white bean + spinach ragot

it’s that time again, for a terribly lit + iphone-shot photo of the food that I made. I find it really difficult to make food and then shoot it when I am entertaining, so I just snap a quick pic and continue on with the night. Making dinner is about being social and sharing my talents, not taking photos of the food. I find that fear has held me back in the past from posting because the pictures weren’t just right. Well…2015 is the time to get over that.

This is the year! Most of you know i’ve decided to stay in Sydney, Australia for a while. I am in preparation to begin starting my own business, officially! I’m not sure where yet!

& back to the food. This was a dish that was inspired by Italy.

white bean and spinach ragot

 

White Bean + Spinach Ragot w/ Polenta

(serves 4)

ingredients:

1 T extra virgin olive oil (or 1/4 C water)
1 medium yellow onion, chopped
1 red or yellow bell pepper, seeded + chopped
3 cloves of garlic, minced
3 T tomato paste
2 T fresh thyme
1/2 t fresh pepper
1/2 C dry white wine
1 can baby roma tomatoes, undrained
1/2 C vegetable broth
1 bay leaf
1 can cannellini beans, drained + rinsed
4 C spinach
1/2 C fresh basil, chopped
1 pkg of polenta, heated over low-med heat with soy milk or water to get it creamy

 

procedure:

sautee onion, pepper, and garlic with the oil/water. cook until the onions are browning and turning translucent.

add tomato paste, pepper, + wine. let that cook down a little, then add tomatoes, broth, bay leaf and bring to a boil.

lower the heat, add the beans, and let simmer for about 15 minutes.

remove bay leaf, stir in spinach and basil. let stand for about 5 minutes until the spinach starts to wilt.

serve over polenta.

enjoy!

Chocolate Beetroot Cake

This season of my life has been about learning lessons and this recipe is a direct result of that. The photography is not as professional as I would have wanted, but this is a fantastic recipe that needs to be shared! I think a lot of times our own fears can hold us back from what we want to be doing. I think that if I can’t have the best blog or the best recipes then I should not even try. Uhh, that’s a quick way to never do anything ever and I know that is not the way I want to live. So while it may be a small move, here it is. A fantastic recipe, photographed on my iPhone!

 

chocolate beetroot cake

Chocolate Beet Cake w/ Pistachios

(adapted from: here)

Ingredients: 

2 Medium sized beetroots, peeled and finely grated
185 g Whole Wheat Flour
50 g Coconut palm sugar
5 tbsp cocoa powder
2 tsp Baking powder
Pinch of salt
60 ml Maple syrup (or golden syrup)
50 g Dark chocolate (80% or more)
150 ml vegetable oil
50 ml Non-dairy milk (i used almond)

For the topping:

50 g Dark chocolate (80% or more)
3-5 tbsp non-dairy milk (i used almond)
50 g Pistachios

Procedure: 

Over a low heat, melt the chocolate and maple syrup in a saucepan.

Once melted, remove from the heat and leave to cool slightly whilst you measure all the dry ingredients into a separate mixing bowl.

Stir in the oil and almond milk into the melted chocolate before adding the grated beetroot.

Mix well before stirring in the dry ingredients.

Pour the mixture into a well greased 18cm cake tin and bake in a preheated oven at 180C for 25 minutes of until a skewer inserted into the middle of the cake comes out clean.

Turn out the cake onto a wire rack and leave to cool.

Over a low heat, melt the chocolate and non-dairy milk. Stir constantly!

Pour the chocolate over the cake and spread evenly.

Roughly chop the pistachios and sprinkle over the cake.

Enjoy!

chocolate beet cake side angle

PB + J breakfast bars

These babies are for real! It’s like I was transported back to child-hood with this flavor combo. PB + J always holds a special place in my heart. Um…move on to the recipe?

pb + j breakfast bars

PB + J Breakfast Bars

1/2 C dried blueberries
1/2 C dried dates
1/4 C agave nectar
1/4 C peanut butter (I used Trader Joe’s unsalted creamy PB)
1 C roasted nuts or seeds (I used sliced almonds)
1 1/2 C toasted oats
Vanilla paste, to taste
1 – 2 t. spirulina

Procedure

1. Process dried dates and blueberries in food processor until a paste is formed.

2. Toast oats. This can usually be done at 350 degrees for about 10 – 15 minutes (just watch the oats so they dont burn)

3. Put dried fruit paste, nuts/seeds, vanilla paste and oats in a bowl.

4. Warm the peanut butter and agave over low heat. Once melted, pour in bowl. Mix together.

5. Put the bars in a pan and refrigerate to set up. In about an hour you can cut them and store them individually.

 

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