This week on the Food Heaven Podcast, we have the wonderful Whitney English Tabaie is a Registered Dietitian Nutritionist, Certified Personal Trainer, and founder of the website and YouTube channel, Whitney E. RD. Whitney’s mission is to help readers make educated decisions about the food they eat by providing evidence-based information on popular nutrition topics […]
I think one of the biggest changes in how I cooked beans came when I read from someone that you should treat beans like you were making a broth. If you’ve ever made a stock or broth, you know it’s fairly simple but using quality ingredients (and a lot of them) makes the broth. And so, I began to treat my beans like this. To this day, I still experiment with the ingredients and different varieties. I want to be able to feel as though I would happily eat the beans all by themselves (which with solid home-cooking techniques, it’s an easy task!)
Below is one of my favorite pinto recipes. It’s nothing too adventurous but these are the beans I use on grain bowls, tacos, and even nachos (like these ones I shared on instagram). Start with the dry bean and you won’t be disappointed!
Ready for your new favorite snack or side? Allow us to present this easy, 5-ingredient recipe that delivers crispy, cheesy potato fries that happen to be oil-free. Let’s do this!
The recipe starts with potatoes sliced into thin wedges. We love a heartier, thicker wedge “fry.” But if you’re into thinner fries, cut into more of a classic shape.
To get the inside tender and not burn the exterior, start by steaming your potatoes.
Post sponsored by GE Appliances. See below for more details.
It’s no secret that I love a good noodle bowl, especially when it’s topped with an egg. However, I realized I’ve never shared one of my favorite ways to eat noodles: bathed in a delicious broth. These noodles get help from my favorite green curry sauce (where you’ve seen in this potato curry and this green bean curry). Best of all, if you prep the curry sauce ahead of time, these noodles are a perfect 15-minute meal. Plus, if you’re feeling like you want to make everything from scratch, a homemade green curry paste is the perfect addition.
I’m excited to partner with GE on this noodle bowl. It’s been amazing to have six burners on their Cafe range to test all my recipes on (because any given day I have three recipes going on the burner). This noodle bowl comes together quick, making your lunch or dinner ready in no time.
Bone broth is all the rage. But I don’t cook with bones, so I’m always trying to come up with nutrient-dense, mineral-rich broths that check all the beneficial boxes. Enter this CAP Beauty No Bone Broth. It’s dense with mushrooms, seaweed, root vegetables, ginger, turmeric – you see where this is headed? All the good stuff.
I’ve been cooking quite a lot from High Vibrational Beauty: Recipes and Rituals for Radical Self Care over the past few weeks. It’s such a great new book by the founders of one of my favorite natural beauty hotspots in New York City, CAP Beauty (go visit!). Kerrilynn Pamer and Cindy Diprima Morisse include a robust No Bone Broth in their book and it is SO GOOD. My pro tip: make double, because it goes fast.
The recipe: I made a couple little tweaks based on the ingredients I had on hand, but it’s pretty close to Kerrilyn and Cindy’s version. My version is a little less “sea” tasting comparatively, because I used dried porcini and chanterelle in place of shiitake mushrooms, and less seaweed.
Keep in mind, while you start out with 8 cups of liquid, you lose a lot of that because of the long simmer. Also, there’s a lengthy ingredient list, which is what you want in a broth like this (for that wide range of beneficial) ingredients. But, consider a double batch while you’re making the effort. You can always freeze half for later use…
I used my broth as a base for miso soup, I also used it as the broth in my v. favorite Instant Pot congee (brown rice & turmeric!). I was also great as the base of a brothy noodle bowl topped with asparagus and broiled tofu, and crispy shallots!
I like to use edible flowers – both fresh and dried – in my cooking. The fragrance, the color, the range of petal shapes – it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I’d write up a few of the things I do to ensure I have a supply throughout the year.
I’ve included a number of the things I’ve learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals. These organic rose petals are about halfway through the process of drying (instructions below). They lose an incredible amount of volume as they dry, so even if you feel as if you’re starting with more petals than you could possibly use, keep in mind you’ll end up with far less than when you started.
I get stuck in my ways. I eat the same type of salad dressing. I order the same item from a restaurant menu. I roast my vegetables. These aren’t inherently bad but I have to remind myself there are other things to try and ways to explore. Enter these sesame turnips. This is a fairly straight forward noodle bowl topped with my favorite turnips. Best of all, it’s easy to make it gluten-free (with either 100% buckwheat noodles or your favorite vegetable noodles).
I love sesame and turnips together but I typically am roasting them. This noodle bowl is for those times you want nothing to do with turning on your oven. Pan frying creates a beautiful, golden crust that is the perfect companion for the noodles.
So, you fried a big stack of thin green pancakes (aka spinach crêpes) for dinner last night and still have a few left in the fridge. How can you make the most of them? Here are three ideas:
1. Add mustard, lentils, sliced tomato and cheese, fold the pancakes, bake them quickly until the cheese melts and serve with a lentil and melon salad.
2. Roll them up with sweet potato, spinach, feta, yogurt and za’atar. Then slice them into rolls and bring on a picnic.
3. Make a banana split pancake bowl with some cream, yogurt, raspberries, nut butter an chocolate.
We are sharing all of these recipes below. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese.
The recipe for the batter comes from our Green Kitchen at Home cookbook and we share it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it).
Gruyere, Mustard & Lentil Pancake Melt
Serves 4 as a lunch
This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance.
4 green pancakes (see recipe below)
8 slices gruyere cheese (or another cheese)
4 large teaspoons mustard
8 cherry tomatoes
200 g / 1 cup cooked lentils (store bought are fine)
1 bag mixed lettuce
1 galia melon (or other melon)
10 cm / 4 inches cucumber
salt & pepper
Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side.
Sweet Potato & Za’atar Pancake Picnic Rolls
Makes 20 rolls
You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast.
Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist.
4 green pancakes (see recipe below)
1 large sweet potato
1 tbsp lemon juice
1 cup full-fat Turkish yogurt
200 g feta cheese
2 handfuls spinach, chopped
1 cup cooked chickpeas
2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores)
2 tsp chili flakes (optional)
Set the oven at 200°C/400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing.
Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm / 1/3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch / 5 cm rolls.
Sweet Pancake Banana Split
4 green pancakes (see recipe below)
1 cup whipped cream
1 cup greek yogurt
1 cup raspberries
4 tbsp nut butter
4 tsp honey
30 g / 1 oz dark chocolate
1 handful hemp seeds or slivered almonds
Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves.
Spinach Crêpes (in our house they are know as Green Pancakes)
Makes 10-14, depending on the size of your pan and thickness of your pancakes
120 g / 1 cup rice flour (both light or wholegrain works)
500 ml / 2 cups oat milk, or milk of choice
a large handful spinach
a small handful herbs (basil, mint or parsley)
Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm / 8 inch non-stick frying pan/skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml / 1/3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crêpes).
To store the crêpes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.
Ah, the perfect bowl of oatmeal – a thing to behold.
When we’re sick, craving comfort food, or just want something extra hearty for breakfast, this is our go-to meal.
In the hundreds of times we’ve made oats, we’ve found some tricks that elevate the texture, flavor, and tenderness, and we’re stoked to share those with you today. Shall we?
This recipe requires 4 ingredients, 1 pot, and simple methods to prepare.