Apricot + Coconut Milk Ice Cream

Was it Mark Twain who said the coldest winter he ever spent was a summer in San Francisco? I’m certainly not the first to assert this, nor will I be the last. City dwellers unite in their general disdain for the months of June and July, holding their breath for the glory of September and October, when the leaves turn golden to match the late-to-emerge sun. 

Boots and puffy vests are standard attire for mid-June. Umbrella? Probably. You may even get away with wearing a scarf at some point. 

 

All of this to say, I made some ice cream a few weeks back to remind me that it was, indeed, summer time. Finals were done, I had a bit of a break between activities, and a warm-weather treat seemed appropriate despite the fact that the weather wasn’t really warm. At all. But it did the trick, and at once I felt the carefree, easy-breezy “summerness” of my childhood returning. So while the rest of you are laying by the pool and basking in the best of the season’s sun, I’ll be up here in the city, eating my ice cream, dreaming of warmer days. 

A bit about this ice cream: I don’t have a fancy-shmancy ice cream maker, but of course I didn’t let that stop me from enjoying a homemade frozen treat. It only means that making ice cream is an all-day activity. The trick is to check on it every two hours, breaking up the ice and whisking the mixture so it stays creamy. Your arms will get a workout, but hey, it only means you can get away with eating more.

Apricot + Coconut Milk Ice Cream :: Makes 1 loaf pan

2 cans full-fat coconut milk
1 Tablespoon coconut oil
3 Tablespoons raw honey
6 apricots, pitted and chopped

- Place a large loaf pan in the freezer to chill while you prepare the mixture
- In a blender, puree all ingredients for about 1 minute
- Pour into prepared pan and place back into the freezer (optional: first line the pan with parchment paper, so that you can invert the frozen cream to remove it and slice like a semifreddo) 
- After 45 minutes, remove mixture from freezer and whisk vigorously to break up any ice that has formed; place back into the freezer
- Every 90 to 120 minutes thereafter, remove ice cream from the freezer and whisk to break up the ice and keep it creamy. You may only need to repeat the process twice.
- Once it's completely frozen, allow it to sit on the counter for 5-10 minutes before scooping and serving.

Today, just this

We picked up our first basket of the season's strawberries this morning at the farmer's market, and naturally I couldn't wait to put them to good use. A chocolate smoothie for lunch, laced with a subtle tart-sweet tang from the fresh berries. Enjoy.

Strawberry Chocolate Smoothie :: Serves 2

1 cup nut milk or water

1 Tbsp ground flaxseed

5 Tbsp cacao powder

1 scoop protein powder, optional

1 banana, fresh or frozen

6 fresh strawberries

3 Tbsp coconut cream (from the top of a can of full-fat coconut milk)

- Place all ingredients in a blender, in the order listed. Blend on high speed until completely smooth, then serve.

The Abundance of Spring

This month's column was all about tailoring our favorite wintery pasta dishes to the wonderfully light and refreshing flavors of Spring, as well as making them healthier and more filling. Unfortunately, it won't run– so, as not to deprive you of a delicious meal, I am still sharing it here! Enjoy.

:: The coming of spring has me craving lighter dishes full of flavor and nutrition. Perhaps it’s no coincidence that bikini season looms on the horizon, but as the rain slows, the sun peeks out, and the days grow longer and warmer, my meals suddenly reflect the shifting seasons.  

In California, we are lucky enough to have a steady supply of produce all winter long. Even so, the pickings are slim, and in May there are many great new finds at the farmer’s market that bring forth a sense of renewal and change.

Asparagus, baby artichokes, broccoli rabe and pea shoots are some of my favorite short-seasoned vegetables, and when you find some good ones, they often don’t need much more than a drizzle of olive oil and a sprinkle of sea salt to shine. Catch them if you can, and you’ll be in for a flavorful treat.

When I crave meals that are both filling and healthy this time of year, pasta is never what comes to mind first. And it’s true, the last thing anyone needs is a plate full of refined carbohydrates–but with a few rules in mind, you can still enjoy delicious and satisfying pasta long after winter’s chill has subsided. Here’s how.

Start with a whole grain
There are so many wonderful varieties of pasta on the market now– quinoa, farro, spelt, buckwheat, and brown rice, to name a few– that are full of fiber, vitamins and protein. Check the ingredient list to make sure it’s made with 100% whole grain, so you’re not blindsided by tricky packaging.

Add a protein
Legumes, chicken, or mild fish pair well with flavorful pasta. I love glazed salmon over soba noodles. Protein adds volume to your plate, helps keep you satiated, and is an important part of a well-rounded meal.

Toss with some green
This is my favorite part of every meal. The trick with vegetables is to never overcook them, so steam, blanch or saute until the color brightens, then remove from the heat immediately. You’ll keep the flavor intact, not diminish nutritional quality, and give your dish a vibrant color and fresh texture. Overcooked, mushy vegetables look and taste sad. 

Rethink proportions
Have some pasta with your veggies! Make it your goal to have more vegetables than pasta on your plate. I can almost guarantee you won’t miss the extra noodles.

This month’s morsel: Have your pasta and eat it too: Meals like this take very little time, leaving you with much of the day to get outside and enjoy the sunshine. They’re perfect to throw together on weeknights, but also make a gorgeous seasonal presentation to family and friends over the weekend. Packed with delicious flavors that dance in your mouth, you might forget it’s good for you. ::

Pasta Primavera :: Serves 2
Choose organic ingredients, wherever possible, for the best flavor and nutrition.

4 ounces whole-grain pasta (I used brown rice)
2 cloves garlic, minced
1/4 teaspoon dried red pepper flakes
1 bunch asparagus, sliced diagonally and fibrous stems discarded
1 cup canned white Cannellini beans, drained and rinsed
1 cup organic frozen peas
2 cups organic arugula
1/4 cup pitted Kalamata olives, chopped
1/4 cup pine nuts, toasted

• Bring a large pot of salted water to a boil and cook pasta, according to package instructions, until al dente. Drain and set aside.
• In a heavy nonstick skillet over medium-low flame, heat 2 tablespoons olive oil with garlic and red pepper flakes until fragrant, 1-2 minutes. Add asparagus and toss to coat in oil.
• Add beans and continue to cook for a few minutes more, until asparagus is tender and beans start to jump in the pan. Add the frozen peas, then arugula, and cook until peas have defrosted and arugula is wilted. 
• Add olives and pine nuts and stir to incorporate. Cook for a few minutes more to let the flavors combine. Reduce heat to low and add cooked pasta to the skillet. Season with freshly ground black pepper and toss to combine. When pasta is heated through, remove from heat and serve with a drizzle of good-quality olive oil.

More of my favorite Springtime recipes:

Wild Rice & Radish Salad

Smashed Pea Guacamole

Kale chips

I really like to have wholesome snacks handy for times when hunger strikes; because, let’s face it, what do we do when we’re bored? Ok, maybe it’s just me... during breaks in schoolwork, lazy weekend mornings, or any other time, for that matter, I open the fridge and cupboards and search. Like clockwork. It helps to have something within reach that is both satisfying and healthy. 

While I haven’t yet made a large batch to store in the pantry, kale chips are so easy and quick to make that it almost isn’t necessary. I see them everywhere these days, from the farmer’s market to the gourmet grocery store, but more often than not they come with a hefty, hefty price tag. To me, it’s just not worth paying that kind of price for something I can make myself. 

The best part is that kale chips are about as versatile as steel-cut oatmeal: You can add absolutely anything to flavor them for fantastic results. What I’ve also done is with the leftover oil and seasoning on the baking sheet, cut up a few flour tortillas into triangles and place them on top in a single layer. Bake at 400’ until golden brown, then sprinkle with sea salt and toss. I do this when there are boys around, and the homemade tortilla chips are always received with enthusiasm. Serve with a batch of this superstar hummus. 

 

While the kale chips are too brittle to be vehicles for dip, there are many more ways to use them. Crumble atop salads, serve as a side dish, wrap in a tortilla with your favorite fillings, or just enjoy them plain. The possibilities are endless!

Kale Chips :: Serves 2

1-2 cups kale leaves (stems removed)
1 teaspoon olive oil 
spices, such as chili powder, cayenne, turmeric, black pepper, sea salt

- Preheat oven to 350’. 

- In a large bowl, use your hands to toss kale with olive oil. Do not over saturate– you want the leaves just lightly dressed.

- Spread in an even layer on a rimmed baking sheet and sprinkle with desired spices. Bake for about 10 minutes, until crispy and golden. Allow to cool, top with a squeeze of fresh lemon and more sea salt, then serve.

Fajitas and Black Bean Soup

This recipe goes back to our first date, when we decided to cook a meal together instead of going out. Upon hearing of my tendency to avoid meat products after we’d made these plans, Elliott went frantically in search of a recipe we could both enjoy. He found one for vegetarian fajitas, we went grocery shopping, and the rest, they say, is history. 

In the mood for warm liquids last week after coming down with a bad cold, I threw together this quick and easy black bean soup using most of the same ingredients the fajitas call for. It’s a perfect weeknight recipe, and I found it super satisfying as a meal by itself. I had plenty left over for lunch the next day, but I’m sure it would also freeze well. To avoid cluttering our small kitchen further by getting out the blender, I left the soup chunky; feel free to puree in batches, though, if it better suits your taste.

 

As for other updates, it’s getting to be that time of the semester when I really look forward to the end of May. A busier schedule leaves me with less time to cook every night, so I’m sure that in the coming weeks we’ll be revisiting the simplicity of soups and stir-fries. With something so convenient and healthy, it’s hard to feel guilty about the occasional effortless meal.

Black Bean Soup :: Serves 4

1 yellow onion, diced
3 bell peppers, diced (red, orange and yellow varieties)
2 cloves garlic, minced
1 tsp. chile powder
pinch of cayenne
1 tsp. cumin
1/4 tsp. red pepper flakes
1/2 tsp. dried oregano
salt and pepper
juice from 1 lime
1 Tbsp. tomato paste
2 cans organic black beans, drained and rinsed
1/4 cup chipotle salsa
fresh cilantro, chopped (plus more for garnish)
1 16-ounce can crushed tomatoes
vegetable broth
avocado, for garnish

• In a heavy saucepan, saute the onion, bell peppers and garlic in a few tablespoons of olive oil until soft. Add the spices, salt and pepper, and lime juice and stir to combine. Saute 2 minutes more.
• Add the tomato paste and fully incorporate. Add the black beans, salsa, chopped cilantro, and crushed tomatoes and stir to mix thoroughly. Add enough vegetable broth to cover–I like my soups more stew-like, but if more broth is desired then by all means add more. 
• Season again with salt and pepper, stir, cover and reduce heat to a simmer. Cook for about 10 minutes on low heat, just enough time to allow the flavors to combine. Taste for seasonings and ladle into portions, then garnish with chopped avocado and more cilantro. Serve hot.