Nourished - Issue 8 - ALIVE

NOURISHED INSPIRED COOKING. WHOLESOME EATING. UNPROCESSED LIVING

ALIVE $9.99 VOLUME 8 SPRING/SUMMER 2016

Š 2016 Nourished Magazine All rights reserved. No part of this book many be reproduced in any form, or, by any means, without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in other magazines or newspapers. For permission to reprint or distribute, write to the editor. nourished@ashaink.com

NOURISHED VOLUME 8

“What a strange thing! To be alive beneath cherry blossoms.” ― Kobayashi Issa, Poems

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HELLO! Putting together this issue of NOURISHED has been a particular treasure for me. When I began this magazine in the Spring of 2014, with Rebirth, it was with the hope of catalyzing a positive change in the way we engage with food. By putting out flavorful, easy, affordable and accessible meal ideas, I wanted inspire a joy for cooking and enjoying food for itself.

It has been an amazing journey, for me as a creator, and, as your publisher, in bringing this magazine to you every quarter. Even more, it is gratifying to see its acceptance amongst you, and, hearing the stories of how it has become part of your lives. I feel I have made progress in my hopeful goals! On the eve of the third anniversary of the magazine, I am incredibly excited for what is to come in the future. I am thrilled to bring to life this issue, the first of the series to be available on magazine stands around the country!

In this issue, I have put in front of you inspirations that make you feel Alive and cherish the new lease, Spring brings into our lives.

Straddling the cold and the hot, this season is meant for reflections and resolutions with the ardent promise of a gorgeous tomorrow. In that spirit, I bring you recipes that warm the soul and leave room for whimsy and fun, allowing you to - let go, indulge and rejoice.

The feature story explores the importance of the humble Egg that is a significant part of our diet and pantry, as well as, of much controversy and activism! I am fascinated by the debate of shoulds, coulds and woulds in food production, and, the sustainability merits of both industrial and traditional animal farming. This article is intended to be an objective synthesis of egg production today in the US, with a practical lens for your next grocer/farm visit.

As an added ongoing feature, I introduce the Wine Class, with discussions on thematic and seasonal topics of the vine, along with tips to understand, buy, pair and enjoy wine with food. The inaugural article fries the feature hero as the subject of a sparkling discussion over brunch!

- Asha Publisher, Editor at large

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Contributors ASHA YOGANANDAN Writer, Photographer Curious about people and cultures, Asha explores their diversity through the lens of food. A sustainability advocate, she is passionate about communicating the importance of cooking as a life skill and as a way of preserving heritages.

GRIGOR LICUL, Wine Connoisseur Grigor is a lifelong student of the science and romance of wine. As an everyday epicure, he operates where enthusiasm meets expertise.

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History of Modern Eggs Page 10

Tips to Buying Eggs - From Farms and Stores Page 14

Brunching with Wine Page 17

Wine Pairing Essentials Page 18

RECIPES Page 21

7

Banana Yogurt Loaf Recipe on Page 28

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TABLE OF RECIPES GF - Gluten Free; Vn - Vegan; Vg - Vegetarian; * - Suggestions for restricted diet included

PANTRY Vg, Vn

22

Hand Rolled Bagels

GF, Vg, Vn

24

Spring Mulled Wine

GF, Vg, Vn

25

Banana Yogurt Loaf

Vg

28

Oyster Shots with Ale Sauce

GF

29

Gumbo Shakshuka

GF

30

GF, Vg, Vn

33

Gluten Free Pizza

GF

34

Spicy Salmon Asian Burger

GF

36

Soy Glazed Salmon Noodle Salad

GF

38

Pancetta & Artichoke Salad

GF

40

Vg

43

GF, Vg, Vn

44

Vg, GF

45

Vg

46

Grape Focaccia

BRUNCH

DINNERS Fennel & Mushroom Soup

DESSERTS Saffron Rose Semolina Pudding White Wine Orange Poached Pears Raspberry Cashew Blondie Strawberry Cardamom Galette

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ALL ABOUT EGGS

In 2016, Americans are expected to consume 250 eggs per person on average! In Mexico, the average consumption is 350 a person a year, making it the country with the higher per capita consumption. The chicken egg’s perfect sizing, nutrient proportion and easy going flavor profile has made it the most popular form of consumed protein and fat around the world!

STORY: Asha

PHOTOGRAPHY: Asha 10

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BUT, WHICH CAME FIRST… THE CHICKEN OR THE EGG? Perhaps that one question encapsulates many of our evolutionary and existential questions. The answer is still up in the air, but what we do know that a stunning majority of eggs sold commercially in the United States come from hybrid breeds. Technically both bird (consumed as poultry) and egg (on that Eggs Benedict brunch) came from a laboratory.

Many of us know that the poultry has been innovating for higher yield per square foot of farm space for several decades. Indeed, 80% of the chicken meat sold and consumed in the US and the world is of a single hybrid - the winners of the 1948 winner of The Chicken of Tomorrow contest run by A&P Supermarket. Arbor Acres’ white feathered chickens, White Rocks won the purebred category (and were white feathered, important because any unpacked feathers during processing would not show). But, Vantress Hatchery’s Red Cornish crosses had better meat yield. So, the two were crossed to create the hybrid with maximum yield of meat per breast and birds that would process feed as efficiently as possible in the shortest time to market.

If all that sounds rather technical and not very like “rearing” or “breeding”, well, that is modern industrialized animal farming. Yet, it is here for a reason and unless those reasons, need, desire, economy, change, it is here to stay!

Now that the chicken has been born, what about the eggs. The interesting thing about animal farming is that the breeds that best for meat are not the best for laying eggs. But, just like the poultry market, egg laying breeds have been genetically enhanced for high yield per hens and longer laying per lifetime. Again, hybrids rule, with White Leghorn hybrids laying white eggs and brown eggs laid by sex-linked hybrids (with brown and black feathering).

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Farm versus Industrial Eggs There are two large buckets of differences that create the wedge between eggs from truly farmed (100% free roaming) hens and commercial farms - Feed and Light. The crux of industrial egg production lies in the manipulation of those two factors, at scale.

HOW MANY AND WHEN? The ovulation cycles of hens follow the sun schedule. Hens need atlas 16 hours of daylight and 8 hours of darkness in order to maintain peak egg laying. Even an hour or two less of daylight changes egg laying patterns and when less than 12 hours of daylight is available, egg productions slows down considerably and may cease completely.

This is why your farmer in the market does not have any eggs for you in the Winter. Egg laying follows a seasonal cycle in the Northern Hemisphere, particularly where the number of daylight hours fluctuates significantly by season. On a real farm, where the hens are not artificially stimulated, egg production begins an upswing in Spring, peaking in Summer, declining in Fall and minimal in Winter. Basically, at all time when we are most likely to tan, hens make the best eggs.

As you can imagine, nature is in bit of the way for someone (and many of us who are that) who needs an egg to start the day or close the week, no matter the season! And, that is why we have stimulated farming and when done in scale it assumes the efficiency of an industrialized process. Chicken egg production is controlled by the same hormone, Melatonin, that controls sleep cycles (in us as well!). By tweaking light exposure, you can trick these hens to lay more eggs per year than their pure pasture cousin!

So, irrespective of which breed is being egg-farmed, industrial scale production is a closely monitored sequence of feed and artificial light stimulation to maximize egg production. Because the focus is on yield, it pretty much alienates any other breed of laying hen, particularly the heritage breeds that lay those pretty pastel colored beauties.

BUT, WHAT ABOUT TASTE? Now, how big does feed play into the experience of the egg. Actually, a lot and a little. A hen that feeds primarily on selffound food on the pasture - worms, bits of weeds and such - certainly has a more varied diet than one that is sustained completely on silage and corn. This is same effect of terroir, that we associate with vegetables and wine. Feed even a heritage breed with a pure corn diet and you may get pretty eggs but the taste will be just as bland as a white supermarket one!

That said, unless the farm is in the tropics, it is impossible to have just pasture feed year round. All farms in the US need to substantiate cold weather feeding with a combination of grains and potentially dried Summer pasture. Even so, talking to your farmer is the best way to know whether what you are buying is the real deal, or, a promise failed to deliver.

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NOURISHED On a related note, the color of yolks is not a natural indicator of the richness and variety of diet. But, rather more on the carotenoids in the diet. A perfectly raised farm hen can lay eggs with pale yellow yolks if the farm has more feed that are lower in carotenoids.

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By the same token, since many people do associate color of yolk to quality, commercial farms do augment feed with naturally pigmented substances like marigold flowers.

So, White or Brown Eggs?

White egg layers, lay more eggs ( ~300 eggs a year) than the brown breeds ( ~250 eggs a year). Also, the brown egg breeds are bigger and consume more feed per egg. This is why you often see more white eggs on supermarket shelves and the brown ones are at an incremental premium. But, in terms of nutritional value or health factor, they are pretty much the same since they are typically given similar feed. Which is to say, that the breed of the hen makes little difference to industrially farmed eggs!

BLUE EGGS, ANYONE? The pastel shades of green and blue eggs are laid by the Chilean breed, Araucana. These chickens are not very common and reared more for their novelty by independent farms and backyard coop owners. They lay beautiful eggs but far less in number than other heritage varieties and also tend to be smaller. On taste, they do not really taste much different from a white or brown egg raised on the same diet.

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Tips to buying heritage and farm eggs So, you have decided that you want to buy from the farmer. Here are some questions you should get answers to, so you know your farmer is not just a smaller scale industrial operation, and, really someone looking to breed sustainably.

WHAT DO YOU FEED YOUR CHICKENS? If they let the chickens roam freely finding their own meals, augmenting with grain (particularly in colder months) and feed them scraps of food like vegetable and fruit peels, then you are in good hands. The eggs will be rich tasting

WHERE DO YOU HOUSE YOUR CHICKENS? Scale is important for a farm to be commercially viable; They typically have hundreds of laying hens. So, it is unrealistic to expect a chicken coop set up. On the other hand, neither should have a stylized structure optimized for litter collection (slatted floors) and automatic feed system. Most importantly, they should have minimal artificial lighting.

ARE EGGS SAFE ON THE COUNTER? It is not true that chicken eggs need to refrigerated. All eggs are laid with a natural protective coating that immunizes and insulates them from infection. After all, if that was not the case, few eggs would survive to hatch! The fact is that during the industrial processing of eggs, the eggs are given a chemical wash to clean the surface of any potential bacteria and, well, crap. This is necessary because of the closed quarters in which these hens are raised and coaxed to lay. But, in a real farm, this is unnecessary and these eggs can be stored on the counter for several days, without spoiling!

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Eggs in history and around the world The most common modern day association of eggs (non-food symbolism) is with Spring and Easter. While Easter celebrates the resurrection of Jesus as a Christian tradition, and eggs are used as the symbolism of rebirth.

Yet, even before the birth of organized religion, the egg was a strong symbolism of Spring and new life. For thousands of years, Iranians and others have decorated eggs on Nowruz, the Iranian New Year that falls on the spring equinox. Newly weds in Iran also gave each other eggs as a symbol of fertility. In Germanic and Slavonic lands, people smeared their hoes with eggs in the hope of transferring the eggs’ fertility to the soil. In seventeenth-century France, and, in Persian traditions even today, a bride broke an egg when entering her new home. The Chinese and some southern Asian tribal groups used chicken and duck eggs to divine the future; painting, boiling and then “reading” the patterns in their cracks.

Whatever their symbolic history, they have been one of favorite foods consumed around the world. In the US, eggs are the single most popular and ordered dish for breakfast and brunch; more than bacon and bread!

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BRUNCHING WITH WINE

Brunch is not the occasion for bold and assertive wines meant to be drunk kneeling, with your head bare.That being said, a proper pairing with wine can elevate and enhance even the simplest foods.

STORY: Grigor Licul

PHOTOGRAPHY: Asha Yoganandan 17

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According to many, brunch is both a meal intended to cure hangovers as well as a perfect excuse to drink in the middle of the day. While this may be a truism, it is also the meal when people are relaxed, content, and generally at their leisurely best, the food and wine serving no more than a backdrop for free flowing ideas as much as the simple joy of catching up with friends. As such, brunch is not the occasion for bold and assertive wines meant to be drunk kneeling, with your head bare. That being said, a proper pairing with wine can elevate even the simplest foods.

All, but one….Eggs! America’s popular brunch menu item! Eggs have a comfort appeal, but their flavor profile is wine-neutral and no wine truly complements and enhances fried or poached eggs. Therefore, the choice of wine falls on the other ingredients in these dishes, often the cheese, sauces, or protein.

If you brunch often, you may have noticed that the most common wines drunk are crisp whites or sparkling wines, the latter often in form of cocktails. There is a strong reason behind these ‘traditional’ matches. And, following the time-tested combinations it is possible to navigate the pairings with a high degree of confidence. So, let’s examine the logic behind of finding some of the usual suspects in brunch wine glasses.

Flavor balancing is the basic principle behind drinking crisp white wines, such as a Pinot Grigio, with brunch.

Such wines are aromatic and vibrant with relatively high acidity. The acidity allows them to cut through some flavors often found in brunch foods, and are the nemesis of wine – soured cream of crème fraiche or lemon tartness of hollandaise sauce - while at the same time refreshing your palate. If you instead order a heavy, tannic, oaky red with your Eggs Florentine, you will likely be tempted to pour it out into the nearest planter!

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CHEESE AND WINE Crisp white wines are also a good accompaniment to dishes in which milder cheeses contribute strongly to the flavor profile of the dish. On the opposite end of the spectrum, sharp and pungent cheeses are ideally paired with a sweet wines such as port, sherry, or, classic desert wines. These contrasting combinations work well because the sweetness of wine pierces through the blue (fatty) notes of the cheese. Similar principle is employed when pairing sharp cheeses with honey or jams. For cheeses that fall in-between on the sharpness spectrum, such as Gruyere, choosing a cheaper house red wine work just as well. With these pairings, the flavors of the dish and in the wine will not compete with each other, but rather play complement. The fat in the cheese will coat your tongue and bring out the better qualities of the wine, while masking the less favorable ones.

SMOKED FISH AND WINE If you order a dish with smoked oily fish like salmon, trout, or mackerel you may find that a light white is overwhelmed by the rich oiliness of the fish. Since these dishes often contain butter or cream of some sort, a heavier, dry and more complex white wine, such as Loire or certain Austrian whites, would be an appropriate choice. In principle, these heartier wines provide a flavor bridge to the dish, if not an obvious complement to it.

If you are willing to take it one step further, try sherry – a fortified wine with alcohol content well above 15%, which alone will fill you with friendly emotions and sense of well-being. Having a glass of something with a higher alcohol content is a neat trick of compounding the flavors - alcohol dissolves the fat of the fish (and butter or cream) coating your mouth and releases the flavors. It is a lusher way of enjoying your brunch, but you must make sure that the dish has enough body to stand up to such a strong wine.

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And finally – the sparkling wines! Given their popularity at brunch tables, they deserve a special mention. There is a lot to be said about the nuances of different types of sparkling wines, but their purpose at brunch tables is rather straightforward: sparkling wines have no other equal as a fresh, festive drink and add a special note to the occasion.

These are lively, carbonated wines that refresh and cleanse your palate after a few bites of food, and, they complement the standard brunch fare just as well. Granted, the sparkling wines served at brunches are often of lower quality; Mixing them with juices is not likely to insult neither the winemaker nor the company joining you at the table.

Indeed, mixing sparkling wines with juices has real history! In France, for centuries, tradition dictated using blackcurrant (creme de cassis) or chestnut liqueur. Think Kir Royal, which was both fashionable and fairly boozy!

Modern brunches though, call for the addition of orange or peach juice to the sparkling wine: Mimosas, Buck’s Fizz’s, and Bellinis. Lowbrow on trendsetting; Yet, if these simple combinations had no merit, they would not catch on as readily as they have. The sugar of the juice with acidity of the wine creates a sweet and sour taste that the French call aigre-doux, and this balancing of opposing flavors provides a depth of flavor to what may often be an one note act!

Yes, traditional brunch foods are not ideal counterparts to most wines, and, this makes the matching appear daunting.

Luckily, no pairing of food and wine is preordained by divine decree. Every well-made meal has a wine that goes with it, and part of the fun of pairing food and wine is in trying different things and seeing what works.

SO, SIT BACK, RELAX AND TOAST TO BRUNCH ! SALUT!

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THE PANTRY

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Grape Focaccia As grapes come back into season, this is an unique way of enjoying an overabundance of the fruit in a savory way.

Schiacciata all’uva (grape focaccia) is a Florentine specialty.

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Grape Focaccia Schiacciata is the Tuscan version of the Genovan focaccia. Literally translated to ‘flattened’ it refers to the way the bread is made by pressing down and dimpling the top. Traditional Schiacciata all’uva is sweet made with double layer of dough stuffed and topped with sweet red Tuscan grapes. The result is actually a sweet bread served with a dusting of sugar and one that oozes the sweetness of the grapes bursting with flavor.

This recipe here is inspired by that original but gives it a savory appeal. It skips the filling, leaving the sweetness of the grape to mix with the herbs to make the perfect sandwich bread. The mild sweetness will be a perfect pairing for hot soppressata with wilted onions and sharp cheese!

Prep Time: 20 minutes

DIRECTIONS

Proof Time: 2 hours

1.

Dissolve the yeast in the water with the sugar and set

Active Cook Time: 15-17 minutes

aside for 10 minutes until foamy. Sift together the flours

Serves: A Family for sandwich of with just

and salt in a large bowl.

good olive oil for appetizer

2.

Make a well in the center, pour half the olive oil and the yeast mixture. Moving your hands in circles, stir in the dough until all the dryness is gone.

INGREDIENTS 125 g all purpose flour 125 g whole wheat flour 250 ml water at 110F 2 g instant yeast 1 tsp ground sea salt 1 tsp sugar 1/4 cup light olive oil handful of fresh sweet grapes 1/2 T chopped rosemary 1/2 T chopped fresh thyme

3.

Do not overwork the dough so you maintain the fluffiness.

4.

Coat the dough in a little oil and placed in an oiled bowl deep enough to allow it grow to twice its volume.

5.

Place in a warm, draft free place for a couple of hours until doubled.

6.

Preheat oven to 450F.

7.

Pour the dough into a baking pan or tray and gently stretch to desired shape with oiled finger tips.

8.

Drizzle with remaining oil and sprinkle the grapes, herbs and some sea salt over the bread and lightly press in.

9.

Bake for about 15-17 minutes until you smell the bread and it's just golden brown on top.

10. Remove to rack for a few minutes and it is ready!

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Hand Rolled Bagels INGREDIENTS

DIRECTIONS

1000 g bread flour

1.

Mix all ingredients, except malt, in a mixer bowl. Use the dough

20 g malt

hook attachment to get a smooth tactile dough. Immediately

40 g sugar

divide the dough into 12 balls or 130 g pieces.

14 g salt

2.

Pre shape each piece into a log. Rest on board for 15 minutes.

20 g yeast

3.

Shape each log into a bagel: Wrap the dough around the base of

480 g water

your fingers (start of palm) with the joint edge under your palm.

Roll back and forth a couple of times to seal the joint.

Total Prep Time: 30 minutes

4.

Refrigerate the dough for at least 30 minutes. If you are

Total Proof Time: 1 hour

fermenting overnight, refrigerate immediately after shaping.

Total Cook Time:25 minutes

When ready to cook, bring the dough back to room temperature

Yield: 12 bagels

by placing on counter for an hour or so. Then, ferment the dough at room temperature (~45 mins).

5.

Meanwhile, bring a large pot of water with malt to a boil. If you don't have malt, add some brown sugar and vinegar to the water.

6.

Boil the bagels for 5 seconds in the water. While the bagels are still wet, lightly toss them in the toppings you would like. {You have to do this quickly, they dry rather fast.}

7.

Bake for 18-20 minutes in a pre-heated oven at 450F.

8.

Cool completely before eating. You can store bagels up to a month by wrapping the cooled bagels tightly in plastic wrap and freezing them.

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Spring Mulled Wine While the weather is certainly turning warmer, the nights are still chilly and perfect for curling up on the sofa or a comfortable chair and sipping on something warm and relaxing. Tea may be it on most days, but, when you crave something more luxurious, mulled wine still pulls the heart strings as the vestiges of winter gives way to cooler drinks. This is a great transition drink betwixt seasons.

INGREDIENTS

DIRECTIONS

1 bottle red wine

1.

Add all the ingredients to a stock pot and bring to a

2.

rolling boil.

Reduce heat and let it simmer for 45 minutes until

1 cup orange juice 2 cups water 1/2 cup light brown sugar 2/3 T cloves 2 sticks of cinnamon 6 cardamom pods

reduced in volume by nearly half.

3.

Taste the wine. It should be sweet but not cloyingly so.

4.

If it is too sweet, add water and cut it, if not enough add a little more sugar or orange juice. If you do

1 orange sliced horizontally, 1/4 inch slices

either, bring back to a quick boil.

5.

Let it rest for 15-20 minutes before serving to allow the flavors to meld together

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BRUNCH

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Prep Time: 10 minutes Cook Time: 40 min

Banana Yogurt Loaf INGREDIENTS

DIRECTIONS

3/4 cup oat flour

1.

Preheat oven to 350F.

3/4 cup almond flour

2.

In a small sauce pan, or butter melter, melt the butter until the milk

1 T potato starch

solids separate and the nutty nose of brown butter is reached.

2 small eggs

Remove from heat and let cool slightly.

1/2 cup sugar

3.

Whip eggs and sugar until light and fluffy (~5 mins). Whisk together

3 oz butter

the cooled butter, mashed banana and yogurt to a smooth mix. Fold

1 ripe banana

into egg mixture.

1/4 cup + 1 tsp Greek style yogurt

4.

Add the dry ingredients and quickly fold it in to just incorporate.

1 tsp baking soda

5.

Pour batter into a loaf tin and bake for 35 minutes until the cake is

For the frosting:

springy to touch and crusty on top.

1/4 cup Greek style yogurt

6.

Let cool completely on rack before frosting.

1-1/2 tsp sugar

7.

While the cake cools, whip together the yogurt, water and sugar.

enough water to thin

Pour on top of cake and sprinkle with toasted nuts or praline.

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Oyster Shots with Ale Sauce INGREDIENTS

DIRECTIONS

12 oysters shucked

1.

1 cup light Ale

In a small sauce pan, add all the ingredients together and bring to a boil.

juice of 1 meyer lemon (sub with 1/2 lemon

2.

Lower heat and simmer until reduced to half volume.

and 1/2 orange if you don’t get meyer

3.

Cool and chill completely.

lemon)

4.

Serve with shucked oysters with a little salt on the

1/4 tsp salt + sea salt for shooter

side to shoot after.

5.

To enjoy pour a little sauce into the shell, shoot it and follow with pinch of sea salt! Repeat!

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Gumbo Shakshuka INGREDIENTS

DIRECTIONS

2 spicy chicken sausage, sliced into

1.

In a cast iron pan, heat oil and saute the onions until soft.

rounds

2.

Add the sausage rounds and lightly brown them.

6 scallops

3.

Add tomatoes and deglaze the pan and let simmer for a

1 16 oz can of tomatoes or 2 cups fresh

few minutes. Add the spices.

diced tomatoes

4.

Add the peppers and let them cook in.

4 eggs

5.

Let the contents simmer for about 30 minutes until the

1 medium red onion

sauce becomes thick and rich.

1 medium red pepper

6.

3 tsp spicy paprika

Gently place the scallops around the pan. Cover and cook on low for 5 minutes.

7.

1 tsp ground cumin

Crack the eggs into the pan. Using a fork, gently break the egg whites to let them flow into the sauce.

8.

Cover and cook for 7-8 minutes until whites are set.

9.

Serve hot with crusty bread!

Prep Time: 15 minutes

Eating straight from the pan is highly

Cook Time: 45 minutes

recommended. Dipping crusty bread into

Serves: Two! {Scale for more people}

the still runny yolk, letting it mix with the sauce and scooping up rich gumbo style

sauce is pure decadence!

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MEALS

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Soy Glazed Salmon Recipes on Page 37 and 39

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Fennel + Mushroom Soup INGREDIENTS 1 large onion, diced 1/2 bulb fennel, diced 5 cloves garlic, minced 5-6 portebello mushrooms, diced 3 cup mushroom or vegetable stock 1 T flour 3 T butter 1 cup Fresh peas or thawed frozen one fennel fronds, chopped for garnish salt, pepper as needed Servings : 4 persons Prep Time: 10 mins Cook Time:30 minutes

DIRECTIONS 1. Melt and heat butter in a soup pan. Add the onion and fennel, saute until soft.

2. Add garlic, season with salt and pepper and cook until the onion and fennel are lightly caramelised.

3. Add most of the mushrooms, reserving about 1/4 -1/3 cup for topping the soup.

4. Cook on medium to brown and caramelize. Add the flour and coat and cook for two minutes.

5. Add the stock and bring to a boil. Reduce heat to simmer and let it cook for 20 minutes.

6. Puree in a food processor to a smooth, thick soup. Bring back to heat and gently simmer.

7. Meanwhile, saute reserved mushrooms in a small pan with more butter until richly browned. Remove and reserve.

8. In the same pan, lightly cook the peas with salt and pepper 9. To serve, ladle soup and top with sautĂŠed mushrooms, peas and fennel fronds.

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Ham + Pineapple Pizza - Gluten Free Crust

There is a pizza out there for everybody‌

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Ham + Pineapple Pizza - Gluten Free Crust One of the comfort foods that eludes the wheat sensitive is pizza. There is something about biting into a crunchy, chewy freshly baked savory bread that is well, Incomparable. The Romans knew humanness well! But, just because you can’t wheat, does mean pizza is not for you. Nor, should you have to pay a premium! This recipe will bring pizza back to you and is rather tasty enough to even convert a die-hard gluten fan!

Prep Time: 10 minutes

DIRECTIONS

Proof Time: 1 hour

1.

Sift dry ingredients together. Add the wet into a well

Active Cook Time: 7 minutes

made in the center and whisk together to make a crumbly

Serves: Two or a ravenous One

mix.

2.

Using your hands knead the mixture into a dough. Keep kneading for a few minutes to create an elastic tacky dough that comes together into a smooth ball.

INGREDIENTS For the gluten free crust:

3.

If you find the dough too dry, add a few more drops of

1 cup gluten free flour blend

milk. If it is too wet, keep kneading for 2 to 3 more

1 T (scant) psyllium husk

minutes to let the psyllium absorb the liquid.

2 tsp raw sugar crystals

4.

Place in a oiled bowl and cover with towel. Let is rest for

1/2 tsp salt

an hour, when the dough would have slightly increased

1 heaping tsp yeast

in volume with cracks appearing on top of the surface.

2/3 cup whole milk at 110F

This is normal. Degas gently and knead in cracks.

1 T olive oil

5.

Preheat the oven to 550 F.

6.

Cut two sheets of parchment paper. Sprinkle flour on one

The toppings:

and place dough disk on it. Place the second parchment

handful of ripe fresh pineapples sliced

on top and roll out dough as thin as you can.

7.

thin

Remove the top sheet and arrange the toppings on top as

handful of speck slices

you desire holding back on the speck until the last couple

2 oz or more Irish cheddar cheese

of minutes of baking.

8.

dried oregano

Slide the pizza on to a baking stone and bake for about 7 minutes. Keep an eye on it. If the edges start to brown

olive oil, salt and pepper

too much, pull it out and check the bottom. It should be spotted like a Neopolitan pizza and top should be bubbling. Yet, the pizza should be flexible to fold.

9.

Slice and serve immediately.

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Spicy Salmon Asian Burger

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Spicy Salmon Asian Burger Essentially, this recipe and the next make a couple - “Asian Seasoned Salmon, Two Ways”! The basic Asian flavoring used in this dish cane be stretched across the next recipe as well. So, you can either make them individually or buy a larger piece of salmon and marinade the fish in the Asian essence and use it across both dishes. Much like any mix, the longer you let the seasoning set, the more cured the fish, and, stronger the flavors will be.

These are huge burgers! But without the bun, you will need and want it all. A few tips for a satisfying bite….

1. Making the burger mix a day ahead will let the flavors develop deep and run through all the bites.

2. If you don’t have a filleting knife, ask you fish guy to skin and dice the fish for you.

3. For even more Asian depth, try these with ramen buns!

Prep Time: 15 minutes Cook Time: 2 hours Serves: A Family!

INGREDIENTS

DIRECTIONS 1.

Preheat oven to 350 F.

2.

Dice the salmon into quarter/half inch cubes.

3.

Mix all the ingredients together in a large bowl and let sit for 15 minutes.

1 lb fresh salmon, skinned 4.

8 T almond four

patties

4 tsp psyllium husk {if using regular flour instead of almond flour, skip this}

Divide the mix into 4 or 5 patties and make into tight, fat

5.

Heat oil in a frying pan. When it starts lightly smoking,

1 medium onion

arrange as many patties as you fit without crowding the

10 drops sriracha sauce

pan.

6.

3 tsp soy sauce

medium heat.

2 tsp fish sauce 7.

2 tsp honey 8 thick tomato slices

8.

few drops sriracha salt as needed

Place in oven and let it finish cooking for about 5 -10 minutes depending on size of burgers.

Arugula + Avocado 8 T thinned yogurt

Gently flip the burgers over and turn the heat to medium low. lightly cover and cook for 10 more minutes.

To Assemble:

Sauce:

Leave them alone for 7 minutes to brown, cooking on

9.

Meanwhile, whisk together the yogurt, salt and sriracha.

If the yogurt is too thick, thin with water.

10. Arrange the base and toppings as desired. Serve immediately with sauce. Don’t forget the fork and knife!

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Soy Glazed Salmon Noodle Salad

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Soy Glazed Salmon Noodle Salad This dish is great way of stretching a little salmon for the whole family‌ To make it even more wholesome you can add half a soft boiled egg to each bowl. This is also a great dish that works well in cooler spring and when the temperatures rise. You can make each component ahead of time and toss together when ready to eat as a cold salad. Or, when you are craving for a hug, heat up some chicken broth and add everything to it and make a nice warm meal for the chilly Spring evenings!

Soak Time: 30 minutes up to 2 days

DIRECTIONS

Cook Time: 20 minutes

1.

In a bowl mix together the glaze ingredients.

Serves: A Family! Plus leftovers if a

2.

Slice the salmon into 1/2 inch thick strips and soak in the

couple

marinade for atleast 30 minutes up to two days.

3.

When ready to eat, start with the noodles first. Bring a

INGREDIENTS

pan of hot water to boil, salt and cook the noodles per

1/2 lb salmon, skinned

instructions.

bunch of arugula or baby spinach

4.

noodles rest while you cook the salmon.

1 bunch buckwheat or udon noodles 5.

1 avocado

Drain all but 1/4 cup of the cooking water and let the Heat a little oil in a frying pan. Remove the salmon strips

2 carrots, shaved

from the marinade and gently add to the pan. Reserve the

2 boiled eggs (optional)

marinade

3 tsp, toasted sesame seeds

6.

On high heat sear one side of the salmon to get nice brown glaze, about 3 minutes.

For the Asian glaze:

7.

Turn the salmon over and let it cook on low for 5 more minutes.

4 tsp soy sauce 8.

2 tsp sriracha

Meanwhile, add the marinade to the noodles and warm and coat evenly.

4 tsp fish sauce 9.

1 tsp honey ground pepper as needed

To serve, place the greens at the bottom of the bowl. Top with the warm noodles, shaved carrots and avocado.

10. Arrange the cooked salmon on top and sprinkle toasted sesame seeds on top before serving.

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Pancetta + Artichoke Salad INGREDIENTS 2 globe artichokes 1 lemon generous amount of salt

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 2 as appetizer

2 oz pancetta dices chopped parsley

DIRECTIONS 1.

Remove the loose outer leaves of the artichokes until you reach the softer ones on the inside.

2.

Using a kitchen shears cut the thorn, tough upper part of these leaves. Then using a knife trim the inner core by chopping the top off. Quarter each artichoke.

3.

Prepare a big pot of water by salting it generously.

4.

Slice the lemon in half. Reserve one half and slice the other into four. Add them to the heating water, squeezing slightly to release juices.

5.

When it is near boil, add the artichoke pieces. Cook covered for 3 minutes, until tender.

6.

Drain the artichokes and lemons and let cool until you are able to handle it.

7.

Peel and discard the inside sharp leaves and the furry bottom above the heart. Peal and reserve the soft outer leaves to eat dipped in garlic sauce or mayo. For this salad we only use the hearts.

8.

What you'll be left with is the base of the artichoke. Slice into cubes.

9.

In a cold pan, add a little oil and the pancetta. Heat the pan on medium and cook the pancetta until crisp and the fat has been rendered. Add the artichoke hearts (and steamed potatoes, if using). Cook to brown the vegetable and transfer to platter.

10. Now, using a paring knife cut out the inner fibrous pith on the lemon pieces, leaving the soft rind.

Chop into fine diced cubes.

11. Squeeze most of the remaining lemon juice over. Garnish with chopped cilantro. Sprinkle as much of the lemon pieces as you would like and serve.

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AFTER MEALS

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Strawberry Cardamom Galettes Recipe on Page 46

NOURISHED

Spring 2015

Saffron Rose Semolina Pudding INGREDIENTS

DIRECTIONS

1 cup super fine semolina

1. Add saffron to hot milk and set aside to steep.

3/4 cup part sugar

2. In a wide, heavy bottomed vessel, melt 4 tablespoons of

2 cups hot milk

ghee over low heat. Slowly pour in semolina, gently

pinch of saffron

toasting it for about 3 minutes. Add sugar and turn for

1 tsp rose water

another 3-4 minutes.

5T + 2T ghee (clarified brown butter)

3. Pour milk into the mixture while continuously whisking to

1/4 cup assorted nuts and raisins for garnish

prevent lumps. Keep stirring until the mixture thickens to a

dried rose petals for garnish (optional)

consistency of porridge. Remove from flame and stir in the remaining tablespoon of ghee.

4. As the semolina cooks, melt remaining ghee in another frying pan. Add nuts and lightly toast them. Set aside.

5.

To serve, ladle out the pudding in bowls and top with the toasted nuts and rose petals if using.

Ravo is a Parsi sweet dish traditionally served as breakfast on "good" days, as a celebratory start to the day. I see it as a way make every day a little special, particularly if cheering up is much needed!

Prep Time: 5 minutes Cook Time: 15 minutes Serves: A Family!

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White Wine Orange Poached Pears INGREDIENTS

DIRECTIONS

4 firm, ripe Bartlett Pears, peeled, stem on

1.

Slice the orange peel into very thin slices.

juice and rind of 1 orange without the pith

2.

In a heavy bottomed pan, large enough to hold 4

2 cups wine

pears horizontally in one layer, bring the orange

2 cups of water

peels and juice, sugar, wine, and water to a boil with

1/3 cup sugar (will depend on how sweet the

the whole spices.

pears and orange juice are)

3.

Lower the heat to a simmer, gently place the pears in

5 whole cloves

on their side, cover and leave them alone for about

1 star anise

12 minutes.

2 sticks of cinnamon

4.

Turn over the pears and cook for another 10 -15 minutes until a tooth pick goes through easily but the fruit is not too soft.

Prep Time: 15 minutes

5.

Using a slotted spoon or by their stems, carefully,

Cook Time: 30 minutes

remove the fruit from the poaching liquid. Reduce

Serves: Well‌. 4 as is or 8 with ice cream

the liquid to half its volume.

6.

Turn off the heat, transfer the pears back in. You can serve it warm or refrigerate for upto a week. Gently warm it before serving.

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Raspberry Cashew Blondie INGREDIENTS 3/4 cup oat flour 3/4 cup almond flour 1 T potato starch 1 cup sugar 2 eggs 1 stick (1/2 cup) unsalted butter, melted and cooled 1 cup frozen raspberries 1/2 cup chopped, toasted cashew nuts (optional) DIRECTIONS 1.

Preheat oven to 350 degrees. Butter the pan you are using.

2.

In a large bowl, beat sugar and eggs until creamy and smooth. Whisk in the melted butter.

3.

Add flour and fold until incorporated.

4.

Fold in raspberries and cashew nuts carefully so as not to break the fruit into the batter too much.

5.

Pour batter into prepared pan. Bake for about 40-50 minutes or until tester inserted into center comes out clean.

Prep Time: 5 minutes

6.

Transfer to a rack to cool completely.

Cook Time: 20 min

7.

Cut squares to serve.

If using regular flour, substitute oat and almond flours, and, the starch with regular flour.

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Strawberry Cardamom Galette INGREDIENTS 1 cup flour 1 tsp baking soda 4 cardamom pods or 1/2 tsp crushed cardamom Just in time for the picking season of

6 T cold butter, cut in 1/4 inch cubes

berries, this galette is a clean way of

3 T raw sugar

enjoying the fresh flavors of sun ripened

1 egg

berries. Strawberries are amazing here; the recipe works well with any sweet berries!

3-4 T milk 1 pint strawberries, cleaned, quartered or whole per size 2 T pistachios, crushed 1 T potato starch DIRECTIONS 1.

Sift the flour and baking soda into a mixing bowl.

Rub butter into the flour, until you get a meal like texture. Sprinkle in sugar and mix.

2.

Make a well in the center; Add egg and milk.

3.

Bring in flour from the sides and gently form a dough. If it feels dry, add milk drop by drop to loosen. If it is too wet, add a teaspoon of flour at a time to get a rough dough. Pat into a disc, wrap in serrane and chill for 30 minutes.

4.

While it rests, toss the strawberries with the honey and potato starch.

5.

When ready, preheat oven to 375 F. Cut the disc into four parts and roll each portion into a approximate 6 inch circle.

6.

leaving an inch border. Fold edges in overlapping

Prep Time: 15 minutes

fashion over the filling. Brush the edges with a little

Rest Time: 30 minutes Cook Time: 20 minutes Serves: A Family or Friends over!

Pile the strawberry mix into the center of each

melted butter and sprinkle a little raw sugar on it.

7.

Bake for 15-18 minutes. Remove, cool for a few minutes before serving.

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