Listing all posts from December of 2013. Show all posts.
  1. Gluten-free and nibsy
    I have fallen in love with these cookies and have made them already a few times this winter season. They have been enthusiastically received by all our guests. Surprisingly the buckwheat flavor goes really well with the cacao nibs. The original recipe stems from Alice Medrich’s book Pure Dessert. I have adjusted it to contain only whole foods and to be gluten-free.
    Buckwheat Cookies with Cacao Nibs            yields about 60 cookies
    1¼ cups (300ml) brown rice flour
    ¾    cup (180 ml) buckwheat flour
    ½    teaspoon salt
    ½    teaspoon baking powder
    2     sticks (225 g) butter at room temperature
    2/3  cup (160 ml) maple syrup
    1½  teaspoons vanilla extract
    1/3  cup (80 ml) cacao nibs
    1. Combine the first 4 ingredients in a bowl – set aside
    2. In another bowl whip the butter with a hand mixer until creamy
    3. Add the maple syrup and vanilla extract and mix until smooth
    4. Add the dry ingredients and stir with a wooden spoon until integrated, if necessary use your hands
    5. Add the cacao nibs and knead until evenly distributed
    6. Divide the dough into 2 parts and place each half on a sheet of plastic foil. Fold part of the plastic foil over the dough and roll each half into a 1½ ” (4 cm) diameter roll. Place the rolls wrapped in the plastic foil into the refrigerator for at least 2 hours or overnight
    7. Preheat oven to 350° F (180° C)
    8. Unwrap the rolls of dough and cut crosswise into 1/4“ (5 mm) thick rounds
    9. Place rounds on a parchment covered cookie sheet and bake for 25 minutes

  2. The instantly festive pomegranate

    Recently I have fallen in love with the pomegranate. This beautiful creature adds a touch of festivity to all dishes.

    The lustrous edible seeds have little pulp but lots of ruby red juice. Like small precious jewels they reflect the light in an enchanting way. When they pop open in your mouth you experience delightful little flavor explosions – perfectly balanced – not too sweet, not too tart.
    The fruit stems originally from Persia but is now cultivated widely in the tropics, subtropics, the Mediterranean and southern California.

    The seeds are blood building, strengthen the bladder and gums as well as soothe ulcers in the mouth and throat. They even expel tapeworms. Pomegranates are a great source of potassium and citric acid. They also deliver vitamins C and B. And they are very high in antioxidants, as their brilliant color alludes to, helping you to keep your cells protected and youthful.
    Pomegranates keep well in the refrigerator – for up to 2 months.
    What’s not to like about the pomegranate? Sprinkle a handful of seeds over your porridge, your yogurt, your salads, your leafy greens and literally any and all dishes – it goes well with fish, poultry and meat. It lifts your eating experience to a whole new level of enjoyment – both taste wise and visually. Experiment freely and have fun with it!

    The photo to your right shows a simple salad made with left over whole grain pasta, orange bell pepper, fennel, napa cabbage, pomegranate seeds and a sprinkle of rice vinegar and olive oil.
    Here is a quick video on how to easily get the seeds out of the fruit.

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