Wandering Forks

"Not all those who wander are lost."

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Dark chocolate Layer cake :

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Porcini Risotto throw down with some of my favorite Italians cooking and living in Los Angeles. Doesn't get much better than people who share passion for food and great conversation. Next time I'd like to try a non traditional vegan risotto and see what magic I can make. 

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After many wonderful holiday dinners with fresh breads, pastas and fine wines I decided it was time to be kind to my body and do a little cleanse. I like to juice all of my fruits and veggies and keep them separate that way I get to decide what drink concoction I want right when I'm ready to have one.

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What happens when you want waffles but trick yourself into being good...

Cherry Almond Goji smoothie

1 cup frozen dark cherries

1 cup light unsweetened coconut milk

1/8 tsp almond extract

1 tbsp goji berries 

5 drops stevia

Blend and sprinkle additional goji berries on top. 

Enjoy!

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This mornings extreme latte consumption made for a creative lunch. Felt like having something different today....lemon pepper calamari salad with rainbow carrots and avocado over arugula with a simple orange lemon pepper vinaigrette.

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After dinner earlier this week at one of my favorite restaurants, Gjelina, I was inspired to make this carrot beet ginger soup. This fall soup has a beautiful color and was such a delicious way to get in all of my veggies. Recipe 2 cups low sodium veggie broth 3 cloves garlic 1/4 sliced yellow onion 2 diced rainbow carrots 2 sliced purple beets 1 spring rosemary 1/2 inch peeled ginger whole 1 tsp fresh peppercorns Throw it all in a pot and simmer over low heat until carrots and beets are just about soft. Blend together in vitamix and add extra broth to desired consistency. Top with a dollop of plain Greek yogurt or creme fraiche. Voila!

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Okay so this isn’t exactly the most vegan thing I’ve ever made but…it’s winter and cold out. This is an organic peppered turkey on fresh sourdough baguette with melted Gouda, Arugula, thinly sliced red onion, lemon pepper vinaigrette and stone ground mustard toasty in the oven. Served with organic sustainable red wine while dancing to the Frank Sinatra station.

Happy Sunday!

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It's the most southern breakfast I've ever made, but only because of the potatoes that aren't really even potatoes. Behold sautéed asparagus over cauliflower mash, poached egg, and the things that looks like mini watermelon are actually cucumbers. All around simple, but healthy breakfast. Nom nom nom

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Welcome to my Tuesday day job.

Chef/Artist/Photographer in one. Now I understand why people have assistant photographers to get that perfect shot...Will try again tomorrow but had to post a preview into this thing I like to call "carmel apples," and want you all to know that I am enjoying what looks to be insanity. Stay tuned because eventually these ingredients will be made into something brilliant!

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After spending an hour in the Christmas tree lot trying to choose the perfect tree, reality set in and there was no way I was carrying the thing on my back a mile home. So I did what anyone would do, head over to whole foods and settle on some cinnamon pine cones. Somehow decking the halls turned into a romantic dinner for one of wild caught salmon and roasted lemon rosemary winter veggies. After I got the fire alarm to stop going off, I sat down for an absolutely incredible meal. Frankly, I think every meal should be beautiful, even if the table is only set for one. 

Recipe:

Roasted Veggies 1/2 sliced yellow onion Brussels sprouts in half White and orange carrots 5 garlic cloves 1/2 lemon for squeezing 1/2 lemon for slicing EVOO Rosemary Salt & Pepper Preheat oven to 450 degrees Roast for 40 minutes or until brown and crispy

The Salmon:

Wild caught fish if possible:)

Lemon pepper olive oil high heat, 2 minutes on each side or until golden brown and cooked thru.

Enjoy with your favorite wine.

Cheers!

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It had been awhile since baking my last cheesecake so I threw caution to the wind and made one for me, myself, and I. The lavender came from a Chinese herbal tea shop way on the other side of town and the idea of working with flowers has always fascinated me so I thought I’d try it out. To my delight, a small sprinkling on top was just enough to be wonderful and not taste like bath soap. After soaking raw cashews over night, I threw them in my blender with agave and vanilla bean. The crust is a mixture of dates, salt, walnuts and almonds. Then we wait 12 hours, the next morning you have a delicious, show-shopping dessert.

Because the crust had a soft texture I decided it should be complimented with dried lemon ginger cookies crushed a course sand like texture. Then a made a raspberry compote with brown sugar and lemon. First I pour a nice layer raspberry sauce on the plate, layering the crushed cookies over top. Then goes the cheesecake and I liked how all the layers stuck together. Another drizzle of the raspberry sauce over top and viola!

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Confession: I have a major sweet tooth. Decided to whip up some healthy dessert, so healthy it can even be eaten as breakfast (or in my book it can;). This recipe is for my lovely raw foodie friend Andrea, because she too loves dessert.

Raw Vegan Brownies

2 cups Dates

1 cup cashews

1/4 cup shredded coconut

1/4 cup raw cacao powder

1/2 cup oat bran or buckwheat groats

sprinkle of salt

top with pistachios

Blend into a ball in food processor or blender. If it falls apart to touch, add a few extra dates. 

Enjoy

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Woke up feeling extra creative this morning after last nights yin yoga class.  Off to the farmers market I went, making sure to gather the last of the figs. Decided to mix summer and fall produce together and came up with a new take on a caprese salad. The crispness of the pear, the sweetness of the figs and dates, tartness of the basil, tied together perfectly with a dallop of lactose free organic sour cream (tastes like Crème fraîche) mix with lemon juice. This is the perfect little appetizer for an end of summer dinner party:)

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