This smoothie is the most unusual I’ve ever made- or tasted. It’s spicy but not too spicy. Savory but not too savory- thanks to the orange and mango. Super healthy. It was very ORANGE too! 🙂
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I substituted chia seeds for hemp seeds and dried turmeric for fresh. I was too cold to add the ice! It was a perfect lunch with a small handful of walnuts.
Yield: about 2 cups, one serving
- 1 blood or navel orange, peel and white pith removed
- 1 large carrot, scrubbed, coarsely chopped
- ½ cup frozen mango chunks
- ⅔ cup coconut water
- 1 tablespoon shelled raw hemp seeds
- ¾ teaspoon finely grated peeled ginger
- 1½ teaspoons finely grated peeled turmeric
- Pinch of cayenne pepper
- Pinch of kosher salt
- 1/2 cup ice
- Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, hemp/chia seeds, ginger, turmeric, cayenne, salt, and ½ cup ice in a blender until smooth. (I used a Vitamix.)
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Posted in Drinks, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: carrots, cayenne, chia, coconut, coconut water, ginger, gluten free, healthy, hemp seed, mango, orange, smoothie, turmeric, vegan, vegetarian, Vitamix
I love to treat my family (& myself!) to muffins for a special weekday breakfast. My kids have also become thrilled to have mini-muffins in their snack at school!
These muffins are loaded with healthy sweetness from carrots, apples, coconut, and raisins. The cookbook made them sound even more healthy and appealing because it stated that the bakery has to make a fresh batch on weekend afternoons for the cycling club that stops in for their muffin break! 🙂 This recipe was adapted from The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers. I adapted the recipe to incorporate whole wheat flour, and adjusted the baking time for mini-muffins and a convection oven.
Yield: 16-20 standard muffins, or 12 standard muffins & 24 mini-muffins
- 1 1/4 cups (365 g) all-purpose flour
- 1 1/4 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups (210 g) shredded carrots, about 3 large
- 1 Granny Smith apple, peeled, cored, & shredded
- 1 cup (240 ml) vegetable oil
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 2/3 cup (80 g) sweetened shredded coconut, plus 1/4 cup (30 g)
- 1/2 cup (85 g) dark raisins
- Position a rack in the center of the oven and preheat to 400 degrees (on convection). Line muffin cups with paper liners or coat with cooking spray, as desired. (I used cooking spray for the standard muffins and paper liners for the mini-muffins.)
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.
- Combine the shredded carrots and apple in a small bowl.
- Beat the vegetable oil and sugar together in a stand-mixer set on medium-high speed until light in color, about 2 minutes.
- One at a time, add the eggs, beating well after each addition. Beat in the vanilla.
- Reduce the mixer speed to low. Add the flour mixture in thirds, alternating them with two equal additions of the carrot mixture and mixing just until combined after each addition.
- Mix in the 2/3 cup coconut and all of the raisins.
- Using a cookie or ice cream scoop, transfer the batter to the muffin cups.
- Sprinkle the remaining 1/4 cup of coconut over the tops.
- Bake until the muffins are golden brown and a wooden toothpick inserted in the center comes out clean, about 15 minutes for standard muffins (on convection), and about 10 minutes for mini-muffins (on convection).
- Let cool in the pan for 5 minutes. Remove from the pan, transfer to a wire cooling rack, and let cool. The muffins can be stored in an airtight container at room temperature for up to 1 day.
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Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apples, breakfast, carrots, coconut, Granny Smith, healthy, model bakery, morning glory, muffins, napa valley, raisins, shredded coconut, whole wheat
I couldn’t wait to make this dish when I saw the recipe in the New York Times. I am the only one in our family who really loves curries, but, as the cook, I feel that I can make what I want to eat most of the time! My husband enjoyed it too. We ate it over rice which I cooked in the leftover stock and coconut milk. I included the optional parsnips, which were sweet and starchy. I also substituted light coconut milk and pre-roasted cashews for raw without a problem. This dish was time consuming, but worth it.
- 2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
- Salt and pepper
- 1 tablespoon grated ginger
- 2 teaspoons grated garlic (I used 5 cloves in a garlic press)
- 1/4 teaspoon cloves
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon cardamom seeds
- 1/4 teaspoon allspice berries
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne, or more to taste
- 3 tablespoons lemon juice
- 3/4 cup raw cashews
- 1/4 cup shredded dried unsweetened coconut
- 1 pound small parsnips, peeled and cut in 2-inch batons, optional
- 2 tablespoons ghee, coconut oil or vegetable oil (I used coconut oil)
- 1 1/2 cups finely diced onion
- 1 tablespoon tomato paste
- 1 2-inch piece cinnamon stick
- 3 cups chicken broth or water
- 1 cup thick coconut milk
- A few sprigs mint and cilantro for garnish, optional
- Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
- Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes (if raw). Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
- Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
- In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
- To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.
My mom loves carrot cake, so these were the perfect birthday treat for her this year. I added raisins instead of walnuts to please my kids, and opted not to top with additional coconut. I have also made the classic version with walnuts- of course. 😉
We all thought they were great, very moist and tender. This recipe was adapted from Martha Stewart’s Everyday Food. I modified the frosting recipe.
Yield: 12 cupcakes.
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 tablespoons orange juice
- 1/2 teaspoon pure vanilla extract, separated
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon coarse salt
- 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 1/2 cups shredded carrots (about 2 large)
- 1/2 cup chopped walnuts or raisins
- 1/4 cup shredded coconut, plus more for garnish
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 pinch of kosher salt
2 cups powdered sugar
1 T vanilla extract
- Preheat oven to 350 degrees, preferably on convection.
- Oil a standard 12-cup muffin tin or line with paper liners.
- In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt.
- Add flour; mix.
- Stir in carrots, walnuts (or raisins), and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 20 minutes (on convection) or up to 25 minutes in a standard oven.
- Let cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, butter, salt, confectioners’ sugar, and 1 T vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut, if desired.
Posted in Baking, Cupcakes, Good Sweets, Good Eats (Desserts), Recipes
Tags: carrot cake, carrots, coconut, cream cheese, cream cheese frosting, dessert, Easter, Martha Stewart, orange, raisins, vanilla, walnuts
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