Ok so lately, I’ve been trying to detox (a little). Between all the food that’s been around during our cookbook testing and all of the food I’m about to eat in Italy – I’ve tried to clean (and green) things up over the last few weeks. Cheesecakes and pizzas aside (and oops, early gelato), I’ve gotten back to my salad-ey lunches and green drink routines. So it was perfect timing that Tess Masters (a.k.a The Blender Girl) sent me a copy of her new book The Blender Girl Smoothies. It’s packed with over 100 super unique, superfood smoothie recipes.
I get sent a lot of books but truthfully, the books I end up choosing to write about are usually the ones whose authors I have a personal connection with. I met Tess about a year ago where we shared a vegan meal at Bouldin Creek (one of my favorite neighborhood spots).
I was so inspired by her, not only because of her work (if you don’t have her first book, The Blender Girl Cookbook, you should get it – creamy vegan soups, sauces, etc, it has it all…), but because she’s one of those people who walks into a room and just lights it up. She has this inexplicable energy that is bright, vibrant, and kind. I’m sure it can be attributed to all of the nutrient-dense smoothies… or maybe it’s just her cool Australian accent…
Either way, her new book The Blender Girl Smoothies is a guide to a rainbow of creative smoothie combinations ranging from light breakfast recipes to indulgent dessert smoothies – (hello Apple Pie in a Glass, I’m coming for you this fall!).
Get the book here!
If I had to pick only one season and one category of food to blog about until the end of time, it would be this one. I’m pretty obsessed with salads all year round, but I just can’t get enough when tomatoes, peaches and zucchini are all at their best. It’s hard to go wrong with a salad by tossing peak-season summer veggies into a bowl with a simple, tasty dressing (that’s how many of these salads came to be). If you’d like some inspiration, though, here are some of my all time faves:
pictured from left to right, top to bottom:
Heirloom Caprese with Mint Pesto / Peach Salad with Mint & Pistachios
Heirloom Tomato Avocado & Chickpea Salad
Fete Harissa Fattoush Salad / Sweet Pepper Panzanella
Zucchini & Grilled Corn Salad / Spicy Watermelon & Avocado Salad
If you’ve been following for long, you know that I have a slight obsession for all things that are mini. Mini skillets, mini pies, mini tacos – but my absolute favorite small food has to be mini pizzas. They’re quick and easy to make and a fun way to try lots of different toppings. These would be great for a summer party – you could even toss these little guys on the grill if you don’t want to heat up your house.
The first step to your mini pizza party is mini naan – I buy Stonefire Mini Naan all the time – they’re easy to keep on hand in the freezer, especially for last-minute pizza cravings. Bake them, toast them, grill ‘em… you get the idea.
Choose a bunch of toppings: I went with a mix of classic pizza toppings (mozzarella, tomatoes, pesto), and few that are a little unexpected (blackberries, poblanos, pepitas and grilled corn). I mixed a little smoked paprika with the tomatoes, and a drizzle of balsamic with the blackberries… my basic rule of thumb is to pair flavors that contrast each other – balancing ingredients that are sweet, salty, smoky, tangy, etc.
Whenever I do a post with multiple options, I hate to pick favorites. These were all quite tasty but Jack and I decided that there was one clear winner: the grilled poblano, corn and pepita pizza, dolloped with a little bit of kale pepita pesto. It’s a little spicy, but not too spicy… a little sweet because of the corn, a little smoky from the grill flavor. I’m starving just talking about it again!
Later this week, we’re taking a little trip and would love to hear your travel recs… especially those that involve food (of course)! If you have favorite restaurants, markets, or gelato shops please let me know!
Jack and I are heading to Rome, and the Amalfi coast so we’d love suggestions for Positano, Amalfi, Capri, and Sorrento. We’ve been to Rome (and Capri, pictured) before, so we’ll probably skip some of the main tourist attractions but would love other ideas – cool neighborhoods to check out – that sort of thing.
The other day, I had this intense craving for cheesecake. The timing was a little out of the blue since I eat cheesecake exactly once a year when my mom makes it at christmas time. She makes a family recipe – my Grandma Kissel’s infamous recipe – and no one but her and my Aunt Kathy have it. It’s amazingly creamy and light and perfect and it won’t be getting passed down to me anytime soon.
I wasn’t going to attempt to make sub-par cheesecake to satisfy my craving, so I made a lighter and altogether easier no-bake version.
I’m not going to exactly call this healthy – but as far as cheesecake goes, it’s definitely a skinnier cousin. It has less overall cheese and less sugar (just a few tablespoons of maple syrup actually). It’s topped with my favorite dessert fruit – tart cherries – which have some major superfood properties. They’re a natural anti-inflammatory as well as a source of melatonin which helps regulate sleep. While this is not a famous family recipe, it’s creamy and delicious. The bright pop of tart cherries are really, well, the cherry on top.
I use coconut cream along with mascarpone cheese, which makes for a light and smooth creamy filling. If you’re vegan, you can double the coconut cream. If you love cheese and want to make this thick and decedent, skip the coconut cream and double the mascarpone cheese.
If you live in an area where you can get Montmorency tart cherries, seek them out – or look for them frozen in your local retailer nationwide. I personally love them frozen because as they thaw their natural juices become a sweet tangy sauce.