CHICKPEA CAKES with KALE and MINTED BROAD BEAN DRESSING + THE ORCHARD IN BROCKLEY

I am a bit of a cafe junkie.  Is this something you can relate to?  I find myself seeking out quality cafes more than any other type of establishment.  This is largely because I prefer to read, research, write and work at cafes rather than at the library or from home.  Somewhat counter-intuitively, the ambient bustle and buzz helps me focus.  I sit, headphones cradling my ears and cappuccino by my side, at once a part of and separate from the surrounding environment.  But I am particular; there are many conditions which must be met, disparate elements that need to align in order for a cafe to repeatedly lure me back.  I am magnetically drawn to natural light, excellent coffee, comfortable seating, and a considered spatial and aesthetic design.  We artsy folk can be a bit...finicky.  We can be total suckers for aesthetics.  Or maybe that's just me.  At any rate, I love cafes and am constantly in search of new ones to fall for, to adopt, to casually and productively sit in for hours, to make my unofficial home.  



I was lucky to have found out about The Orchard less than two weeks after I first moved to London.  It's a short 10 minute walk from my house, but as it is not situated directly on the main road or within my typical walking route, it could have easily been ages before I discovered its wonders.  For me, The Orchard ticks all the boxes: unbelievable food (at relatively affordable prices), comfortable couches and tables, a simultaneously chic and cozy design (part of the space is divided by a large fish tank encased in an dark chocolate hued bookshelf, overflowing with well-aged publications ranging from works by Ralph Waldo Emerson to a 1960s edition of the Guiness Book of World Records--WHAT! Amazing), and a friendly, laid back atmosphere that is conducive to delving into work (or a divine meal or conversation with friends) for hours.  It's probably the first place in my life where I've ever truly been 'a regular'.

Casual café by day, buzzing restaurant and bar by night, The Orchard serves some of the best food I've had the pleasure of eating in London.  The simplest way to describe their cuisine is by using of some terribly vague pseudo catch-phrase, like "modern pan-continental bistro", but that's ultimately because the type of food they create is difficult to pin down--which is part of its appeal.  With a seasonally-influenced and regularly changing menu, one will find culinary influences spanning Britain, Asia and the Middle East, all with a contemporary twist.  Whether it's in the form of lightly battered and crispy calamari topped with teriyaki sauce, toasted sesame seeds and impressively thin strips of fried leeks or a saffron pudding cake laced with pureed figs and served with homemade butterscotch sauce and pistachio ice cream, the flavors are always surprising and always abound. 

One of the best dishes on offer at The Orchard in the past few months has been these incredibly aromatic and hearty chickpea cakes served with sautéed greens, homemade hummus, and a broad bean (fava beans, to us American + Canadians) and mint dressing.  The flavor of the cakes bursts with fresh herbs and Middle Eastern spices, turning the modest chickpea into an exciting feast for the taste buds, blissfully satiating.  And what's more, the dish is totally vegan! (Props to The Orchard as well for always having interesting vegetarian/vegan offerings.)  Through an incredibly fortuitous turn of events, I have gotten my foodie hands on the recipe.  Being able to recreate dishes from The Orchard at home is one of the best things to happen to me as of late.  I am so excited to now extend that gift to you!  (And a big thanks to The Orchard for letting me write about and share one of your secrets.)

Chickpea Cakes with Kale and Minted Broad (Fava) Bean Dressing
Serves 3-4

Ingredients
For the Chickpea Cakes
2 15oz. cans of chickpeas, drained and rinsed
1/2 cup (60 g homemade; 110 g dry) breadcrumbs
1 lemon, juice + zest
2 large shallots, finely diced
2 garlic cloves, minced
4 1/2 Tbsp. cilantro, minced
4 Tbsp. flat leaf parsley, minced
1 1/2 Tbsp. mint, minced
1 1/3 Tbsp. dried coriander
1 tsp. ground ginger
1 tsp. turmeric
1/4 tsp. ground cardamom
1 tsp. salt

For the Kale
2 big bunches kale, leaves removed from stems
1 garlic clove, minced
knob coconut oil (or preferred cooking oil)
sea salt
squeeze of fresh lemon

For the Minted Broad (Fava) Bean Dressing
1 cup (150 g) broad beans, removed from pod (fresh or frozen is fine)
6 Tbsp. (1/4 cup + 2T) cold-pressed olive oil
3 Tbsp. mint, minced
1/2 tsp. runny honey
1/2 tsp. salt
1/2 lemon, juice + zest

Directions
For the Chickpea Cakes
1. Combine all ingredients in a large bowl and mash together with a potato masher, a large fork, or your hands.  Alternatively, if you have a Kitchen Aid/stand mixer, use that to mix with the paddle attachment (start on a low speed to avoid flying chickpeas). The mix should ultimately stick together quite well but still have bits of whole/partial chickpeas in it.
2.  Using your hands, form mix into six patties, each about 2"/5cm wide by .4"/1cm thick.
3-A.  If you have an oven-proof skillet, Pre-heat oven to 350°F/180°C/Gas 4.  On the stove/hob, heat a thin layer of oil in skillet over medium heat.  Place as many patties as will fit in the pan and cook until their bottoms are browned, 3-4 minutes.  Flip patties and place skillet in the oven for 3-4 minutes, until the other side is browned as well.
3-B.  If you do NOT have an oven-proof skillet, On the stove/hob, heat a thin layer of oil in skillet over low heat.   Place as many patties as will fit in the pan and cook until their bottoms are browned, 5-6 minutes. Flip patties and repeat until browned and warmed throughout.

For the Kale
1.  Thoroughly rinse kale and set aside, leaving some bits of water on the leaves (this will help it cook).
2.  Heat oil in a large pan on medium-low heat. 
3.  Add garlic and sauté until fragrant, about 1 minute.
4.  Add kale to pan (it may be overflowing but will significantly cook down), sprinkle with sea salt, and carefully stir to coat leaves in the oil.
5.  Cook until the volume of the leaves has reduced by almost half and leaves are tender, about 10 minutes, stirring occasionally. 
6.  Once cooked, turn off heat and squeeze a bit of fresh lemon over the kale.

For the Minted Broad (Fava) Bean Dressing
1-A.  If using fresh beans, remove from pods and cook in boiling water until tender, 3-5 minutes.  Drain water and immediately transfer beans to a bowl of ice water to stop cooking.
1-B.  If using frozen pre-cooked beans, place beans in a bowl of warm water to thaw.
2.  In a medium sized bowl, thoroughly mix together olive oil, lemon juice + zest, salt, mint and honey.
3.  Working with each bean individually, remove the outer skin and then put the bean directly into the bowl with the dressing.
4.  Stir to combine.

To assemble
1.  Place kale on plates.
2.  Top with 2 chickpea patties (hot from the stove/oven!), or however many you desire.
3.  Generously spoon dressing over the cakes and kale.  

GINGER QUINOA, BROCCOLI + BOK CHOI with MISO-TAHINI DRESSING

Have you ever had a moment when you've actually stopped to look at the precise number of emails sitting in your inbox, only to find yourself gasping at the sheer volume of it?  This happened to me the other day.  So many emails.  Just...sitting there.  Some messages held with the best intentions of eliciting a response; some kept as a reminder of where (and who) I've been in the past; some saved for their articles I intended to read or lists of bands I meant to check out.  But time passes, life happens, and they just sit, their number indefinitely increasing.  

Curious about what elements of my past were languishing in the far reaches of my inbox, I clicked through the pages, browsing through the email blasts and personal correspondence that I had collected in the past year-and-then-some.  Much to my amusement, I found an email dated 15 April 2012, bearing the subject: "Quinoa?!?!".  In it, I had written to a friend, declaring: "Tomorrow, I am going to make quinoa for the first time," and inquiring whether she thought I should cook the quinoa in vegetable stock or just plain water.  That email exchange--written with such enthusiastic naïveté--really made me laugh.  It reminded me how short of a time I've actually been cooking and how recently it was, in the grand scheme of things, that I became so passionate about food.  Making and eating quinoa is so routine to me now, but not so long ago those amazing little seeds were an entirely foreign substance to me.  Maybe you eat quinoa all the time.  Maybe you've never heard of it.  Less than one year ago, I had never eaten it in my life; now it is a serious staple of my whole-foods based diet.  I recently realized that I have yet to post a recipe featuring quinoa.  It is high time that I rectify that situation.

Grains: Whole vs. Refined
When I began to properly cook, expand my palate, and read about food and nutrition around this time last year, refined grains were among the first foods that I replaced in my diet.  While I will always eat a good chocolate chip cookie and, if no whole grain bread is available, I won't scornfully dismiss a sandwich on a freshly baked baguette, you won't find me buying or cooking with white rice or white flour if I can avoid it.  Here's why:

The whole kernel of any grain is composed of three parts: the bran (the protective outer layer); the germ (the internal embryo, which has the ability to sprout into a new plant); and the endosperm (the kernel's inner core, which contains starchy carbohydrates and supplies food for the germ).  The bran of a whole kernel is high in antioxidants, B vitamins and fiber, while the germ contains protein, minerals and essential healthy fats.  In the process of refining (which is how we get white flour, white rice, etc.), the kernel is stripped of both its bran and germ, leaving behind nothing but its endosperm; the grain thus becomes a nutritionally barren shadow of a previously rich whole food.  Once refined, grains lose about 25% of their protein and over 15 nutrients.  This includes grains' B vitamins, which are necessary for the successful breakdown of carbohydrates in the body and, consequently, proper metabolization.  Refined grains also lack the majority of the fiber that is present in their whole form.  This is a big loss for our bodies, as fiber is essential to the healthy maintenance of our digestive system, keeps us feeling satiated for longer periods of time, and helps regulate our blood sugar levels.* 

When I first learned about the immense nutritional value of whole grains compared to the nutritionally devoid composition of refined grains (even when 'enriched'), making the switch to a whole-grain diet was, for me, a no-brainer.  What has been even more exciting than knowing I'm being kind to my body (which, yes, is great) has been the world of grain varieties that I have since delved into.  Brown rice, wheat berries, spelt berries, quinoa, millet, wild rice...so many interesting grains, each with unique tastes and textures, each great for our bodies in different ways.  Really, what's not to love?

Quinoa
Okay, I know. I've spent ages extolling the virtues of whole grains and I'm sure at least a portion of you are sitting there thinking, 'Uh, yes, but quinoa isn't technically a grain, it's a seed'.  This is true.  However, it is essentially grain-like and very quick-cooking, much like couscous; this convenience (and its versatility--it pairs well with almost anything!) is in large part why I eat it so often.  So as to not belabor this post too much, here are the quinoa highlights:

• While this 'superfood' has only relatively recently become integrated into Western cooking and cuisine, quinoa was one of the primary staples in the Incan diet over 5,000 years ago.
• It is still primarily grown and distributed from the Andes region of South America.
• While it cooks and tastes like a grain, quinoa is actually the seed of a plant that is related to beets, spinach and chard.
• Quinoa is one of the few foods that--all on its own--contains the nine essential amino acids that make up a complete protein.
• It is gluten-free, high in fibre and low in fat.
• Quinoa contains significant amounts of manganese, magnesium and iron and has anti-inflammatory properties.**

And now, finally...to the food!

*Whole grain nutrition information from Alive, 'What's in a Grain Kernel?', and Whole Grains Council, 'What is a Whole Grain?'. 
**Quinoa information from World's Healthiest Foods and My New Roots.


Ginger Quinoa, Broccoli + Bok Choi with Miso-Tahini Dressing
Serves two

Ingredients
1/2 cup (110 g) quinoa (any color is great)
2 tsp. ginger root, grated
1 garlic clove, finely minced
1 spring onion, sliced on a slight diagonal
1 tsp. coconut oil (or preferred cooking oil)
8-10 stems (100 g) tenderstem broccoli
1 medium head bok choy, bottom cut off and leaves/stalks separated
sesame seeds, dry toasted (optional, for garnish)

Miso-Tahini Dressing
1/2 Tbsp. miso paste (organic, non-GMO; light or dark is fine)
1/2 tsp. tahini (preferably dark, unhulled)
1 lemon, juice + zest
1/2 tsp. honey
1/4 tsp. ginger root, grated
1 Tbsp. water

Directions
1.  Rinse quinoa well, rubbing the seeds together, and strain.  Do this a few times until the rinsing water remains clear. (Without rinsing, the quinoa will taste quite bitter.)  Set aside.
2.  In a small pot, heat oil over a low heat and sauté garlic, ginger and spring onion until fragrant, 1-2 minutes, stirring frequently so the ginger doesn't stick and burn.  Add quinoa and toast for an additional minute.
3.  Add 3/4 cup water to the pot and bring to a boil.  Once boiling, reduce to a simmer, cover, and let cook (without opening the lid) for 15 minutes.  Once 15 minutes has passed, remove from heat and let sit (lid still on!) for 10 minutes.
4.  In the meantime, line a grill tray (for UK-style grill) or baking tray (for US-style broiler, which is like a UK grill) with foil.  Spread broccoli and bok choi on tray (some overlap is fine).  Drizzle with oil and sprinkle with salt.
5.  Place tray under grill/broiler on medium-high heat.  Cook until beginning to brown, 10-15 minutes, tossing occasionally.  Turn down heat if your tray is quite close to the flame and the veggies are burning without cooking through.
6.  To make the dressing, combine all ingredients in a jar with a lid and shake vigorously.
7.  Once quinoa has cooked and sat for 10 minutes, remove lid and fluff.  Add salt to taste.
8.  Pile quinoa on plates, top with grilled broccoli and bok choi, and drizzle with dressing.  Garnish with toasted sesame seeds and fresh spring onion, if desired.

ROSEMARY HONEY CASHEW BUTTER

I have a confession to make: I am mildly obsessed with homemade nut butter.

Of all the ways in which my palette and food choices have changed in the past year, this love affair with nut butter is among the most mind-boggling.  When my nine year-old self marched home to my parents one afternoon in the mid-1990s and defiantly declared that I was becoming a vegetarian (a decision that I had made as a fool-proof solution to being forced to eat so many of the foods I detested, like pre-packaged, thinly sliced sandwich meats and microwave-ready fish sticks), my father's response was: "That's fine, but you have to eat fish because you won't eat nuts and you need your protein."  I uncompromisingly hated nuts for most of my life; I wouldn't touch anything that they touched.  The sole exception was peanut butter (the horribly processed variety, of course); but even then, I wouldn't go near the chunky kind.  And natural peanut butter?  No way.  If it wasn't impeccably smooth and so artificially sweetened that it no longer resembled anything remotely peanut-like, I wasn't having it.  

It wasn't until I moved to the UK 18 months ago that I realized alternative, non-peanut nut butters even existed.  It wasn't until I discovered Edible Perspective's recipe for Maple Cinnamon Almond Butter Cups that I wanted to try to make it at home.  And it wasn't until I finally got a food processor that I was able to.  (Yeah, for those of you who don't have one, I'm truly sorry about that.  Mine is seriously well-loved and one of the best object-based investments I have made in a very long time.)

Nut Butter: DIY Empowerment

The first time I homemade nut butter, I was utterly transfixed by the transformation that the nuts naturally underwent, with the aid of nothing but a quickly spinning blade: from whole nut to finely-ground-powder to congealed-gloop-nut-ball to--SPLAT!--butter.  The way the nuts decompose, their natural oils releasing and completely altering their physical composition, is truly astounding.  Homemaking nut butter is so easy and so genuinely exciting.  There is something uniquely gratifying about producing a foodstuff yourself that you have only ever conceived of as coming jarred from the shelf of a market.  It is bizarrely empowering.  I cannot even tell you how accomplished I felt after that very first batch.  Not only had I made nut butter--from scratch!--but it tasted seriously unbelievable.  And now?  I'm addicted.

The amazing thing about homemaking nut butter, aside from the feeling of accomplishment and the knowledge/control of the exact quality and quantity of your ingredients, is that you can experiment with mix-ins.  I have made most of my batches following the ideas and recipes of other bloggers: Coconut Almond Butter, Chai Spice, Maple Cinnamon.  But this Rosemary-Honey Cashew Butter?  This one is all mine.  My very first nut butter recipe.  And I couldn't be more proud or more excited to share it with you.  Because, if I may gloat for just a minute, it is astonishingly delicious.

I do realize that cashews are not cheap.  They are a bit of a luxury item.  But puréed into a silky smooth spread, laced with aromatic rosemary, sweet honey and a touch of sea salt, this cashew butter is beyond luxurious.  Seriously.  When I gave a spoonful to my housemate to taste, she stared at me in silence and then told me that I 'had to' start selling it commercially.  Who knows, maybe that endeavor will happen a bit down the line.  But for now? I'm happy just to share the recipe with you.  And maybe--hopefully--you'll be inspired to make it on your own.

P.S.  It goes without saying that cashews are great for your body.  One of the lowest-fat nuts, cashews contain a significant amount of monounsaturated fats (75% of which is oleic acid, the same as in olive oil), making them an excellent supporter of cardiovascular health.  Cashews are also extremely high in copper, which helps prevent such issues as anemia and osteoporosis, and magnesium, which works alongside calcium to maintain healthy bones.*

*Information from World's Healthiest Foods.


Rosemary-Honey Cashew Butter
Makes about 3/8 cup.  If you have a 7 cup food processor or larger, I encourage you to double the recipe. 

Ingredients
1 cup (170 grams) raw cashews
1 tsp. dried rosemary
1 tsp. honey
1/4 tsp. good quality salt (sea salt or otherwise; I used pink Himalayan salt, which is totally amazing if you can get your hands on it)
1/2 tsp. cold-pressed neutral oil (sunflower or otherwise)

Directions
1.  Preheat oven to 300°F / 150°C / Gas 2.
2.  Spread cashews on a baking tray and roast for 15-20 minutes, until fragrant.  Stir a few times during roasting.
3.  Let cool for 5 minutes.
4.  Place cashews in food processor and blend until the nuts turn into a smooth 'butter'.  This could take anywhere from 5-15 minutes.  Scrape down the sides of the bowl as needed.
5.  Add rosemary and salt and process for another minute or two.
6.  Microwave honey until it is completely liquefied--much thinner than its syrupy state.  Add to nut butter and process for another minute until fully combined.
7.  If you want your cashew butter even creamier, add the 1/2 tsp. of a neutral oil.
8.  Remove blade from food processor, transfer to a glass jar and store in the fridge.

IT'S-ALMOST-SPRING PORRIDGE with PEAR + POMEGRANATE

Today in London it is 55°F (13°C) and vividly sunny.  The sky is an unending expanse of blue, a sight for such sore eyes.  Never in my life did I imagine that this kind of weather would seem like a luxury.  It feels a bit inappropriate to be posting a recipe for a warm bowl of winter porridge on a day like today--literally the warmest this city has seen in months--but a quick glance at this week's weather forecast tells me that I shouldn't get too comfortable quite yet.  As the coming days are marked by relentless grey skies and probable rain, I am reminded that winter has not yet released us from its penetrating and tiresome grip.  

In the past six months of bleak and chilly mornings, I have been relishing my breakfast bowl of hearty, warming oatmeal more than ever before.  I appreciate the process of selecting that day's porridge variety, fruit and other mix-ins; adding spices and watching the grains bubble and thicken over the stove; and being able to control its consistency, removing it from the low heat at the precise moment when soupy turns to thick and creamy--but before the oats have congealed too fully.  It truly amazes me that less than one year ago I was satisfied starting my day by popping a bowl of oats with some water in the microwave, idly staring at its steadily decreasing timer until the ubiquitous 'beeeeeep' indicated that my bowl of gloppy, uninspired mush was ready.

Since I began enjoying oatmeal not so long ago, my go-to additions were always banana and dried cranberries; yet as my consumption of and passion for this humble breakfast have both increased, I have begun to experiment with new flavors, textures, and combinations of those essential additions that turn a bland bowl of porridge into a sumptuous, nutrient-rich, and--dare I say--exciting way to start the day.  As I have increasingly turned my overall eating habits towards seasonal produce in the past year, it is only natural that this would extend to breakfast.  Dried fruits are a no-brainer addition to oatmeal, particularly for their concentrated sweetness and consistent availability, but there is something uniquely satisfying about discovering bits of juicy, fresh fruit amongst each warm and slow-cooked spoonful.

Winter in London has been dreadful, but I have tasted some of the most incredible pears in my life from my local farmers' market this season.  And pomegranates, which somehow never fail to feel like a delicacy, seem especially so in this porridge, as each seed produces unexpected little bursts of fresh juice and a tart sweetness as you happen upon them.  While the temperatures are surely rising and the sun may be shining in certain parts of the world, other locales are still enduring the last of winter's firm grip.  If you awake these mornings still in need of warmth, yet seek a flavorful brightness to alleviate your porridge rut or remind you of the seasonal shift that lies just around the bend, this oatmeal may be just what you're looking for.

Pear & Pomegranate Porridge
Serves one
(Directions here are for steel cut oats.  If using whole rolled oats or a different grain, follow cooking instructions on packet and add fruit and spices as indicated.)

Ingredients
6 Tbsp. steel cut oats
3/4 cup (180 ml.) water
1/2 cup (120 ml.) milk (dairy, nut, soy, whatever you prefer)
1 small pear, diced into desired size cubes
1/4 pomegranate, deseeded
1/2 tsp. cinnamon
1/4 tsp. vanilla extract

Directions
1.  In a saucepan, combine water, milk and half of the pear cubes and bring to a boil, stirring occasionally so the milk doesn't burn.
2.  Add oats, cinnamon and vanilla, stir, and reduce heat to a low simmer.
3.  Let oats simmer (leaving the pot uncovered) until most of the liquid is absorbed and the oats have softened, about 20-30 minutes.
4.  When the oats are about halfway cooked, stir the pot contents and mash up the pear to fully mix into the porridge.
5.  Once fully cooked, top off with remaining pear cubes and pomegranate seeds.  Add a drizzle of honey or pure maple syrup if desired.

ROASTED ROOT VEGETABLE TACOS (with SWEET POTATO, BEETROOT + PERSIMMON)

Memory is a strange and funny thing.  It’s incredible, how connected each of our senses is to the triggering of different memories; the way a certain scent can immediately bring you back to a precise place that you haven’t recollected in ages, or a specific song can make you feel like you’re fifteen and irrevocably lovelorn all over again (or hopefully make you laugh at the memory of it).  Food and taste have an interesting relationship to memory, as food is so often at the crux of social events or gatherings.  We associate certain dishes with specific holidays; remember our excitement when our mothers let us lick the bowl of cake batter or cookie dough; recall what we prepared to eat on the occasion of making that daunting or exhilarating announcement.

Sometimes food is imbued with memory because of who we were with or what transpired when we consumed it, while in other instances it comprises the memory in-and-of itself.  The mind-blowingly delicious, sweet and creamy 'normal' cheese (as the Spaniards called it) that topped a bocadito I shared with my best friend in Barcelona this past July will absolutely go down in history.  As will the infamous maple cinnamon almond butter, both for its truly insane taste and for initiating my foray into the wonderful world of homemade nut butter.  And forevermore, the sight and taste of a ripe, succulent persimmon will remind me of these roasted winter root veg tacos, shared with good friends and family I hadn't seen in ages, a pure delight of distinct, bold, and perfectly complimentary flavors. 

My creation of these tacos was impelled by a serendipitous tasting at my local famers’ market in Los Angeles over the holidays.  It may go without saying, but I am a huge fan of free samples—especially if they’re of seasonal, quality produce, baked goods, or artisanal cheeses.  Meandering through the endlessly vibrant stalls of the market one Saturday, I happened upon a produce seller offering samples of persimmon (known as sharon fruit here in the UK).  I had only ever tasted persimmon once before in my life, as a child; I remembered the way it made my tongue feel like sandpaper, a bewitched fruit that mysteriously altered the sensorial chemistry of my mouth.  While this mildly traumatizing experience had averted me from the fruit for the following two decades of my life, I was now a new woman: adventuresome, eager, in love with food, and willing to take the risk.  I would taste it again. 

Sweet, succulent, and juicy, this fruit instantaneously worked its magic on me, but of an entirely different variety this time around.  I excitedly approached the grocer and bought more persimmons than I knew what to do with.  But I wasn’t concerned.  I knew I would figure something out.

The following evening, I had plans to cook dinner with a few friends.  Mulling over what would be fun and easy to make for a party of four, lightening suddenly struck: tacos, but with a twist.  They would have elements of traditional tacos (corn tortilla, black beans) but be rooted in the produce that was thriving at the moment. They would be persimmon tacos.  With beetroot.  And sweet potato.  A marriage of seasonal flavors, fruit and veg, fresh and roasted, bursting with color.  Being made in LA (which has the benefits of certain foodstuffs that are impossible to find in London), they would feature proper Mexican cheese.  Fresh cilantro and a creamy coconut sauce.  The layers of ideas were bubbling in my head. I simply couldn't wait to make them.

While these tacos require many individual bits to fully execute, they are worth all the effort--for their simultaneous freshness and warmth, their sweetness and zing, and the true explosion of flavor they produce with each eager bite. They provide a burst of color and a sheer joy of taste that will surely brighten up these cold, bleak winter days.

Roasted Root Vegetable Tacos (with Sweet Potato, Beetroot & Persimmon)

Serves two

Ingredients

4 soft corn tortillas, taco size (if you can't find small corn tortillas at your market, you can use the burrito sized ones and cut them into smaller rounds)

1 persimmon a.k.a. sharon fruit (ripe! not rock hard, like many in the UK are)

Queso fresco, cotija cheese, or crumbly goat cheese (optional)

fresh cilantro for garnish

Maple-Miso Sweet Potatoes, inspired by Love + Lemons

1 large or 2 small sweet potatoes, cut into 1" cubes

1/2 Tbsp. miso paste (organic, non-GMO; light or dark is fine)

1/2 Tbsp. pure maple syrup

Roasted Beetroot

3 medium beets

1 tsp. ground coriander

1/2 tsp. thyme

squeeze of 1/2 a lemon

Spiced Black Beans

1 15-oz can black beans (or you can cook them from dry if you have time!)

2 tsp. coconut oil (or cooking oil of choice)

1 small red onion, largely diced

2 garlic cloves, minced

1/2 tsp. smoked paprika

1/4 tsp. red chili flakes (or to taste)

(Coconut) Lime Cilantro Sauce -- great with the coconut or without

1/2 cup (4 oz) plain probiotic yogurt (make sure it has no additives, just yogurt)

3 Tbsp. unsweetened dried coconut (optional)

3 Tbsp. cilantro, leaves + stems finely minced

1 tsp. cold-pressed olive oil

1/2 lime, juice + zest

salt & pepper, to taste

Directions

1.  Make sauce.  If using coconut, heat oven to 350°F / 180°C / Gas 4.  Spread coconut on a baking tray and toast until lightly golden, 5-7 minutes.  Finely chop or mash with a mortar and pestle.  Once coconut is prepped, or if omitting, mix all sauce ingredients together.  For a smoother sauce, you can combine all the ingredients in a food processor, reserving olive oil to drizzle in and process at the end. Place in fridge to let flavors meld.

2.  Pre-heat oven to 400°F / 200°C / Gas 6.  

3.  Starting with the beetroot, cut off the stems and wash off any dirt (no need to peel).  Loosely wrap each beet in foil and set on a baking tray.  Roast for 50-60 minutes, checking every 20 minutes or so to make sure they aren't sticking to the tray or burning.  Beets are done when a fork slides into their middles easily.

4.  Once the beets are in the oven, chop your sweet potato into 1" cubes.  Place in a roasting tin, coat lightly with olive or coconut oil and sprinkle with salt.  Roast for 10-15 minutes, until just beginning to soften.

5.  Mix miso paste and maple syrup together.

6.  Remove sweet potato from oven, pour over the miso-maple marinade and toss to coat.  Roast sweet potato for an additional 10-15 minutes, until softened and caramelized. (I find that blasting them under the grill or broiler for the last 5 minutes of cooking produces a superior caramelization than cooking them in the oven the entire time.) Set aside.

7.  When the beets are cooked through, remove them from the oven and set aside to cool for a few minutes.  After they are cool enough to handle, use a paper towel and your thumbs to slide the skins off the beets.  They should come off quite easily.  If not, they may need a few more minutes in the oven.  

8.  Dice beets into 1" cubes.  Toss with ground coriander, thyme and lemon juice.  Set aside.

9.  Prepare black beans. In a saucepan on medium heat, sauté diced onion with oil until translucent, about 5 minutes.  Add garlic, paprika and chili flakes and cook for an additional 1 minute.  

10.  Drain and rinse black beans.  Add to saucepan with the onions and spices.  Stir to coat and cook until thoroughly warmed.  Set aside.

11.  Slice persimmon into strips.  Set aside.

12.  When ready to serve, heat tortillas in oven or directly over the flame on a gas stove, watching carefully to make sure they don't burn.  Top with beans, beetroot, sweet potato, cheese (if using), yogurt sauce and fresh cilantro.  Promptly devour!

DECEPTIVELY DECADENT, TRULY WHOLESOME TRUFFLES: ESPRESSO CHOCOLATE, MAPLE CINNAMON CASHEW, and CHAI SPICE

This is not a negative post, I promise.  Just bear with me for a minute. 

I’ve always found Valentine’s Day to be a bit tiresome.  Supposedly commemorating the martyrdom of St. Valentine, this now secular holiday has become an excuse for the heteronormative, consumeristic valuing of love and relationships.  As to be expected in a capitalist and hardly health-conscious society, we are told and expected to display our love for our romantic partners through the purchase of gifts and terrible-for-you treats.  Alas, this blog is not a space for politics.  This is a space for food!  So on this Valentine’s Day, I would like to present you with a (foodie) alternative.  Sure, share love with and appreciation for your partner, if you have one.  But don’t stop there.  Share love with and appreciation for your family and your friends, the people whose presence in your life makes it all the more positive, enjoyable and fulfilling.  But don’t stop there.  This Valentine’s Day, share love with and appreciation for yourself.  Make sure you do one thing—however grand or small—for yourself, to say ‘good job’, to make yourself happy.  And after you do that thing, give yourself another treat: Go make these ridiculously tasty, totally whole foods-based truffles.  You can absolutely share them with the people you love, but consider this your warning: You may not want to.  (And I totally won’t blame you for hoarding them in your fridge.)

Amazing Dates

The common ingredient across these three very different truffles is dates.  Can I use this Valentine’s Day to express my overwhelming love for dates?  They’re amazing.  Originating in ancient Egypt and Mesopotamia, this incredibly saccharine fruit (soft and succulent raw, but most often found dried in markets) will satisfy any craving for sweets you may have; but unlike processed sugars and their byproducts, dates are nutrient and mineral-rich!  Aside from being an excellent source of fiber, dates contain high amounts of vitamin A, iron, calcium, manganese, and copper.  Due to their sweetness, dates make for an excellent addition to dishes like oatmeal or smoothies, plus they are ideal for health-ifying certain types of desserts without compromising flavor.  Raw desserts are prime among them.

In all my food blog reading over the past year, I have come across countless variations of ‘energy bars’, raw brownies, ‘healthy cookie bites’, and so forth that are made out of dates, nuts, and various other ingredients and natural sweeteners.  The first of these truffles—the Espresso Chocolate—comes directly from the stunning blog Green Kitchen Stories.  They are so silky, so chocolaty, so decadent tasting that it is truly difficult to believe that they do not contain a trace of butter, cream or processed sugar.  The other two are my creation, inspired by many the raw desserts I have encountered online over the past year.  Like most of my posts on this site aim to be, they are wholesome, they are healthy, and they are damn delicious.  Eating in this manner is one of the best and simplest ways to love yourself, I’ve found.  I hope you do too.  Happy Valentine’s Day!

Espresso Chocolate, Maple Cinnamon Cashew, and Chai Spice Truffles

Each makes 15-20 truffles

Ingredients

Espresso Chocolate Truffles from Green KitchenStories

15 (medjool) or 20 (deglet noor) dates

4 Tbsp. rolled or porridge oats

2 Tbsp. dried, unsweetened coconut (shredded or flaked)

2 Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

2 Tbsp. cacao powder

½ tsp. vanilla extract

½ tsp. ground cardamom

1 shot (2 Tbsp.) cold espresso or strong coffee

extra cacao, cinnamon, chopped coconut, oats or ginger for rolling

Maple Cinnamon Cashew Truffles

½ cup (3 oz.) raw cashews, soaked in filtered water for 4 hours and then oven dried at the lowest possible temperature for 30+ minutes, OR roasted at 325°F / 162°C / Gas 3 for 15-20 minutes

2 Tbsp. rolled or porridge oats

10 (medjool) or 15 (deglet noor) dates

½ Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

1 tsp. vanilla extract

¼ tsp. salt

¾ Tbsp. 100% pure maple syrup

extra oats and cinnamon (mixed together) for rolling

Chai Spice Truffles

10 (medjool) or 15 (deglet noor) dates

4 Tbsp. rolled or porridge oats

2 Tbsp. dried, unsweetened coconut (shredded or flaked)

2 Tbsp. extra virgin coconut oil (or other cold-pressed neutral oil)

½ tsp. vanilla extract

1 tsp. maple syrup

½ Tbsp. chai spice mix (recipe below)

pinch of salt

extra oats for rolling

Chai Spice Mix from Fox in the Kitchen

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/8 tsp. nutmeg

1/8 tsp. ground all spice

1/8 tsp. fresh ground black pepper

Directions

1.  If dates are tough or dry, soak in filtered water for at least 30 minutes to soften.

2.  Roughly chop dates.

3.  Put all ingredients in a food processor and blend for a couple minutes, until completely combined and a tacky paste or ball forms.

4.  Put truffle dough in the fridge for 10 minutes.  This will allow it to firm up a bit and make rolling it into balls much easier.

5.  Take small handfuls of the dough and roll into balls, a bit smaller than a ping pong ball (or whatever size you prefer).

6.  Roll balls in the ‘extra’ dry ingredients listed at the end.

7.  Let truffles chill in the fridge for at least 30 minutes before serving.  Keep stored in fridge.