Food

Recipe: Grilled, Braised and Frittered by Ginevra Held

Lunch today was super yummy and healthy so I had to share.  I had grilled Fava beans with shaved Comte cheese, braised fennel, and leftover Mario Batali Carrot fritters. This is not exactly a recipe, more of a food share, and this is after all the sharing economy.  However don't fret, I will tell you how lunch came about.

Grilled Fava Beans:

Super Easy:

Preheat oven, use the broiler for this, I did a broiler with fan at 220 Celsius, we have a pretty fancy oven here, so if you don't have that option, just put it on the broiler setting.

Wash and dry fava beans.  Put on a baking sheet.  Drizzle with olive oil.  Put in oven and cooked until they are deeply brown, charring a bit.  I was going to turn them over, but didn't have to as they were browning on both sides.

Serve with Fleur de Sel, shaved Compte or Parmesan and Lemon!!!

Here is a link for Saveur Grilled Fava Recipe for reference.

Braised Fennel:

Slice fennel bulb, not too thin, not too thick.  Put oil in a pan at medium high.  Add the fennel. Leave the fennel alone! until it is brown on one side.  Turn it over and brown the other side.  Then add about a tablespoon of water and let that boil off. Done! Serve with lemon zest and lemon!

Mario Batali's Carrot Fritters: My adaptation:

5 carrots, washed, peel, cut in half

1 scallion

1/4 cup buckwheat flour

1 egg, beaten

Place carrots in food processor and process until small but not baby food.  Alternatively use the grating blade if you have it.

Place carrots in a bowl with scallion, buckwheat flour, salt, pepper, and egg.  Mix to combine. Should hold together nicely.

Using your hands, made little patties and place them onto a pan with olive oil that is relatively hot but not smoking,  Brown on each side.

Enjoy!

Here is a link for Mario Batali's original Carrot Fritelle Recipe

Recipe: Vegan Cacao Coconut Truffles by Ginevra Held

Cacao Coconut Truffles

Not sure if I mentioned, but I don't have a car here in la belle France, so when I need to go, say to the grocery store, I need a lift.  That being said, I have discovered the amazing Epicerie sur Amazon.fr.  And today, thank you dear Amazon, I received my package.  In this package, amazing and organic, bien sur, delights.  Can you say organic coconut sugar, Organic Cacao paste, organic shredded coconut, and organic almond butter.

I took the first three and made these Vegan Chocolate Coconut Truffles. There are literally three ingredients: Organic Cacao Paste, Organic Coconut Sugar and Organic Shredded (unsweetened goes without saying) Coconut.

Before we get to the recipe, I wanted to mention I did a little research as I was a little fuzzy on the differences between Cacao paste, cacao powder and cocoa powder.

Cacao paste: also known as Cacao liquor is made when Cacao beans are ground until smooth, then cooled into whatever shape, whether a bar or wafers.  No heat is involved, so they retain the amazing nutritional benefits of the cacao beans.  Also, the cacao butter is not separated, so this is the very pure form of chocolate.

Cacao powder: the Cacao butter is separated from the Cacao liquor, so you get a powder.  Still good, but not as good as the liquor.  I prefer to hold on to the natural fats.

Cocoa powder: This has been heated and the butter removed, basically the homogenized version of cacao.  Best left to the amateurs my friends.  

So, I perused the internet a bit for some recipes, found a recipe by The Little Green Spoon, I followed the methodology of melt, chill and form, but my ingredients are different. 

My Recipe:

1. Melt some Cacao paste.  I set a ceramic bowl in a bath of warming water, to create a double boiler.  This is important, as you never want to burn chocolate.  I used about a handful of Cacao paste wafers.  Stir it a bit to get it all melted.

2.  Remove from heat and add some coconut sugar.  Stir.

3. Add an equivalent amount of Coconut shreds as chocolate, adding slowly to create a batter of sorts.  Basically it should be dense, you don't want it to break apart, so add the coconut shreds slowly.  I was trying to put as much coconut as possible so that it wasn't just a ball of cacao paste.

4. Refrigerate to cool.  Around 30 minutes.

5. Remove from Refrigerator and form little balls by rolling some of the dough in your palms.

6. Lay out more coconut shreds on a plate and roll the balls around in the coconut to coat the outside.

Here are photos of the Method.  

The ingredients, merci Amazon.fr

The ingredients, merci Amazon.fr

Melt the Cacao Paste Wafers in an improvised double boiler or a real one if you have it.  And congrats you, if you do. Otherwise, get crafty so you don't hurt your chocolate.

Melt the Cacao Paste Wafers in an improvised double boiler or a real one if you have it.  And congrats you, if you do. Otherwise, get crafty so you don't hurt your chocolate.

The mixture has been chilled and formed into balls.  Coconut Shreds have been placed on a plate, and the truffles are ready to roll! Literally.

The mixture has been chilled and formed into balls.  Coconut Shreds have been placed on a plate, and the truffles are ready to roll! Literally.

Luckily, as a professional hand model (not joking at all) I can model with one hand and take a photo with the other.  Rollin', Rollin', Rollin' like a river....

Luckily, as a professional hand model (not joking at all) I can model with one hand and take a photo with the other.  Rollin', Rollin', Rollin' like a river....

And thats it.  They are good to go.  I have to mention, for the photo shoot, so to speak, I wanted some normal looking tea, so I made some Earl Grey.  As I am on the 21 Day Elimination Diet, I haven't had black tea for 2 weeks.  I smelled the tea, and I don't know much about drugs, but I think that Earl Grey smelled like crack to a former addict.  Does crack smell? Not sure.  But Earl Grey smells damn amazing.

These truffles, and again not sure here, but they are pretty much little crack balls two.  If crack was made out of organic cacao paste and coconut shreds.  Just sayin'.

Try these crack babies and let me know what you think! 

xoxo, 

Ginevra

Recipe: Healthy Cobb Salad with Ginger carrot dressing by Ginevra Held

Another recipe here folks!

Last night I made a roast chicken.  There is only one way to roast a chicken (don't even try to argue with me) and that is the Zuni Chicken with bread salad recipe.  As we all know, I think we all know, the Zuni Cookbook is a bit pedantic to say the least, so I always use Saveur's version of her recipe.

Chugging right along here with this 21 Day Elimination diet, again thank you Gwyneth Paltrow for all of your great ideas (I mean this both genuinely and a bit ironically as I haven't had cheese for 10 days and I am in the goddamn South of France....) 

So I saw that GOOP had a yummy looking recipe for Ginger Carrot dressing, so I thought I make a pseudo Cobb Salad and use this dressing.

I am going to transcribe the directions for the dressing here, for full ingredient list and directions click here:

1. Pulse the carrot, shallot and ginger in a blender until finely chopped.

2. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

I left out the water and I didn't have any miso.  I think water makes things go a bit off more quickly.  The dressing really is the bomb! So delish.

Then I assembled my Cobb salad: Lettuce, sliced fennel, cucumber, roast chicken, avocado and again with the pickled onions.

Super delish! Try it and let me know!

By the way, if you didn't already realize, I am a bit obsessed with food photography at the moment, so the photo above is mine!

xo, Ginevra

Recipe: Healthy Tuna and Beans Salad by Ginevra Held

Today I had a simple but delicious and healthy lunch that I thought I would share with you.  I am currently on the 21 Day Clean diet, also known as the Elimination Diet.  This recipe is in compliance with that diet.  It is an Italian recipe, I have had it many times before, but I think I kind of forgot about it until now.

Here is the recipe for Tuna and Bean Salad:

Canned Tuna in Water (if on Elimination) or in Olive Oil

Beans, (traditionally Canelini but I used Cranberry) - I always use dried beans that I soak overnight and then boil the next day

Pickled Red Onions - Slice a red onion very thinly and douse it in Red Wine Vinegar, let sit 10 minutes at least.

Mix all of the ingredients, add a lot of olive oil and fresh ground pepper and voila!  Tastes great with a side of avocado.

Easy and good.  Hope you like it.

I think I will explain the Elimination Diet and why I am doing it in my next post, so stay tuned.

xo,

Ginevra

 

 

Recipe: Gwyneth Paltrow Healthy Oatmeal Cookies, Tweaked by Ginevra Held

Gwyneth Paltrow healthy oatmeal cookies

So this is a recipe from Gwyneth Paltrow’s book My Father’s Daughter.  Now, I know when Gwyneth is mentioned a lot of people start groaning and getting all bitchy, but just stop it.  To quote Jimmy Fallon, quoting Albert Einstein, “haters gonna hate.”

Its a great book and she has got some great recipes in them, a lot of them are my go to’s including this healthy oatmeal cookie recipe.  Here it is as it appears in the book, and then I will tell you how I tweaked it to my taste.  Please note, that tweaking a recipe is not an insult, it is an homage.  If the recipe weren’t so well written in the first place, I wouldn’t be able to successfully adjust it.  Thats just some food for thought, so to speak.

Ingredients:

1/2 cup raisins

3/4 cup toasted walnuts

1 cup whole rolled oats (not instant and not steel cut), divided

1/2 cup of white spelt flour

3/4 cup whole spelt flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup of vegetable oil

1/3 cup real Vermont maple syrup

1/3 cup brown rice syrup

2 teaspoons vanilla extract.

 

Directions:

Preheat the oven to 350 F. Line baking sheets with parchment paper.

Place the raisins in a small bowl and cover with boiling water to plump them.

    Meanwhile, finely grind the walnuts and 1/2 cup of the oats in a small food processor.  Combine this mixture with the remaining dry ingredients in a large mixing bowl.  Mix together the wet ingredients in a small bowl and add to the dry-ingredients bowl. Stir to combine. Drain the raisins and fold them into the batter.  Drop the mixture by large spoonfuls onto the baking sheets.  Bake for 13-15 minutes until browned.  Remove to a cooling rack.

So here is what I did.  First of all I left out the raisins.  Everytime I turn around, someone, like a nutritionist or health guru, is telling me how bad dried fruit is. So goodbye raisins.

Second, I did not divide and grind up the oats and the walnuts.  I never feel like doing it and I like eating whole pieces of oats and walnuts.  

Third, I did not have the second type of spelt flour, so I substituted coconut flour.  

Fourth,  I did not have the second type of sweetener and I don’t like things too sweet anyway.  We have tried the recipe with brown rice syrup, its fine, but it goes bad very quickly and its not necessary.

So I got rid of that second 1/3 cup of sweetener.  I only put in 1/3 cup of maple syrup. So in order to balance out the wet ingredients, I added a second oil. I added coconut oil.  As we know and as Dr. Hyman will tell you, fat is way better for you than sugar, and I know a lot of people have a tough time with this, but it is the truth! Instead of second sugar, I added more fat!  Now, after I mixed it up, it still seems a little dry, so I kept adding a little bit more olive oil until the cookies were holding together.

 

My ingredients, counterclockwise from bottom: walnuts, spelt flour, oats,olive oil, coconut oil, maple syrup, and coconut flour.  All Organic

My ingredients, counterclockwise from bottom: walnuts, spelt flour, oats,olive oil, coconut oil, maple syrup, and coconut flour.  All Organic

My Ingredients:

All Organic (if you can!!)

3/4 cup toasted (or not toasted, whatever you like) walnuts (roughly chopped)

1 cup whole rolled oats (not instant and not steel cut)

1/2 cup of coconut flour

3/4 cup whole spelt flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup of olive oil, (a little less to begin then add more if needed)

1/3 cup coconut oil (heated so it is liquid)

1/3 cup real Vermont maple syrup

2 teaspoons vanilla extract.

 

My Directions:

Preheat the oven to 350 F. Line baking sheets with parchment paper (unless you have a baking sheet where you don’t need to as I did).

Mix the dry ingredients in a large mixing bowl.  Mix together the wet ingredients in a small bowl and add to the dry-ingredients bowl. Stir to combine. Fold in walnuts. (Add more oil if necessary). Form the mixture by large spoonfuls onto the baking sheets.  Bake for 13-15 minutes until browned.  Remove to a cooling rack.

So there you go, they taste really great by the way, I know they look a little funky, but when you want a damn cookie, you should be able to eat the heck out of a healthy one.  

Let me know if you try this!  Or if you have any healthy recipes or recipes in general that you tweak.

xo, 

Ginevra