Kale, grapefruit and pomegranate salad with walnuts

kale grapefruit pomegranate walnut saladIngredients:
2 bunches of kale, rinsed and chopped
2 grapefruits, cleaned and cut into segments
1 pomegranate, seeded
1/2 cup walnuts, chopped

1 garlic clove, finely chopped
1 lemon, juiced
1/2 cup olive oil
salt and pepper

In a small measuring cup, whisk together the dressing ingredients. Add chopped kale to a large bowl, pour in dressing, and massage it into the kale. Add grapefruit, pomegranate seeds, walnuts, salt and pepper and mix well. Let stand for 1-2 hours before serving for kale to soften.

Cinnamon ice cream – Jeni’s style (with stevia)

Cinnamon ice cream Jeni's style2 cups half & half
1 tablespoon plus 1 teaspoon cornstarch
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
1/3 cup sugar
1/3 cup stevia
2 tablespoons light corn syrup
2 teaspoons roasted ground Saigon cinnamon

In a small bowl, mix 2 tablespoons of the half & half with the cornstarch, set aside.

In a large 2-quart saucepan, combine the remaining half & half with the heavy cream, sugar, stevia, corn syrup, salt and cinnamon. Bring the milk mixture to a rolling boil over medium-high heat, and boil for 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat and let cool. When cold, place in the fridge for 4 hours or overnight.

Pour the ice cream base into the ice cream canister and process until thick and creamy (about 25 minutes). Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Recipe adapted from boydsnest.org

Grape, almond and olive oil cake with a hint of cardamom

grape almond olive oil cake with a hint of cardamom1 cup Greek yogurt
1/2 cup olive oil
3 eggs
1 lemon (zest and juice)
1/2 cup organic cane sugar
1 1/4 cups all-purpose flour
3/4 cup ground almonds (or almond meal)
2 teaspoons (aluminum free) baking powder
1/4 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups seedless grapes (cut in half lengthwise)
butter for pan

Preheat the oven to 350F. Cut out a 9 in circle from parchment paper, using the bottom of a removable 9 inch round pan for tracing. Thoroughly butter pan, place paper on bottom, then butter parchment paper. Set aside.
In a large bowl, whisk by hand the yogurt, olive oil, eggs, lemon zest and lemon juice until well blended. Add the sugar, flour, ground almonds, baking powder, salt and cardamom. Mix well, add 1 cup of grapes and pour batter into prepared pan. Bake for 10 minutes, then place remaining grapes in a circular pattern on top, pushing in the batter slightly. Bake for an additional 40-45 minutes, or until tester inserted in the middle comes out clean. Cool on wire rack for 10 minutes, remove side of pan. Cool cake completely before serving. Sift powdered sugar on top when serving, if desired.

Recipe adapted from food52.com

Tabbouleh salad with baked falafel and tahini-yogurt sauce

Tabbouleh with baked falafel and yogurt tahini sauceTabbouleh
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
1 cup chopped flat-leaf parsley
2 tbsp finely chopped shallots or white onions

Tahini-yogurt sauce
3 tbsp tahini
3 tbsp yogurt
1/2 lemon, juiced

2 x cans organic chickpeas (rinsed)
2 garlic cloves, crushed
1 onion, finely diced
handful of parsley
handful of cilantro
1 lemon, juiced
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground chili
1/2 tsp sea salt
1/4 – 1/2 cup tapioca flour

Preheat oven to 350 degrees F (180 degrees C).

For the falafel:
Add the onion and garlic cloves to the food processor and pulse just until they are finely minced.
Add the chickpeas, parsley, cilantro, salt, chili powder, turmeric, and cumin to the food processor and pulse until they are roughly blended but not pureed. Add just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet. Transfer the falafel mixture to a bowl, cover and refrigerate it for 1 hour.

While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper.

For the tabbouleh:
Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Add cucumber, tomatoes, parsley and shallots or onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 1 tablespoon per ball) and place onto a lined baking tray. Bake in the oven for 20 minutes or until nice and golden brown.
Serve on top of tabbouleh salad and drizzle with tahini sauce.

Recipe adapted from bonappetit.com and foodmatters.tv

Mint chocolate chip ice cream – Jeni’s style (with Stevia)

Mint chocolate chip ice cream Jeni's style with SteviaIngredients:
2 cups milk, divided
1 tablespoon cornstarch
1-1/4 cup heavy cream
1 large bunch fresh mint leaves (about 1 cup packed)
1/3 cup organic cane sugar
1/3 cup Stevia
2 Tablespoons light corn syrup
a generous pinch sea salt
3 Tablespoons (1 1/2 oz) cream cheese, room temperature
1/2 cup mini chocolate chips


Heat 1 3/4 cups of milk, cream, and mint in a medium saucepan over moderate heat, stirring occasionally. When it reaches a simmer, turn off the heat and let the mixture steep for 45 minutes. Strain the mixture through a fine-mesh sieve, pressing to squeeze out as much liquid of the mint leaves as possible, and discard the solids.

In a cup, stir 1/4 cup of the milk and the cornstarch together and set aside.

In a large saucepan, whisk the sugar, corn syrup, vanilla and salt in the milk/cream mixture. Bring the mixture to a boil over medium-high heat and cook for 4 minutes. Whisk in the cornstarch slurry, then return to a boil and cook, stirring constantly, until thickened, about 2 minutes. Put the cream cheese in a fairly large metal bowl and whisk in 1/4 cup of the hot milk mixture until smooth. Whisk in the remaining milk mixture.

Fill a larger bowl with ice water and set the bowl of ice cream base inside the larger bowl, nestled in the ice water. Let it sit until chilled., then place in the refrigerator for at least 4 hours or overnight.

Pour the ice cream base into your ice cream machine and process it according to the manufacturer’s instructions. WHen the ice cream is almost finished churning, add in the chocolate chips to combine. Transfer the ice cream to an airtight container and freeze.

Recipe adapted from brittanypowell.com