MORE COMING SOON
I’ll be linking all of my favorite recipes with notes on any adjustments I make.
BRAISED CHICKEN WITH GREEN OLIVES: Gwyneth Paltrow. I double the olives, add as much stock as possible without covering the chicken skin (so you’ll have more sauce at the end). And after it cooks, I like to shred the chicken, so it soaks up all the juices. It’s great served as whole breasts/legs as well though.
FRENCH APPLE TART: Ina Garten. This looks fancy and is so easy. When you make the dough, the key is to do it as quickly as possible, and touch it as little as possible. You want to see little clumps of butter throughout the dough. If the clumps start to disappear, you’ve touched it too much (will still be delish, but something to work towards).
CHILLED TURMERIC LATTE: This is my recipe. 1.5 cups filtered water
1 knob peeled fresh turmeric
1 heaping tsp peeled, minced fresh ginger, add more for extra spice
1/4 cup raw cashews
1 TBS Moon Juice vegan collagen
1 TBS hemp seeds
1 TBS Cap Beauty coconut cream
Big pinch cinnamon
*Blend for at least two minutes, then add 4 or 5 ice cubes and blend 30 seconds, top with fresh black pepper.
MUSTARD ROASTED POTATOES: Ina Garten. I use about half a jar of whole grain mustard instead of the 2 TBS in the recipe. It makes a delicious salty crust.
HERB SALAD: Mina Stone. This is labor intensive, but worth it. I highly recommend getting herbs at the farmers market: 2 bunches flat leaf parlsey
1 bunch fresh mint
1 bunch fresh cilantro
1 small handful fresh tarragon leaves
1/2 cup raw sliced almonds, toasted in a dry pan
1 cup feta (optional)
1 avocado thinly sliced (this is my own addition to the recipe). Wash the herbs and make sure they are totally dry (get a salad spinner if you don’t have one). Pick off leaves and discard stems. Put leaves in a large bowl and toss with olive oil, lemon juice, sea salt, and fresh black pepper. Add crumbled feta, avocado, and almonds and gently toss. *From Mina’s book “Cooking With Artists”.