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© 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 conQHFWLRQ ZLWK UHYLHZV ZULWWHQ VSHFL¿FDOO\ IRU LQFOXVLRQ LQ RWKHU magazines or newspapers. For permission to reprint or distribute, write to the editor. nourished@ashaink.com

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

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HELLO!

utting 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 cata-

lyzing 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.

t has been an amazing journey, for me as a creator, and, as your publisher, in bringing this mag-

azine to you every quarter. Even more, it

is gratify-

ing 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!

n 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!

n 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 ar-

dent 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.

he 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.

s 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 ;VMXIV 4LSXSKVETLIV

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Grigor Licul Wine Connoisseur

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ALL ABOUT EGGS

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BUT WHICH CAME FIRST.... THE CHICKEN OR THE EGG?!

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HOW MANY AND WHEN?

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BUT, WHAT ABOUT TASTE?

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BLUE EGGS ANYONE?

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8MTW XS FY]MRK LIVMXEKI ERH JEVQ IKKW

S ]SY LEZI HIGMHIH XLEX ]SY [ERX XS FY] JVSQ XLI JEVQIV ,IVI EVI XLVII UYIWXMSRW ]SY WLSYPH KIX ERW[IVW XS WS ]SY ORS[ ]SYV JEVQIV MW RSX NYWX E WQEPPIV WGEPI MRHYWXVMEP STIVEXMSR ERH VIEPP] WSQISRI PSSOMRK XS FVIIH WYWXEMREFP]

WHAT DO YOU FEED YOUR CHICKENS? -J XLI] PIX XLI GLMGOIRW VSEQ JVIIP] ÁRHMRK XLIMV S[R QIEPW EYKQIRXMRK [MXL KVEMR TEVXMGYPEVP] MR GSPHIV QSRXLW ERH JIIH XLIQ WGVETW SJ JSSH PMOI ZIKIXEFPI ERH JVYMX TIIPW XLIR ]SY EVI MR KSSH LERHW 8LI IKKW [MPP FI VMGL XEWXMRK

WHERE DO YOU HOUSE YOUR CHICKENS? 7GEPI MW MQTSVXERX JSV E JEVQ XS FI GSQQIVGMEPP] ZMEFPI 8LI] X]TMGEPP] LEZI LYRHVIHW SJ PE]MRK LIRW 7S MX MW YRVIEPMWXMG XS I\TIGX E GLMGOIR GSST WIX YT 3R XLI SXLIV LERH RIMXLIV WLSYPH LEZI E WX]PM^IH WXVYGXYVI STXMQM^IH JSV PMXXIV GSPPIGXMSR

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)KKW MR LMWXSV] ERH EVSYRH XLI [SVPH

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

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.

hatever their symbolic history, eggs have been one of the 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

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CHEESE AND WINE 'VMWT [LMXI [MRIW EVI EPWS E KSSH EGGSQTERMQIRX XS HMWLIW MR [LMGL QMPHIV GLIIWIW GSRXVMFYXI WXVSRKP] XS XLI ÂEZSV TVSÁ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ÂEZSVW SJ XLI HMWL ERH MR XLI [MRI [MPP RSX GSQTIXI [MXL IEGL SXLIV FYX VEXLIV TPE] GSQTPIQIRX 8LI JEX MR XLI GLIIWI [MPP GSEX ]SYV XSRKYI ERH FVMRK SYX XLI FIXXIV UYEPMXMIW SJ XLI [MRI [LMPI QEWOMRK XLI PIWW JEZSVEFPI SRIW

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Spring/Summer 2016

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So, sit back, relax and toast to brunch ! Salut!

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Spring/Summer 2016

THE PANTRY

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Spring/Summer 2016

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 allâ&#x20AC;&#x2122;uva (grape focaccia) is a Florentine specialty.

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Spring/Summer 2016

Grape Focaccia 6FKLDFFLDWD LV WKH 7XVFDQ YHUVLRQ RI WKH *HQRYDQ IRFDFFLD /LWHUDOO\ WUDQVODWHG WR ÂµÃ&#x20AC;DWWHQHGÂ¶ LW UHIHUV WR WKH ZD\ WKH EUHDG LV PDGH E\ SUHVVLQJ GRZQ DQG GLPSOLQJ WKH WRS 7UDGLWLRQDO 6FKLDFFLDWD DOOÂ¶XYD LV VZHHW PDGH ZLWK GRXEOH OD\HU RI GRXJK VWXIIHG DQG WRSSHG ZLWK VZHHW UHG 7XVFDQ JUDSHV 7KH UHVXOW LV DFWXDOO\ D VZHHW EUHDG VHUYHG ZLWK D GXVWLQJ RI VXJDU DQG RQH WKDW RR]HV WKH VZHHWQHVV RI WKH JUDSHV EXUVWLQJ ZLWK Ã&#x20AC;DYRU 7KLV UHFLSH KHUH LV LQVSLUHG E\ WKDW RULJLQDO EXW JLYHV LW D VDYRU\ DSSHDO ,W VNLSV WKH Â¿OOLQJ OHDYLQJ WKH VZHHWQHVV RI WKH JUDSH WR PL[ ZLWK WKH KHUEV WR PDNH WKH SHUIHFW VDQGZLFK EUHDG 7KH PLOG VZHHWQHVV ZLOO EH D SHUIHFW SDLULQJ IRU KRW VRSSUHVVDWD ZLWK ZLOWHG RQLRQV DQG VKDUS FKHHVH Prep Time: 20 minutes

DIRECTIONS

Proof Time: 2 hours

Dissolve the yeast in the water with the sugar and

Active Cook Time: 15-17 minutes

set aside for 10 minutes until foamy. Sift together the

6HUYHV $ )DPLO\ IRU VDQGZLFK RI ZLWK MXVW

Ã&#x20AC;RXUV DQG VDOW LQ D ODUJH ERZO

good olive oil for appetizer

Make a well in the center, pour half the olive oil and the yeast mixture.

INGREDIENTS

all the dryness is gone. Do not overwork the dough so

J DOO SXUSRVH Ã&#x20AC;RXU J ZKROH ZKHDW Ã&#x20AC;RXU 250 ml water at 110F 2 g instant yeast1 tsp ground sea salt 1 tsp sugar 1/4 cup light olive oil handful of fresh sweet grapes

\RX PDLQWDLQ WKH Ã&#x20AC;XIÂ¿QHVV 4.

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

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

Preheat oven to 450F. Pour the dough into a baking pan or tray and gently stretch to desired shape with

1/2 T chopped rosemary 1/2 T chopped fresh thyme

Moving your hands in circles, stir in the dough until

RLOHG Â¿QJHU WLSV 7.

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

Bake for about 15-17 minutes until you smell the bread and itâ&#x20AC;&#x2122;s just golden brown on top.

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

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Spring/Summer 2016

Hand Rolled Bagels INGREDIENTS

14 g salt

DIRECTIONS 1. Mix all ingredients, except malt, in a mixer bowl. Use the dough hook attachment to get a smooth tactile dough. Immediately divide the dough into 12 balls or 130 g pieces. 2. Pre shape each piece into a log. Rest on board for 15 minutes.

20 g yeast

J EUHDG Ă&#x20AC;RXU 20 g malt 40 g sugar

480 g water 4. Total Prep Time: 30 minutes Total Proof Time: 1 hour Total Cook Time:25 minutes Yield: 12 bagels 5. 6.

7. 8.

Shape each log into a bagel: Wrap the dough around the base of \RXU ÂżQJHUV VWDUW RI SDOP ZLWK WKH MRLQW HGJH XQGHU \RXU SDOP Roll back and forth a couple of times to seal the joint. Refrigerate the dough for at least 30 minutes. If you are fermenting overnight, refrigerate immediately after shaping. When ready to cook, bring the dough back to room temperature by placing on counter for an hour or so. Then, ferment the dough at room temperature (~45 mins). Meanwhile, bring a large pot of water with malt to a boil. If you donâ&#x20AC;&#x2122;t have malt, add some brown sugar and vinegar to the water. 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 GR WKLV TXLFNO\ WKH\ GU\ UDWKHU IDVW ` Bake for 18-20 minutes in a pre-heated oven at 450F. Cool completely before eating. You can store bagels up to a month by wrapping tightly in plastic wrap and freezing them.

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Spring/Summer 2016

Spring Mulled Wine :KLOH WKH ZHDWKHU LV FHUWDLQO\ WXUQLQJ ZDUPHU WKH QLJKWV DUH VWLOO FKLOO\ DQG SHUIHFW IRU FXUOLQJ XS RQ WKH VRID RU D FRPIRUWDEOH FKDLU DQG VLSSLQJ RQ VRPHWKLQJ ZDUP DQG UHOD[LQJ 7HD PD\ EH LW RQ PRVW GD\V EXW ZKHQ \RX FUDYH VRPHWKLQJ PRUH OX[XULRXV PXOOHG ZLQH VWLOO SXOOV WKH KHDUW VWULQJV DV WKH YHVWLJHV RI ZLQWHU JLYHV ZD\ WR FRROHU GULQNV 7KLV LV D JUHDW WUDQVLWLRQ GULQN EHWZL[W VHDVRQV

INGREDIENTS

DIRECTIONS

1 bottle red wine

Add all the ingredients to a stock pot and bring to a rolling boil.

1 cup orange juice

Reduce heat and let it simmer for 45 minutes until reduced in

2 cups water

volume by nearly half.

1/2 cup light brown sugar

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

2/3 T cloves

If it is too sweet, add water and cut it, if not enough add a little

2 sticks of cinnamon

more sugar or orange juice. If you do either, bring back to a

6 cardamom pods

quick boil.

1 orange sliced horizontally, 1/4 inch slices

/HW LW UHVW IRU PLQXWHV EHIRUH VHUYLQJ WR DOORZ WKH Ã&#x20AC;DYRUV to meld together.

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BRUNCH

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Spring/Summer 2016

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Prep Time: 10 minutes Cook Time: 40 min

Hand Rolled Bagels INGREDIENTS FXS RDW ÀRXU FXS DOPRQG ÀRXU 1 T potato starch 2 small eggs 1/2 cup sugar 3 oz butter 1 ripe banana 1/4 cup + 1 tsp Greek style yogurt 1 tsp baking soda For the frosting: 1/4 cup Greek style yogurt 1-1/2 tsp sugar enough water to thin

DIRECTIONS 1. Preheat oven to 350F. 2. In a small sauce pan, or butter melter, melt the butter until the milk solids separate and the nutty nose of brown butter is reached. Remove from heat and let cool slightly. 3. :KLS HJJV DQG VXJDU XQWLO OLJKW DQG ÀXII\ a PLQV :KLVN together the cooled butter, mashed banana and yogurt to a smooth mix. Fold into egg mixture. 4. Add the dry ingredients and quickly fold it in to just incorporate. 5. Pour batter into a loaf tin and bake for 35 minutes until the cake is springy to touch and crusty on top. 6. Let cool completely on rack before frosting. 7. While the cake cools, whip together the yogurt, water and sugar. Pour on top of cake and sprinkle with toasted nuts or praline.

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Spring/Summer 2016

Oyster Shots with Ale Sauce INGREDIENTS

DIRECTIONS

12 oysters shucked

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

and 1/2 orange if you donâ&#x20AC;&#x2122;t get meyer lemon)

Lower heat and simmer until reduced to half volume.Cool and chill completely.

1/4 tsp salt

Serve with shucked oysters with a little salt on the side to shoot after.

+ sea salt for shooter

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

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Spring/Summer 2016

Gumbo Shakshuka INGREDIENTS 2 spicy chicken sausage, sliced into rounds6 scallops One 16 oz can of tomatoes or 2 cups fresh diced tomatoes 4 eggs 1 medium red onion 1 medium red pepper 3 tsp spicy paprika 1 tsp ground cumin salt, pepper and oil as needed

DIRECTIONS 1. In a cast iron pan, heat oil and saute the onions until soft. 2. Add the sausage rounds and lightly brown them. Add tomatoes and deglaze the pan and let simmer for a few minutes. 3. Add the spices.Add the peppers and let them cook in.Let the contents simmer for about 30 minutes until the sauce becomes thick and rich. 4. Gently place the scallops around the pan. Cover and cook on low for 5 minutes. 5. Crack the eggs into the pan. Using a fork, gently break the 6. 7.

Prep Time: 15 minutes Cook Time: 45 minutes 6HUYHV 7ZR ^6FDOH IRU PRUH SHRSOH`

HJJ ZKLWHV WR OHW WKHP Ă&#x20AC;RZ LQWR WKH VDXFH Cover and cook for 7-8 minutes until whites are set. Serve hot with crusty bread!

Eating straight from the pan is highly recommended. Dipping crusty bread into WKH VWLOO UXQQ\ \RON OHWWLQJ LW PL[ ZLWK WKH sauce and scooping up rich gumbo style VDXFH LV SXUH GHFDGHQFH

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Spring/Summer 2016

MEALS

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Spring/Summer 2016

Soy Glazed Salmon 6IGMTIW SR 4EKI āą ERH āć

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Spring/Summer 2016

Fennel + Mushroom Soup INGREDIENTS 1 large onion, diced 1/2 bulb fennel, diced 5 cloves garlic, minced5 -6 portebello mushrooms, diced 3 cup mushroom or vegetable stock 7 ÀRXU 3 T butter 1 cup Fresh peas or thawed frozen ones 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.Add garlic, season with salt and pepper and cook until the onion and fennel are lightly caramelised. 2. Add most of the mushrooms, reserving about 1/4 -1/3 cup for topping the soup. Cook on medium to brown and caramelize. 3. $GG WKH ÀRXU DQG FRDW DQG FRRN IRU WZR PLQXWHV $GG WKH stock and bring to a boil. Reduce heat to simmer and let it cook for 20 minutes. 4. Puree in a food processor to a smooth, thick soup. Bring back to heat and gently simmer. 5. Meanwhile, saute reserved mushrooms in a small pan with more butter until richly browned. Remove and reserve. 6. In the same pan, lightly cook the peas with salt and pepper. 7. To serve, ladle soup and top with sautéed mushrooms, peas and fennel fronds.

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Spring/Summer 2016

Ham + Pineapple Pizza - Gluten Free Crust

There is a pizza out there for everybody…

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Spring/Summer 2016

Ham + Pineapple Pizza - Gluten Free Crust 2QH RI WKH FRPIRUW IRRGV WKDW HOXGHV WKH ZKHDW VHQVLWLYH LV SL]]D 7KHUH LV VRPHWKLQJ DERXW ELWLQJ LQWR D FUXQFK\ FKHZ\ IUHVKO\ EDNHG VDYRU\ EUHDG WKDW LV ZHOO ,QFRPSDUDEOH 7KH 5RPDQV NQHZ KXPDQQHVV ZHOO %XW MXVW EHFDXVH \RX FDQÂśW ZKHDW GRHV PHDQ SL]]D LV QRW IRU \RX 1RU VKRXOG \RX KDYH WR SD\ D SUHPLXP 7KLV UHFLSH ZLOO EULQJ SL]]D EDFN WR \RX DQG LV UDWKHU WDVW\ HQRXJK WR HYHQ FRQYHUW D GLH KDUG JOXWHQ IDQ

Prep Time: 10 minutes Proof Time: 1 hour Active Cook Time: 7 minutes 6HUYHV 7ZR RU D UDYHQRXV 2QH

INGREDIENTS For the gluten free crust: FXS JOXWHQ IUHH Ă&#x20AC;RXU EOHQG 1 T (scant) psyllium husk 2 tsp raw sugar crystals 1/2 tsp salt 1 heaping tsp yeast 2/3 cup whole milk at 110F 1 T olive oil The toppings: handful of ripe fresh pineapples sliced thin handful of speck slices 2 oz or more Irish cheddar cheese dried oregano olive oil, salt and pepper

DIRECTIONS 1. Sift dry ingredients together. Add the wet into a well made in the center and whisk together to make a crumbly 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. 3. ,I \RX ÂżQG WKH GRXJK WRR GU\ DGG D IHZ PRUH GURSV of milk. If it is too wet, keep kneading for 2 to 3 more minutes to let the psyllium absorb the liquid. 4. Place in a oiled bowl and cover with towel. Let is rest for an hour, when the dough would have slightly increased in volume with cracks appearing on top of the surface. This is normal. Degas gently and knead in cracks. 5. Preheat the oven to 550 F. 6. &XW WZR VKHHWV RI SDUFKPHQW SDSHU 6SULQNOH Ă&#x20AC;RXU RQ RQH and place dough disk on it. Place the second parchment on top and roll out dough as thin as you can. 7. Remove the top sheet and arrange the toppings on top as you desire holding back on the speck until the last couple of minutes of baking. 8. 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 too much, pull it out and check the bottom. It should be spotted like a Neopolitan pizza and top should be EXEEOLQJ <HW WKH SL]]D VKRXOG EH Ă&#x20AC;H[LEOH WR IROG 9.

Slice and serve immediately!

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Spring/Summer 2016

Spicy Salmon Asian Burger

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Spring/Summer 2016

Spicy Salmon Asian Burger (VVHQWLDOO\ WKLV UHFLSH DQG WKH QH[W PDNH D FRXSOH ÂłAsian Seasoned Salmon, Two WaysÂ´ 7KH EDVLF $VLDQ Ă&#x20AC;DYRULQJ XVHG LQ WKLV GLVK FDQH EH VWUHWFKHG DFURVV WKH QH[W UHFLSH DV ZHOO 6R \RX FDQ HLWKHU PDNH WKHP LQGLYLGXDOO\ RU EX\ D ODUJHU SLHFH RI VDOPRQ DQG PDULQDGH WKH ÂżVK LQ WKH $VLDQ HVVHQFH DQG XVH LW DFURVV ERWK GLVKHV 0XFK OLNH DQ\ PL[ WKH ORQJHU \RX OHW WKH VHDVRQLQJ VHW WKH PRUH FXUHG WKH ÂżVK DQG VWURQJHU WKH Ă&#x20AC;DYRUV ZLOO EH 7KHVH DUH KXJH EXUJHUV %XW ZLWKRXW WKH EXQ \RX ZLOO QHHG DQG ZDQW LW DOO $ IHZ WLSV IRU D VDWLVI\LQJ ELWHÂŤ 1. 0DNLQJ WKH EXUJHU PL[ D GD\ DKHDG ZLOO OHW WKH Ă&#x20AC;DYRUV GHYHORS GHHS DQG UXQ WKURXJK DOO WKH ELWHV 2. ,I \RX GRQÂśW KDYH D ÂżOOHWLQJ NQLIH DVN \RX ÂżVK JX\ WR VNLQ DQG GLFH WKH ÂżVK IRU \RX 3. )RU HYHQ PRUH $VLDQ GHSWK WU\ WKHVH ZLWK UDPHQ EXQV Prep Time: 15 minutes Cook Time: 2 hours 6HUYHV $ )DPLO\

DIRECTIONS 1.

Preheat oven to 350 F.

Dice the salmon into quarter/half inch cubes.Mix all the ingredients together in a large bowl and let sit for 15

INGREDIENTS 1 lb fresh salmon, skinned 8 T almond four WVS SV\OOLXP KXVN ^LI XVLQJ UHJXODU Ă&#x20AC;RXU LQVWHDG RI DOPRQG Ă&#x20AC;RXU VNLS WKLV` 1 medium onion 10 drops sriracha sauce 3 tsp soy sauce WVS ÂżVK VDXFH 2 tsp honey To Assemble: 8 thick tomato slices Arugula + Avocado Sauce: 8 T thinned yogurt few drops sriracha salt as needed

minutes. 3.

Divide the mix into 4 or 5 patties and make into tight, fat pattiesHeat oil in a frying pan.

When it starts lightly smoking, arrange as many patties as \RX ÂżW ZLWKRXW FURZGLQJ WKH SDQ

Leave them alone for 7 minutes to brown, cooking on medium heat.

*HQWO\ Ă&#x20AC;LS WKH EXUJHUV RYHU DQG WXUQ WKH KHDW WR PHGLXP low. lightly cover and cook for 10 more minutes.

3ODFH LQ RYHQ DQG OHW LW ÂżQLVK FRRNLQJ IRU DERXW minutes depending on size of burgers.

Meanwhile, whisk together the yogurt, salt and sriracha. If the yogurt is too thick, thin with water.

Arrange the base and toppings as desired.

10. Serve immediately with sauce. Donâ&#x20AC;&#x2122;t forget the fork and knife!

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Spring/Summer 2016

Soy Glazed Salmon Noodle Salad

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Spring/Summer 2016

Soy Glazed Salmon Noodle Salad 7KLV GLVK LV JUHDW ZD\ RI VWUHWFKLQJ D OLWWOH VDOPRQ IRU WKH ZKROH IDPLO\ÂŤ 7R PDNH LW HYHQ PRUH ZKROHVRPH \RX FDQ DGG KDOI D VRIW ERLOHG HJJ WR HDFK ERZO 7KLV LV DOVR D JUHDW GLVK WKDW ZRUNV ZHOO LQ FRROHU VSULQJ DQG ZKHQ WKH WHPSHUDWXUHV ULVH <RX FDQ PDNH HDFK FRPSRQHQW DKHDG RI WLPH DQG WRVV WRJHWKHU ZKHQ UHDG\ WR HDW DV D FROG VDODG 2U ZKHQ \RX DUH FUDYLQJ IRU D KXJ KHDW XS VRPH FKLFNHQ EURWK DQG DGG HYHU\WKLQJ WR LW DQG PDNH D QLFH ZDUP PHDO IRU WKH FKLOO\ 6SULQJ HYHQLQJV

Soak Time: 30 minutes up to 2 days

DIRECTIONS

Cook Time: 20 minutes

In a bowl mix together the glaze ingredients.

6HUYHV $ )DPLO\ 3OXV OHIWRYHUV LI D FRXSOH

Slice the salmon into 1/2 inch thick strips and soak in the marinade for atleast 30 minutes up to two days.

:KHQ UHDG\ WR HDW VWDUW ZLWK WKH QRRGOHV ÂżUVW %ULQJ D

INGREDIENTS

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

1/2 lb salmon, skinned

instructions.

1 bunch of arugula or baby spinach

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

2 carrots, shaved

strips from the marinade and gently add to the pan.

2 boiled eggs (optional)

Reserve the marinade.

3 tsp toasted sesame seeds For the Asian glaze: 4 tsp soy sauce

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

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

2 tsp sriracha

WVS ÂżVK VDXFH

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

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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Spring/Summer 2016

Pancetta + Artichoke Salad INGREDIENTS

Prep Time: 15 minutes

2 globe artichokes

Cook Time: 15 minutes

1 lemon

Serves: 2 as appetizer

generous amount of salt 2 oz pancetta, diced chopped parsley

DIRECTIONS 1.

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

Using 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.

Prepare a big pot of water by salting it generously.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.

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

Drain the artichokes and lemons and let cool until you are able to handle it. 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.What youâ&#x20AC;&#x2122;ll be left with is the base of the artichoke. Slice into cubes.

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.

1RZ XVLQJ D SDULQJ NQLIH FXW RXW WKH LQQHU ÂżEURXV SLWK RQ WKH OHPRQ SLHFHV OHDYLQJ WKH VRIW ULQG &KRS LQWR ÂżQH GLFHG FXEHV

10. 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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NOURISHED

Spring/Summer 2016

AFTER MEALS

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NOURISHED

Spring/Summer 2016

Strawberry Cardamom Galettes 6IGMTI SR 4EKI ĂĄ

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NOURISHED

Spring/Summer 2016

Saffron Rose Semolina Pudding INGREDIENTS

DIRECTIONS

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Add saffron to hot milk and set aside to steep.

3/4 cup part sugar

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

2 cups hot milk

ghee over low heat. Slowly pour in semolina, gently toasting

pinch of saffron

it for about 3 minutes. Add sugar and turn for another 3-4

1 tsp rose water

minutes.

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prevent lumps. Keep stirring until the mixture thickens to a

1/4 cup assorted nuts and raisins for

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garnish dried rose petals for garnish (optional)

Pour milk into the mixture while continuously whisking to

remaining tablespoon of ghee. 4.

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

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

5DYR LV D 3DUVL VZHHW GLVK traditionally served as breakfast RQ ÂłJRRGÂ´ GD\V DV D FHOHEUDWRU\ VWDUW WR WKH GD\ , VHH LW DV D ZD\ PDNH HYHU\ GD\ D OLWWOH VSHFLDO particularly if cheering up is PXFK QHHGHG

Prep Time: 5 minutes Cook Time: 15 minutes 6HUYHV $ )DPLO\ INSPIRED COOKING. WHOLESOME EATING. UNPROCESSED LIVING

NOURISHED

Spring/Summer 2016

White Wine Orange Poached Pears INGREDIENTS

DIRECTIONS

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Slice the orange peel into very thin slices.

juice and rind of 1 orange without the pith

In a heavy bottomed pan, large enough to hold 4 pears

2 cups wine

horizontally in one layer, bring orange peels and juice,

2 cups of water

sugar, wine, and water to a boil with the whole spices.

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

pears and orange juice are) 5 whole cloves

Lower heat to a simmer, gently place the pears in on their side, cover and leave them alone for about 12 minutes.

1 star anise

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

2 sticks of cinnamon

Using a slotted spoon or by their stems, carefully, remove the fruit from the poaching liquid. Reduce the liquid to

Prep Time: 15 minutes Cook Time: 30 minutes 6HUYHV :HOOÂŤ DV LV RU ZLWK LFH FUHDP

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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Spring/Summer 2016

Raspberry Cashew Blondie INGREDIENTS FXS RDW Ă&#x20AC;RXU FXS DOPRQG Ă&#x20AC;RXU 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)

Prep Time: 5 minutes Cook Time: 20 min If using regular

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 melted butter. 3. $GG Ă&#x20AC;RXU DQG IROG XQWLO LQFRUSRUDWHG )ROG LQ raspberries and cashew nuts carefully so as not to break the fruit into the batter too much. 4. Pour batter into prepared pan. Bake for about 40-50 minutes or until tester inserted into center comes out clean. 5. Transfer to a rack to cool completely. Cut into squares to serve.

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NOURISHED

Spring/Summer 2016

Strawberry Cardamom Galette

Just in time for the picking season of EHUULHV WKLV JDOHWWH LV D FOHDQ ZD\ RI HQMR\LQJ WKH IUHVK Ă&#x20AC;DYRUV RI VXQ ULSHQHG EHUULHV 6WUDZEHUULHV DUH DPD]LQJ KHUH WKH UHFLSH ZRUNV ZHOO ZLWK DQ\ VZHHW EHUULHV

Prep Time: 15 minutes 5HVW 7LPH PLQXWHV Cook Time: 20 minutes 6HUYHV $ )DPLO\ RU )ULHQGV RYHU

INGREDIENTS FXS Ă&#x20AC;RXU 1 tsp baking soda 4 cardamom pods or 1/2 tsp crushed cardamom 6 T cold butter, cut in 1/4 inch cubes 3 T raw sugar 1 egg 3-4 T milk1 pint strawberries, cleaned, quartered or whole per size 2 T pistachios, crushed 1 T potato starch DIRECTIONS 1. 6LIW WKH Ă&#x20AC;RXU DQG EDNLQJ VRGD LQWR D PL[LQJ ERZO 5XE EXWWHU LQWR WKH Ă&#x20AC;RXU XQWLO \RX JHW D PHDO OLNH texture. Sprinkle in sugar and mix. 2. Make a well in the center; Add egg and milk. 3. %ULQJ LQ Ă&#x20AC;RXU IURP WKH VLGHV DQG JHQWO\ IRUP D dough. If it feels dry, add milk drop by drop to ORRVHQ ,I LW LV WRR ZHW DGG D WHDVSRRQ RI Ă&#x20AC;RXU DW 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. Pile the strawberry mix into the center of each leaving an inch border. Fold edges in overlapping IDVKLRQ RYHU WKH ÂżOOLQJ %UXVK WKH HGJHV ZLWK D little 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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