HONEYED HOME | NEAT & CLEAN EATING

Farro w/ Roasted Asparagus & Red Cherries

One of my favorite things about spring & summer time is the abundance of fresh produce. Everything in full bloom looking vibrant and lively as ever. It all makes me so happy; warmer weather, longer days, and a new fresh beautiful harvest. I look forward to our CSA box deliveries every week now because I know it will hold a whole new plethora of colorful goodies. This week we were given some brilliantly red cherries and I knew I had to involve them in dinner soon. I decided to play up one of my favorite dishes with these beauties and spark some color into it. Asparagus is looking incredible these days too and seem to be growing with vigor; the stalks on my bunch were giant. This meal is simple in essence, and doesn’t take long at all. The maple & balsamic dressing give it so much flavor and it makes an over-all generous portion. You could always substitute for another wholegrain like barley, wheat berries, brown rice (for a gluten free version), or even Israeli couscous; although I really enjoy farro in this. I like how the farro puffs up; kind of reminds me of that cereal, Golden Crisps, we used to eat as kids. Farro normally takes about 45 minutes to an hour to make, but I like the quick cooking version from Trader Joe’s. I know you will enjoy this one because this is truly one of those fast, easy, healthy and delicious meals.

Farro w/ Roasted Asparagus & Red Cherries {Vegan}

Makes about 4 servings as a main or 8 small sides.

Prep time: 15 minutes, Cook time: 6 minutes

Inspired by Cookie & Kate's brussels sprout version

1 bunch asparagus (about 12oz), cleaned & white stems removed, chopped into thirds

1 8.8oz bag Farro (I buy the quick cooking kind from Trader Joe’s)

1 cup fresh red cherries, stemmed & sliced in half & pits removed

4 green onions, stems removed & sliced (use green & white parts)

1/3 cup slivered almonds

1.5 TBSP extra virgin olive oil

1.5 TBSP organic maple syrup

1 TBSP balsamic vinegar

a few crumbles of Goat Cheese, as garnish (optional if vegan)

Salt & Pepper (to taste)

1. Prepare the Farro per package directions making sure to season the water with salt. Drain and set aside in a large bowl. Preheat your broiler on high.

2. Prepare the asparagus by cutting of the large white ends (they tend to be to fibrous and bitter). Chop the asparagus into thirds or fourths if stalks are very large (I even cut some of the piece in half length-wise because the stalks were so thick). Add the chopped asparagus into a large bowl and dress with olive oil & sea salt. Heat a 12″, oiled, cast iron skillet over high heat for a few minutes. Add the asparagus to the hot skillet and saute for about 2 minutes. Add the cherries, saute for another minute and then place under the broiler for about 3 minutes until asparagus and cherries have blistered a little (careful to remember the cast-iron skillet will be hot so use oven mits!). Remove from the oven and add the cherries and asparagus to the farro, making sure to get all the olive oil from the pan too. Add in the green onions, slivered almonds, maple syrup, and balsamic vinegar and toss all together. Season with salt & pepper to your liking before dividing up into individual servings. Top each serving with a few crumbles of goat cheese and enjoy!

Coconut Maple Banana Bread

There are so many reasons to make banana bread. Mostly, the reason occurs because you have a few ripened and browned bananas lying on the counter, looking unappetizing as ever, but yearning to be used. Sometimes, the reason is because you get in that baking mood and you want something healthy and utterly satisfying. Other times, it’s because you are hung-over and you need a distraction from feeling like you might bite the dust. Either way, all are good and all are equally acceptable. Unfortunately for me, my reason, was the latter. What a night we had! We had a little too much fun with great company last night and today I am paying for it. After working all day, I came home and knew I needed a little something special for a night in with my main squeeze. We both needed it, really. Banana bread is something my mother and I always made together. Except, the version we made when I was little yielded 1/2 cup Crisco. (gasp!) I know, right? It seemed like we made a lot of things with vegetable shortening and now you couldn’t pay me to touch the stuff. I decided to make some real changes and attempt a vegan adaptation. The bread is moist and not overly dense, because the almond meal and shredded coconut appear in place of extra flour. This banana loaf cured my post-party blues and helped me realize that I just might possibly survive this day. Phew.

Coconut Maple Banana Bread {Vegan}

(Prep time: 5 minutes, Bake time: 50 minutes)

3 ripe medium bananas (*see note if your bananas are not yet ripe)

1 1/2 cups spelt flour (or whole wheat flour)

1 cup almond meal

1/2 cup unsweetened shredded coconut

1 tsp aluminum free baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground nutmeg

1/2 cup packed brown sugar

1/2 cup unsweetened vanilla almond milk

1/4 cup organic coconut oil, melted at room temperature

2 TBSP organic maple syrup

1 tsp vanilla

1 tsp apple cider vinegar

*If your bananas are very yellow and not yet ripe, preheat oven to 425º. Arrange bananas (with peels on) on a small baking sheet and roast them on the middle rack for about 20 minutes. Let cool for 5 minutes and then carefully remove the peels (they will still be a bit hot) and then mash the bananas in a medium bowl, set aside.

1. Preheat oven to 350º and grease a loaf pan with coconut oil. Sift all the dry ingredients together in a large bowl and set aside. In a medium bowl mash the ripe bananas until there aren’t any large chunks. Add the almond milk, brown sugar, coconut oil, maple syrup, vanilla, and apple cider vinegar and mix well. Add the wet ingredients to the dry ingredients and fold to combine (try not to stir around too much here or the bread becomes too dense). Pour into the loaf pan and bake for 45-50 minutes or until golden brown and toothpick inserted comes out clean. Let cool for 10 minutes before slicing. Serve warm or cover with foil to allow some of the steam to absorb back into the bread. Serve with a dollop of yogurt and fresh berries.

Revamped Guacamole Kit & Peligroso Skinny Margarita

Cinco de Mayo is right around the corner and it is the first year, of the past 6, that I do not have to work behind an insanely packed bar slinging margaritas and shots of silver tequila. I was a bartender at a famous family-owned Mexican restaurant in Laguna Beach and have always had to get plenty of rest before this latin celebration in the past. Everyone knows Cinco de Mayo is a day of craziness and drinking shenanigans. This year, I can join in the festivities instead of working my booty off and sweating the day away. Let’s face it; we can not celebrate this day without a brilliant recipe for guacamole and, of course, a method for a stellar margarita. So, I am here to give you both. I like to think I know my margaritas and tequilas, that is for sure. My frequent choice for making margaritas behind the bar was Peligroso Silver Tequila, because I love the pure and smooth taste in this hand-crafted perfectly-aged tequila. It was a ‘no brainer’ to make margaritas for the blog, because, well… why not?? I like a “skinny” version of sorts, but I have to say, I hate calling it that. I think some of the hoity-toity bar patrons ruined it for me. Although, for what it’s worth, it really is skinny. It’s lower in calories, not too sweet, and perfectly measured so that the tequila is not masked by it’s counterparts. You want to be able to taste what you are drinking. No one loves a cocktail full of sweet and sour mix. Gross.

But, when it came to a go-to guac recipe, I wasn’t sure I had THE one. I had only recently discovered a new way to mix up my favorite appetizer; pairing the creamy avocado with a touch of a roasted corn. I was inspired by Joy the Baker’s recipe but made it tad simpler on myself by picking up a “guacamole kit” from my favorite market, Trader Joe’s. I spiced up the kit to make it more homemade with a bit of a fruity spin. I fed this to my husband the other day as a midday snack and he was silent while he chewed. He said only 7 words, and I quote, “Babe. This is the best guacamole ever.”

So, there you have it. If he liked it, so will you, I promise. Happy Cinco de Drinko my friends! Stay Safe!

Revamped Guacamole Kit {Vegan, Gluten Free, Paleo}

Makes 1 medium bowl of guacamole

1 guacamole kit from Trader Joe’s (2 ripe avocados, 1 Roma tomato, 2 cloves garlic, 1 jalapeño, 1 shallot, 1 lime {juice and zest})

1 ear of organic corn, roasted (omit if on Paleo diet)

2 TBSP cilantro, chopped

1/2 cup chopped fresh mango, or frozen & thawed

1/4 cup fresh pomegranate seeds

Sea salt & freshly ground pepper, to taste

1/4 teaspoon garlic powder

1. Husk the ear of corn and roast over an open flame on the stove top, turning regularly to ensure even roasting. Once the ear is speckled with black kernels, remove from the flame, and slice off the kernels using a sharp knife. Add the roasted corn kernels to a medium bowl. Prepare guacamole kit per package directions but remember to add the zest of the lime too. If you do not like it too spicy try to remove as many seeds as possible from the jalapeño before dicing. Save the pits from the avocados if you plan to store some of the guac. Add the cilantro and season with salt, pepper, garlic powder to your taste. Finish with chopped mango and pomegranate seeds. Serve with organic corn tortilla chips (I like the scoops) and a Peligroso Skinny Margarita! ¡Olé!

* No Fail Storage Tip: To keep the guacamole from browning, spoon it into a tupperware with the 2 avocado pits. Place plastic wrap over the top of the guacamole so that no air can touch it. Top the tupperware with it’s lid and store in the fridge for up to 3 days.

Peligroso Skinny Margarita {Vegan, Gluten Free}

Makes 2 margaritas

2 1.5oz shots of 100% Agave Peligroso Silver Tequila (or your favorite silver tequila) divided

2 limes, cut into 8 wedges each

2 tsp organic Agave Nectar, divided (or organic wild honey)

2 splashes of margarita mix (I use Trader Joe’s marg mix, but feel free to use your favorite!)

1/2 cup sparkling water or club soda, divided

1. Pour sea salt on a plate. Rub the rim of glass with a lime wedge and then dip onto the plate of salt. Rotate the glass several times to ensure even salt distribution around the rim, set aside. Fill a bar shaker with ice. Pour a shot of tequila (1.5oz) into the shaker, squeeze 3 lime wedges in, add 1 teaspoon of agave, a splash of margarita mix, and shake well. Pour over the salted and ice filled glass and top with soda water (about 1/4 cup in each). Garnish with a lime wedge. Repeat for the second margarita.

Green Hemp Breakfast Smoothie

“The food you eat can either be the safest and most powerful form of medicine or the slowest form of poison” – Ann Wigmore

Some mornings call for something quick and entirely available on-the-go. Normally, I am someone who enjoys all aspects of being able to sit down to eat breakfast, but let’s face it, it’s not always an option. If you are like me and find yourself looking to curb your hunger for the first half of the day with something substantial, healthy, and nourishing; this is just what the doctor ordered. Not only is it packed with antioxidants, it is chalk-full of protein, as well as, vegan and gluten free. This particular smoothie has a total of 340 calories. A low-cal breakfast with incredible satiating power? Sign me up! If you do not have protein powder on hand (as it is an expensive pantry staple) feel free to use flax meal or ground hemp seeds as a substitution. Both are unbelievably nutritious and carry tons of omega-3′s and essential amino acids (protein’s little building blocks). Virtually, the beauty of a green smoothie is it’s versatility. Mix it up. Use what you have on hand, or better yet, what you are craving that day. If you do not have kale; use spinach, collard greens, or swiss chard instead. If you dislike almond milk, substitute for soy, rice, or coconut milk. Maybe, you like good old-fashioned peanut butter instead of almond butter. Kris loves frozen mango in his smoothie and I adore a good mix of berries. Perhaps you want to add a little spirulina for an extra boost of vitamins and minerals. All is welcomed and all is equally delightful. We can wholly agree that this way fast-food way of consuming breakfast is significantly beneficial to our livelihood. Happy blending!

Green Hemp Breakfast Smoothie {Vegan, Gluten Free, Paleo}

Makes 1 smoothie (5 minutes)

2 packed cups fresh organic tuscan kale, chopped

1/2 cup organic unsweetened vanilla almond milk

1/2 cup frozen mixed berries (feel free to use any frozen fruit you love)

1/2 frozen banana (I freeze my bananas with their peels on, so be sure to slice the peel off with a sharp knife before adding to blender)

1 heaping TBSP almond butter (I use homemade or store-bought fav; Justin’s Maple Almond Butter)

1 TBSP vanilla hemp protein powder (I get mine at Trader Joe’s)

1/4-1/2 cup water or coconut water (for thinning)

Coconut chips or flakes (optional; for garnish)

1. Add all ingredients to blender and blend until smooth. I like to add a bit of coconut water or plain water to thin out if it won’t blend or seems to thick. If you are feeling fancy, garnish with coconut chips or extra berries.

Whole Wheat Berry Shortcakes

They say old habits die hard but I believe we can alter these habits to fit in with our future selves. I educated myself on the importance of monitoring what foods go in my body and I am very aware of each ingredient, where it came from, and more importantly it’s nutritious value to ensure that my future self is well taken care of. It is important to look out for ourselves now; I mean, if you won’t then who will? My old habits are still in existence but come in a healthier package these days. I still love a sweet treat after dinner, but instead of the ice cream sundae with chocolate sauce I had growing up, I might have some frozen yogurt with fresh berries. I like it better this way anyway. There is nothing like really tasting the freshness of your food. Out with the old preserved packaged stuff and in with new nourishing and beneficial fare.

My girlfriend, Rachel, recently explained to me that her all-time favorite dessert is a strawberry shortcake with whipped cream. But she, like me, is always looking to health-ify the indulgences she used to consume to correspond with her fitness based lifestyle now. She asked me to come up with a new recipe for her old favorite and I was more than happy to oblige. After all, who doesn’t like warm berry shortcake? Instead of angel food cake (full of white sugar and flour) or buttermilk biscuits (loaded with butter and full-fat milk) I wanted to come up with a healthier vessel entirely. I created some whole wheat biscuits sans butter and substituted in plain goat’s milk yogurt and almond milk. They turned out incredible. Not only do they contain more fiber than white flour biscuits, they are not laden with saturated fats. Because these are not buttery in nature, feel free to break one open and smear a bit of Earth Balance (vegan butter) and a smidgen of organic honey to enjoy hot and fresh out of the oven. Or, go all the way and make the new spin on the old fav with the warm berry shortcakes with a yogurt whipped cream (yes, I made a healthier whip too). It’s all about taking care of ourselves and of course, each other. So here you are Rachie, I hope you love them!

Whole Wheat Berry Shortcakes {Vegetarian}

Biscuits (makes 10):

2 cups whole wheat flour, plus more for dusting

1 tsp baking soda

1 TBSP aluminum free baking powder

1/2 tsp sea salt

1 tsp organic cane sugar

1 cup plain yogurt (use greek or goat’s milk)

1/2 cup organic almond milk (plain and unsweetened)

Shortcakes (makes 2):

1/2 cup organic strawberries, sliced

1/2 cup organic blueberries

1/2 cup organic blackberries

Whipped Yogurt Cream (makes about 2 cups):

1-2 TBSP organic maple syrup

1 cup organic heavy whipping cream

2-3 tsp brown sugar

1 tsp vanilla extract

1 5.3oz package organic greek vanilla yogurt (I get mine at Trader Joe’s)

1/4 cup organic powdered sugar, for dusting

1. Make the biscuits. Preheat the oven to 425º and line a baking sheet with parchment paper. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, and sugar. Make a well in the center of the bowl and add in the plain yogurt. Mix with a wooden spoon until a crumbly dough forms. Add the almond milk in slowly and stir until the dough forms a ball (be careful not to over mix). Flour the counter top very well. Place the dough on the floured surface and sprinkle with a little more flour. Flour the rolling pin and roll into a 3/4″-1″ thick circle . Using a 2″ biscuit cutter (or a floured wine glass) cut out as many biscuits as you can before collecting the scraps to re-roll and cut. You should get 10 biscuits from the dough (if you have more than 10, the biscuits were rolled too thin). Line them on a baking a sheet and bake for about 15 minutes or until golden brown and puffed up. Serve immediately with Earth Balance and a bit of honey, or arrange on baking racks to cool before storing. The biscuits can be stored in an air-tight container for up to a week. To re-heat place in toaster oven for a few minutes to warm through.

2. Make the whipped cream. Add the heavy cream, vanilla, yogurt and brown sugar in the bowl of an electric stand mixer and whip for about 3-5 minutes or until stiff peaks form. Set aside. This makes about 2 cups so feel free to save the whip in an airtight container in the fridge for up to a week, stir with a whisk to form peaks before each use.

3. In a small bowl combine all the berries and the maple syrup and let sit for about 10 minutes to macerate (you could substitute 1 1/2 cups of frozen berries, thawed). Add the berries and maple syrup to a medium sauté pan and cook for about 2 minutes, until syrup starts bubbling and berries are warmed through. Set aside. Take two of the biscuits and cut in half. Pour the berries on the bottom halves of the biscuits (make sure to get some of the sauce), top with yogurt whip, and place the tops of the biscuits on. Dust with confectioners sugar and serve.