BANANA, COCONUT & CACAO SMOOTHIE

I’ve been loving cacao in my smoothies lately.  Whether I’m tired or maybe had one too many glasses of wine the night before, it’s an instant pick me up when coffee (or matcha) aren’t doing the trick.  While it doesn’t have berries or kale, it has enough boosters to make up for it.  Coconut milk, banana & hempseed will give you major staying power to last you through even the most hectic of mornings. It’s incredibly nourishing (especially on grey, Winter days) and just happens to taste like a chocolate banana milkshake. Win/win?

Banana, Coconut & Cacao Smoothie with Hempseeds (serves 2) Gluten-free, Dairy-free

• 2 medium bananas (frozen)
• 4 ice cubes
• 2 tablespoons hempseeds
• 2 tablespoons cacao nibs
• 1/4 cup coconut milk, unsweetened
• 1/2-2/3 cup purified water
• 1 teaspoon maple syrup, optional
• coconut flakes, to top

In a blender, add all ingredients and blend on high until smooth & thick.  Add as much or as little water as you'd like depending on your preference of consistency.  If your bananas aren't frozen, you might want to add more ice cubes.  Once blended, separate between two glasses and top with coconut flakes, hempseed & more cacao nibs. 

*Feel free to sub in almond milk or your normal "milk substitute" in place of water + coconut milk.

MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

• 3/4 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup extra virgin coconut oil, melted & cooled
• 2 very ripe large bananas, mashed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup almond milk
• 2 large eggs
• 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE

It's been a busy Summer in terms of cooking.  I have not missed a weekend at the farmer's market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit.  I can say I've pretty much been subsisting on those two food groups exclusively.

For New Yorkers, it's a real luxury to have this much amazing food in season at one time.  I try to explain to my family in California, but they just don't understand.  "There's such a buzz in the air! Everyone is so happy about tomatoes!" We definitely couldn't handle this all year round, it's true.

Besides eating plums standing up in my kitchen, I've mostly been assembling random salads all Summer long.  Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday.  So for me, putting salsa verde on basically a panzanella, is not weird at all.  I highly suggest it - it's my favorite end-of-Summer salad.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE (Gluten-free)

This salsa recipe will make a ton & I suggest you put it on anything and everything.  Tacos, hippie bowls, eggs, etc.  You'll thank me later!

Tomatillo Salsa Verde:

• 2 garlic cloves
• 1 lb. tomatillos, de-husked
• 1 small sweet onion, halved
• 1 teaspoon olive oil
• 1-2 limes
• 4 scallion stalks, roughly chopped
• 2 jalapeños, de-seeded optional
• 1 small bunch of cilantro leaves (about 1/3 cup)
• 1 teaspoon honey, optional.

Salad:

• 5-6 slices gluten-free bread, cubed
• 1-2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 ears of corn
• 6 oz. heirloom tomatoes, sliced
• 4 radishes, shaved
• 1 small bunch of chives, chopped
• 4 oz. goat cheese
• Sea salt, to taste
• Freshly ground pepper

Preheat the oven to 350 degrees.  Add garlic, tomatillos and onion to a sheet pan with a drizzle of olive oil.  Roast for 25-30 minutes or until tomatillos are softened.  Set aside to cool.

Once roasted vegetables have cooled a bit, add to a food processor with lime juice, scallions, jalapeño, cilantro & honey.  Blend until smooth & well-combined.  Set aside.

Use the same sheet pan (wipe down if messy) and toss bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).  Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft).

While bread toasts, add husked corn to a large pot.  Bring to a boil, and cook for 2-3 minutes or until corn becomes yellow and tender.  Remove with tongs & add to a colander. Rinse with cold water & set aside to cool.

Once corn has cooled, slice kernels off the cob & add to a platter or serving bowl.  Add sliced heirloom tomatoes, radish, chives & a few hunks of goat cheese.  Season to taste.  Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).  Top with tomatillo salsa verde & serve immediately!