a no bake, cake.

{recipe adapted from nourishing traditions}

Pistachio Lime Cheesecake

1 cup pistachios
1 1/2 cups pitted dates
3 1/2 cups homemade cream cheese
3 eggs separated
1 cup whole milk
2 Tbsp gelatin
1/2 raw honey
1/4 agave nectar
1 Tbsp vanilla
3 Tbsp fresh lime juice
pinch of salt

Begin by blending the dates and pistachios in a food processor until the nuts are chopped and fully blended with the dates. Butter a 9" spring foam pan and press the mixture into the bottom to make the crust. Stir egg yolks and milk into a sauce pan over medium heat. Sprinkle in the gelatin and beat lightly until the gelatin has dissolved. Remove from the heat and set aside. Next combine the cream cheese, honey, agave, and vanilla until smooth. Stir in the yolk mixture and lime juice. Place in the refrigerator and whisk the egg whites and salt to a stiff peak. Fold the egg whites into the cream cheese mixture. Pour the mixture into the pan and top with chopped pistachios for garnish. Return the cake to the refrigerator and chill for several hours. Once cake has set remove from the pan and serve.

This cake has the wonderful sweet, tangy flavor of cheesecake with hints of citrus, while its consistency is light and fluffy like a custardy meringue. I can't wait to play around with some different flavors and nuts for some variations.



kitchen-sink curry

Curry Coconut Chicken:
1 large onion
a few handfuls of assorted veggies
(i used some red bell pepper, asparagus,
roasted squash, mushrooms, & kale)
1 chicken breast cubed
1 cup chickpeas
Tbsp raw butter
Tbsp coconut oil
3/4 can of coconut milk
splash of white wine
2 cloves garlic minced
2 Tbsp curry powder
1 tsp ground ginger
1 tsp crushed red pepper
chopped cashews

Melt butter and coconut oil in a large braising pan. (i used my new toy!) Add salt&peppered chicken pieces and brown for a few minutes on each side. While chicken browns, prep your vegetables
. Remove the chicken and reserve on a plate for later. Add onion and then the remaining veggies to the pan with chicken drippings. (if you are using any leafy greens add towards the end.) Add the curry and ginger powders and saute for a few minutes. Next mix in the chickpeas and garlic. Deglaze the pan with a splash of wine and then coconut milk and bring to a boil. Return the chicken to the pan and add any greens at this point. Lower to a simmer and cover for about 30mins. At this point you are ready to serve. Garnish with chopped cilantro, scallions, and chopped cashews for a crunch! It is perfect solo in a bowl, or great on a bed of rice to sop up the delicious broth.

An easy, ultimate comfort meal!


quinoa salad.

a deliciously easy whole grain salad
1 cup red quinoa soaked, rinsed
2 cups water
1 green onion chopped
5-6 stalks of asparagus chopped
1/2 a red bell pepper chopped
1-2 piquillo peppers chopped

3/4 cups walnuts chopped
handful cilantro chopped
2 Tbsp extra virgin olive oil

juice of half a lemon
few dashes of ume plum vinegar

Begin by soaking the quinoa. After about 10-15 minutes rinse and combine with a half teaspoon of salt and water in a small saucepan. Bring to a boil and then simmer until the liquid has been absorbed, about 20 minutes. While quinoa cooks, prep your vegetables in a bowl. Once quinoa has cooked completely add it to the bowl of veggies. The heat of the grains will slightly steam the asparagus. Mix and toss with olive oil, lemon juice, and vinegar. Let the mixture cool slightly before adding the nuts. Once cooled add the chopped walnuts. Finish with cilantro and salt & pepper to taste. This great side dish is the perfect compliment to fish or steak. I enjoyed mine with baked salmon for dinner (and will probably have it again cold tomorrow morning for breakfast!)


nourishing traditions

I recently bought a copy of a truly amazing book- Nourishing Traditions by Sally Fallon. I have found myself, quite addicted to it. Much of it is based off of Weston A. Price and other fascinating studies. It has been such an eye opener. I am encouraging everyone I know get a pick up a copy and read it. It me doing a kitchen-pantry makeover and a lot of experimenting.

Today I made paté.
recipe adapted from {nourishing traditions}

Chicken Mushroom Paté:

1 large shallot chopped
1 cup mushrooms chopped
1 garlic clove chopped
1 Tbsp raw butter + 3Tbsp
1/2 lb Mary's chicken livers
1/2 cup white wine
1 tsp dijon mustard
1 Tbsp lemon juice
1 tsp truffle oil
chopped rosemary

Begin by sauteing the shallot, mushrooms, and chicken livers in a tablespoon of butter. Once browned, approximately 10 minute, add the remaining ingredients. Bring to a boil and cook until most of the liquid has been absorbed. Remove from the heat, cool for a few minutes. Then blend with the additional butter until smooth. I added a little truffle oil to bring out the flavor in the mushrooms. Salt and pepper to taste. Enjoy!


most marvelous miette.

i always love a visit to miette, the cutest little confectionery shoppe in hayes valley. i awed over the great decor and amazing sweets, and what's a visit without having one of their french macarons?
always a treat!