Calorie counting apps everywhere. But is counting calories helpful or hurtful when it comes to reaching your health goals? The truth is, there are pros and cons to understanding and counting calories, and we are going to go into all of them in this episode. In this episode we’ll discuss: Difference between understanding calories, […]
Pickled vegetables deserve a standing ovation, which is why we’re tossing them into these simple Pickled Vegetable Black Bean Tostadas. Pickling veggies can be super easy to do. It adds a dynamic flavor to your dishes, and makes use of any extra veggies you have on hand. How many of you have pickled your veggies? […]
In all of the travels we’ve done, South Korea remains one of our favorite countries and Seoul one of our favorite cities.
The people, the culture, the landscape, and the FOOD. Oh my word, the food. It’s all amazing.
We’ve shared an inspired version of easy kimchi on the blog before, but recently, we were craving that quintessential red pepper paste known as gochujang. It’s spicy, savory, and slightly sweet with so much complexity.
Post sponsored by Stonyfield Organic. See below for more details.
There is a part of me that feels like on a different path of my life, I would have been a farmer. I think there is nothing quite as powerful as the ability to connect with the earth enough to grow food. Even something as seemingly simple as soil is actually very complex.
There’s a balance and care needed for soil and I was lucky enough to spend a couple of days with Stonyfield discussing that exact subject. Over the course of the trip, I had the chance to chat quite a bit with Gary Hirshberg who was one of the cofounders of Stonyfield. He is about as passionate as it comes in terms of organic and through all the stories he told, his passion really shows in the quality of Stonyfield’s product (their plain Greek yogurt is a staple in our kitchen). I think what I love most is that Stonyfield is using their brand to educate and further good farming and product practices.
We visited farms (including HomeFarm for The Shed, Preston Farm and Winery, and the organic farm on the University of California, Santa Cruz) and the overall message was clear: if we want to invest in our future generations, we need to invest time and care into out soil right now.
Sure, I wanted to grab your attention to this post with a delicious recipe but I really wanted to chat more about organics (which if you skip down past the recipe, you’ll find the full conversation). As for these bulgur fritters- they are a must in my lunch rotation. Even if I don’t have bulgur ready, it’s such a quick cooking item that the fritters don’t take much longer. As for the garlic yogurt- I use this on everything. I pair it with eggs, drizzle it on grain bowls, and use it as a topping for enchiladas- the possibilities are endless.
The post Kale Bulgur Fritters with Garlic Yogurt + Why I Choose Organic appeared first on Naturally Ella.
If you’ve never made homemade pasta before, this is a great place to start. Fresh pasta is a lot less time-intensive than you might think (really!). You knead the dough by hand, and you cut the pasta dough into fettuccine noodles in one of two ways – by hand, or with a pasta machine. The pasta machine is more precise, but there is a lot of charm in hand-cut noodles – both are special.
I love this beet juice-spiked fettuccine, the beets lend a beautiful pink color, and you can play around with how pale or saturated your noodles are by adding more or less beet juice. You can, of course, substitute other liquids, or use yellow (or orange) beets. If you have success with these noodles, use the recipe as a jumping off point for other flavors.
A couple of tips – don’t skimp on the kneading time. You want a silky, even-textured dough before wrapping it, and then letting it rest (and hydrate) a bit.
One detail to emphasize here, I call for semola flour here (different from semolina) – semola is fine, powdery and talc-like durum wheat, semolina is often coarser. I blend it with either whole wheat pastry flour, or finely ground rye flour here.
You can enjoy the noodles in endless ways. They are beautiful in a simple broth with herbs. We had them for lunch topped with lots of sautéed mushrooms, a splash of cashew milk, popps seeds, scallions, toasted walnuts, and a big squeeze of lemon.
Zucchini, celery, and spinach in a smoothie? We know – it sounds odd. But trust us. They’re entirely undetectable as they add so much nutrition to this gorgeous blueberry smoothie. Let’s do this!
This 8-ingredient, 1-blender, 5-minute smoothie starts with frozen ripe banana and frozen wild blueberries.
Next come celery to reduce inflammation and boost hydration, spinach for zinc and folate, and zucchini!
Two things spinned in my head when I woke up Wednesday morning. Both were related to pizza. I had fallen asleep while watching the first episode of David Chang’s new Netflix series Ugly Delicious. Pizza and authenticity was the theme but the first thought in my head was actually pie. Chang visits a pizza chef in Brooklyn that makes a case for traditional American-Italian toppings but what fascinated me more than his arguments was that he always referred to his pizzas as ”pies”. Apparently they sometimes do that in the US. Why did I not know that? I’m gonna say pie from now on. With a Brooklyn accent. ”Jeetyet? Nah, I’m mad hungry! Try this here Kale Pie.”
My second thought was that I really craved pizza (or, ehm, pie)! The real stuff. Wheat + rye, yeast, salt, water and olive oil. With tomato sauce and lots of cheese. A cheese pie, I guess that Brooklyn chef would call it.
So not too long after breakfast, I whipped up the dough, cooked a tomato sauce and bought lots of mozzarella cheese. While the dough was proofing, I decided to also make a cauliflower pizza base. It’s pretty quick to make, Luise prefers it to the traditional base and I thought ”Better having too much pie than too little” (all my thoughts literally had a Brooklyn accent by this point). We were out of both cauliflower and almond flour so I tried it with broccoli and rolled oats instead. It worked like a charm and had a nice green tone (which turned a little browner when baked). The flavor was less sweet and more earthy but held together really well, Better than our original cauliflower base.
We had a jar of spicy green herb sauce left from our meal prep this week so I used that as sauce and went with the whole green vibe and added lemony kale as topping. Instead of mozzarella, we crumbled feta cheese on top because we were already far off he traditional Italian route. Luise added some chickpeas and sunflower seeds that she tossed in olive oil and sumac and we also cracked two eggs on top. Pretty unconventional but also pretty exciting.
When both pizzas were ready I had completely lost interest in that cheese pie that I originally craved (kids loved that one though). The green pizza was so much more interesting. Literally bursting with flavor and spiciness from that green herb sauce. The kale curled up into chips when baked, the sumac sunflower seeds complemented the crunch and the egg yolks added a nice and creamy contrast.
Because I fell asleep, I never saw what conclusion David Chang & Co reached regarding authenticity. But given that this kale pizza probably is as far as you can come from la vera pizza Napolitana and it still tasted pretty epic, I don’t believe that it’s something we should get too occupied by. Ain’t that right? (still with Brooklyn accent).
We tested the recipe again two days ago to double check all quantities. While we were at it, we also made this video for our youtube channel. Our boys preschool was closed so they were home with us helping out. They loved the cooking part but none of them wanted to eat it. Partly because the green sauce was pretty spicy but also because kale isn’t their favorite pizza topping. That’s however what’s so great with pizza, that you can shape two pizzas from the same base. So if you are cooking for kids, make one adult version with kale and spicy sauce, and a simpler one for the kids.
Three blog posts and three videos in three weeks. We are on a roll!
Kale, Lemon & Egg Pizza on a Cauliflower & Oat Crust
You can use any green sauce of choice here but obviously the flavor will change. If you want to use a store-bought pesto it might help to thin it out with more olive oil and lemon to make it easier to spread.
Next time I’m going to try half the amount rolled oats and half almond flour for a slightly sweeter base.
100 g / 1 cup rolled oats
450 g / 1 lb raw broccoli (you can use frozen broccoli as well)
1 tsp salt
Spicy Green Sauce (see recipe below) or pesto
2-3 stalks (50 g) kale
4 tbsp olive oil
100 ml / 1/3 cup sunflower seeds
1 tsp ground sumac
100 ml / 1/3 cup cooked chickpeas
100 g feta cheese
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper.
Place the oats in a food processor and blend until it looks like flour. Discard the thickest part of the broccoli stem, break up the florets and add to the food processor. Mix until it has rice-like consistency. Add eggs and salt and pulse until all is combined. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands, making the edges slightly higher (se video). Pre-bake for 20 minutes or until golden. Meanwhile, prepare the green sauce (see recipe below).
Remove the crust from the oven. Spread the green sauce on top. Discard the thick stems of the kale, chop it into smaller pieces and place in a bowl. Drizzle with 2 tbsp olive oil, lemon and salt and massage the flavor into the leaves. Distribute 2/3 of the kale evenly over the pizza. Stir together sunflower seeds, 1 tbsp olive oil, salt and sumac and toss over the pizza along with the chickpeas. Crumble feta evenly over the pizza, make wells in between the vegetables and crack the eggs into them. Bake for 10-15 minutes more or until the kale is crunchy and the egg whites are firm and the yolks slightly runny. Cut into slices and dig in.
Spicy Green Sauce
This is a variation on one of our favorite green sauces. We adapt the herbs to what we have at home. You can also replace some of the herbs (but not all) with baby spinach to save some $$$. We like the extra flavor that the heated cumin seeds add but if you want to keep it simpler, just skip it.
2 tsp cumin seeds (optional)
1 bunch (20 g / 1 cup) fresh parsley
1 bunch (20 g / 1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice
1 tiny clove garlic
2 tsp maple syrup
8 slices pickled jalapeño (or other green chili)
Heat the cumin seeds in a dry skillet for about 1-2 minutes. Add them to a food processor (or a large pestle and mortar) along with the rest of sauce ingredients. Mix, mix mix, taste and adjust the flavor to your liking.
One of the questions I’m asked often is, “what brand of curry paste do you use?” It’s easy to buy a range of red, yellow, or green Thai curry pastes. You can purchase tubes and jars of Indian curry pastes, or Japanese curry powders. They’re aromatic, flavor-boosts, and the components I deploy most when pulling together a quick weeknight meal. That said, it can be tricky to know which ones are good, and more times than not, I reach for a curry paste I’ve made from scratch. I keep them frozen flat in snack-sized baggies. Just break off however much you need, and you’re all set. This is a list of favorites, and I’ll add to it over time! Make your own, and take notes, the best part about them is you can adjust them to your liking.
1. Lemongrass Turmeric Curry Paste –
This is the curry paste I make most often – it’s vibrant, electric yellow in color, and intensely flavored. Made with a shallot base coupled with ginger, and garlic, turmeric, and serrano chiles, it’s the sort of thing you can use to make a broth, or flare out simple preparations like scrambled eggs or fried rice. Get the recipe here.
2. Night + Market All-purpose Curry Paste –
I love this curry paste – wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. It’s the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong’s Night + Market Cookbook. If you’re looking for a great red curry paste to try at home, this is a home run. Get the recipe here.
3. Massaman Curry Paste –
If you can handle heat, this paste is one to try. A range of warm spices, crushed peanuts, and green cilantro dance on a stage with bird chiles and garlic, and so much more. Get the recipe here.
4. Winter Green Miso Paste –
Not technically a curry paste, but I like to use it in a very similar way. This is an herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, ginger, and some rosemary. A favorite wintertime paste. Get the recipe here.
5. California Tom Yum Soup Paste –
I use my tom yum paste in a Cali-centric version of vibrant, brothy tom yum soup you likely know from many Thai restaurants. Part of its magic is the way it plays sweet off sour, balancing herbaceousness, feisty heat, and just the right amount of saltiness. This links to the recipe for the tom yum soup, but the paste recipe is nested in there, and you can make a big batch. Get the recipe here.
6. Anna Jones Curry Pastes –
Be sure to check out this curry paste feature by Anna Jones. I love the way Anna breaks each paste down into five elements here – aromatics, oil, spices, liquid, chile and a top note added later. Get the recipe here.
Give a shout in the comments if you have a homemade curry paste recipe that you really, reaally love. Always looking to expand my all-star curry paste line up! xx!
This recipe was sponsored by Sunsweet, but all opinions are our own. Did you know that March is National Nutrition Month? (Which is basically the highlight of the year for dietitians). To kick off this special month, we chose to feature these delicious prune-glazed brussels sprouts in partnership with Sunsweet, a brand that encourages people […]