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Collard green and kelp noodle wraps with Thai cashew ginger dipping sauce

5 Oct


I’m going to keep it short and sweet.

There were sooo many collard greens in the garden this summer.  They inspired me to make these raw wraps.  They are dope! My friend Andrew harasses me to make them on a daily basis.

Now, in honor of Dave Chappelle, “ Wrap it up!”

Collard green and kelp noodle wraps

Makes approximately 6-8 wraps


  • 10 large sturdy Collard Greens
  • 1 batch of Asian style kelp noodle salad
  • ¼ cup mayonnaise or Vegenaise
  • 1-2 tablespoons Siracha
  • 12 fresh basil leaves
  • 1 large carrot cut into thin spears (Julienne)
  • 1 avocado thinly sliced

Method of preparation:

1.) Kelp Salad

Begin by making the Asian style kelp noodle salad.  This can be made ahead of time.

2.) Get steamy

Next, begin steaming your leaves.  You will probably need to do this in batches of 3 leaves at a time, depending on the size of your collards and the size of your steamer. Allow the leaves to steam just until leaves are pliable but still sturdy (about a minute or less.)  As you finish steaming the leaves, set them aside to cool.

3.) Get saucy

We could get fancy here and make our own mayo.  But, we are not going to, because it is only a small fraction of folks who really want to do this. So, we are getting super mainstream Southern California Comfort (I just made that term up.)  In other words- Siracha mayo. You have tasted it at every standard “gastropub,” and you love it.  Because Siracha is a great thing and mayo is a fabulous thing.  So, put them together.  Take a bowl and mix it up.  Take ¼ cup mayo or Veganasie and mix with Siracha and salt and pepper to taste.

4.) Assemble

Lay a collard green down on a clean and flat workspace.  In the center of the leaf, spread a thin layer of the Siracha mayo and top it with a small amount of the kelp salad.  Atop the salad, layer with fresh basil leaves,carrots and thinly sliced avocado.  Sprinkle this little mountain of goodies with a little salt and pepper.

5.) Wrap it up!

To roll, grab the left and right sides of the collard green and pull toward the center as far as possible. Hold these sides in this position, while you tightly roll the bottom side up and over these ends; like a burrito.  If the leaf tends to be thin, you may need double up with a two-leaf wrapper. Repeat this step with the remaining leaves.   You are almost ready to dip.


Thai cashew ginger dipping sauce


  • ½ cup cashew butter
  • 1 bunch cilantro
  • 1 tablespoon honey (I like Eucalyptus honey for this one)
  • 2 teaspoons fresh ginger
  • juice of one lime
  • ¼ cup green onion
  • ¼ cup apple cider vinegar
  • ½ cup Tamari lite
  • 1 teaspoon organic ketchup

Method of preparation:

Pulse the ginger and limejuice in food processor until it becomes a puree.  Blend in all other ingredients (except for the cilantro and green onion,) until you have a smooth sauce.  Pulse in cilantro and green onion last. Season with salt and pepper to taste.  Enjoy!


Refreshing Asian style kelp noodle salad

8 Sep


When I first experimented with kelp noodles, I was fascinated, curious and then slightly perplexed.  There was a definite, “ woah factor,” in discovering these radical little noodles made of nothing but a sea vegetable, salt and water.  After my first couple of rounds with the noodles, I still thought eating them was a bit like chewing rubber bands. I thought: Sure, they are healthy… but do people really get into these?

I loved the fantasy of this mineral rich mermaid food resembling glass noodles rather than threads of elastic.  So, I set out to bring out the tender soul in these little guys.  Turns out, just like most living things they just need a little extra care and attention.

So, when treated right, kelp noodles can be delightful.  The potential for unique and delicious entanglements with the kelp is vast! I get really excited and the seaweed creations are popping off in my head at an unruly rate.

But, let us embrace in the Here and Now.  Here in Los Angles proper, now 1:03 pm – it is hot as hell! So, let’s eat a super refreshing Asian style kelp noodle salad.  Put it in your lunch box with some chopsticks and go to the beach.

Asian style kelp noodle salad with ginger tamari dressing

Ginger tamari dressing


For the salad:

1 package green tea soaked kelp noodles

½ red bell pepper diced

2 persian cucumbers peeled and diced

¼ cup green onions (finely chopped)

A sprinkle of sesame

Sea salt to taste

For the dressing:

The juice of 3 limes

1 tablespoon ginger (chopped)

1/3 cup + 1 tablespoon tamari

1/8 cup seasoned rice vinegar

1 cup water

1/8 teaspoon xanthan gum

Method of preparation:

For the Dressing:

Place ginger in the food processor and puree until it becomes a fine paste.  Then simply add all other ingredients except for the xanthan gum and pulse until well combined.  Finally sprinkle in xanthan gum evenly (so as to avoid clumping) and blend until dressing thickens.

For the noodles:

1. Rinse and squeeze

Begin by rinsing/washing the noodles.  This step is important because it really improves the flavor and texture of the noodles.  Imagine – this sea vegetable has been soaking in mineral rich water in a plastic bag, for who knows how long.  Rinsing them thoroughly revives them.

Place the noodles in a colander and rinse thoroughly with water.  Use your hands to pull the noodles apart as you do this.  Then gather the noodles and squeeze out all the liquid, the way you would a wet towel.  Repeat this rinse/squeeze process 2-3 times.

2. Soak

Now place the noodles into a medium sized mixing bowl.  Cover with cold water and pinch in a little salt.  Allow the noodles to soak for about 15 minutes.  The longer they soak the softer they will be.

After soaking, return the noodles to the colander, drain all water and give them one final rinse and squeeze. Now dump them back into a dry mixing bowl.

3. Cut

Using a good knife or kitchen sheers cut the noodles up into smaller pieces.  This will make dressing and eating the noodles much as easier as they are, for lack of better words, hella long.

4. Dress

Now add the veggies to your noodles.  Toss all ingredients thoroughly with the dressing. Use a fork or tongs distribute dressing through all parts of the salad.  Sprinkle in sesame seeds and season with a touch of salt and pepper to taste.  Boom! You are done!  The salad is ready to eat.  Though, it is even better after marinating in the fridge for a couple of hours to a day, as those noodles have a chance to absorb all those lovely flavors.  Enjoy!

Halves and pieces

14 Aug


So, I am trying out something new and exciting with this post!  Rather than providing photographs, I am collaborating with an artist friend to provide your visual. So, today’s image will be illustrated in the animated and whimsical style of the wonderful Nicole Robitaille. Enjoy!

Note: I would to continuing this practice of  collaborating with artists. If you would like to get involved in portraying some food- let’s do it!

This post is an effort to share a basic kitchen tip that can help to eliminate waste. I find the system is especially helpful for folks who like to cook and also live with people who like to cook a lot.  A cooking and eating household is a beautiful thing! But… it presents a certain conundrum.

When there is a ton of food in the fridge, it is easy to loose track of what is in there.  There are often perfectly good little halves and pieces of produce barricading themselves beneath mountains of greens.  So often, a poor little half onion is suffocating in a dark corner begging to be helped, but your blood sugar cannot navigate the fridge for more than thirty seconds.  So, you grab a new onion from the counter and slice right into it.  Meanwhile, that poor little half is quietly dying.  But he is not alone there is also a half lemon hiding in the cheese caddy, and a ¼ tomato dripping it’s life onto the yogurt container.

Later roommate comes home and needs an onion.  She doesn’t see where you put the half that you wrapped up and she cuts into a fresh one. And the cycle goes on.

Finally, when the fridge becomes so full that you can’t find room for a single grape, you shrug and decide it’s time to clean out the fridge. There is some grieving in this chore, as  you no have choice but to dispose of three onion halves and many other neglected little veggies.

These displaced vegetables deserve their own non-profit! Free housing, acknowledgement, a sense of worth in this world!  Here is the solution: Give them a home!  Find any reasonable container and deem it The Halves and Pieces Home.  Communicate this with your housemates and you are taking the first steps toward less waste.  Make anything in The H&P Home fair game.

This way household appetites begin to compliment one another and less is becoming rubbish.

Creamy coconut and raw cacao crunch ice cream

15 Jul


It’s bliss!  I couldn’t get the greatest photos of this one because I was way too into eating it.  I’ll keep it short and sweet.  This ice cream is like a sweet, cold, creamy and crunchy vegan candy bar.  Enjoy!


  • 2 cans coconut cream
  • ½ cup raw honey + 1 tablespoon
  • 3 vanilla beans
  • 1 tablespoon arrowroot powder
  • 1/2 cup coconut butter
  • 3 tablespoons raw cacao powder
  • A sprinkle of coarse Red Hawaiian salt


For the Cacao coconut butter:

In a food processor combine coconut butter, raw cacao powder, and 1 tablespoon honey until well combined.  Scoop this mixture out and set aside.

For the ice cream:

In a small bowl, mix arrowroot powder with ¼ cup of the coconut milk

Heat the coconut cream and honey in a medium saucepan over medium heat. Just as the mixture begins to boil, remove it from the heat and stir in arrowroot and coconut cream mixture.  As you stir in the arrowroot slurry, you will see the mixture get noticeably thicker, and even more so as it cools. Also, scrape two of the vanilla beans into the mixture and whisk thoroughly, so as to distribute specks evenly.  Move this mixture to the refrigerator or freezer to cool completely.

When cool, pour the mixture into an ice cream maker and churn for about 4o minutes to an hour, checking for texture along the way. When mixture is thick and creamy and delicious- you’re almost done!  At this point, pour in a steady stream of the cacao/coconut butter.  The butter will break up into little chunks.  Sprinkle in coarse red Hawaiian salt to taste.  Finally, scrap in the last vanilla bean for a final fresh vanilla nuance.  Continue to churn the ice cream JUST long enough to evenly distribute these ingredients.  Enjoy!


Crispy artichoke hearts

7 Jul

IMG_4681 2

Sitting, here thinking about the finer things.  I recall talking to close friend about how he never wanted to stop drinking Charles Shaw because it might halt his utter appreciation for the utmost simple things in life.  He explained that he knew that there were greater wines out there, but that indulging in them is a slippery slope to a more refined palate and essentially a bottomless desire for something better.  A super talented artist and an incredible person who thrives on a great appreciation for canned corn, has a point.

“If you desire many things, many things will seem few.” Benjamin Franklin.

I bring up this ” Two Buck Chuck conundrum,” because it relates to my declined reverence for canned and jarred artichoke hearts.  I remember when bringing a little can of slightly aluminum tasting artichoke hearts home to my hardly paid for apartment was a real treat.  The meaty and tender little hearts were mighty little morsels of gold in my evening salad.  Add a little avocado, and baby, we were “big ballin’.”

Of course, I had yet to mingle with home made crispy artichoke hearts. About eight months ago, my client requested fresh crispy artichoke hearts, and the truth is, I’ve been sort of flipped.  Despite the slightly laborious process of preparing these hearts, I yearn for them and every time I eat the canned or even jarred hearts.  I simply can’t help but compare.

At the salad bar, my once eager reach for the previously cherished jarred artichoke hearts deflates into a, “mehh..”   A quiet gasp transpires.  I giggle at myself and ask, “who have I become? ” Thoughts of the never ending dance with desire come to mind.

Perhaps, my friend is right.  Maybe it’s wise hold your Charles Shaw close and thus lessen battle with desire.

“It is much easier to suppress a first desire than to satisfy those that follow.” Benjamin Franklin

I agree with Franklin a lot.  I also think he was a little uptight at times and that hiding from desire, might be safe, but it is also bland.  A mindful dance with desire  seems much more suitable for a life rich with gratitude and adventure.

Why not slip into the fancy side and know that you can come back?

All this contemplation over upgrading in artichoke hearts.  I guess awareness is key.

So, it’s true. After the first homemade crispy artichoke heart, you may be flipped and hungry for more.  But I say make new friends and keep the old ones. Continue to explore and refine, but keep space in your heart for the less refined. Always come back and swig a little Shaw.  In the meantime, crisp your heart.

Crispy artichoke hearts


  • 3 artichokes
  • 3 tablespoons dried oregano (optional)
  • the juice of 1 whole lemon
  • 1 tablespoon of olive oil
  • coarse sea salt
  • freshly ground pepper


I typically make my artichokes greek style, which entails simmering them in a ton of oregano, black pepper and a little lemon.  So, the recipe that follows adheres to that style.  Though, these crispy hearts are also delightful sans oregano. Begin by trimming the tops of the artichokes off with a serrated knife (this way the all those lovely oregano leaves will sneak in between the leaves as they cook.)

Choose a large pot that is big enough to fit all three artichokes.  Fill the pot a half way with water.  Season the water with salt 1 tablespoon of coarse black pepper, 3 tablespoons of oregano and the juice of one lemon.  Bring the water to a boil and add artichokes.  Turn down the heat to a simmer and allow the artichokes to simmer for about 30 to 40 minutes or until you can pierce a knife all the way through the artichoke with little effort.  Remove the artichokes and turn them upside down onto a sheet pan or a large plate to drain and cool.


Pre-heat oven to 400° F.

When artichokes are cool enough to handle, carefully peel the outer leaves from the base of the artichoke all the way off the stem.  Continue to pull off the rest of the leaves, eat a few and set the rest aside to enjoy with the hearts.


Now you are left with just the core of the artichoke and the choke.


Use a spoon to carefully scoop out the choke of the artichoke.


Slice the base into six to eight delicate pieces (depending on size.)Line these little morsels onto a baking sheet and drizzle with extra virgin olive oil or coconut oil.  Season them with salt and pepper and place them in the oven to crisp for about 3-4 minutes per side or until golden and crispy.


Season them with salt and pepper and place them in the oven to crisp for about 3-4 minutes per side or until golden and crispy. Allow the little guys to cool slightly and then enjoy!


B.s. fries – butternut squash fries

15 Jun


We are on a butternut squash roll!  All this b.s., is simply a reflection of a little more time on my hands to share some coveted recipes.

No b.s., there are some in oven right now and I can’t wait to get down on them with some of my dearest.


We just devoured them and put more in the oven. Yum!  They are healthy and delicious.  Try them!

B.S. Fries


  • 1 large butternut squash (preferably with a long neck)
  • 1 tablespoon coconut oil or extra virgin olive oil
  • coarse sea salt and freshly ground pepper to taste

Method of preparation:

Preheat the oven to 425°F

Remove all skin from squash.

The neck of the squash is where you will get the best shaped fries.


Use this part of the squash to cut ½ in steak fries, (aiming for as evenly sized fries as possible.)


You will have to compromise shape a bit with the bottom part of the squash due to its’ voluptuous nature.  Simply, remove seeds and do your best to cut pieces as close in size to the others.


In a large mixing bowl, toss the fries in a light coating of oil and sprinkle with coarse sea salt and pepper.


Top two sheet pans with cooling racks. Arrange fries on top of cooling racks in a less than crowded way.


Squash has a very water content. Baking the fries on cooling racks helps create a little makeshift convection of heat, and thus resulting in a crispier fry.

Bake the fries for about 25 minutes.  Then flip them and bake for an additional 5-10 minutes or until they are crispy.


Butternut squash noodle and bison lasagna

10 Jun


I have been itching to post this recipe as well as others, for months now!  Though, I am busy and well… I get distracted.  Nonetheless, I feel it is one worth sharing and it is rarely too late for most anything in life.  I was pretty jazzed when I created this dish because it is fun to create something innovative and spectacular in a less than typical manner.

Me client eats a very specific all organic, plant heavy, grain-free, low dairy, and as local as possible diet. Though naturally, he occasionally has a real craving for something that feels both decadent and comforting.  At the time he had a hankering to eat something with some real thrust.  With Italian lineage, just the thought of lasagna brings on a releasing sigh and a drop of the shoulders.  I just wanted to feed him lasagna.  Lasagna is like Italian American love, mindfully baked between noodles.  But… he doesn’t eat noodles.  So… I thought, ok how can we do this?

After a little brainstorming, I decided to use sheets of butternut squash for the noodles in a rich and robust organic local bison lasagna. A good start, though still these are only two elements of traditional lasagna.  There is still that creamy gooey cohesion of ricotta cheese and the light savory crunch of seasoned breadcrumbs sprinkled on top. Though, in this household these ingredients are as off limits as a Greyhound in an AA meeting.  So, my best bet was to mock with finesse.  A fun, creative challenge indeed.  My response to ricotta evolved into a spaghetti squash, pesto and pine nut mixture.  For breadcrumbs I resolved with a pine nut, fresh herb and coarse sea salt crumble.

This recipe has a lot of steps and can be deemed a labor of love.  It is well worth the time and energy.  Enjoy.

Butternut squash and bison lasagna:


  • 1lb ground organic bison (I vote for Lindner Bison)
  • 1 small spaghetti squash
  • 1/4 cup brown onion diced
  • 2 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 ½ tablespoon tomato paste
  • 1 ¾ cups San Marzano tomatoes and juice (crushed with hands into light and lumpy liquid)
  • 1/3 cup chiffonade of basil
  • Extra Virgin Olive oil on hand for drizzling (explained in steps)
  • 2 Butternut Squashes (preferably with long necks)
  • ¾ cup pinenuts
  • ¼ cup good pesto
  • 1 teaspoon dried oregano
  • 3 teaspoons fresh rosemary chopped finely (1 teaspoon for pine nut crumble, 2 for bolognese)
  • 3 teaspoons fresh thyme chopped finely (1 teaspoon for pine nut crumble, 2 for bolognese)
  • coarse sea salt and freshly ground pepper to taste


1 .The first step is to prepare squash noodles.  First pre-heat the oven to 400 F°. You will really only be using the neck of the squash and reserving the bottom for another use.  So, lop off the necks of your squash and peel them.  Next slice them into even ¼ sheets and lay them flat onto baking sheets.  Drizzle the noodles with a little olive oil and sprinkle with salt and pepper.  Bake squash until slightly tender, but firm enough to maintain its shape.  Set noodles aside.


2. The next step is the first step in making a makeshift ricotta cheese.  Very simple – pop a spaghetti squash in the oven. Halve the squash, remove seeds, drizzle interior with a little olive oil and salt and pepper.  Turn squash face down and bake for about 20-30 minutes (depending on size of squash.) When it is done cooking use a fork to scrape the stringy squash into a container. Measure out about 1 ½ cups of the squash and cut up into shorter noodles with a knife.

3.  Next pulse ¾ cups of pine nuts in the food processor until it becomes a crumbly paste. Set this mixture aside.

In a small bowl combine spaghetti squash with pesto and ½ cup of pine nut puree with a fork. Work in all of the ingredients vigorously to create a cheese like texture (don’t be afraid, to work it with your hands.) Season this mixture with salt and pepper and set aside.  Place the remaining pine nut puree in a small bowl and set aside.


4.  For the our crunchy topping, take the remaining pine nut puree and generously season with freshly chopped rosemary, thyme, coarse sea salt and pepper. Mix this combo with a fork until you have a crumbly almost streusel topping like texture.  Set mixture aside.

5.  Next you will begin the Bolognese.  Heat a medium sized sauté pan over a medium flame with a little extra virgin olive oil. When pan is hot add meat and brown slightly. Then immediately move it from the  pan into another container to halt cooking.  We don’t want to dry out the meat, rather we want to absorb flavors of the sauce.

Now it is time to begin the sauce. Maintain a medium heat on pan and add a touch more olive oil if necessary.  Add onions and garlic to pan and just as they begin release juices shake in red pepper flakes and season with salt and pepper.  Just as garlic and onions begin to brown, stir in the tomato paste. Then dump in San Marzano tomatoes and juices in. Stir contents of pan, sprinkle in fresh rosemary and thyme, season with a salt and coarse ground pepper and allow to simmer on a low heat for a couple of minutes.  Now stir in the meat and continue simmering until sauce has reduced down and you have a hearty product.  Stir in fresh basil, remove from heat and set aside.


6.  Adjust oven temperature to 350 F°. Now, for the layering and the final baking.

Here are the layers

1. Squash noodles


2.  Bison bolognese


3. Spaghetti squash mixture


4.  Squash noodles


5. pine nut crumble (and zucchini if it’s lying around.)

6. Bake the lasagna for about 35-40 minutes.  Allow cooling slightly before cutting.  Then enjoy!



Organic Turkey Meatballs

28 Apr


As is typical of my nature, I will provide a disclaimer for the words that follow.  There is some crude vocabulary in my explanation.  All is excused by homage to my Sicilian American heritage.  In spirit I’ve also included some old family photos.  Enjoy.     

Timely expression is something that I am working on in all facets in my life.  That being said, I have a stockpile of recipes that I have been itching to share.  Dishes and nibbles reflective of cooler airs and shorter days piled and piled.  I realize that temperatures are rising and that we are moving into summer.   I realize that this means most of us are beginning to crave lighter, brighter and rather refreshing dishes. I also realize the meatballs are always good- when they are good.  So, despite your hankering for snow cones and salads consider putting on some gorgeous shades, sipping Campari, being dramatic, eating some fucking meatballs and making love in the afternoon.  Your grandmother would be proud.  Well… at least mine would.

gramp_mom _frank

These are my people. Subtle resemblance to Grandma Ida Costello in the back left eh…?

I realize however, that I must retract and also disclaim that while these juicy, delicious meatballs embody nothing but love and Sicilian soul, they are… in the best possible way, a little “West LA washed,” in that, we are not using veal and pork and beef.  And no, we are not shaving on big sheets of Parmigiano-Reggiano.  No.  We are using organic white turkey meat and locally grown herbs.  But just trust me and give them a try- they are fucking delicious.  I believe that even Uncle Ralph would approve.

uncal ralph copy

Uncle Ralph

Oh, and please do listen to this while you make them:

Turkey Meatballs


For the meatballs:

  • 2lbs organic ground white turkey meat
  • 1 egg white
  • 1 half white onion diced
  • 2 cloves garlic minced
  •  2 small sprigs fresh rosemary chopped finely
  • 3 small sprigs fresh thyme chopped finely
  •  1 teaspoon dried oregano
  • ½ cup fresh flat leaf Italian parsley chopped
  • 1-2 tablespoon Extra Virgin Olive Oil
  • 1-teaspoons ghee or good butter
  • coarse sea salt to taste
  • freshly ground black pepper to taste

For the sauce

  • ¼ of one white onion diced
  • 2 cloves garlic
  • a big man handful (about ¾ cup) chiffonade of fresh basil
  • 3 medium tomatoes diced into medium sized chunks
  • 4 cups of  peeled whole tomatoes with juices (1st choice jarred from a local farmer second San Marzano)
  • Splashes of water as needed to loosen and lighten sauce
  • coarse sea salt and freshly ground pepper to taste

Method of Preparation:

In a medium sized mixing bowl combine ground turkey, egg white and tablespoon or 2 of olive oil with hands until well combined and moist.   Little by little, knead in the herbs until well combined.  Season mixture with salt and pepper.

Now it is time to assemble meatballs.  Grab a large clean plate or baking sheet and put it next to the your bowl of meat mixture.  Here is where you will set your perfect little balls while they await browning.  Set your little balls aside while you begin to prepare the sauce.

For the sauce:


This part is fun.  Dump jarred tomatoes into a mixing bowl and using your hands squish the whole tomatoes until you have a lightly lumpy liquid.

Heat a large sauté pan over a medium flame.  Add about a tablespoon of olive oil.  When the oil is hot, add onion and garlic and season with a little salt and pepper.  Just as the onion and garlic begin to brown add the freshly diced tomatoes.  Let these little babies brown and then begin to break down.  Just as the flesh of the fresh tomatoes starts to break down dump in your preserved tomatoes and shake in a little oregano.  Stir this mixture, season with a little salt and pepper and then leave it and allow to simmer on a very low heat while you brown the meatballs.

The sauce will begin to reduce and thicken a bit.  We are aiming for a flavorful yet light tomato sauce.  If the sauce beings to feel thick and “Round Table Marinara like,” splash in a little water, scrap the pan and feel the sauce lighten up a bit.  Just when your sauce is incredibly aromatic and seemingly done, stir in fresh basil and do a final seasoning of salt and pepper.

It turns out that by about the time that your meatballs are ready to jump into the sauce, the sauce will be ready for the meatballs.  It’s like love chemistry.   However, if you don’t want to fuss with this kind of timing you can always make the sauce ahead of time.

For browning the meatballs:

Heat a large sauté pan over medium heat.  When the pan is hot add about a tablespoon of ghee or olive oil to coat the pan.  When the oil is heated, place the raw meatballs into the pan and allow them to brown on one side, (about one minute,)


Then, rotate and repeat so that the meatballs are browned on another side.  We are just browning here, so once you have some golden color on two sides it is time to move them into the sauce bath. IMG_4287

Drop the browned meatballs into the tomato sauce and allow it to simmer on a very low heat until meatballs are fully cooked and sufficiently married with the sauce.


Now, you are done.  Mangia bitches.

Oh My Goddess Tahini Dip -OMGD

18 Mar

Continue reading

Coconut ice cream

6 Mar


A few weekends ago my friend Gloria and I had a spontaneous ice cream making afternoon.  After coffee, Farmer’s Market, Beachwood lunch and a walk on the beach- it just seemed right.  Well… given that itinerary, I guess snuggling would have seemed right too, but anyway… The goal was a non-dairy, yet ultra creamy coconut milk ice cream.  So unlike most approaches to coconut milk ice cream we used only coconut cream as opposed to a blend of cream and milk.  The outcome of this full fat approach was nothing but gratifying.  The final spoonfuls after churning and churning embodied the thick, creamy and sweet coconut goodness that I had hoped for.  The “plain jane,” nature of this recipe makes it a foundation for happiness.  The simple vanilla base provides an open canvas for churning in whatever the day inspires.

Coconut ice cream

2 cans coconut cream

3/4 cups sugar

1tablespoon + a splash of vanilla

1 tablespoon arrowroot powder

1/4 cup coconut coffee creamer

Method of Preparation

In a small bowl, mix arrowroot powder with ¼ cup coconut milk creamer

Heat the coconut cream and sugar in a medium saucepan over medium heat. Just as the mixture begins to boil, remove it from the heat and stir in arrowroot and coconut cream mixture.  As you stir in the arrowroot slurry, you will see the mixture get noticeably thicker, and even more so as it cools.  Move this mixture to the refrigerator or freezer to cool completely.  When cool, pour the mixture into an ice cream maker and churn for about 4o minutes to an hour, checking for texture along the way.  When mixture is thick and creamy and delicious- your done!  Enjoy.