honey (or agave to make it vegan)
flaky sea salt, like Maldon
Slice papaya and arrange on a platter. Squeeze lime juice over papaya and drizzle with honey. Finish with cayenne pepper and sea salt, eat, and repeat.
Served alongside crispy avocado fries, and adapted from this recipe for Broccoli Carpaccio with Grapes and Watercress, from Food & Wine magazine. Bright, tangy, crisp. Got leftovers? Just stir it all together and the broccoli will soften slightly and make for a great lunch the next day.
For the dressing:
3/4 cup plain nonfat yogurt (not Greek–you want it to be thin enough to drizzle)
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
For the salad:
1 head broccoli, cut into florets
1 cup seedless red grapes
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds
1. To make the dressing, combine all ingredients and set aside.
2. For the salad, thinly slice broccoli florets and arrange on 4 plates or a large platter.
3. Cut half of the grapes in half, and then divide among the plates, or scatter on top of the platter.
4. Sprinkle the salad with seeds, and then drizzle with the dressing.
Here’s a spin on these Pumpkin Chocolate Cranberry Muffins, sans cranberries. I doubled the recipe and froze half to send to my brother, who is serving in Afghanistan in the USAF; the other half I froze and will send with my boyfriend, who will be away in DC for a month of lectures.
I used whole wheat pastry flour, which will boost the fiber and nutrient content, but still yield a tender crumb. I also used less honey than the previous recipe. Note: I didn’t have buttermilk, so I combined skim milk with 1 Tbsp of white vinegar.
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/3 cup honey
1 cup canned pumpkin puree
1/2 cup low-fat buttermilk
2 Tbsp canola oil
1/2 tsp vanilla extract
1 large egg
1 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the flours, baking soda, spice, and salt and whisk.
3. In a small bowl, combine honey, pumpkin puree, buttermilk, oil, vanilla and egg and whisk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the chocolate chips.
6. Divide the batter evenly among muffin cups (standard 12).
6. Bake for 14-17 minutes, rotating halfway, until a cake tester or toothpick comes out clean when inserted.
Notes: Unfortunately, the sides and bottoms got too brown. Next time: reduce heat to 350 F. Also, increase honey back to 1/2 cup. Though I don’t want an overly sweet muffin (nice excuse to have it for breakfast), I feel like it needed a boost. Maybe not. Needs more work!
I first encountered this raw dessert at my last job. Completely enamored with the idea, and in love with the gelling little chia seeds, I am now noticing it popping up in my current job. Here is my take on this simple, healthy dessert.
75 grams chia seeds
475 grams almond milk
75 grams honey (or coconut nectar, to make it vegan), divided
pinch of salt
frozen peaches, thawed
1. Combine the chia sees, almond milk, and 50 grams of the honey in a container and whisk (or cover and shake) to combine.
2. Allow to sit for at least 2 hours, or ideally overnight, to thicken.
3. Combine the peaches with the remaining 25 grams honey and puree or mash.
And without further ado, the hideous photo: