2 cups hazelnuts
1 teaspoon vanilla extract
¼ cup raw cacao powder
pinch of Himalayan salt
½ cup rice malt syrup
1 tablespoon coconut oil
¾ cup non-dairy milk of your choice
Preheat the oven to 315ºF.
Spread the hazelnuts on a baking tray and bake for 5–10 minutes, or until browned. Remove from the oven and leave to cool slightly, then rub off the skins.
Place the hazelnuts in a high-speed food processor. Blend for 2–3 minutes, or until they turn into a butter. Add all the remaining ingredients and process until smooth.
Store in an airtight container in the fridge. It will keep for up to 2 weeks.
Quinoa is gluten free, high in protein and fibre, and is low GI, meaning it is slowly digested for longer-lasting energy. Lucuma gives the porridge a natural sweet kick, with cinnamon and nutmeg for a touch of spice
2 cups cooked quinoa
1½ cups rice milk
1 cup coconut cream
2 tablespoons maple syrup, plus extra to serve
1 teaspoon lucuma powder *
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon Himalayan salt
2 tablespoons sunflower seeds
2 tablespoons chia seeds
1 tablespoon golden raisins
Bring the quinoa and rice milk to the boil in a separate saucepan. Add the remaining porridge ingredients, stirring well. Bring to a simmer and cook for 3–5 minutes, stirring occasionally.
When your porridge has reached a thick, creamy consistency, remove from the heat and ladle into four serving bowls.
Serve warm, with an extra drizzle of maple syrup.
* A natural sweetener prepared from the Peruvian lucuma fruit. Known as ‘Incan gold’, the pulp of the fruit is dehydrated to produce the powder, which is commonly added to smoothies, treats and breakfast foods.
1 cup raw whole almonds
1 cup skinned toasted hazelnuts
½ cup raw unsalted hulled pumpkin seeds (pepitas)
⅔ cup old-fashioned rolled oats or barley flakes
⅔ cup rolled rye flakes or additional rolled oats
⅓ cup pure wildflower honey
2 tablespoons light brown sugar
⅞ cup sweetened dried cranberries or dried blueberries
1 tablespoon chia seeds
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Spread the almonds, hazelnuts, pepitas, oats, and rye flakes over the prepared baking sheet and bake for 10 minutes. Remove from the oven. Drizzle with the honey and sprinkle with the sugar. Add the cranberries and chia seeds and mix well. Return to the oven and bake for 5 minutes more, or until the granola is lightly browned.
Let cool completely. Store the granola in an airtight container at room temperature.
3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)
Preheat the oven to 350°.
Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.
Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.
In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.
Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.
2 ¼ Pounds Ripe Tomatoes, Peeled, Seeded, And Quartered, All Juices Reserved
1 Cup Roughly Chopped Green Bell Pepper
1 Medium Cucumber, Peeled And Roughly Chopped
¼ Medium Sweet Onion
½ or more to taste Garlic Clove, Minced
3 Tablespoons Extra-Virgin Olive Oil
4 Teaspoons Sherry Vinegar
Salt And Freshly Ground Black Pepper
½ Cup Finely Chopped Red Bell Pepper
½ Cup Finely Chopped Green Bell Pepper
½ Cup Finely Chopped Sweet Onion
½ Cup Finely Chopped Cucumber
½ Cup Small Croutons
Working in small batches, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, stir in cold water until you find the desired consistency. Usually 1 cup of water should be enough.
Refrigerate for several hours, until thoroughly chilled.
Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed.
This recipe is for a classic, unadorned latkes.
- 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
- 1 large onion (8 ounces), peeled and cut into quarters
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- Safflower or other oil, for frying
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.