Naturally Whole

Nourish. Heal. Thrive.

dairy-free

Orange Marmalade Muffins

by Leave a Comment


Hello, friends! It’s been a long while since I have posted anything. I’ve been busy writing, parenting, and living.

The Corona virus has changed life pretty rapidly and remarkably in the past few weeks. While my kids are schooling remotely, I am trying to regain my footing in this new reality. Baking always eases anxiety! I craved something moist, barely sweet and rich in flavor. I found a few different recipes for orange muffins but I was appalled by the amount of sugar! So I halved the sugar and used raw honey instead. I took a page out of Ina’s book and added an orange juice glaze at the end for added sweetness. I think they are perfect and they are VERY moist. They taste just like orange marmalade. Perfect with a cup of tea!

Print

Orange Marmalade Muffins

Prep

Cook

Total

Yield 22 muffins

I baked these to use up some oranges I had in my fruit bowl, sprucing up a basic orange almond cake recipe. I halved the sugar and replaced it with raw honey. Feel free to add 1/4 cup more honey if you prefer this to be a VERY sweet treat. I think it's a perfect, moist and barely sweet orange muffin. Because you use the whole orange, including the rind, it reminds me of orange marmalade. Try these in the morning slathered with salted butter!

Ingredients

  • 6 medium naval oranges (I used Cara Cara)
  • 6 eggs
  • 1 1/2 cups fine ground almond flour
  • generous pinch of salt
  • 1/2 cup raw honey
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract

For Glaze:

  • juice of 3 oranges
  • 2 T honey or sugar

Instructions

  1. Preheat oven to 400 degrees
  2. Wash the oranges and place 3 of them in sturdy saucepan and cover with water. 
  3. Boil the oranges for about 30 minutes.
  4. While the oranges are boiling, line two muffin tins with paper liners, or butter and flour well. If using a cake pan, butter and flour well, and use parchment rounds for the bottom. Butter and flour the parchment as well. 
  5. Remove the oranges from water and let cool. Slice into quarters. Remove peel from 1 orange and set aside*. Add the orange quarters to a high-speed blender or food processor and blend. Keep it chunky. Set aside.
  6. In a separate bowl, whisk the eggs. Add vanilla, salt, honey and mix well. Add the almond flour and baking powder and mix until just combined. 
  7. Add the pureed oranges to the bowl and mix well. 
  8. Using an ice-cream scoop, fill each muffin tin. 
  9. Bake at 400 degrees for about 12-17 mins (check often). They are ready when a toothpick comes out clean. If making a cake, use a 9 inch round cake pan and bake for about 40-50 mins.
  10. While muffins bake, juice three oranges and add to a small saucepan with the honey or sugar. Boil the juice for about 12 minutes until it reduces by about half and is syrupy. 
  11. While muffins are cooling, poke each one several times with a toothpick and spoon warm orange juice over each one. 
  12. Enjoy! 

Serve immediately, or refrigerate.

Notes

*If you are getting fancy, thinly slice the orange peel and toss with a few pinches of cinnamon and some sugar for decoration!

Courses Dessert, Snack, Breakfast

Herb and Mustard Marinated Lamb Chops

by Leave a Comment

This recipe is our favorite summer lamb recipe. It’s expensive, so we only do it a couple of times per year but I make a lot as they are so easy to throw on the grill. They are best eaten with your hands so make sure to have plenty of napkins handy!

Print

Marinated Lamb Chops

This is our favorite recipe that I've been making for almost 14 years. The tang of the vinegar helps tenderize the lamb and is the perfect counterbalance to the gaminess. The flavors of rosemary, garlic and mustard are rich and delicious. I always buy extra to make sure everyone has enough!

Ingredients

  • 3 racks lamb chops, trimmed and cut into individual chops
  • 2 cloves garlic (or 1 large), chopped
  • 1 T dijon mustard
  • 2 T red wine vinegar
  • 3 T chopped fresh rosemary (or try a combination of rosemary & fresh mint), or any herbs, like tarragon and thyme
  • 2 pinches sea salt
  • 1/4 cup olive oil
  • salt and pepper

Instructions

  1. Combine mustard, garlic, vinegar, herbs, olive oil,  jvdn fm pinches sea salt in a bowl and mix well. 
  2. Place chops in a large bowl or ziplock bag and pour marinade over lamb, making sure to coat evenly. 
  3. Marinate for at least 1 hour, longer if possible. Make sure to remove chops from the fridge about 30 minutes before cooking.
  4. Salt and grind fresh pepper over lamb chops before cooking. 
  5. Prepare grill or grill pan over medium high heat until hot and smoking.
  6. Grill each chop about 1 minute per side until medium rare (err on the side of less). Let chops sit for 10 minutes before devouring. 

A Coconut Lover’s Dream: The Coconut Custard Cloud Cake

by 1 Comment


I did it! ALL I wanted for my birthday this year was to create the perfect paleo version of a fluffy coconut cake. And, people, this one is amazing.

Coconut cake and I have a long history. Bernice Stroud first introduced me to real Southern coconut cake when she would bring them to our family in her signature moss-green cake carrier. The cakes were good enough to sell, five layers or so with sweet 7-Minute Icing. (She also made a killer German Chocolate cake!)

For fifteen years my husband and I lived in the West Village and each birthday all I craved was a huge slice of coconut cake from Magnolia Bakery. I wasn’t particularly fond of their cupcakes, but the coconut cake was moist, dense, and light at the same time.

And coconut, well, it’s like my kryptonite. I keep three or fours cans of coconut milk in the pantry, as well as a few cans in the fridge if I want to make coconut whipped cream (refrigeration keeps the water separate from the ‘cream’). As a dairy-free person, coconut comes in handy all the time for sauces, baking, smoothies, and quick curries. (Coconut yogurt is also amazing!)

Not everyone is so fond of coconut, I realize. While it is profoundly upsetting to me that people may not appreciate this cake, I have included a lemon version (though not tested!) in the Notes. Again, props to paleoglutenfree.com for the amazing grain-free recipe!!!!

May you sleep on a fluffy cloud of coconut custard and merengue!

Print

Coconut Custard Cloud Cake

Prep

Cook

Total

Yield 1 8 inch layer cake

Here she is! The best coconut cake that is gluten, dairy, and grain-free! This cake has a fair amount of sugar in it, so from a health perspective, it's still a treat. 

This cake has three steps: cake, custard, and icing. The cake and the custard can be made a day ahead of time and kept in the fridge. The icing is best made fresh (and only takes 7 minutes!). 

Make SURE to toast the coconut- this step is crucial for giving the cake that depth of coconut-y flavor! 

Read Notes for a lemon version if coconut isn't your thing. 

I MUST give a shout-out to Paleoglutenfree.com. She is amazing and this cake recipe is based on her lemon-vanilla cake, with a few adjustments. 

This recipe yielded one 9 inch layer and one 8 inch layer. Note that this cake doesn't rise and fluff up as a normal cake would. If you want three layers or a nice sizable layer cake, I would double the recipe (but make sure to adjust baking time!). 

The recipe for the custard makes more than you need, so you will have extra (to eat with a spoon!). 

 

 

Ingredients

TOASTED COCONUT:

  • 2 cups finely shredded coconut

FOR CAKE:

  • 2 cups raw white sweet potato (Japanese sweet potato), minced in a processor (about 2 medium potatoes)
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar, or cane sugar (I used slightly less)
  • 4 large eggs
  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

FOR TOASTED COCONUT CUSTARD:

  • 2 cups full-fat coconut milk
  • 1/2 cup cane sugar
  • 3 T tapioca flour (or arrowroot flour)
  • pinch of salt
  • 1 whole egg
  • 3 egg yolks
  • 1 teaspoon vanilla extract

FOR ICING:

  • 4 egg whites (leftover from making the custard)
  • 1 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 2/3 cup water
  • 1 1/2 teaspoons vanilla extract

Instructions

FOR TOASTED COCONUT:

  1. Preheat oven to 350 degrees F. 
  2. Spread coconut on baking sheet and bake for 10 minutes or until golden. Set aside.

FOR CAKE:

  1. Preheat oven to 350 degrees F. Grease the bottom and sides of two 8 inch cake pans with coconut oil. Place parchment rounds on the bottoms of each pan. 
  2. In a food processor, mince sweet potato. 
  3. In a large bowl, combine sweet potato with all the ingredients. Using a hand mixer, blend ingredients until well incorporated. 
  4. Divide batter between two pans, tapping each pan on the counter to release air bubbles. 
  5. Bake cakes for approximately 25-35 minutes until a toothpick comes out clean and the middle of the cake feels firm and bouncy when touched.
  6. Cool completely before removing from pan. 

FOR CUSTARD:

  1. Pour coconut into a medium saucepan and bring to a simmer over medium heat. Do not let boil.
  2. In a medium bowl, combine sugar, tapioca, egg, egg yolks, salt, and vanilla. Using a whisk or a hand mixer, blend ingredients into well-mixed. 
  3. Using a small ladle, add some hot coconut milk to the egg mixture, whisking well and quickly. This is tempering the eggs. Stirring well after each ladle, adding about half the coconut milk to the egg mixture. 
  4. Pour egg mixture into the coconut milk and whisk continuously over medium-low heat. The mixture should begin to thicken nicely.
  5. Keep whisking. After a few minutes, the mixture should be very thick. Remove from heat. 
  6. Pour mixture into a glass bowl. Place plastic wrap over the surface of the custard and poke holes with a knife to allow it to cool. Place bowl over another bowl filled with ice and place in fridge or freezer to cool down. Custard should be thick. 
  7. When the custard has cooled, mix in 1.5 cups toasted coconut.

FOR ICING:

  1. Combine egg whites, sugar, vanilla, tartar, salt and water in a large bowl big enough to fit over a saucepan of boiling water (or a double-boiler if you have one). 
  2. Using a hand-held mixer or immersion blender, beat egg whites over hot water (make sure bowl does not touch the water in the saucepan) until stiff peaks form and egg whites are glossy. This should take about 7 minutes!
  3. When stiff and glossy, remove from heat and set aside. 

ASSEMBLE CAKE:

  1. Place the bottom cake layer on a cake platter or cake stand. 
  2. Spoon custard onto cake layer and spread thin. Repeat with next layer, spooning custard over cake. 
  3. Ice cake with generous icing. 
  4. Sprinkle top of cake with remaining toasted coconut. 
  5. Serve at room temperature or chilled!

Notes

  • For a lemon variety, substitute fresh lemon juice for coconut milk and add 2 T lemon zest to batter. 
  • Make a lemon curd by adding 2 T lemon juice to custard recipe. (Omit the toasted coconut.)

 

3 Bean Sweet Potato Chili

by Leave a Comment

I was craving something hearty and warm, part chili, part chowder. I threw together ingredients I had on hand in the pantry and voila! A delicious, filling and nutrient-packed bowl of goodness! With 20 mins of prep, you can throw this together and let it simmer away until you are ready to serve. 

I used Japanese sweet potatoes because they add a really nice starchy texture and aren’t too sweet. As a bonus, my kids think they are white potatoes.

Print

3 Bean Sweet Potato Chili

Prep

Cook

Total

Yield 10 servings

This chili is warm, hearty and full of health benefits from fiber, plant protein and spices. Feel free to adjust the seasoning and spices to your liking. It's best the next day but everyone who has eaten this has raved and wanted seconds. Yes, even the kids!

I serve my chili on a bed of baby spinach with some sliced avocado. But feel free to serve with warmed tortillas, brown or cauiflower rice or quinoa. 

Happy cooking!

Ingredients

  • 1 medium onion, finely chopped
  • 3 stalks organic celery, chopped
  • 2 red or yellow bell peppers, chopped
  • 3 garlic cloves, chopped
  • 2 medium white or regular sweet potatoes, peeled and chopped
  • 2 small zucchini, chopped
  • 2 tsp. salt
  • 3 T or more chili powder
  • 2 T ground cumin
  • 1 T dried oregano
  • 1 T sweet paprika
  • 2 tsp. ground cinnamon
  • ground pepper to taste
  • 2 14.5 oz cans chopped tomatoes with juice
  • 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
  • 2 cups vegetable broth
  • baby spinach, for serving (optional)
  • avocado, for serving (optional)
  1. In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent. 
  2. Add spices to pot and stir for 1 minute. 
  3. Add sweet potatoes, beans, tomatoes, broth and bring to a simmer. 
  4. Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper. 

Courses Main Course

Cuisine Healthy, Plant-based

Stir Fried Greens & Shirataki Noodle Bowl

by 1 Comment


I am just discovering shirataki noodles and they are my favorite! They are low- carb (if that’s your thing) and gluten-free, but still have that satisfying noodle “bite”. They are made from different things (even tofu ones are available), but I like the classic ones I can find at Whole Foods. The starches cook out, leaving them like glass noodles, creating a hearty texture without leaving me feeling weighed down.

The best part is that shirataki noodles cook in 5 mins in boiling water, so you can throw them with leftover roasted veggies, jarred sauce and leftover protein and you have a full meal in just a few minutes!

I created this noodle bowl in about 15 minutes. While I waited for the water to boil, I chopped, sauteed the greens and that was it. Everything else I had on hand. Feel free to combine these noodles with any leftover veggies and greens you have on hand. This is one satisfying and filling plant-based, grain-free and gluten-free meal!

Print

Stir-Fried Greens & Shirataki Noodle Bowl

Prep

Cook

Inactive

Total

Yield 1 serving

I threw everything together while the water was heating up. The noodles cook in about 5 minutes, so it was easier than it appears!

 

 

Ingredients

For the Stir-Fried Greens:

  • 1 thumb ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. coconut oil
  • 6 ozs mixed greens (bok choy, spinach, baby kale, swiss chard, mustard greens, etc)- about 3 large handfuls
  • 2 scallions, chopped
  • 2 tsp. rice wine vinegar
  • salt  & pepper

Other Ingredients:

  • 1 package shirataki noodles
  • 1/2 chopped cooked sweet potato (or any leftover squash, pumpkin, etc.)
  • 1/2 avocado, chopped
  • 1/2 cup quick pickled cucumbers (see instructions)
  • 1 T. raw unsalted pumpkin seeds
  • 1 T. hemp seeds
  • 1 T. black sesame seeds
  • 1/2 tsp. toasted sesame oil
  • 1 tsp or more coconut aminos or tamari

Instructions

Instructions:

  1. Place medium pot of water on high heat and bring to a boil. 
  2. Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
  3. Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside. 
  4. Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds. 
  5. Serve and enjoy!

Courses Main

Cuisine Vegan, Asian, Gluten-free