healty 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.


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

Recipe: Easy Healthy Avocado and Egg Salad by Ginevra Held


Here is a quickie but a goodie for you!  You won't miss the mayonnaise when you have the avocado in the salad and tahini in the dressing.  Okay, you might, because lets face it, mayo is awesome.  But so is this salad! 


Egg and Avocado Salad:

1 Avocado, cubed

2 hardboiled eggs, cubed

1/3 cucumber, cubed

2 scallions sliced

For the vinaigrette:

1 tablespoon Tahini

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 teaspoons Sesame Oil

1 teaspoon turmeric

Mix all of the vinaigrette ingredients with a whisk. Place avocado, eggs, cucumber, and scallions in a bowl.  Dress with vinaigrette, toss to combine.  

Save some of the vinaigrette for a side salad.


Healthy and Easy!!!

xo, Ginevra


Recipe: Gluten and Dairy Free Muffins by Ginevra Held

One of the results of the 21 Day Elimination Diet, for me, is more openness to gluten and dairy alternatives.  As much as I love Gluten and Dairy, I must now admit that consuming them less, does make one look and feel better.

So the other day at the market, I bought some Buckwheat flour (called Sarassin in French in case you are shopping at L'Eclerc too).  I usually check 3 sources for recipes online, Bon Appetit, Food52 and increasingly GOOP.  After perusing the 3 sites, I decided I liked Goop's Buckwheat & Banana Pancake recipe the best.  As per usual I made substitutions based on what I had, and what I like. The first time I made these, I made them as pancakes.  The next time, I made them muffins.  For Goop's Buckwheat and Banana Pancakes, click here.

What I liked about the recipe was that it called for alternative flours and dairy.  Now, although I like the idea of Almond Milk, I don't like that you pretty much can not buy one without preservatives in it.  So I thought, what is milk essentially?  It is water and fat.  So instead of milk, I substituted water and two types of oil, olive and coconut.  

The recipe calls for 1/2 cup of buckwheat and then the recipe gives you choice of 1/2 cup of all purpose flour, or spelt flour or rice flour to go gluten free.  Well I didn't have any rice flour, I still wanted to go gluten free, so I added coconut flour.  I did not have enough coconut flour, so I also added shredded coconut.

Lemon juice is critical here.  Some pancake recipes call for vinegar (Chocolate Covered Katie fatcake Pancakes) and some for lemon juice (Dr Hyman Blueberry Walnut Pancakes)  I prefer lemon juice, but if in a pinch, cider vinegar is okay. (By the way, both of those are excellent pancake recipes.)

Here is my recipe:

3/4 cup water plus 2 tablespoons

1/4 cup olive oil

2 tablespoons coconut oil, melted

1 tablespoon lemon juice (about half a lemon, do not omit)

1 tablespoon maple syrup

1/2 cup buckwheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 coconut flour

1/4 cup unsweetened (of course) shredded coconut

pinch of salt

2 teaspoons coconut sugar

1 teaspoon each of cinnamon and nutmeg

Optional: Cacao paste discs


Mix the wet ingredients in a bowl.  Mix the dry ingredients in a separate bowl.  

Add wet to dry and stir to just combine. If you find the batter too wet add a little bit more buckwheat flour.  This is a wet batter but it should have some integrity.

Using a spoon, put spoonfuls of batter into your cupcake mold.  These babies rise a bit, so don’t over fill.

If using the cacao paste, gently push one or two into the cupcake and then cover with a bit more batter so that they end up in the middle of the cupcake, and don't get burned while baking.

Bake at 200 degrees Celsius (about 400 Fahrenheit) for about 15 minutes, or until golden.

Push Cacao paste wafers gently into center of muffin

Push Cacao paste wafers gently into center of muffin

Then Cover them with a bit more batter...

Then Cover them with a bit more batter...


These are delish!!!!

Also, did I mention they are gluten free!

I love coconut flour and desiccated coconut in this.  It's great to use these alternative flowers and get a lovely treat.  

Let me know how it goes!


xo, Ginevra