - for garnish Instructions to prepare the glazed tofu Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/­­maple syrup and the remaining ½ tablespoon lime juice, and set aside as well. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/­­most sides. Add more oil if needed throughout the process. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside. to cook the bok choy Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat. to prepare the cucumber noodles Place the spiralized cucumber into a medium/­­large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat. to serve Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away. 3.5.3226 You might also like... Kaffir Lime Mango Ice-Cream Turnip Blueberry Muffins Roasted Yellow Plum and Rosemary Popsicles Grapefruit Smoothie .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway appeared first on Golubka Kitchen.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

Self-Care Interview Series: Laura Wright

June 14 2017 Golubka Kitchen 

Self-Care Interview Series: Laura Wright We’re so excited to introduce this new interview series today! It’s something that we’ve had in the works for a while, and we’re really happy to be kicking it off with such a special guest. Self-care has been a very prevalent topic in the wellness sphere lately, and it’s something that we’re both very passionate about, as evidenced by our love for nourishing foods :) We do, however, find that many articles on the subject can be quite generalized and anxiety-inducing, often leaving us with a feeling of not doing it right, or not doing enough. We became interested in digging a little deeper, in order to see what self-care looks like applied to real life, by real people we admire. We are fascinated by the quiet elegance of everyday routine and always searching for day-to-day inspiration, which we’ll strive to discover plenty of in the series. We hope you enjoy these in-depth conversations, and feel free to reach out with suggestions for future interview guests! Today’s dialogue is with Laura Wright, blogger and author of The First Mess Cookbook. Laura is a magician when it comes to approachable, plant-based cooking, and we look to her blog and cookbook almost every day for reliable, delicious recipes, as well as beautiful photography and an overall feeling of warmth and lightness. In this interview, Laura talks about her approach to self-nourishment, exercise, beauty, stress, fun, and much more. As expected, her self-care routine is full of wisdom and inspiration. Routine -- Is routine important to you or do you like things to be more open and free? I get in moods where both are equally important. I stick to a certain rhythm with my early mornings and evenings though because I find it makes for better sleep and more productive days. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I wake up with the sun and take our dog out. Then, I drink a huge glass of water and make coffee, tea, matcha, or some sort of elixir. It’s usually coffee though. I read for a bit while I have my first morning beverage, or I’ll do a bit of journaling. After my partner leaves for work, I head out for a walk/­­run or do some form of exercise. Then, I fix up breakfast (usually a smoothie) and plan out what I’d like to accomplish that day. -- Do you have any bedtime rituals that help you sleep well? This time of year, I do most of my gardening after dinner, and I find that really helps me wind down. Just being out there as the sun’s going down seems to send a good message to my brain that it’s time to relax. Also, limited screen exposure after dinner is key. I use the Saje Natural Wellness Sleep Well roller on the soles of my feet, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Either a smoothie with greens and healthy fats (avocado, almond butter, coconut etc) or steel-cut oatmeal with tons of toppings in the winter. Lunch – Usually whatever I’m working on suffices as lunch, but ideally a salad with a little bit of grains tossed in and some legumes/­­nuts/­­seeds for protein. Stuff on toast is a go-to lunch for me as well. Snack – Right now I’m really into plantain chips with guacamole. Dinner – This time of year, we grill almost all of our vegetables and serve them with a big salad or slaw, whatever protein we’ve got, and a little heap of fermented vegetables or sauerkraut. I’ve been making these amazing grilled veggie tacos with cassava flour tortillas lately too. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes! Coffee, matcha, black tea, green tea–I love it all in moderation. I can be sensitive to caffeine sometimes, so I try to limit myself to 2 caffeinated beverages a day, and always before 2 pm . -- Do you have a sweet tooth? If so, how do you keep it in check? I try to never skip breakfast because when I do, I need something sweet by the time 3 o’clock  hits. I find that consuming a good amount of healthy fat in the mornings helps me curb those cravings. Sometimes you just need a treat though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? So many! I have this tray on my counter with all of these powders and tinctures that I sprinkle into my coffee/­­tea or other elixirs. For supplements, I take a probiotic, Vitamin D3, B12, and Omega 3 daily. With superfoods/­­powders etc: I like all of the mushroom powders these days (reishi, chaga, lion’s mane and cordyceps) because they help soothe my nerves as well as provide a focused mental energy of sorts. I put spirulina in every smoothie I make because it has so much going on nutritionally. I take ashwagandha and mucuna pruriens to help with stress management. I love all the Moon Juice Dusts, too (Spirit Dust is my go-to). -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I could count a hundred personal influences in the realm of self-care, but I think Jason Wachob’s Wellth is a good place to start for a lot of people thinking about the subject. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do! I’m always changing it up because I like variety. I like to run, hike, do weight and resistance routines, swim in the summertime, and yoga here and there too. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I really like it, but I find I need some convincing to get started. Getting to it early in the morning is the safest bet for me personally, just to have it ticked off the list before the day really starts. And thinking about the delicious smoothie I’m going to drink after always helps :) -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Getting a step tracker! I know that sounds weird. I work from home and sometimes I spend way too much time puttering on the computer or standing still in my kitchen. Now I head out for at least 13,000 steps a day in addition to my workouts. I sleep deeper and have so much more energy during the day. Plus our dog loves all the extra walks :) Beauty -- What is your idea of beauty – external, internal or both? Feeling clear-minded, open, and confident in any situation. -- What is your skincare approach – face and body? My skin is so sensitive so I have my routine down to a science. I love to dry brush before I hop in the shower. From there, I use this special oil-based soap from France, and then while my skin is still damp, I moisturize with coconut oil. For my face, I use a similar oil-based cleanser, rosewater and witch hazel toner, the Cell Serum from Living Libations and Tata Harper’s Clarifying Moisturizer. I’ve also been using Cocokind’s Chia Facial Oil at night along with their Full Brow Balm. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Tocotrienols! They make smoothies/­­hot drinks super creamy and my skin loves all that Vitamin E. Plus all the usuals like greens, proper hydration, and omega-rich foods like flax seeds. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? The only tip I have is to pay attention to what you’re eating and drinking! Your skin/­­hair/­­overall appearance is a direct reflection of what’s happening on the inside. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I’m a lot better at knowing my limits these days. I can sense when I’m bordering on overcommitment, and I just shut it down and start saying no to stuff. I try to nourish my body well and carve out frequent pockets of time for quiet and stillness. -- If stress cannot be avoided, what are your ways of dealing with it? Going outside, meditating, reading a good book, cooking a beautiful meal with no intention of posting it to Instagram :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I’ll eat lots of citrus and ginger and make a pot of vegetable broth with thyme, garlic, and shiitake mushrooms. I do immune tonics with mushroom powders too, drink lots of fluids, and take extra care to get a good night’s sleep and think positive. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Like I mentioned before, I’m a lot better at sensing when a project may not serve me/­­my career than I used to be. I think the work/­­life balance comes a lot more naturally now. When I was making my cookbook, it felt like I lived in that world, and I was eating a lot of takeout and just not looking after myself because I put that work first. When I start turning to certain shortcuts or I’m habitually depending on caffeine or working on the computer past my bedtime, I know it’s time to reset my outward glance. A reset usually means a day off with some gardening, intentionally simple meal prep, and creative pursuits that aren’t food related. Knowledge -- Your way of coming up with healthful, plant-based recipes that are unique and modern, but also doable and approachable is unprecedented in the food blog world. What is your process when it comes to developing recipes? That is very generous of you to say! I have a professional cooking background, but I also appreciate the comfort of ease and efficiency. Ultimately I want my recipes to bring some kind of enjoyment or sense of ease/­­relief in someone’s life. Those two goals are front of mind when I get to work on a certain recipe concept. The recipe will usually start out slightly chef-y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do-able for most lightly experienced cooks. I also read every food magazine/­­food media website I can to stay up to date on new cooking methods and ingredients. Fun & Inspiration -- What do you do to unwind or treat yourself? I work on my house! I like tinkering with the layout and picking up new pieces, plants, rugs etc. My favourite/­­ultimate “treat yourself” strategy though is booking a weekend (or longer) away somewhere with my partner. -- A book/­­song/­­movie to feed the soul: Book – Invincible Living by Guru Jagat Song/­­Album – The Master of None Season 2 soundtrack on Spotify. Italian disco, classic New Edition etc.! Movie – Win It All on Netflix (such a feel good movie, seriously) -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? –  A rosewater sprayer in TSA-approved size for a fresh/­­hydrating face mist –  Snacks (raw nuts, bars etc) –  Amazing Grass packets for when I need greens fast. –  Moisturizer –  Large scarf that doubles as a blanket –  A smoky quartz that I don’t leave home without. –  A hemp cloth and tiny container of oil-based soap because I always want to wash my face immediately after a flight, even a short one. –  Minimal clothing–usually neutral coloured basics that work well for a variety of situations. I tend to always buy clothing at my destination so I go light on it when I’m packing. –  Saje Peppermint Halo: I get back pain here and there and use this as a pain killer of sorts, both at home and away. It’s like rolling ice right onto the problem area! –  Bamboo utensils and metal straw for minimizing waste on the go. -- Is there anyone you would like to hear from next in this interview series? Renee Bird! Based on this amazing post, I think she may be just the person for this series ;) All photos courtesy of Laura Wright The post Self-Care Interview Series: Laura Wright appeared first on Golubka Kitchen.

Gluten-Free Strawberry Cobbler

June 8 2017 Golubka Kitchen 

Gluten-Free Strawberry Cobbler Checking in really quickly today with a recipe and step-by-step video of this gluten-free and vegan Strawberry Cobbler. I wasn’t kidding when I said I would be flooding this space with strawberry recipes this spring and summer :) Similarly to crumbles or crisps, cobblers are delightfully lazy fruit desserts that require no perfection on the cook’s part, but manage to come out a perfectly jammy and satisfying mess almost every time. Earlier this spring, I set out to develop a version that is both gluten-free and vegan, but also quick and with a manageable list of ingredients – here is the result! Sweet summer berries don’t need much to taste good in a cobbler. In this recipe, I add a minimal amount of maple syrup to the berry mix, as well as lemon juice for a hint of brightness, and arrowroot powder to help make things jammy. You can easily adapt this recipe to use any fruit or berry, just use a little more maple syrup if you have fruit that’s less sweet than strawberries. The cobbler topping is made with a mix of gluten-free oat and corn flours, and comes out of the oven perfectly buttery (thanks to coconut oil/­­fat) and crumbly. The fruit and the topping marry so nicely with the contrast of juicy, sweet berries and buttery dough – it’s what cobbler is all about. Add a scoop of vanilla ice cream and you’re in heaven. Enjoy! Gluten-Free Strawberry Cobbler   Print Serves: 4-6 Ingredients for the filling neutral coconut oil for oiling the pan 4 cups strawberries - hulled and halved, quartered for larger berries juice from 1 lemon 2 tablespoons maple syrup 1 tablespoon arrowroot powder for the batter 1¼ cup gluten-free rolled oats 1¼ cup corn flour 1 teaspoon salt 2 teaspoons baking powder ¼ cup coconut sugar, plus more for sprinkling 5 tablespoons coconut oil - cold, firm 1 tablespoon apple cider vinegar 1 13.5 oz can full fat coconut milk - refrigerated overnight Instructions Preheat the oven to 425° F (220° C). Prepare a 8-9 inch cast iron skillet or other heavy-bottomed skillet/­­baking pan by oiling it thoroughly. Place the strawberries into the pan, pour the lemon juice and maple syrup over them, add arrowroot powder, and toss to coat. Grind the rolled oats into a flour in a blender, food processor or coffee grinder (use oat flour if you have it) and pour it into a large bowl. Add the corn flour, salt, baking powder, and coconut sugar, and mix to combine. Cut the firm coconut oil into the bowl and work it into the flour with your hands. Add the apple cider vinegar and mix to incorporate. Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can. Heat the mixture up until melted and hot and add it to the batter, mix to combine. You can also do all of the mixing in a food processor. Scoop and drop the batter over the filling with an ice cream scoop. Sprinkle the cobbler with more coconut sugar. Bake for 20-25 minutes or until the filling is bubbly and the batter is lightly golden. 3.5.3226 You might also like... Portobello Nachos Sour Cherry Pie - Moms Specialty Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins Late Summer Oat Milk Smoothie with Figs and Grapes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Gluten-Free Strawberry Cobbler appeared first on Golubka Kitchen.

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate

May 31 2017 Golubka Kitchen 

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and took a scan from cover to cover, I was immediately blown away by the way this book kindly invites the reader to be both spontaneous and practical in the kitchen by working with the ingredients that are already on hand. With thirty clever recipe templates, Heather demonstrates how to improvise your way to delicious, plant-based meals. For example, Dense Veggies + Protein + Herbs + Binder + Spices = Vegan Meatballs (or Veggie Burgers)! The templates specify the required amount for each component, as well as which components are a must and which ones can be skipped altogether. In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you’ll ever need. If you don’t have a particular ingredient for a recipe, chances are you have something on hand that could act as a substitute, and there is a whole chart of interchangeable mix-and-match ingredients in the book to help you work through that. I’m quite terrible at sticking to recipes myself, since I always want to play, add, subtract and find alternative ingredients, so it’s as if this book was made for me. How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me :) Some more sections/­­recipes I’m most excited about: Coconut Yogurt, Dairy-Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream. YUM! Onto the (not) meatballs. These Italian-style veggie meatballs come from the Veggie Burger section of the book and can be easily shaped into burgers or sliders, as Heather points out. They get their substance and ‘meatiness’ from lentils and portobello mushrooms, and a bit of sweetness from carrots and onions, while herbs like oregano, parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare. We enjoyed them two ways, the first day with zucchini noodles and pesto (pictured here), and the second day, a bit more traditionally, with real pasta and tomato sauce. Both were equally delicious. Heather also suggests to serve the meatballs in a sub roll, or even as an appetizer, along with some tasty sauce. Whether you live and breathe freestyle cooking, or you want to learn a bit more about being intuitive in the kitchen, check out Pantry to Plate, I have a feeling it will earn an important place on your bookshelf :) Italian Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate   Print Serves: 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers Ingredients 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil 2 cups (260 g) diced carrots 1 cup (70 g) chopped portobello mushrooms 1 cup (160 g) diced yellow onion 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/­­4 cup/­­140 g dry) 2 tablespoons water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 3 garlic cloves, minced 2 teaspoons ground psyllium husk 2 teaspoons rough-chopped fennel seed 1 teaspoon fresh-cracked black pepper 1 teaspoon sea salt, plus more to taste 1/­­2 teaspoon red pepper flakes 1/­­2 teaspoon smoked paprika Instructions In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste--if needed, season with more salt or seasonings. Pulse or stir to incorporate. Form 1 1/­­2 -inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Notes Recipe from YumUniverse Pantry to Plate (C) Heather Crosby, 2017. Photographs copyright (C) Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3.5.3226 You might also like... 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Strawberry Guacamole

May 21 2017 Golubka Kitchen 

Strawberry Guacamole Earlier this spring, I talked a little bit about what an explosive strawberry season we experienced this year. I couldn’t keep myself away from our nearby organic strawberry farm, and as a result ended up with lots of berries that needed to find a home in one dish or another, since my freezer can only fit so much. I made this pie, a cobbler, and sprinkled the berries over everything from morning bowls to salads. I also remembered that strawberries work surprisingly well in guacamole, as proven to me by a friend years ago. I love how every family seems to have their own specific guacamole recipe, and my friend came from a clever bunch that dealt with an influx of home-grown strawberries by enjoying them in guacamole. I can’t say enough about how much the combination of creamy avocado, sharp red onion, cilantro, jalape?o, and lime benefits from the juicy, sweet bursts of strawberries. It’s heaven. I could easily eat a bowl all to myself. Give this guac a try one hot day this summer with some good chips and a glass of something cold and fizzy, you won’t regret it! There is a quick step-by-step video above and weekend links below. Sunday hugs to you, friends :) Fields Of Study – currently participating in this four day online meditation workshop for anxiety and stress, and can’t say enough about it. There’s breath work, reading, exercises, and recorded guided meditations, as well as all kinds of practical tips on the use of minerals, flower remedies, etc. as tools for grounding and stress relief. My Place – liking this video series on Nowness The Hippies Have Won – yay Dear Sugar – a new-to-me podcast I’ve been enjoying The Planted One – a seriously inspiring meal-planning instagram Excited to get my hands on these books – Just the Essentials, The Wellness Project Strawberry Guacamole   Print Serves: 4-ish Ingredients 2 large, ripe but firm hass avocados 2 cups strawberries - hulled, sliced in half or quartered 1 cup cilantro leaves ¼ small red onion - finely chopped 1 small jalapeno - seeded and minced juice from 1 large or 2 small limes sea salt - to taste freshly ground black pepper - to taste Instructions Cut the avocados in half vertically and remove their pits. Scoop the avocado flesh into a medium bowl, using a spoon. Mash with the avocado with a fork. Add the strawberries, cilantro, onion, jalape?o, lime juice, salt and pepper to taste. Mix until well combined. Serve with your favorite tortilla chips. 3.5.3226 You might also like... Ramp Flatbread Pizza with Garlic Cream Pear Cranberry Chai Baked Latkes with Beet and Avocado Salad Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Strawberry Guacamole appeared first on Golubka Kitchen.

Portobello Nachos

May 10 2017 Golubka Kitchen 

Portobello Nachos This post was created in partnership with Newman’s Own Organics. Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/­­cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format. These healthful portobello nachos utilize meaty, roasted portobello caps instead of chips, which then get topped with all kinds of savory and spicy components. There is an addictive, plant-powered ‘queso’ sauce made with roasted sweet potatoes, avocado, a bit of Newman’s Own Organics Mild Salsa, and spices. There’s also a simple, spicy corn and black bean sauté, as well as some extra roasted sweet potato cubes, more of that salsa, and all the fixings. The combination is incredibly flavorful and satisfying enough to pass for a meal. The whole thing can be served up family style, with all the toppings piled on top, and maybe even some extra sauce on the side. We made a step-by-step video for you to see the fun of the process :) I used Newman’s Own delicious organic mild salsa twice in this recipe – as one of the toppings and whirled into the sauce. I suspect that I’m not the only person who has opened a jar of salsa for a meal, only to use a small portion and then proceed to forget about the rest of the jar until it’s too late. This recipe uses more, if not all of the jar. All the ingredients in this salsa are as recognizable and pure as can be, and every single thing inside the jar is organic. It’s mild in spice, but all the other components in this dish compensate with their own spicy kick, and the balance ends up quite perfect. This is the second recipe we’ve made in collaboration with Newman’s Own Organics (the first one involved their tasty marinara sauce), and we love working with this classic brand that donates 100% of their net profits to charities around the world. It’s also so exciting to see them expanding their Organics line and working towards popularizing organic foods with their accessible, quality products for over twenty years now. Enjoy! If you like these nachos, you might like these: - Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings - Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli - Taco Collard Green Rolls Portobello Nachos   Print Serves: 4-6 Ingredients 8 large or 12 small portobello mushrooms 2 large or 4 small sweet potatoes - peeled and cubed 3 tablespoons neutral coconut oil - divided sea salt - to taste freshly ground black pepper 1 teaspoon cumin seeds 1 yellow onion - chopped 4 garlic cloves - sliced 1 jalapeno - seeded and minced kernels from 3 corn ears or about 3 cups frozen corn 1¼ cups cooked or canned black beans 1 ripe but firm avocado 2 tablespoons nutritional yeast 1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste splash of tamari juice of 1 large lime, plus more to serve 1 16 oz jar prepared tomato salsa, divided vegetable broth or water ¼ cup olive oil ½ cup olives (optional) ½ medium red onion - chopped cilantro - for garnish microgreens - for garnish (optional) Instructions Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside. In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside. Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/­­water if needed to achieve the consistency of thick but pourable sauce/­­queso. With the blender still running on low add in ¼ cup olive oil. To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve. 3.5.3226 You might also like... 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Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli

May 3 2017 Golubka Kitchen 

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will be in Russia. First in Moscow for a few days, checking out a few theaters and museums, then on to my hometown to spend time with family. Besides the simultaneous happiness and heartache that comes with finally getting to see your people after a few years away, here are some other things I’m really looking forward to: staring at the blossoming chestnut trees outside of my mom’s kitchen window, visiting the food market across the street from there every day, fresh sorrel soup, mom’s melt-in-your-mouth zucchini fritters, and a good morel mushroom season, if I’m lucky. All but one food related, what a surprise. I’m also excited to breathe sweet spring air and see the juicy green of newly budding leaves, since spring in Florida is typically only marked by a transition from hot to hotter. All those things that I used to take for granted when living in a four season climate now make me happy to no end. Spring. I miss it. That’s all. One place where there’s been no shortage of spring is my kitchen. I have to make up for it somehow. I love that spring produce needs very little in order to taste good – a quick steam, a drizzle of oil, a sprinkle of salt, and you’re good to go. A plate with a rainbow of vegetables, tasty sauce and some pulses (also known as chickpeas/­­beans/­­lentils/­­dry peas) has been a common dinner around these parts ever since April rolled around. The pulse component is important, since the addition of those is one of the most graceful and easy ways to make a veggie-forward meal into something truly satisfying and nourishing. I confessed my love for batch-cooking dried beans in last weekend’s post, so it goes without saying that I’m very excited to partner with USA Pulses and Pulse Canada on sharing some quick and simple pulse recipes here throughout the year. The goal is to hopefully help inspire some of you to include more beans, lentils and such into your weekly meals, and something tells me that a few of you are already on board :) In case you need any convincing, think of pulses as protein, fiber and antioxidant-packed little superfoods, but minus the hefty price tag that usually comes with most superfoods. On top of all that, pulse crops are sustainable, with low water and carbon footprints, and they act as natural fertilizers, enriching whatever soil they grow in. This colorful plate of barely-cooked, crisp spring vegetables is sprinkled with addictive, smoky and crispy chickpeas that are like croutons, but infinitely more nutritious and a breeze to put together. I’ve been on a real aioli kick lately, and I make it right in my mortar and pestle, since I tend to agree with those that say hand-mixed aioli is the way to go. I wanted a bright and striking sauce for this platter, so I came up with an avocado aioli that fits the bill perfectly. This can be an entirely fork-free meal – just dip the veggies in the aioli and chase them down with handfuls of chickpea croutons. Or chop the veggies up into more bite-sized pieces and serve as a salad with a sprinkling of croutons and dollops of the aioli. Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli   Print Serves: 4 Ingredients for the smoky chickpea croutons? 2 cups cooked chickpeas ½ tablespoon neutral coconut oil ¾ teaspoon sea salt 1 heaping teaspoon smoked Spanish paprika ¾ teaspoon garlic powder for the avocado aioli? 2-3 garlic cloves - crushed with a knife sea salt handful cilantro leaves (optional) freshly squeezed juice from 1 lemon - divided 4 tablespoons olive oil 1 small avocado freshly ground black pepper for the vegetables 1 bunch baby carrots - peeled 1 bunch asparagus - tough ends trimmed 1 tablespoon olive oil sea salt - to taste freshly ground black pepper - to taste 1 small bunch radishes handful chives - chopped (optional) handful microgreens (optional) Instructions to make the smoky chickpea croutons? Preheat oven to 400° F (200° C). Cover a large baking tray with parchment paper. Dry the chickpeas with a clean kitchen towel and remove any loose skins. Place the chickpeas on the baking tray, drizzle with the oil, and toss to coat. Sprinkle with salt, paprika and garlic powder and toss to coat once more. Place the tray in the oven and roast for 20 minutes, then stir and roast for another 10 minutes, or until golden. to make the avocado aioli? Place the crushed garlic and a large pinch of salt into a mortar, and partially crush the garlic with a pestle. Add the cilantro leaves, if using, and continue crushing the garlic and cilantro into a paste. When the paste is almost done, squeeze about 1 teaspoon of lemon juice into the mortar and work it in with the pestle. Begin to add the olive oil, slowly drizzling about 1 tablespoon in while continuing to stir, allowing the oil to emulsify. Continue to add in the rest of the oil by drizzling it in slowly while stirring until all of the oil is incorporated and emulsified. Cut the avocado in half, remove the pit and scoop the flesh out into a medium bowl. Mash with a fork and mix in the rest of the lemon juice and freshly ground black pepper. Fold the avocado mash into the aioli. Taste and add more salt and chopped cilantro, if desired. Keep refrigerated in an air-tight container for up to three days. If you dont have a mortar and pestle, combine all the ingredients but the olive oil in a blender. Slowly pour in the olive oil with the blender still running to emulsify. to prepare the vegetables and serve Arrange the asparagus and baby carrots in a multi-level bamboo steamer or a steamer basket. Steam the asparagus for around 3 minutes, until just tender, and the baby carrots for around 4 minutes. Move the carrots and asparagus to a medium bowl, drizzle with the olive oil, sprinkle with salt and pepper and mix. On a large platter, arrange the steamed asparagus, carrots and radishes. Garnish with chives or microgreens. Serve with avocado aioli and chickpea croutons. 3.5.3226 You might also like... 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Strawberry Coconut Cream Pie

April 26 2017 Golubka Kitchen 

Strawberry Coconut Cream Pie Strawberry season happens much earlier in Florida than in most places, and it’s already come and gone. Thankfully, I have a friend who shares my enthusiasm for getting my paws on some really good local berries, and is always willing to come along on the hour plus drive to an organic strawberry farm in the area. Something aligned this year, and the strawberry harvest was like nothing we’ve ever seen before. The berries were small, but absolutely explosive in taste – almost unnaturally sweet and as though artificial from the intensity of their strawberry flavor. It was hard to believe that something like that could be produced by the earth and sun alone. We were so astounded by the radioactive berries that we took the journey to the farm twice, since we underestimated the rarity of the situation and didn’t gather enough the first time around. I froze a bunch of the berries, but also went wild with strawberry recipes for the blog. I’m going to spread them out a bit throughout the spring/­­summer, since I know the season happens later for most of you, but hope you guys won’t mind the impending strawberry recipe series. I’ve been wanting to make a coconut cream pie for a long time, but held off until I could figure out a way to make it a bit more noteworthy than just a veganized version of the traditional. Crowning the pie with these beautiful strawberries seemed like the perfect special touch, so I went for it. This pie is nothing short of heavenly. The juiciness of the macerated berries marries so well with the rich, creamy pie base. Think of the perfection that is berries and cream. It’s also worth mentioning that this is an entirely no-bake affair, so if you make this pie in the summer, you won’t need to worry about any oven heat. If you don’t feel like following the recipe for the strawberry topping, you can just top the pie with really good fresh strawberries, or combine your strawberries with a bit of sugar and let them sit to quickly macerate, then proceed to top. I’ll leave you with some wishes for a warm spring and an abundant strawberry season :) Strawberry Coconut Cream Pie   Print Serves: one 9-inch pie Ingredients for the crust 1⅓ cups macadamia nuts 1⅓ cups unsweetened dried coconut flakes 2 tablespoons maple syrup 3 tablespoons coconut oil, plus for oiling the pie dish 1 tablespoon coconut water (from the can used in the coconut cream) pinch of sea salt for the coconut cream two 13.5 oz cans full fat coconut milk - refrigerated overnight 2 teaspoons arrowroot powder 1⅓ cups cashews - soaked for 2-4 hours ½ cup unsweetened dried coconut flakes 1/­­4 cup plus 2 tablespoons maple syrup 2 teaspoons vanilla extract pinch of sea salt 2 tablespoons neutral coconut oil for the strawberry topping (adapted from At Home in The Whole Food Kitchen) ½ cup plus 1 teaspoon apple juice 1½ teaspoons agar-agar flakes ½ teaspoon arrowroot powder about 3 cups small to medium strawberries - hulled and halved for medium sz 1 teaspoon coconut sugar 1 teaspoon vanilla extract coconut flakes - for garnish (optional) Instructions to make the crust Place the macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces. To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well-combined and sticking together. Prepare a 9-inch pie pan by oiling it thoroughly. Spoon the crust into the dish and press it against the bottom and sides to create an even crust. Place in the freezer while making the filling, or at least 30 minutes. to make the coconut cream Remove the cans of coconut milk from the refrigerator and open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can into a small saucepan. Melt and bring to a simmer over medium low heat. Meanwhile, combine the arrowroot powder with 3 teaspoons of the remaining coconut water from one of the cans in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside. Combine the cashews, dried coconut, 1⅓ cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth. Add the thickened coconut fat, followed by the coconut oil and blend to incorporate. Take the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries. to make the strawberry topping Combine ½ cup apple juice and agar-agar in a small sauce pan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved. In the meantime, combine the arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover. Combine the strawberries with coconut sugar and vanilla in a medium bowl and toss to combine. Pour the warm agar juice mixture over the strawberries and toss gently but quickly to coat. Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight. Serve sprinkled with coconut flakes, if using, slice and serve. Store covered and refrigerated. Notes If you dont feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top, or just top with really good fresh strawberries if you can find them. 3.5.3226 You might also like... Sweet Potato Toast, Two Ways Raw Lady Apple and Cranberry Cookies Hydrating Fennel, Mango and Avocado Smoothie Raw Strawberry Shortcake .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Strawberry Coconut Cream Pie appeared first on Golubka Kitchen.

Green Skillet Pizza with Asparagus and Pesto

April 20 2017 Golubka Kitchen 

Green Skillet Pizza with Asparagus and Pesto We enjoyed this pizza the other day, but wanted to hold off one more week before posting it here, until things got truly springy for most of you in the Northern hemisphere. Then some stuff didnt work out with this weeks scheduled recipe, so pizza it is. Im the type of person that has to have everything laid out ahead of time, and get overly stressed when things dont go according to plan. At the same time, I sometimes find it helpful to run into those plan-ruining situations, deal with them, and come out on the other side with the realization that none of it was as bad as I was making it out to be. Might as well exercise that muscle whenever we can, because how often do things in life actually go as planned? Just a note to self here, but thought it could serve as a nice reminder, in case someone out there is also dealing with a minor frustration and having trouble seeing any sort of bright side. To the pizza! One of my favorite weeknight-friendly recipes that weve ever posted is this lemony millet polenta from last spring. Its easy to make, requires some of the most affordable and modest ingredients, and the final result is outright delicious. I worked on a lot of alternative skillet pizza crust ideas for our second cookbook, ones made with vegetables and whole grains instead of flour, and since then, quick skillet pizzas have become a dinner staple in our house. When I was recently making the aforementioned millet polenta, I had the realization that, with some adjustments, the polenta would make for another great gluten-free skillet pizza crust. And it really did! The pizza is topped with a quick kale pesto, but you can use pretty much any pesto here, if you happen to have some on hand. Following the pesto, a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens. Our fam has no problem consuming the whole thing in one sitting, but the leftovers keep well, in case you are more restrained. We also put together a step-by-step video (above), where you can see that the process is pretty quick and very satisfying. Enjoy :) Green Skillet Pizza with Asparagus and Pesto   Print Serves: one 9-10 inch pizza Ingredients for the crust 1 cup millet - soaked in purified water overnight 1 tablespoon ghee or neutral coconut oil, plus more for oiling the skillet juice of 1 lemon 3 cups warm vegetable broth sea salt 1 teaspoon garlic powder freshly ground black pepper ¼ cup ground flax seeds for the pesto ½ cup almonds - soaked in purified water overnight 1 garlic clove sea salt about 3 cups roughly chopped kale juice of ½ lemon ½ cup olive oil for the pizza 1 bunch asparagus sea salt freshly ground black pepper neutral coconut oil or olive oil for drizzling topping options fresh salad greens microgreens nutritional yeast hemp hearts Instructions to make the crust Drain and rinse the millet and place it in a food processor. Grind until partially broken down. In a medium saucepan, warm up the ghee/­­oil over medium heat. Add the millet and stir to coat. Add lemon juice and stir until absorbed, for about 30 seconds. Add the broth, salt, garlic powder and black pepper, and bring to a boil while stirring. Lower the heat and simmer for 10 minutes. Mix in the flax and simmer for another 10 minutes, until creamy. Stir frequently to prevent clumping. Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set. to make the pesto Drain and rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces. Add the kale and lemon, and grind into pesto. With the motor still running, slowly add in the oil through the funnel. to make the pizza Preheat oven to 450° F (230° C). Bake the millet crust for 20 minutes. Cut the tough ends off the asparagus sprigs and discard them. Shave the sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces. Remove the crust from the oven and evenly spread the kale pesto over it (you may have some leftovers). Pile the asparagus ribbons and pieces on top of the pesto. Sprinkle with salt and pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes. Remove from the oven, and let cool slightly before topping with greens and microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve. 3.5.3226 You might also like... 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Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... 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No Bake Coconut Lemon Bars

April 5 2017 Golubka Kitchen 

No Bake Coconut Lemon Bars I’ve been dreaming about making no-bake lemon bars for a while now and finally got around to the idea a few weeks ago. The goal was to have absolutely no oven time required for both the crust and the lemon filling, while having solid bars that stay together nicely and, of course, taste delicious. The idea to include coconut in the mix came about naturally, since I knew that I would have to use coconut milk for the creamy lemon mousse anyway. I decided to take it one step further and incorporate dried coconut flakes into the crust, and I loved the way all of the flavors came together. I’ve made these bars three times within the past couple of weeks, and each time they disappeared before I knew it. Definitely a universal crowd pleaser. We’ve got another step-by-step video for you today, which shows the fairly simple and very fun process of making these lemon bars. We are kind of addicted to the whole video-making thing now, so there are many more to come. The no-bake crust here is very simple, consisting of macadamia nuts, coconut flakes, lemon juice/­­zest and a bit of sweetener. The yellow mousse mixture gets its lemony flavor from plenty of lemon juice, while a pinch of turmeric helps bring out that beautiful yellow color. The mousse comes together in the blender and hardens in the refrigerator overnight to a perfectly sliceable consistency, made possible by coconut milk and oil, as well as a bit of arrowroot powder. The whole package is just sweet enough, creamy and rich. I like to shape the bars into small squares, since they are quite satisfying and a few bites go a long way. Enjoy! No Bake Coconut Lemon Bars   Print Serves: about 16 small bars Ingredients for the crust 1⅓ cups macadamia nuts 1⅓ cups dried coconut flakes, plus more for garnish 3 tablespoons maple syrup or honey 3 tablespoons neutral coconut oil zest from 1 lemon - preferably organic 2 tablespoons freshly squeezed lemon juice pinch sea salt for the mousse 1 13.5 oz can full fat coconut milk - refrigerated overnight 1½ teaspoons arrowroot powder 1¼ cups cashews - soaked for 2-4 hours ⅓ cup plus 1 tablespoon freshly squeezed lemon juice ¼ cup maple syrup or honey ¼ teaspoon turmeric pinch sea salt 1 teaspoon vanilla extract 1 tablespoon neutral coconut oil Instructions to make the crust Place macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and dried coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces. To the food processor, add the maple syrup/­­honey, coconut oil, lemon zest, lemon juice and salt, and pulse until mixture is well-combined and sticking together. Prepare an 8 x 8 baking dish and cover it with parchment paper - parchment paper should extend up the sides for lifting the bars out of the dish later. Spoon the crust into the dish and smooth it out into an even layer. Place in the freezer while making the mousse. to make the lemon mousse Remove the can of coconut milk from the refrigerator and open it. The coconut fat should be accumulated at the top of the can. Scoop out the fat into a small saucepan. Measure 2 tablespoons of the remaining coconut water from the can and add it to the saucepan. Melt and bring to a simmer over medium low heat. Meanwhile, combine the arrowroot powder with 2 teaspoons of the remaining coconut water from the can in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside. Combine the cashews, lemon juice, maple syrup/­­honey, turmeric, salt and vanilla in an upright blender and blend until smooth. Add the thickened coconut fat and coconut oil and blend to incorporate. to assemble and serve Take the crust out of the freezer and pour the lemon mousse over the top, distributing it evenly and smoothing out with a spoon if needed. Place the dish in refrigerator until set, preferably overnight. Remove the bar out of the baking dish, lifting it up by the extended parchment paper. Place on a cutting board and slice into 16 square bars or bars of any shape of choice. Sprinkle with coconut flakes and serve. Store refrigerated in an air-tight container. Notes 1. Make sure to place the can of coconut milk in the refrigerator overnight so that the fat separates from the water. Also a reminder to place the macadamia nuts in the freezer 30 minutes prior to making the bars. 2. If you can get them, Meyer lemons work really well in this recipe. 3.5.3226 You might also like... Ant Hill Forest Cake Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins Raw Strawberry Shortcake .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post No Bake Coconut Lemon Bars appeared first on Golubka Kitchen.

Mango Curry with Fennel and Parsnip

March 29 2017 Golubka Kitchen 

Mango Curry with Fennel and Parsnip This is the time of year that I start having uncontrollable cravings for all things bright, fresh and fruity. I want more smoothies and salads, raw fruit, snappy veggies, etc. Thankfully, this is also when yellow champagne mangoes start showing up everywhere. They perfectly satisfy my cravings with their sunny, sweet flesh, and I manage to fit them into almost every one of my meals while the season lasts. I of course love using mangoes in sweet dishes (smoothies, porridges, dessert), but they also make for a really special addition to savories. That’s how the idea for this curry came about. Nothing about it is terribly authentic, in fact it’s sort of a mishmash of ingredients used in cuisines around the world, but it’s vibrant, delicious, loaded with nourishing produce, and it’s exactly the kind of curry I want to eat right now. There’s silky fennel with its refreshing, mild anise flavor, parsnips for some substance and earthiness, chili and curry powder for spice, and broccoli for a flash of green. Everything gets cooked in a heavenly, creamy mixture of mango, pureed with coconut milk, and the result is a satisfying, savory, sweet and sour curry that’s incredibly good for you. You might be wondering what the soba noodles are doing in a curry, but hear me out. I’ve recently been really into adding noodles to creamy soups for texture and substance. A common weekday meal for me is a quick blender soup of avocado, bell pepper, greens, a bunch of cilantro, dulse, and lemon juice served over soba. The soba gets slathered with the creamy soup, and the whole thing makes for a really nice eating experience. It works the same way in this curry, but you can of course serve the curry over any rice of your choice instead. Enjoy! Follow this link to get the recipe for the Mango Curry with Fennel and Parsnip :) You might also like... Celeriac Parsnip Mash with Crispy Sage Ant Hill Forest Cake Carrot Cake Smoothie Bowl Spiced Kombucha Moscow Mules & a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Mango Curry with Fennel and Parsnip appeared first on Golubka Kitchen.

Sweet Potato Toast, Two Ways

March 19 2017 Golubka Kitchen 

Sweet Potato Toast, Two Ways I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the internet. Our instagram post about it generated a lot of interest, so I thought I would go into more detail here today. Basically, the whole idea is replacing bread with thinly sliced, toasted sweet potato and topping it as you would any toast. I know, why mess with an already perfect concept like toast? For one, it’s great for those trying to take it easy on grains or gluten. It’s also perfect for sweet potato lovers just looking to change things up for breakfast, snack, etc. (me). It’s a fun way to eat a nutritious root vegetable, and I have a feeling that it could easily be made very kid-friendly. It is decidedly its own thing, not toast, but totally stands on its own as tasty and filling fare. As with any toast, there are infinite possibilities when it comes to the toppings, since sweet potato gives a pretty neutral base. I offer my favorite sweet and savory options below. In the sweet one, earthy and creamy tahini is studded with jammy, smashed raspberries (I use frozen and defrosted ones this time of year), drizzled with honey/­­maple syrup and sprinkled with cacao nibs and seeds, and that combination is incredibly lovely. The savory one is (surprise!) avocado toast, but made a bit more substantial with the addition of balsamic lentils, a dusting of nutritional yeast and seeds. On a technical note, the whole reason behind the sweet potato toast craze is that you can cook the sweet potato slices right in the toaster. The catch is that I don’t own a toaster, so what I like to do is cook the slices in the oven the night before and then re-heat them, either in the oven or in a pan on the stovetop whenever I’m ready to eat my ‘toast.’ You could even cook a bigger batch for the week ahead, since the roasted sweet potatoes hold up well in the refrigerator. But if you do have a toaster, by all means cook the potato slices in there. I offer directions for both methods in the recipes. There are some weekend links below, Sunday hugs to you :) What The Health – a new film from the creators of Cowspiracy, this time targeting health organizations. Really excited to watch it, it’s available to stream on their website now. Hugh Forte’s Food Photography – just learned that the photographer behind Sprouted Kitchen has a separate Instagram account for his dreamy food photos, I can stare at them for ages. How Millions of Kids Are Being Shaped by Know-It-All Voice Assistants Sweet Potato Sheet Pan Dinner Salad – looks perfect, and those photos are amazing. The Avocado Show – an Amsterdam cafe centered around everything avocado, look at that. What We Eat When We Eat Alone – recently discovered this gem by Deborah Madison. Raspberry-Tahini Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) 2-4 tablespoons sesame tahini ¼ cup raspberries (fresh or frozen and thawed) honey or maple syrup for drizzling mixed seeds for garnish (I used cacao nibs, hemp, pumpkin seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. Spread tahini on each slice. Add raspberries, mashing them a bit with a fork. Drizzle each slice with the desired amount of honey/­­maple syrup and sprinkle with mixed seeds. Enjoy! 3.5.3226   Avocado-Lentil Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) ⅓ cup cooked black or French lentils 1 teaspoon olive oil ½ teaspoon balsamic vinegar, plus more for drizzling 1 small, ripe avocado juice of ½ small lemon sea salt - to taste freshly ground black pepper - to taste nutritional yeast for garnish mixed seeds for garnish (I used hemp, flax, pumpkin, and sunflower seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. In a small bowl, combine lentils, olive oil, balsamic vinegar, half of the lemon juice, salt and pepper. In another small bowl, mash the avocado with the remaining lemon juice, salt and pepper. Spread mashed avocado onto each sweet potato slice, followed by the lentils and a sprinkle of nutritional yeast and mixed seeds. Drizzle with more balsamic vinegar and enjoy! 3.5.3226 You might also like... A Salad for the Weekdays Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday Versatile Mung Dal Stew with Healing Spices Superfood Cherry Garcia Pops with a Chocolate Core - Ice... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Sweet Potato Toast, Two Ways appeared first on Golubka Kitchen.

Spirulina Latte

March 12 2017 Golubka Kitchen 

Spirulina Latte Checking in really quickly with this trippy spirulina latte. Half the fun of eating spirulina is its color, the other half is knowing its many incredible health benefits, while the swampy, algae flavor is no fun at all. I usually just include spirulina in smoothies, where the flavor gets masked by the sweetness of the fruit, but that also means that its magical, aquamarine color will get lost among the numerous berries that I put in my smoothies. This latte is a more direct and, let’s say, conscious way of consuming spirulina – it’s fun to make, warm, cozy, slightly sweet, and not at all swampy in taste. Drinking a beverage of this color will definitely make you appreciate spirulina in all its glory and provide you with a bright start to your morning or a smile during your afternoon break. There are some links after the jump, enjoy your Sunday! Immigrant Food Stories 25 Songs That Tell Us Where Music Is Going (have your sound on) Scott Chalky, America’s Favorite Farmer – interviewed on Here’s the Thing Laura Miller’s Talking in Circles This ‘Poke’ Bowl! Speaking of Superfood Lattes – check out the Good Sort’s… Enjoyed This Zadie Smith Interview on Fresh Air (from November ’16) Spirulina Latte   Print Serves: 2-3 Ingredients 2 cups almond milk or other plant milk of choice (I used homemade hazelnut) 1-2 teaspoons organic spirulina powder 1 teaspoon maca powder (optional) ¼ - ½ teaspoon ground ginger 1 tablespoon honey or more to taste 1 teaspoon coconut butter (optional) 1 teaspoon sunflower lecithin (optional) beet powder mixed with coconut sugar - for garnish (totally optional) Instructions Pour the milk into a medium saucepan and warm over medium high heat until pleasantly warm but not boiling. Put the warmed milk into the blender together with the rest of the ingredients, except the beet powder garnish. Blend until smooth and frothy. Distribute between cups, garnish with the beet powder and enjoy warm. Store the leftovers refrigerated in an airtight container. This latte can also be enjoyed chilled or iced. 3.5.3226 You might also like... Lavender Milkshake and Chamomile Latte Juicing Elderflower Lemonade Honey Miso Latte .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spirulina Latte appeared first on Golubka Kitchen.

Sorghum Beet Risotto

March 5 2017 Golubka Kitchen 

Sorghum Beet Risotto Ive been seeing a lot of why not just make it with rice reactions to alternative grain risotto recipes. I have a few reasons. Trying to get a variety of potentially more nutritious grains into my meals is one. Making a risotto-like dish with any grain makes it taste delicious and a little more special than just a bed for the more dominant stuff on your plate. Its also a creative challenge, and I welcome those when they occur in the kitchen. The flavor will always be a bit more new and unexpected than traditional risotto, but the creamy grain dish format will keep it in cozy territory, which is nice. Of course, no grain will quite replace starchy Arborio rice, which is what usually gives risotto that wonderfully creamy consistency. I like to incorporate blended roasted root vegetables, beans or coconut milk to achieve that sought-after texture. In this risotto, I went with coconut milk, which integrates seamlessly with the flavors of the beets, ginger, garlic and chili. Though the spicy, sweet and earthy flavors in this dish are a bit far from the classic, its absolutely delicious in its own right, and kind of perfect for this transitional time of year. Ive tried sorghum in salads and bowls in the past, but always found it to be a bit too chewy for my liking. That toothsome texture works perfectly in risotto, though, so I was very happy to rediscover this nutritious, gluten-free grain with this dish that I developed for Nuts.com. There are some weekend links below, have a great Sunday! Chani Nicolas – been loving her weekly horoscopes Jesse Kamm, Living Off the Grid – that house! Slicing Pretty Avocados – can’t stop doing this now Georgia OKeeffe: Living Modern – this exhibition sounds amazing, love that they are making an emphasis on her clothing. Tea Blends for Healthy Skin, Digestion and Energy Za’atar Swirl Bread – so beautiful and sounds delicious Follow this link to see the recipe for the Sorghum Beet Risotto :) You might also like... Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Roasted Yellow Plum and Rosemary Popsicles Clementine Fudge Cake Warm Salad of Roasted Cauliflower, Grapes and Black Rice .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Sorghum Beet Risotto appeared first on Golubka Kitchen.

Blueberry Cheesecake Truffles

February 26 2017 Golubka Kitchen 

Blueberry Cheesecake Truffles These cheesecake truffles are another fun recipe I developed for Nuts.com. Chocolate truffles full of healthful ingredients are everywhere these days, but that’s not so much the case with white chocolate, since it is admittedly more difficult to reinvent into a high-vibe and wholesome treat. It is possible, though, and the two ingredients perfect for the job are coconut and cacao butters, both of which happen to be really good for you, loaded with healthy fats and all. If you’ve never heard of coconut butter before, it’s a product made of the entire contents of the coconut – meat and oil – and you will most likely be amazed by how rich and delicious it is upon your first taste. I love having a jar of it in the kitchen, and since a little of the butter goes a long way, the jar lasts a pretty long time, while I add it to desserts, hot drinks, porridges, smoothies, and even slather it on toast. Cacao butter is another entirely natural ingredient that’s amazingly luxurious, so it goes without saying that these vegan cheesecake truffles are as decadent as they get. The sweetness comes from your choice of maple syrup or honey, and the characteristic, tart cheesecake flavor is brought out with the addition of fresh lemon juice and zest. The texture is soft, airy and very cheesecake-like –  you could technically eat these truffles with a fork if you wanted, but I recommend biting. Indulging in these feels good, since all the ingredients are real foods, which is not generally the case with white chocolate truffles. There are some links below, a lot of really good ones this week. Enjoy your Sunday! Chef’s Table Season 3 – the 1st episode with Jeong Kwan, a Buddhist nun recognized for her temple food cooking by chefs around the world, blew me away. The Woman Behind Martin Margiela Nigel Slater Quotes – a twitter account that makes me smile, highlighting some of Slater’s finest quotes like ‘Cooking has always been the cheapest therapy in town,’ ‘I swear I can hear the courgettes growing,’  ‘You could measure my life in fishcakes,’ and ‘Ginger swings both ways.’ Inside Sarah Britton’s Kitchen The True Hard Work of Love and Relationships – Alain de Botton interviewed on the On Being podcast Caren Motika and Adam McPherson’s Home – in love with the photos (and the house) I Work From Home – made me laugh Vegan Samosa Shepherd’s Pie – YUM Follow this link to get the recipe for the Blueberry Cheesecake Truffles :) You might also like... Sweet Dukkah Cigars Raw Ginger and Lemon Pyramid Cakes Taco Collard Green Rolls Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Blueberry Cheesecake Truffles appeared first on Golubka Kitchen.

The Kitchen Renovation

February 19 2017 Golubka Kitchen 

The Kitchen Renovation Vintage European bistro chairs found on Craigslist, kitchen table passed down to my husband from his grandmother. We’ve been living in our home for fifteen years now and up until this fall, we had never put a hammer or paintbrush to anything in the house except for Paloma’s baby room, right before she was born. We inherited some classic 90s Florida detailing from the previous owners – dust-attracting, shaggy red and white carpeting, stucco walls, green laminate countertops and a low-hanging ceiling in the kitchen. Just like many other families I know, we are quite food-oriented and tend to crowd in the kitchen, since that’s where most of the action happens. It’s also where I work, where I come up with recipes for this site and for my cookbooks, so it’s fair to say that I spend most of my life in this space. We recently completed a long, laborious kitchen renovation that spilled out into the living room, and I cannot describe how much my heart sings when I come downstairs every morning and see this kitchen that finally feels so entirely mine. It took us a decade and a half to gather up the courage and the funds to do this, and these past few months have brought some of the most trying times for us as a family, but it finally feels like it was worth it and I’m so excited to share some snaps of Golubka Kitchen HQ with you. We took a documentary approach to these photos, and instead of shooting everything in one day, the photos were taken over a week, on cloudy days and on sunny days, in the morning and in the evening. There are different aspects of the kitchen that shine on different days, and we really wanted to capture that. ‘Farmhouse’ kitchen sink from Ikea, faucet from Ebay. Our house has three stories – garage on the first floor, open kitchen and living room on the second, and bedrooms on the third. We renovated the kitchen, the living room floor, ceiling, and fireplace (yes, we have a fireplace in Florida and we use it, too), and both staircases leading up and down to the kitchen and living room. The most expensive part of the whole renovation was the removal of the old hanging ceiling in the kitchen, together with all the electrical work involved. We decided on the cabinets and countertops quickly, but the easy decisions ended there. It took me so incredibly long to settle on a cohesive look for the kitchen. As a notoriously undecisive Libra, I endlessly kept changing my mind about the wall treatment, the tile, the light fixtures, the shelves, the faucet, cabinet pulls, etc. I do love those clean, white kitchens with minimal everything, but in the end I decided that in order to stay true to my heart, I had to go with something a little more feminine and detail-oriented, with a hint of the Downton Abbey kitchen. The old kitchen had endless cabinets on the walls, some of which always ended up a mess, while others weren’t utilized at all, so I knew I wanted exposed shelves. I’m super happy with that decision – I love having my dishes and jars within arm’s reach and at eye level, since it allows me to be more organized and minimal. Many people wonder whether dust is an issue with open shelves, and I’ve found that it’s not any more of an issue than anywhere else in the house. I also use all the objects on the shelves quite frequently, which doesn’t allow too much dust to accumulate. The shelves are made of very beautiful and sturdy wood reclaimed from an old barn in Kentucky, which we found at Barn Works. I finished the wood myself without the use of a wood stain. The floating shelf arrangement was made possible with the heavy duty brackets from Shelfology, which secure the shelves to the wall very safely and seamlessly. Tadelakt Moroccan Plaster with Benjamin Moore ‘White Stone’ color pigment Industrial brass rod with copper hooks from Etsy, vintage Brazilian copper utensils with wooden handles found on Craigslist. During the initial planning stage, I was certain that I wanted a subway tile backsplash, but was simultaneously seeing and liking backsplashes made with Moroccan, Spanish and Mexican patterned tiles. I agonized over my choice between the two until I discovered Tadelakt, the Moroccan plaster, and there was no turning back. I knew I wanted grey shaker kitchen cabinets, but the plaster treatment also presented the possibility of grey walls. I’ve always been attracted to grey rooms, to me they just speak of serenity, so I was pretty happy with this opportunity. Finding someone who would apply the plaster masterfully but for a fair price, and getting the job completed was probably one of the most nerve-racking parts of the renovation. We did find someone brilliant, and it ended up worth the stress, because I am completely in love with my new walls. The material is so warm, textural and interesting, and it totally ties the whole kitchen together. As much as I loved the idea of a patterned tile floor, I was still torn between its beauty/­­practicality and the homey feel of hardwood floors, which I wanted to have in the living room. I finally settled on the idea of combining the two, and as a result, the tile follows the line of the kitchen cabinets in the shape of an inverted ‘Z,’ while we can still enjoy the warmth of the hardwood floors in the sitting area and into the living room. The tile is from the Cement Tile Shop, which offers an overwhelming array of the most beautiful, authentic patterns. Of course I found settling on one to be a near impossible task. I went from multicolored to black and white, to pastel, to monochrome tiles dozens of times before landing on the Fountaine Antique pattern with a custom border. As for the hardwood floor, I’d always dreamt of an old-fashioned herringbone pattern in real wood, which proved to be really difficult to find within the United States. The one company that carried thick oak planks in a herringbone pattern didn’t have enough to cover our floor at first, but they later ended up finding one extra box tucked away in a different warehouse. I’m so glad that they did because I’m completely over the moon about how the floors turned out. It’s worth mentioning that the old kitchen floor was white tile that showed off every spec of dust that landed on it, and the living room floors had white plush carpeting, and I am so happy to finally be rid of both. We found the best contractor, Don, who left us endlessly impressed, together with his talented and considerate team. He truly cared about every step of the process and saved us so many times with his expert advice and creative input. The most standout showcase of the team’s work is the spacious drawer pantry they built out of vintage fruit crates from Schiller’s Salvage. My idea was realized even better than I had envisioned – the crates were originally too long and the crew manually disassembled, shortened and rebuilt them, then positioned them on smoothly sliding tracks. The countertop over the crates is made of old barn oak and finished by me in the same way as the floating shelves. The whole piece, on top of being unique and beautiful, is the most functional and spacious storage space in the whole kitchen. Quartz countertops from the Home Depot in ‘Snowy Ibiza’ Antique Spanish hutch from the 1800s, a lucky Craigslist find, brought to the U.S. from Madrid Vintage ceramic and brass cabinet pulls from Ebay and Etsy Vintage ceramic door knob from eBay, ‘Pink Shadow’ Sherwin Williams paint on the door. Custom built computer shelf made by Algis from old barn wood. My favorite thing about the vintage French chandelier that I found on Etsy are the rainbows it sends onto the walls in the evenings. Fireplace brick wall made with 100 year old sliced brick from Craigslist, arranged beautifully by Algis. Stairs leading up to the third floor with the bedrooms. Since both of the staircases connect to the kitchen and living room, we realized that we had to redo them as well, so that they wouldn’t be an eyesore within the new renovation. My husband and I set out to do the whole thing ourselves to save some cash, but in hindsight, I wouldn’t wish this type of adventure upon my worst enemy. All the stairs were covered with red carpeting, and the railings were painted an ugly orange-ish brown. The original plan was to remove the old carpet and to cover the existing stairs with new wood planks. To our surprise, however, we discovered a beautiful pine under the carpeting and decided to restore the original stairs along with stripping and re-finishing the railing. It took me two and a half months to complete this part of the project alone. Stairs leading up to the kitchen/­­living room from the garage. Ceramic tile from Spain with weathered grey hues, uneven borders, satin finish. This kitchen renovation wouldn’t have been possible without the help and generosity of Cement Tile Shop, Shelfology, Barn Works, Schiller’s Salvage, and Floor and Decor. My eternal gratitude goes out to Don and the team for your incredible care and craftsmanship in everything you do, Algis for the amazing job with the tile, plaster, fireplace and shelf, Vadim for the impeccable hardwood installation, and Dale for the immense help with the tile and stairs. Resources Contractor – Don Violette at V & P Construction and Maintenance Kitchen Tile – Cement Tile Shop Shelves – Shelfology for the floating shelf brackets, Barn Works for the reclaimed lumber Vintage Fruit Crates – Schiller’s Architectural and Design Salvage Hardwood Floors – Floor and Decor Kitchen Cabinets – Floor and Decor Countertops – Home Depot, quartz in ‘Snowy Ibiza’ Accessory Resources – in photo captions If you happen to be looking for some incredibly talented craftsmen for your renovation in the Tampa Bay area, please reach out to me and I will be happy to connect you. The post The Kitchen Renovation appeared first on Golubka Kitchen.

Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins

February 5 2017 Golubka Kitchen 

Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins This creamy amaranth porridge is another cozy breakfast recipe we developed for Nuts.com. Amaranth is the superstar of the pseudograins, since it has more protein than both quinoa and buckwheat, and is the only grain/­­pseudograin to contain vitamin C. Needless to say, it’s a great thing to start yourself off with in the morning, and tastes absolutely delicious when cooked with a bunch of warming spices, and topped with stewed apples. Paloma is currently obsessed with apple sauce and eats it with breakfast and as a snack at school, so a pot of stewing apples on the stovetop has been a weekly occurrence in my kitchen. If you’ve never made apple sauce/­­stewed apples before, the process is surprisingly easy – the apples pretty much take care of themselves with some heat and water, and become incredibly velvety in a short amount of time. Add some spices to the equation, and you’ll have yourself an incredibly versatile topping for porridges, yogurt and even toast. We’ve got some links for you after the jump, wishing you a peaceful Sunday. Stuff We Can Do – a comprehensive instagram outlining the actions we can take to oppose some of the crazy things happening in our country concerning human rights, the environment, etc. Lots of very doable stuff there. Healthyish – loving Bon Appetit’s new spinoff website, which follows the philosophy that healthy food = delicious food. Lots of great interviews, recipes, and ideas there. Dr. Melanie Joy on the Rich Roll podcast – a psychologist who coined the term carnism, which examines the meat paradox, or why we love certain animal species (cats, dogs) and eat others (cows, pigs). A Cook’s Remedy – Aran Goyoaga’s beautiful new video series, which explores her relationship with food and cooking. Red Velvet Hot Chocolate – so excited to try Sophie’s recipe, made with beets! Follow this link to get the recipe for the Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins :) You might also like... Tile Flatbreads Creamy Apple-Anise Soup and Pumpkinseed Cheese Black Bean Chocolate and Fig Cookies Parsnip Cake with Candied Kumquats .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spiced Amaranth Porridge with Ginger Stewed Apples and Raisins appeared first on Golubka Kitchen.

Hibiscus Ginger Latte

January 29 2017 Golubka Kitchen 

Hibiscus Ginger Latte Hibiscus is a powerful tropical flower with a long list of health benefits (anti-inflammatory, digestive aid, metabolism-boosting, helps with cholesterol level and blood pressure maintenance). It also happens to produce the most brilliant, ruby red-colored tea with a prominent tart flavor. I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte in a recent attempt to get more of its stunning color into my morning routine, and now I’m completely hooked. The creaminess of the almond milk helps offset the harshness of the hibiscus, and the ginger adds a nice note of warmth and complexity, making this latte a great winter drink. The green tea is optional here, but a great addition when you need a little help waking up in the morning or as a mid-afternoon boost. And I swear I feel like I’m getting color therapy when drinking this latte – the fluffy, pink foam is so soothing to look at, I’m in a complete state of peace by the time I’ve taken my last sip. We have some weekend links for you after the jump, have a great Sunday :) - The Cookbook Deal – I’ve been so excited for this podcast, in which Jessica Murnane documents a whole year of her life while making her first cookbook. I loved the first two episodes, and although that might have something to do with the fact that I’ve now gone through the book-making process twice, I think anyone can enjoy it because Jessica is such a great and charming storyteller. And if you are thinking of writing a cookbook, you should definitely give this one a listen. - This Hibiscus Mask from S.W. Basics - Andrea Gentl’s Photo Essay From Her Time in the Andes – breathtaking - Feedback, NY, Down the Aisle – interesting people interviewed about their grocery shopping routines. So far I’ve enjoyed interviews with Julia Turshen, Hannah and Landon Metz, Kenny Anderson. - The Matriarch Behind Beyoncé and Solange - On The Rocks – crystals explained on Garance Doré Hibiscus Ginger Latte   Print Serves: 2 Ingredients 1 tablespoon dried hibiscus flowers 1 piece ginger - shredded 1 green tea bag 1½ cups hot water 1½ cup unsweetened almond milk or other milk of choice 1 tablespoon honey/­­any other sweetener of choice, or to taste (optional) Instructions Combine hibiscus, ginger, green tea and water in a teapot or a large mug, keep covered while steeping. Remove the green tea bag after 2-4 minutes of steeping. Let the hibiscus steep for another 15-20 minutes. Warm up the milk if you prefer a hot latte. Pour the tea into a blender through a strainer. Add the milk and honey to the blender and blend until frothy and smooth. This latte also tastes great iced. 3.5.3226 You might also like... Elderflower Lemonade Black Sesame Cappuccino Spiced Hot Chocolate and a Cookbook of Our Own Quick Persimmon Eggnog .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Hibiscus Ginger Latte appeared first on Golubka Kitchen.

Immunity-Boosting Beet and Camu Camu Breakfast Bowl

January 22 2017 Golubka Kitchen 

Immunity-Boosting Beet and Camu Camu Breakfast Bowl Hope your weekend’s been great so far! Checking in with a fun, immunity-boosting smoothie bowl recipe that we developed for Nuts.com. This smoothie contains a powerful, vitamin C-rich trio of raw beet, cranberries and camu camu powder. Camu camu is a magical amazonian berry that has the highest naturally occurring vitamin C content of all the known plants in the world. I did a little test and have been adding camu camu powder to my morning smoothies and porridges this winter instead of taking my usual C vitamins, and no major cold yet! This smoothie is perfectly good without camu camu too, in case you aren’t planning on adding another item to your pantry/­­superfood collection. If you are worried about the raw beet here, don’t be – its flavor gets neutralized and masked by the other ingredients, while you benefit from its wealth of nutrition and magnetic color. There are also bananas and dates for sweetness, seasonally-appropriate cranberries for bit of tartness, and avocado for some healthy fats. Some weekend links below. Enjoy your Sunday :) - Invincible Living: The Power of Yoga, The Energy of Breath, and Other Tools for a Radiant Life – currently reading this book, written by an inspiring Kundalini yoga teacher. Perfect for a Kundalini beginner like me and very down to earth – not too technical or woo woo, with tons of practical tips for a more healthful and mindful existence. I’ve been very curious about Kundalini for a while now, and have began incorporating simple techniques from this book into my daily routine, like 7 minutes of Breath of Fire (breathing in and out through your nose at even increments), which is supposed to help get your glandular system back in order. Really loving it so far! - The Well/­­Aware Podcast – we love our podcasts around here and super thrilled about this new discovery, favorite episodes include interviews with Kerrilynn + Cindy of CAP Beauty, Satsuki Shibuya, Caitlin Mociun - Anny Wang – obsessed with this Swedish artist/­­furniture designer who does these insane in 3D illustrations, just look at them! Want her prints all over my walls. - In My Fridge: Heidi Swanson - How To Put Plants at the Centre of Your Plate by Anna Jones – that celeriac steak! - The First Mess Cookbook – I’m not sure I’ve ever been this excited for a cookbook to come out, it’s going to be SO good! Laura has a little preview of the book here. Follow this link for the Immunity-Boosting Beet and Camu Camu Breakfast Bowl Recipe :) You might also like... Sprouted Sunflower Seed Cocoa Bars Sweet Potato Buckwheat Snack Bars with Cardamom Ginger Marinated Tofu with Citrus Salsa Mango, Jicama and Grilled Corn Tacos .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Immunity-Boosting Beet and Camu Camu Breakfast Bowl appeared first on Golubka Kitchen.

Roasted Garlic and Parsnip Hummus

January 15 2017 Golubka Kitchen 

Roasted Garlic and Parsnip Hummus If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your repertoire of preparations. It’s easy to make, keeps pretty well, and is a very useful thing to have on hand, since so many meals can be centered around it. Plop a generous dollop into your salads and grain bowls, spread onto sandwiches and flatbreads, use as a dipping component for snacks (roasted winter roots dipped in hummus is a recent favorite) – any way you use it, it’s a great, fast way to make your meal more filling and nourishing. Plus, homemade hummus tastes so much better than store-bought! I don’t think I’ve ever made the same hummus recipe twice. It always differs based on my mood and what I have on hand, but I tend to include a bit more than just garlic when it comes to the veggies (pack them in whenever you can!). Roasted cauliflower, red pepper, sweet potato and beets have all made their way into my hummus throughout the years, and it’s tasted good pretty much every time – hummus has a very forgiving and highly customizable recipe. Have you ever made a smoothie by packing your blender full of not only fruit but also a ton of greens, superfood powders, seeds, nuts and who knows what else? Did you then proceed to marvel at the result, which came out tasting nice and fruity, despite looking like swampy slush? It’s sort of the same deal with hummus – anything goes. Or most things do, anyway. This past week, I added roasted garlic, parsnips and red onion into a batch of hummus and it turned out exceptionally delicious. All the vegetables are roasted together until soft and caramelized, then thrown into a blender/­­food processor together with the chickpeas and the rest of the ingredients. The process is quick, and the veggies bring all kinds of additional nourishment to the hummus, along with sweet and earthy notes. The recipe is very alteration-friendly, too – add sweet potato instead of parsnips, regular onion instead of red, a few small cloves of raw garlic instead of the whole head of roasted garlic, it will all taste great in its own way. And you will be prepared for success with your meals and snacks for the next week or so. Last Sunday, we hosted a Moon Juice cookbook giveaway in our newsletter. In order to enter, we asked you to share one inspiring book, article, film or podcast that’s made an impression on you throughout the years. We were so moved by all your amazing suggestions and inspiring, personal notes, that we were truly wishing we had a cookbook to give away to each and every one of you. We feel so lucky to be connected with you guys, even in this tiny way. This Sunday’s links feature a selection of the suggestions and inspirations we received during the giveaway. We wish we could share them all because every one was amazing, but the list would be much too long, so there’s just a snippet below. So much good stuff there! Enjoy your Sunday :) Books - The Book of Joy: Lasting Happiness in a Changing World (by the Dalai Lama) – from Angelina - Radical Beauty: How to Transforms Yourself from the Inside Out – from Danae - A People’s History of the United States – Kendal says, ‘it’s inspired me to think about our history in the Big Picture, and even helps a little with not getting too bogged down by all the bad news that’s out there. The main thing I think we need to do in these times is take care of ourselves and each other.’ - You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life – from Susan - Consolations: The Solace, Nourishment and Underlying Meaning of Everyday Words  – from Dina - Anam Cara: Spiritual Wisdom from the Celtic World – from Elizabeth Cookbooks, Nutrition, Food - Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple – from Joana - The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out – from Isa - Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back – from Rebekah - Healing With Whole Foods: Asian Traditions and Modern Nutrition – from Deb Podcasts - WANT Podcast – stands for ‘women against negative talk.’ Guests include Sarah Britton of My New Roots, Jessica Murnane of One Part Plant, Adina Grigore of S.W. basics and many, many more – from Lea - The Dinner Party Download, especially this episode – from Ariela - Radio Cherry Bombe, especially this episode – from Maia - The Rich Roll Podcast, especially The Best of 2016 – from Abigail Videos, Movies - World Peace and Other 4th Grade Achievements, the Ted Talk – from Robin - Minimalism: A Documentary About the Important Things – from Valentina - Why Some of Us Don’t Have One True Calling, Ted Talk – from Elizabeth Roasted Garlic and Parsnip Hummus   Print Serves: 3-4 cups Ingredients 3 medium parsnips - peeled and cut into strips 1 red onion - sliced into 8 wedges olive oil or neutral coconut oil sea salt freshly ground black pepper 1 head garlic - about ¼ cut off the top of the garlic head, some of the outer skin peeled off 1 15oz can chickpeas or 1¾ cup cooked chickpeas ½ cup tahini 2 tablespoons olive oil, plus more for garnish 2 tablespoons lemon juice 1 teaspoon toasted whole cumin seeds - ground 1 teaspoon smoked paprika ½ teaspoon sea salt or more to taste 1 cup water olives - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands. Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting. Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft. Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed. Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container. 3.5.3226 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Miso Caramel Popcorn Garlic Onion Veggie Dip from Food Loves Writing Celeriac Parsnip Mash with Crispy Sage .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Garlic and Parsnip Hummus appeared first on Golubka Kitchen.

Turmeric, Carrot and Ginger Remedy

January 8 2017 Golubka Kitchen 

Turmeric, Carrot and Ginger Remedy It’s interesting how motivating the tiniest tips from people you care about or respect can be. I was recently on a short flight and read the autobiography of a certain Soviet-era singer, whose music I grew up with. It was a thin, throwaway paperback that I read back to back during the flight, but something about her positivity really made an impression on me. This singer is almost eighty years old, but looks great and has stayed incredibly active, and the book is studded with small, often old-school tips of how she believes she’s managed to keep up her health. She walks everywhere she goes, covering large distances on foot in Saint Petersburg, Russia, and her two drinks of choice are carrot juice in the morning and chamomile tea at night. Sure enough, I’ve been noticing myself drinking both of those with more frequency and taking longer walks whenever possible. And it doesn’t matter to me how silly of a motivation that was, if it helps me get from point A to point B in taking more care of myself, I’m all in. So here’s the carrot-based tonic I’ve been inspired to drink more often. Since I don’t love pure carrot juice, I doctor it up with ginger, turmeric, lemon and honey, which makes it a true remedy and a preventative for winter colds and flu. It’s delicious – potent, refreshing, spicy and sinus-clearing, and a little goes a long way – I like having a shot or a small glass at a time. Some weekend links after the jump, stay warm this Sunday :)   Yvon Chouinard of Patagonia on the How I Built This Podcast (scroll down a few) Mark Bittman on Changing the Food Industry and Living Dangerously – on Tim Ferriss’s podcast Ron Finley, Gangsta Gardener Amy Revier, Weaving Worlds Beyond Words   Turmeric, Carrot and Ginger Remedy   Print Serves: 1 large glass Ingredients 8-10 large carrots - peeled if not organic 1 piece ginger or more - peeled if not organic 1 piece fresh turmeric root - peeled if not organic 1 lemon 1 teaspoon raw honey Instructions Run the carrots, ginger, turmeric and lemon through a juicer. Pour juice into a blender, add the honey and blend until the honey is incorporated. Enjoy. Notes 1. I like to use organic lemons for this juice, so that I can run the peel through the juicer and get its oils and benefits into the tonic. 2. I generally use a bit more than 1 of ginger for this amount of juice, but I like things really fiery. If you are the same way, add some more ginger. 3.5.3226 You might also like... Jujube Ginger Tea Quinoa Collard Wraps from the Sprouted Kitchen Cookbook Root Vegetabe Chickpea Flour Quiche Late Summer Oat Milk Smoothie with Figs and Grapes .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Turmeric, Carrot and Ginger Remedy appeared first on Golubka Kitchen.

Whipped Chocolate Chia Pudding

January 2 2017 Golubka Kitchen 

Whipped Chocolate Chia Pudding Happy New Year! Checking in with a quick breakfast recipe idea that was born out of my struggle to feed my very picky eight year old a nutritious breakfast. Chia pudding used to be a staple breakfast for her, flavored differently depending on the season or what was on hand, and I felt pretty good about her starting the day with a nice portion of the Omega-3 rich seeds. Then, one day she decided that she doesn’t like the texture of chia in her pudding any longer (too crunchy! too chewy!), and getting breakfast into her before leaving for school became a monumental task. I’m sure many parents out there can sympathize with me when I say I would pay money for this picky eating stage to be over. But for now, I deal with it by identifying a food Paloma loves and then trying to mask other nutritious ingredients with it. For example, she’s crazy about tomatoes, so I make a crushed tomato-based stew with other veggies mixed in, and she tends to be ok with eating that. Recently, Paloma’s been obsessed with our tahini hot chocolate, and I figured that blending chia seeds into a similar mixture and letting it sit to solidify into a pudding could work. The chia is still there, but not as noticeable since it’s whipped up with the rest of the ingredients. And it worked – the child is fed, chia is back in business, and I loved the result so much for its simplicity that I decided to share it here. I like to make this pudding the night before and let it chill in the refrigerator overnight for the chia to become its most springy self. I’m also planning on trying this one out with carob powder instead of cacao, just to ease up our cacao consumption. There are some links after the jump, have a peaceful Monday :) Patti Smith on the Here’s The Thing Podcast The Making of the Sqirl Cookbook Cover – one of our favorite cookbook covers of all time The Art of Forecasting Food Trends – a prediction for what’s hot in 2017: ‘Jackfruit! Sorghum! Harissa! And dont ignore horseradish, spirulina and Asian-inspired breakfasts. Authenticity and its cousin transparency are in. So is food inspired by Africa. Or maybe its the Philippines. Even French food has a constituency.’ Destroyer – an LA restaurant’s beautiful instagram Dreaming in French, The Paris Years of Jacqueline Bouvier Kennedy, Susan Sontag, and Angela Davis – currently reading Things to Come – can’t wait to see this movie Whipped Chocolate Chia Pudding   Print Serves: 3-5 Ingredients for the pudding 5-6 prunes 1½ tablespoon raw cacao powder 4 tablespoons chia seeds 2-3 tablespoons honey 1 tablespoon coconut oil ½ tablespoon almond butter ½ tablespoon tahini 2¼ cups water cacao nibs - for garnish hemp hearts - for garnish optional add ins 1 tablespoon hemp (or other) protein ½ tablespoon mesquite powder 1 teaspoon maca powder 1 teaspoon moringa powder Instructions Comine all the ingredients in a high-speed blender until very smooth. Distribute between bowls or pour into a large jar, cover, and let sit in the refrigerator for a minimum of one hour or overnight before eating. Garnish with cacao nibs and hemp hearts. 3.5.3226 You might also like... Raw Berry Tarts with a Peach and Herb Sorbet Rum and Raisin Bundt with Orange Miso Glaze & A New Cookbook! Concord Grape Fruit and Nut Cake Valentines Day Dessert - Rose Ice Cream, Pomegranate Sorb... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Whipped Chocolate Chia Pudding appeared first on Golubka Kitchen.

Quick Persimmon ‘Eggnog’

December 23 2016 Golubka Kitchen 

Quick Persimmon ‘Eggnog’ Yes, calling this drink eggnog is a bit of a stretch, but it does have most of eggnog’s better properties – creamy, spiced, slightly sweet, beautiful in color. Most vegan ‘eggnog’ recipes I see out there involve cashews and/­­or frozen banana and rightly so – those things are excellent for creamy texture. That’s why any time I come up with a creamy drink recipe that doesn’t involve either and still tastes good, I feel especially accomplished. This nog gets its creaminess from frozen persimmon and tahini. It’s rich, but much much lighter than the original and definitely not as lethally filling. There are plenty of wintery spices involved and dates yield the subtle sweetness. Most importantly, this eggnog comes together very quickly, so it can easily be made in between festivities or relaxation sessions this weekend, if you are celebrating or have time off, or at any point during the winter. I’ve always been drawn to ‘strange’ fruit like figs, quince, and persimmons. Persimmon season is one of the main events I look forward to in the winter, and I proceed to eat little else for dessert or breakfast when the fruit becomes widely available. If you’ve never tried persimmons before but would like to, navigating the different types out there can be a bit confusing, so I wanted to clear that up here. Hachiya persimmons are the persimmons you see pictured in this post, they are acorn-shaped and have to be completely ripened before consumption (unripe hachiya can cause an unpleasant, astringent feeling in your mouth). My favorite way to enjoy ripe hachiya persimmons is frozen whole and thawed to a scoopable consistency, then eaten with a spoon like sorbet. The freezing also helps get rid of any remaining astringency. When choosing a ripe hachiya, pick out the softest one that’s still orange (avoid any with large brown spots) – it should feel uncomfortably soft, like there is jello inside the skin, that means that the persimmon is truly ripe. Fuyu is other widely available type of persimmon. Fuyus are flatter in shape and lower maintenance than hachiya, but, in my opinion, also less fun. Fuyus can be eaten at pretty much any time once they are orange – you can eat them when they are hard as an apple or a bit softer and richer in color, but they will never get as soft and jammy as a hachiya. Happy Holidays! Wishing you peace and rest :) Quick Persimmon Eggnog   Print Serves: 2-3 Ingredients 1 small or ½ large frozen hachiya persimmon - defrosted for about 5-10 min, chopped 4 large dates 2 heaping tablespoons tahini few slices of whole nutmeg or ½ teaspoon ground nutmeg, plus more for garnish 5 cardamom pods - shelled 1 teaspoon cinnamon plus more for garnish 1 tablespoon chia seeds (optional) 2-2½ cups water (2 for thicker consistency) honey or maple syrup - to taste, if needed Instructions Combine all ingredients in a blender until smooth. Distribute between cups, garnish with cinnamon and nutmeg and enjoy. 3.5.3226 You might also like... Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog Spiced Hot Chocolate and a Cookbook of Our Own Pi?a Colada Milkshake - Ice Cream Sunday Grapefruit Smoothie .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Quick Persimmon ‘Eggnog’ appeared first on Golubka Kitchen.

Root Vegetabe Chickpea Flour Quiche

December 16 2016 Golubka Kitchen 

Root Vegetabe Chickpea Flour Quiche We’ve been developing some recipes for Nuts.com, our favorite online one-stop-shop for bulk foods, using their amazing ingredients. This Root Vegetable Chickpea Flour Quiche is one of those recipes, and there will be more to come, since they are all too good not to share here. This quiche recipe is definitely of the lazy kind, since it comes together quite magically and quickly and requires no crust-making. Chickpea flour (protein, fiber and iron-rich) is the perfect ingredient for making vegan quiche, since it performs similarly to the egg/­­cream foundation of traditional quiche when mixed with water and oil, solidifying into a sort of custard when baked at a high temperature. So you basically place a pie pan full of batter and veggies into the oven and end up with a soufflé-like pie, all through a quick and satisfying process. This quiche is studded with roasted winter roots for some seasonal vitamins, and made delicious with flavor-building spices like turmeric, smoked paprika and black pepper. And if you love socca/­­farinata, this recipe is most definitely for you, as the quiche is reminiscent of a plumper, more substantial version of socca (basically any socca lover’s dream). This quiche would make for an excellent, nutritious addition to your holiday table or any other meal, served alongside soup or a green salad. And a bit of housekeeping – did you know that we have a newsletter that goes out every time a new recipe is posted? We love our newsletter community, so as a little holiday/­­new year gift and sign of gratitude to all our subscribers, we will be sending out one extra recipe a month starting this December and onto the new year. That is one nourishing bonus recipe that won’t be published anywhere else. December’s recipe might involve something along the line of cozy miso steel cut oats, so if that sounds good to you, you can sign up here, or in the signup form in our sidebar ;) Follow this link for the Root Vegetable Chickpea Flour Quiche Recipe :) You might also like... Raw Apricot Lavender Tart and a Giveaway Banana Toffee Tart Curried Squash and Kale Riceless Risotto Ramp Flatbread Pizza with Garlic Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Root Vegetabe Chickpea Flour Quiche appeared first on Golubka Kitchen.

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache

December 8 2016 Golubka Kitchen 

Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Since we’ve been making a point of keeping things festive around here for the past month or so, we thought it was time that we do a proper cake recipe. By proper I mean layered, frosted, stunning and decadent. Then again, this cake is also vegan, gluten-free and the chocolate layers contain no added sugar, which are all elements not very commonly seen in those ‘proper’ cakes, but that’s just the way we do things around here ;) By now it’s no secret that sweet root vegetables are not to be underestimated when it comes to vegan baking. They are so good at contributing that right texture, moisture and body to baked goods, together with a neutral base for any flavor. Beets, the root vegetable I use in this cake, are all that and happen to be nature’s very best food coloring. The rich and moist chocolate layers of this cake are made of a mixture of gluten-free flours, dates and beet, and get their depth of flavor from cocoa, chicory coffee and a splash of balsamic vinegar. If you are wondering what the coffee and balsamic are doing in this recipe – they both work well at emphasizing the chocolate flavor and taking it up on the decadence scale. The beet-colored frosting is based on home-‘condensed’ coconut milk and is creamy but very light, and the same can be said for the chocolate ganache that glazes over the cake. Although this is a layered cake that requires time, attention and ritual, I would say that technique-wise, this cake is on the simpler side when it comes to traditional layer cakes. All the elements come together fairly quickly, and I find the assembly and frosting to be the most challenging part, as always. We hope this beauty makes it on your holiday table or birthday table, or rainy day baking table. In any case, let us know how it goes :) Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache   Print Serves: one 6-inch, double layer cake Ingredients for the pink frosting 2 cans full fat unsweetened coconut milk ⅔ cup raw sugar 2 tablespoons coconut oil, plus more for oiling parchment paper 1½ cups cashews - soaked for 2-4 hours, divided ¼ small beet root 2 tablespoons freshly squeezed lemon juice ⅔ cup almond milk or purified water for the cake 1 cup brown rice flour ½ cup almond flour ½ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda pinch sea salt 1 cup Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup chicory coffee (1 teaspoon ground roasted chicory root or coffee substitute such as Dandy Blend per 1¼ cups boiling water, brewed for 5 minutes and strained) or strong regular coffee ⅓ cup apple sauce 2 tablespoons neutral coconut oil - melted 1 tablespoon balsamic vinegar 1 medium beet root - peeled and shredded for the chocolate ganache ½ cup condensed coconut milk (reserved when making frosting) ¼ cup cashews (reserved when making frosting) 5-7 tablespoons cocoa powder 2 tablespoons almond milk or water Instructions to make the frosting Combine coconut milk and sugar in a medium saucepan and bring to a boil over medium heat. Reduce heat to establish a strong simmer and cook, stirring often, for 20 minutes, until the mixture thickens and resembles condensed milk. Stir in coconut oil until well incorporated. Reserve ½ cup of the condensed coconut milk and ¼ cup soaked cashews for the ganache, below. Combine the rest of the condensed coconut milk, remaining soaked and rinsed cashews, beet, lemon juice and almond milk/­­water in an upright blender and blend until smooth. Scoop into an airtight container and chill in the refrigerator until firm, preferably overnight. to bake the cake Preheat oven to 375° F (190° C). Prepare two 6-inch spring forms or cake pans by lining them with lightly oiled parchment paper (if you only have one spring form/­­pan, you can bake one chocolate cake layer at a time). Combine all flours, cocoa powder, baking powder, baking soda and salt in a large bowl. Reserve ½ cup of the date soaking liquid and combine it with the dates, chicory coffee/­­regular coffee and apple sauce in an upright blender, blend until smooth. Add coconut oil and balsamic vinegar and pulse to incorporate. Pour the blended liquid into the bowl with the dried ingredients and mix to combine. Fold in the shredded beet. Divide batter in half between prepared pans and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean (or bake one at a time if you only have one pan). Remove from the oven and let cool completely. to make chocolate ganache Combine reserved ½ cup condensed coconut milk and ¼ cup reserved soaked and rinsed cashews with cocoa powder and 2 tablespoons almond milk/­­water in an upright blender and blend until smooth. Set aside. to assemble the cake Invert one of the chocolate cake layers onto a large plate or cake stand. Frost with about ⅓ of well-chilled, firm frosting. Place the other cake layer on top and frost the entire cake with the rest of the frosting. Chill the cake in the refrigerator for 10-15 minutes to firm up the frosting once again. Take the cake out of the refrigerator and pour the chocolate ganache over the cake, taking care to create photogenic drips, if you wish. Place the cake in the refrigerator for 30 minutes to an hour before slicing. Keep the leftovers refrigerated. 3.5.3208 You might also like... Asian Flavoured Veggie Burgers with Asparagus Fries Kohlrabi Avocado Salad Kaffir Lime Mango Ice-Cream Raw Berry Tarts with a Peach and Herb Sorbet .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache appeared first on Golubka Kitchen.

Miso-Date Ghee Brussels Sprouts and How to Make Ghee at Home

December 2 2016 Golubka Kitchen 

Miso-Date Ghee Brussels Sprouts and How to Make Ghee at Home I’ve recently been putting more emphasis on having plenty of good fats in my diet. Hormonal balance, healthy brain function, energy, and yes, weight regulation are all associated with a regular intake of healthy fats (together with a diet mindful of sugar), and that’s enough reasons to get me to be a bit more attentive to my fat consumption. Virgin coconut oil is on high rotation in my kitchen, so I’m covered there, but I’ve recently been adding more variety to my fats by mindfully incorporating things like avocado, flax/­­other seeds and nuts, and ghee into everyday meals. I just got back into making my own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein) at home. It’s such an easy and gratifying process, and I thought I would share my method here, since I’ve heard some people describe ghee-making as intimidating. It is not! It does take some time, but my double-boiler recipe does not require too much babysitting – the magic mostly happens on its own. Since gift season is fast approaching and I like to cook my gifts, I’ve been brainstorming edible presents I’ll make this year. The idea for compound ghee came up. Chances are, you’ve heard of compound butter, which is butter mixed with other flavorful ingredients like herbs, spices, dried fruit and more, and used as an extra-flavorful agent in cooking. I applied this flavoring idea to ghee and whipped it with miso and dates, to mind-blowingly delicious results. In Ayurvedic tradition, ghee is regarded as a highly medicinal food (anti-inflammatory, immune-boosting and a digestive aid), and what better thing to give your loved ones than a jar of health-promoting ghee that also tastes amazing and can be used to enhance so many foods in their kitchens – anything from toast to veggies. And of course, the flavor possibilities for compound ghee are endless, next on my list is a roasted garlic and herb one. It’s going to get wild. This easy, festive brussels sprout dish is one idea for utilizing the miso-date ghee. To me, well-roasted brussels sprouts often resemble popcorn in flavor, so a slather of buttery, sweet and salty ghee seems like a very logical finishing touch. Serve it as a side dish on your holiday table and don’t forget to offer your guests a dish of extra miso-date ghee for dipping, they will appreciate your generosity very much ;) Miso-Date Ghee   Print Serves: 3¼ cups ghee, 1 cup miso-date ghee Ingredients for the ghee 2 pounds (8 sticks/­­908g) unsalted butter, preferably grass-fed (I use Kerrygold) for the miso-date ghee 1 cup ghee 1 tablespoon sweet white miso 3-4 dates Instructions to make the ghee Cut the butter into large chunks. Place into a medium-sized heatproof pan/­­bowl that is approximately twice as large as the volume of the butter. Prepare a large, heavy-bottomed pot or saucepan that can fit the bowl of butter within to make a double boiler. Half-fill the large pot with water and place the bowl with butter inside. Make sure the bowl is stable and not floating and the water in the pot is somewhat level with the butter. Bring the water to a boil. Lower the heat to a simmer and simmer for about two hours or longer, until the upper foamy layer of the butter turns golden in color. Keep an eye on the water level in the pot and add more hot water as needed. The butter will melt and separate into three layers - foam on top, clear golden ghee in the middle, and white milk solids on the bottom (some might float atop). Remove bowl with butter from the heat and let cool slightly. Skim the foam off the top with a slotted spoon and discard. Prepare a cheesecloth-lined, fine-mesh strainer and strain the ghee into a clean jar, pouring carefully and trying to keep the milk solids at the bottom from sliding into the strainer. If you see that a lot of the white solids got into the jar through the strainer, strain one more time. The finished product should be clear and golden in color. Ghee does not have to be refrigerated, but you can refrigerate it if you prefer. The ghee will solidify a bit at room temperature and harden in the fridge. It stays fresh for months. to make the miso-date ghee Use soft, room temperature ghee. Combine all ingredients in a blender until smooth. If you prefer to have some larger date chunks in your ghee, reserve one date and add it in once the ghee has been whipped smooth, pulsing once or twice to break the date up into chunks. Distribute the miso-date ghee between small gift jars or place into one jar and keep refrigerated. 3.5.3208 Miso-Date Ghee Brussels Sprouts   Print Serves: 4 as a side Ingredients 3-4 cups brussels sprouts - outer damaged leaves removed, halved sea salt freshly ground black pepper 1 teaspoon plain ghee or neutral coconut oil - soft 3-4 teaspoons miso-date ghee at room temperature (from above), plus more for serving ¼ cup pecans - toasted and crushed Instructions Preheat oven to 400° F (200° C). Place brussels sprouts onto a parchment paper-lined baking sheet. Add salt, freshly ground black pepper and plain ghee/­­coconut oil, mix thoroughly. Place in the oven and bake for 15-20 minutes, depending on the size of your brussels sprouts, until baked throughout and charred in places. Let cool slightly. Place the still warm brussels sprouts into a bowl and add the miso-date ghee, mixing thoroughly. Taste and add more if needed. Add toasted pecans and mix. Place onto a serving plate and serve with more miso-date ghee for dipping. 3.5.3208 You might also like... Zucchini Blossoms with Roasted Eggplant Rum and Raisin Bundt with Orange Miso Glaze & A New Cookbook! Celeriac Parsnip Mash with Crispy Sage Vegan Cheese Plate .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Miso-Date Ghee Brussels Sprouts and How to Make Ghee at Home appeared first on Golubka Kitchen.

Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale

November 20 2016 Golubka Kitchen 

Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale We’ve got a little upgrade on classic creamy butternut squash soup for you today. This one still has plenty of butternut squash for its creaminess and ochre hues, but with the addition of leeks, pear and cranberries. Leeks contribute a savoriness, while the pear gives a bit of sweetness, and the cranberries bring a subtle sour note. There’s also an addition of fennel seed, for its subtle anise flavor and digestive aid properties (useful during a big holiday meal). When cooked in coconut milk and pureed together, the vegetables make for a delicious whole, more interesting in flavor than your classic butternut soup, but still very familiar, comforting and soul-warming. This soup would make for a great starter to a Thanksgiving/­­holiday meal, guaranteed to be a crowd pleaser. There are some links after the jump, enjoy your Sunday :) How the Brain Powers Placebos, False Memories and Healing The New York Times interviews Frank Ocean Let It Go 30 Minute Yoga Routine – been loving this super slow, super relaxing yoga routine with Tara Stiles lately Zadie Smith’s Brexit Diary Ana Kra¹: Ikebana Albums – a book I’d love to own Millennials are Drinking The World’s Coffee Supply Dry Creamy Butternut Squash, Pear and Cranberry Soup   Print Serves: 4-6 Ingredients for the soup 2 tablespoons olive oil or neutral coconut oil 2 leeks, white and light green parts only - sliced 1 tablespoon fennel seeds 1 medium butternut squash or 2 honey nut squash - cubed 1 pear - cored and cubed 1 cup cranberries - thawed if frozen 1 13.5oz can light Thai coconut milk - optionally reserve some for garnish ¾ cup water sea salt freshly ground black pepper for the crispy kale 1 small bunch kale - leaves torn into bite-sized pieces 1-2 tablespoons olive oil 1 teaspoon maple syrup 1-2 tablespoons nutritional yeast sea salt freshly ground black pepper Instructions to make the soup Heat oil in a medium pot over medium high heat. Add leeks and cook for 3 minutes until tender. Add fennel, squash, pear and cranberries. Stir to coat with oil and fennel. Add coconut milk and water and bring to a boil. Lower to a simmer and let cook, covered, for 15 minutes or until vegetables are cooked through and tender. Transfer soup to a blender and puree, seasoning with salt and pepper. You might have to do this in batches, depending on the size of your blender. Serve garnished with reserved coconut milk (optional) and crispy kale (recipe below). to make the crispy kale Preheat oven to 400°F (200° C). Place kale onto a parchment paper-covered baking tray. Drizzle with olive oil and maple syrup, add nutritional yeast, salt and pepper and mix thoroughly with your hands. Place into the oven for 7-9 minutes, until crispy. Kale can burn very fast, so take care not to burn and watch it closely. 3.5.3208 You might also like... Gluten-Free Winter Squash Gnocchi Pear Cranberry Chai Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Sweet Potato and Brussels Sprout Gratin .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale appeared first on Golubka Kitchen.

Spiced Kombucha Moscow Mules & a Giveaway

November 13 2016 Golubka Kitchen 

Spiced Kombucha Moscow Mules & a Giveaway Ending an emotional week with a light, fizzy drink and a giveaway for the beautiful Moscow Mule copper mugs you see in these photos. I very rarely drink alcohol anymore, not because I have much against having a drink on a special occasion, but because it throws me completely off track for the next couple of days – it’s a feeling of zero balance and uselessness in anything I try to do. A few years ago, I decided to take the matter into my own hands and not let myself feel that way anymore, thus the no drinking. During the holidays, though, I do like to make myself a special something to cheers with and sip on to get into a festive mood. My homemade kombucha always comes to the rescue in this department. This is the drink I’ll be making with it this year, with all the foundations of a Moscow Mule – ginger, lime, mint, plus some warming winter spices to add a bit of interest and a holiday spark. I use fresh ginger juice here, which adds that extra bit of kick and brightness to this drink. Before you get discouraged, making a small portion of ginger juice is super easy. All you have to do is run some grated ginger through a fine mesh strainer or cheesecloth to extract a little bit of the juice. You can definitely make this mule into a boozy drink as well, just reduce the amount of kombucha and add vodka, about 1 part vodka to 3 parts kombucha, or whatever ratio you prefer. Now onto the giveaway. The very nice people at Knooop are giving away a set of their beautiful, 100% copper, hammered Moscow Mule Mugs to two GK readers. The set also comes with a copper shot glass. To enter the giveaway, leave a comment here telling us about one special person in your life. It can be anyone from your mom to your neighbor, your pharmacist, or someone you encounter on your commute. Let’s spread some love! Giveaway is U.S. and Europe only and open until November 20, 2016. Some links after the jump. Enjoy your Sunday :) Remembering Leonard Cohen – this interview, this documentary, this video conversation, this song .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spiced Kombucha Moscow Mules & a Giveaway appeared first on Golubka Kitchen.

Celeriac Parsnip Mash with Crispy Sage

November 6 2016 Golubka Kitchen 

Celeriac Parsnip Mash with Crispy Sage This past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very nourishing and super tasty Celeriac and Parsnip mash. We promised to come back with the mash recipe this weekend, so here it is. I grew up on mashed potatoes – my mom probably made them twice a week or more, which is quite standard for a Russian household, where potatoes somehow make it into every meal every day. I love mashed potatoes to this day and can easily put away a good portion, which I think is true for a lot of people due to the dish’s comfort food status. I remember discovering that other roots could be eaten as a mash upon moving to the U.S. – I was at one of my first Thanksgiving dinners and was quite impressed with the mashed sweet potato option that was offered. Slowly, I came around to the idea at home, and now, whenever I have a craving but don’t feel like being weighed down by the inevitably large portion of mashed potatoes I will consume, I make something similar with other, more nutritious and lighter roots. This celeriac and parsnip mash is my absolute favorite version for that scenario. Each of the pale roots are known for their unique, characteristic flavors, which combine well in this mash and become quite complementary with that earthy sweetness they both have going on. This is mash elevated – lighter and more nourishing than mashed potatoes and more interesting in flavor than mashed sweet potato, but still starchy, creamy and very comforting. This stuff is great to have on your holiday table to surprise your guests with something new, yet familiar, or just make a batch of it to have alongside your meals for the week, to get more nutritious wintery roots in your diet. Frying up sage leaves until they are crispy is an easy trick for fancying up a modest looking autumn dish like this one, and the chip-like sage itself is surprisingly delicious. There are some weekend links after the jump, have a cozy Sunday ;) How to Master the Art of Getting Noticed – Austin Kleon’s advice to aspiring artists Salad for President – always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo’s home and Japanese Crudité Recipe, Laila Gohar’s food as installation art and more The Woman Code Cleanse Review – just read Alisa Vitti’s The Woman Code (and loved it), and was very excited to read about Dana’s experience of the gentle four-day cleanse proposed in the book Noël Graupner – new instagram crush, plant-based private chef with an Ayurvedic tradition background and great photography skills Street Vendors of Hanoi, Photographed from Above – amazing Jade Rolling – have you tried it? I saw a lady doing this on the subway recently (weird setting for that), and it looked really relaxing. Three New Cookbooks, for Health’s Sake – so many health-centered cookbooks coming out nowadays, and these three look great (two of them are from our publisher!) I have a copy Dandelion and Quince and it’s a beauty. Celeriac Parsnip Mash with Crispy Sage   Print Serves: 6-8 Ingredients 1 large or 2 medium celeriacs - peeled and roughly chopped 2-3 parsnips - peeled and roughly chopped sea salt 1 large red onion - peeled and sliced into 8 wedges 1-2 garlic heads - separated into cloves (no need to peel the cloves) coconut oil - to taste freshly ground black pepper any plant milk or cooking water from boiling the roots - to taste ghee or olive oil - to taste 1 small bunch sage - leaves smoked paprika - for garnish (optional) olive oil - for garnish (optional) Instructions Preheat oven 400° F (200° C). Bring celeriac and parsnips to a boil in a large pot of water. Reduce heat to a strong simmer and cook vegetables for 10-15 minutes, until soft throughout, adding salt towards the end. Place onion and garlic onto a parchment paper-covered baking tray. Add coconut oil, salt, pepper and mix well. Bake for 20 minutes. After 20 minutes, garlic should be done but the onions might need more time - in this case, remove garlic from oven and finish baking the onion until completely soft and caramelized. Slip garlic cloves out of their shells. Drain the boiled vegetables, reserving some of the cooking liquid if youll be using it in place of plant milk. Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency. Place roasted onion and ½ cup plant milk/­cooking water into a blender and blend until smooth. Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency. Add ghee or olive oil to taste. Alternatively, mix all the vegetables in a food processor together with the plant milk/­cooking liquid, which will make for a smoother, less textured puree. Heat 2-3 tablespoons coconut oil in a medium pan on medium heat. Add well-dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy. Mix the oil left over from frying the sage into the mash. Optionally, mix in some of the crispy sage into the mash as well. Garnish mash with crispy sage, smoked paprika and olive oil, and serve. Notes You can use just celeriac or just parsnips for this mash as well. 3.5.3208 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Sweet Potato and Brussels Sprout Gratin Chocolate Fudge with Fresh Sage and Goji Berries Raw Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetra... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Celeriac Parsnip Mash with Crispy Sage appeared first on Golubka Kitchen.

Pear Cranberry Chai

October 30 2016 Golubka Kitchen 

Pear Cranberry Chai Are you guys dressing up for Halloween? I’m not, but Paloma is going to be John Lennon circa 1974 (the rest of her friends are princesses). Yep, the Beatles obsession is as strong as ever. Right now, John is the absolute favorite. 1980 (year of his death) is the WORST number, not to be spoken in the house, and she’s been know to put on Imagine and cry to it more than a few times. And this is an otherwise cheerful, happy kid too. Crazy! Anyways, whether you are participating in this weekend’s spooky activities or not, maybe you can consider treating yourself with this seriously autumnal chai, or better yet, plan to serve it at some sort of holiday occasion. I’m confident your guests will be blown away. As far as I can recall, this is the best chai I’ve ever tried. Besides all the required, invigorating spices, this one is infused with fresh pears and cranberries, which add lovely flavor and a tiny hint of sourness. It’s a bit sweet, spicy, gingery and creamy. And if you are wondering what I do with all the leftover stewed pears, I blend them into a pear sauce and spoon it onto all kinds of dishes. There are some weekend links after the jump. Have a nice one :) Protein, Iron, Calcium – I’ve been finding Gena’s articles about protein/­­iron/­­calcium-rich plant food combinations so helpful Urban Moonshine – I’ve been taking these digestive bitters before almost every meal and have really noticed a difference. Highly recommended if you have any mild issues with digestion or even as a blood sugar stabilizing aid. Also, want to make this Happy Belly Seed Mix soon. Sophie Buhai’s New Jewelry Collection – the photos! Exceptional Advice from Anthony Bourdain’s New Book – please never change Tony .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Pear Cranberry Chai appeared first on Golubka Kitchen.

Sweet Potato and Brussels Sprout Gratin – Holiday Recipe Month

October 27 2016 Golubka Kitchen 

Sweet Potato and Brussels Sprout Gratin – Holiday Recipe Month This post is created in partnership with Truffle Toast Home. Hey! It’s good to be back after a week off. We are going to try something different with the way we post recipes here from week to week. Instead of presenting you with a random assortment of whatever dishes strike our fancy, we are going to have more focused themes to center our recipes around. We are doing this to be more purposeful, exploratory and thorough with our recipe development, and to learn alongside our readers as we cook and elaborate on our themes. Ultimately, we want our recipes to be more useful to you, to help you avoid the dead end of making a recipe once and then never again, and to start more of a conversation and community around your suggestions for these themes. The themes can be based on all kinds of circumstances, from the time of year to a particular ingredient, type of dish, or a feeling we are shooting for. So, without further ado, starting with today’s post and until the end of this year, we will be focusing on holiday recipes – indulgent but healthy, full of whole foods and plant power, festive and fun. There will be things to serve at your holiday table, bring to a potluck, or even gift as a present. We are so excited to get this going! We came back from a peaceful week in a North Carolina cabin (including some photos from the trip here) to an empty, disassembled kitchen and just today sold our stove on Craigslist unexpectedly fast. I am basically left with very little to nothing in terms of cooking space and equipment and feel a bit at a loss. I did set up a small cooking nook in our garage, but I’m hoping I won’t have to be there too long, as the kitchen renovations are well on their way. Thankfully, we got a bunch of holiday recipes pinned down while in NC (always-working-on-vacation-club here), starting with this lovely gratin. It’s a perfect side dish for the holiday table for so many reasons – there are seasonal Brussels sprouts and sweet potato, it’s a single dish affair and simple in preparation, which will give you time to focus on other more elaborate main dishes, it’s quite striking in color, and so impressively tasty. It’s also worth mentioning that this is my new favorite treatment for Brussels sprouts. They stew in the spiced turmeric coconut milk and become incredibly tender, silky, almost buttery. I have an inkling that this would be a great dish for converting Brussels sprout skeptics into lovers. Besides the Brussels, there is a middle layer of sweet, caramelized onions, along with thinly sliced sweet potato, which gets slightly crispy at the edges after some time in the oven, then finished with a grating of garlic, pecans and nutmeg. So good! Truffle Toast Home is a well-curated online shop for wine and specialty food accessories. They sent me a set of their stainless steel graters to try out, and I put them to the test while making this gratin. The set includes a fine grater, coarse grater and a shaver, all of which are hand held and great for finishing off all kinds of dishes. I used the shaver for the thinner shavings of sweet potato (I also sliced some), the coarse grater for garlic and pecans, and the finest one for grating whole nutmeg – all were a pleasure to work with. I was especially happy about how effortlessly I was able to grate the nutmeg, because at times grating whole nutmeg can seem like a daunting task. So whether you are in the market for some good graters or need a gift/­­stocking stuffer idea, consider these Truffle Toast Home ones. They come in a very presentable, gift-ready drawstring pouch, too ;) To get 20% off your grater order, use code CUC7MCNV at checkout here until November 25th, 2016. Enjoy! Sweet Potato and Brussels Sprout Gratin   Print Serves: 6-8 Ingredients 1½ tablespoons neutral coconut oil - divided, plus more for oiling baking pan 1 large yellow onion - sliced sea salt - to taste 3 large sweet potatoes - thinly sliced or shredded on mandolin 1 lb Brussels sprouts - thinly sliced or shredded 2 large garlic cloves - shredded or minced, divided freshly ground black pepper - to taste 1 can unsweetened coconut milk 1 tablespoon curry powder - preferably homemade, or to taste ⅓ cup pecans or walnuts - chopped or shredded whole nutmeg - to taste, for grating on top (optional) Instructions Warm 1 tablespoon coconut oil over medium heat in a medium sauté pan. Add onion and a pinch of salt and sauté until caramelized and lightly golden, for about 15 minutes. Set aside. Preheat oven to 400° F (200° C). Prepare a medium baking dish or 10-inch cast-iron pan by oiling it with coconut oil. Arrange half of the sweet potatoes on the bottom of the dish/­­pan. Scatter caramelized onion on top. Combine Brussels sprouts, 1 garlic clove, pinch of salt, freshly ground black pepper and the remaining ½ tbsp of coconut oil in a mixing bowl, toss to coat. Spread Brussels sprouts in a layer on top of the onions. Arrange the rest of the sweet potatoes on top. Combine coconut milk and curry powder, whisk or blend to mix. Pour mixture over the gratin. Combine pecans with the rest of the garlic, sea salt and black pepper to taste. Sprinkle the mixture on top of the potatoes. Cover your baking dish or pan with a lid or foil and bake for 25 minutes. Take off the cover and continue to bake for another 30 minutes, or until soft throughout. Garnish by grating nutmeg on top and serve right away. Leftovers are delicious when reheated in the pan, with some coconut oil and covered, over medium-low heat, or at 350° F in the oven for about 10-15 minutes. Notes 1. If you dont have curry, you might have all the spices to mix your own curry. Use a mixture of turmeric (1 teaspoon), cumin seeds (1 tablespoon), 5 crushed cardamom pods and a pinch of red pepper flakes instead of pre-made curry powder. Adjust amounts of spices to your taste if desired. Fresh turmeric root is also an excellent addition here, when blended with coconut milk and other spices. 2. I find that the best and most convenient way of preparing this gratin is baking it in a cast-iron pan. In the absence of my own kitchen and dishes, I made it in baking dishes for this post. 3.5.3208 This post was created in partnership with Truffle Toast Home, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... Tile Flatbreads Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Roasted Parsnip and Apple Soup with Radish Greens Daikon Radish Pasta With Corn and Tomatoes in Creamy Coconut Sauce .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Sweet Potato and Brussels Sprout Gratin – Holiday Recipe Month appeared first on Golubka Kitchen.

Herbal Mocha with Chicory and Maca

October 12 2016 Golubka Kitchen 

Herbal Mocha with Chicory and Maca This weekend, we are off to a log cabin in the Appalachian Mountains with the whole family. Our kitchen is finally being taken apart in preparation for renovations, so we’re getting away from the dust and craziness for a week while the space gets stripped. The cabin is in a pretty remote and quiet place, and the leaves are turning – all great reasons to chill, hike, meditate, and get some much needed sleep. I’ve already packed up all the ingredients for this mocha to bring on the trip, since it’s been my favorite thing to drink in the mornings, and I can’t wait to sit on the cabin porch, sipping on this cozy herbal coffee. The base for this drink is roasted chicory root, a common coffee substitute, which gives it the deep flavor and rich color. In the U.S., chicory coffee is known as New Orleans style coffee, where it became popular during the Civil War, when the importing of coffee was stalled due to blockades. Chicory is also very common throughout Europe, and I grew up in a culture, where it was highly regarded as a medicinal plant and foraged in the summer for making herbal tea. Chicory is easy to distinguish in the wild due to its bright blue flowers (pick some if it grows around you!) and is related to dandelion, so you can use Dandy Blend here if you can’t get your hands on pure chicory (Dandy Blend includes both dandelion and chicory roots). It contains no caffeine, is rich in vitamin C and has the highest concentration of inulin of all plants. When roasted and ground, chicory miraculously resembles the flavor and depth of coffee. These days, I mostly try to stay away from caffeine, so coming up with drinks that will provide some of that much-needed comfort in the morning, minus the jitters, makes me quite happy. I add raw cacao and maca powders here for an energy boost, which also contribute more wealth to the flavor and take this drink into the ‘mocha’ territory. I’m in love with this cozy sip and find myself craving it throughout the day. It’s great hot and equally as good chilled, after some time in the fridge, or even iced. We’ve accumulated quite a few interesting links, which we are sharing today. We will be back with our weekend link roundups, along with all kinds of other good stuff very soon ;) Enjoy. Inside Glossier – I find this beauty company’s no-makeup makeup strategy and image quite fascinating and inspiring, so I found this in depth article and interview with their founder very interesting How I Built This – I listen to podcasts almost every day in the kitchen, and get very excited when a new, high-quality one comes out. This one is by NPR and has a series of interviews with successful entrepreneurs about how they started their businesses. So far they’ve interviewed creators of Instagram, Vice, Spanx and more. Reluctance NY – love cool bakery instagrams like this one Sans Ceuticals Journal – a natural beauty company with a journal full of clever, health-centric recipes like lacto pickles, Buddhist lunchvegan butter, Bloodlesss Mary, vegan berry Eton Mess and much more How the Sugar Industry Shifted Blame to Fat – this is crazy!!! Navigating the Beauty Supplement Aisle Interview with Jacqui Lewis – Vedic meditation teacher Lauren Spencer King – studio and short interview, love the photos here Eat This Food – refreshingly unique food blog design Behind the Scenes with Solange + love her new, perfectly pastel videos, one, two Herbal Mocha with Chicory and Maca   Print Serves: 2 Ingredients 1 teaspoon roasted and ground chicory root 2 soft Medjool dates - pitted 1⅓ cup boiling water 1 cup unsweetened almond milk or other plant milk 1 tablespoon raw cacao powder 2 teaspoons maca powder ½ tablespoon mesquite powder (optional) seeds of ½ vanilla bean (optional) 1 teaspoon coconut oil - if drinking hot (optional) Instructions Place chicory into a strainer or a tea bag and combine with dates in a heat-proof vessel. Pour boiling water over them and leave for 10 minutes to steep. Combine chicory coffee, dates, almond milk, cacao, maca, mesquite, vanilla, and coconut oil, if using, in an upright blender. Blend until smooth and frothy. Serve warm, chilled or over ice. 3.5.3208 You might also like... 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Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette

September 29 2016 Golubka Kitchen 

Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette This post was created in partnership with Infinity Jars. Having recently finished a cookbook manuscript with the backbone of seasonality, I turn to seasons more than ever when coming up with recipes. It’s hard not to sound like a broken record when talking about the topic, but I find just as much romance as I do practicality in eating what grows at any given time of the year. I grew up in a place, where the season completely dictated what we ate, which at times led to scarcity and deprivation, but made the periods of abundance that much sweeter. Nowadays, I fall back on that feeling, having made peace with waiting a year for the sweetest summer tomato or the plumpest fig. Of course, I will also buy boxed tomatoes for stews and roast up well-traveled California cherry tomatoes when a craving hits out of season – frankly I’m grateful for such options, having experienced what it’s like to have no options during my Soviet childhood. But I also know that the wait for the real deal will be well worth it in the end, so why not embrace it? Another thing I’m constantly encouraged by, when it comes to cooking with nature’s rhythms, is how well a lot of a given season’s ingredients fit together. Let’s take this bowl as an example. I started with the fig – the ultimate fruit of indulgence in the late summer and early fall. Figs are jammy and sweet, especially when broiled, and make easy friends with dense sweet potato and buttery eggplant. Sturdy-leafed kale, known to do well in the cold, together with a hearty grain and lentils make a nice bed for the vegetables. Sage is an evergreen and can be harvested well into the fall months, and coincidentally has that intoxicating, deep, piney flavor that pairs so well with autumn produce. It’s all quite seamless and effortless – the ingredients fit together as if they have been sharing a place under the sun, which, theoretically speaking, is true. This bowl is the opposite of boring, full of those complementary flavors and a variety of textures, from chewy kale and grains, velvety eggplant and sweet potato, to juicy figs and crunchy hazelnuts. It’s a complete meal, and, like any bowl is highly customizable. The hazelnut vinaigrette here is quite special – an interesting twist on a classic dressing, with the addition of well-toasted hazelnuts and sage. It keeps well in the refrigerator, and will improve any one of your bowls or salads. I would very much like to hear your thoughts on cooking with the seasons – do you follow them? do you find it helpful to have them as a guide? or do you find it overwhelming? Whatever it is, I would love to open a conversation. Infinity Jars sent me a variety of their airtight and lightproof ultraviolet glass jars, and I have nothing but great things to say about them. I’m kind of a stickler for storing ingredients in glass whenever possible, and keep a lot of uncommonly refrigerated things in the fridge, from matcha to tamari, to certain nuts and spices. It makes a lot of sense to me to take care of my ingredients and try to preserve their freshness as log as possible, especially for those pricier items. Infinity Jars go above and beyond when it comes to keeping things in top shape – the glass is thick and pigmented to block any harmful UV light, and the seal is scent-proof and airtight. I’ve transferred my loose leaf teas and a few spice mixes, along with some homemade lotions and oils to their screw-top jars. I’ve also been using their oil bottle for basil oil and dressings like the vinaigrette here, all to impressive results. The jars are so pretty too, I love having the uniform black glass on my shelves. Infinity Jars is offering GK readers 15% off all orders, just use code GOLUBKAKITCHEN at checkout until October 28th, 2016 :) Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette   Print Serves: 6-8 Ingredients for the salad 1 medium sweet potato - cubed 1 medium eggplant - sliced into ½-inch rounds, halved if large 2 tablespoons neutral coconut or untoasted sesame oil sea salt - to taste freshly ground black pepper - to taste 1 tablespoon smoked paprika 8-12 fresh figs - cut in half 1 tablespoon chopped sage leaves 1 bunch kale - stems removed, leaves chopped 1 tablespoon olive oil 1½ cup cooked faro, freekeh or other grain of choice 1½ cup cooked puy lentils or other legumes of choice ¼ cup toasted hazelnuts for the hazelnut vinaigrette ¼ cup toasted hazelnuts - divided 5 tablespoons freshly squeezed lemon juice 1 tablespoon balsamic vinegar ½ tablespoon Dijon mustard 1 teaspoon maple syrup a few sage leaves (optional) ⅓ cup olive oil Instructions to make the salad Preheat oven to 400° F (200° C). Place cubed sweet potato and sliced eggplant into a large bowl, drizzle with oil, add salt, pepper and paprika. Toss to coat and arrange on one or two baking trays - the trays shouldnt be too crowded. Roast for 20 minutes, then mix and roast for another 15 minutes, until soft and golden. Remove from the oven and set aside. Turn on the broiler to high. Broil figs for 4-5 minutes. Remove from the oven and sprinkle with 1 tablespoon chopped sage. Broil for another 1-2 minutes, until caramelized and golden brown at edges. Remove from the oven and set aside. Place chopped kale into a large bowl, add 1 tablespoon olive oil and a pinch of salt, and massage until darkened and wilted. Add cooked farro and lentils to the bowl with kale, top with roasted sweet potato and eggplant. Distribute between bowls, top with figs, drizzle with hazelnut vinaigrette, and garnish with toasted hazelnuts. to make the hazelnut vinaigrette Combine hazelnuts, lemon juice, balsamic vinegar, mustard, maple syrup and sage leaves, if using, in an upright blender. Blend until smooth. Slowly pour olive oil into the mixture, with the motor running on slow, to emulsify. 3.5.3208 This post was created in partnership with Infinity Jars, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... 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Spiced and Seeded Multigrain Loaf & A Giveaway

September 15 2016 Golubka Kitchen 

Spiced and Seeded Multigrain Loaf & A GiveawayBefore I tell you about this bread, I want to mention that we are hosting an amazing giveaway for one KoMo grain mill this week, so be sure to read on for the details – it’s a beauty! I have a friend who inspires me to no end (hi Ira!). When she comes over, we sit at my kitchen table for hours, exchanging stories and drinking way too many cups of tea. My husband is always amazed – what can we possibly be discussing for that long? Ira formally studied Ayurveda and has an amazing wealth of knowledge when it comes to a good wellness routine, so there’s one answer to his question. We can go on and on about things like oil pulling, abhyanga, herbs, Tibetan rites, and food, always food. She is one of those cooks who is just naturally really good at it. As in, every one of her ‘recipes’ sounds as if she threw a bunch of things together, always eyeing and never measuring, but the result is devastatingly delicious every time. The idea for this bread comes from this magician of a friend, who prepares something similar weekly. It falls into the category of soda breads, which is a lower maintenance breed of bread that rises with the help of baking soda instead of yeast. The approach here was to make a ‘complete’ loaf of bread, full of freshly ground flours, grains, seeds, nuts, and aromatic spices. It’s not a traditional loaf, being more dense, nutritious and filling than your basic sourdough – one slice goes a long way. I feel okay about making a simple sandwich with it for my eight year old’s school lunch, knowing that she will stay full throughout classes and an after school activity after eating it. It’s special and it’s powerful. Make it, and you will have a dependable accompaniment to any one of your meals throughout the week. This week, we are hosting one of the most exciting giveaways we’ve ever done. It’s for one KoMo grain mill from Pleasant Hill Grain – a beautiful, electric stone-grinding appliance for dry grains and beans, which I used/­­talked about in last week’s recipe. I utilized it to grind the wheat and rye for this bread, and baking with the super-fresh flours it produced was such a pleasure. I talked in depth about the benefits of stone grinding in my previous post, but basically, stone grinding preserves all of the grain’s nutrition and produces the most delicious flour. The mill itself is almost a museum-worthy object, skillfully crafted in Austria. I truly can’t wait for one of you to get a hold of this beauty. To enter the giveaway, Pleasant Hill Grain asks that you like their Facebook page, visit their website and leave a comment here with the product(s) you like from their offering – they will appreciate your feedback. The giveaway is for U.S. 48 Contiguous States only and open until 9/­­22/­­16. Good luck ;) Spiced and Seeded Multigrain Loaf   Print Serves: 1 loaf Ingredients 2 cups sprouted/­­whole spelt flour 1/­­2 cup rye flour 1/­­4 cup corn grits/­­polenta 1/­­4 cup steel cut oats ½ cup mixed chopped nuts and seeds (ex: walnuts, pecans, hazelnuts, sunflower, pumpkin, sesame, chia and poppy seeds), plus more for garnish 1/­­4 cup coconut