Lately I have been surrounded by an abundance of plums: Italian prune plums, back plums, Santa Rosa’s and many more that I can’t identify readily. Some varieties have pink flesh, some yellow, all delicious. I had no intension of bringing home so many from the farmer’s market the other day. I chose a few of each variety, but since there were more than I could resist, I ended up with a couple of good-sized bags. Although plums eaten fresh can be great, I think their real beauty and flavor shines once they’re cooked. Whether stewed, sautéed or roasted, a cooked plum, crimson and delicious is the perfect ingredient for early fall baking.
I’m back in the swing of things after spending half of August in lovely Nantucket. I wanted to share a simple recipe before fall swoops us up and a pot of soup is on the stove, which isn’t far off!
Aug 17th, 2012 by coconutandquinoa
Many years ago, a simple bowl of spaghetti with fresh tomato sauce was on the cover of Gourmet magazine and the beautifully photographed image has stuck with me ever since. Strangely, I don’t think I ever actually made it, although I have considered it every summer. Continue Reading »
I know you may have seen glimpses of Stella, our beautiful rescue dog, over the years. The truth is she was a huge part of Coconut and Quinoa; ever present, watching me write, cook, photograph — and sometimes even sample — every single recipe I’ve posted. She had many favorite spots from which she observed me working: several with a good view of the kitchen, a few at my feet, and then my favorite, on my lap as I toiled at the computer. She followed me as I moved throughout the day from room to room, settling anywhere I stayed and ending everyday curled up in bed beside me.
I wanted to share one of the recipes I created for Whole Living’s July/August issue. For those of you who are not on my newsletter list, I developed 8 summer recipes focusing on cooling foods from an Ayurvedic perspective. You can now see all the recipes at wholeliving.com. There’s a little info on Ayurveda at the bottom of this post.
I spied the first nectarines of the season at my little local farmer’s market last weekend and couldn’t resist making this breakfast again. The delicious tanginess of the nectarines works so well with the creamy coconut oats. I know many of you sweltering in the heat of New York City and elsewhere cannot imagine a warm breakfast. But from both an Ayurvedic and Chinese medicine point of view, it is better to avoid cold foods, even in the heat. I find letting the pudding cool down to warm or room temperature a great way to serve it during these hot months. It will thicken up a bit; so I recommend drizzling with additional almond milk.
Aduki beans seem to be the last bean on my mind, and therefore plate once the weather gets hot. I usually find them more appealing in wintery soups and stews or simmered with squash and ginger in the fall. Somehow I forget to adapt them for the summery months, but I never overlook how especially nutritious they are.
I made these grilled fava beans a couple of weeks ago when we were upstate celebrating a friend’s birthday. Six of us, including baby Teo rented a house with a large, well-equipped kitchen and outdoor grill. We spent the lovely, warm days lying on the grass under a tree, dabbling in the cool stream which bordered the property, walking the gardens and orchard…. oh, and we cooked and ate very well! Stella and Alfie had a great time sniffing the air and running around the vast lawn.
I got a little carried away at the market the other morning. My plan was to nip up to Union Square (Farmer’s Market) quickly and gather a short list of ingredients to take upstate for the weekend. As soon as I arrived, I was instantly and delightfully overwhelmed by the beautiful array of newly arrived vegetables. Continue Reading »
Jun 1st, 2012 by coconutandquinoa
A good vegetarian burger recipe has always been high on my recipe “to-do” list and a delicious lunch at ABC Kitchen last week inspired me to develop a new variation. Lately I have been experimenting with making lentil cakes (or burgers) using beets, French lentils and quinoa topped with tzatziki (Greek cucumber yogurt sauce with plenty of dill). The flavors have been great, but the texture of the cakes has been less than perfect.