The Thankful Juice

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Can we just be thankful for something that isn’t wine, beer, champagne, or turkey right now? I don’t know about you, but I have been nonstop with holiday parties and festivities and I am sick of eating and drinking (kind of). This juice is the perfect cure for our bellies full of all these thanksgiving treats that are being shoved down our throats. This juice was inspired by the some of my “left-overs” for thanksgiving dinner. I know that sounds gross, like who juices thanksgiving leftovers, but here I did. I had about a cup of fresh cranberries from a dessert I made and a bunch of kale from my favorite kale salad that I am bringing to dinner. They were begging to be juiced and revitalize me for the upcoming feast. This juice would be perfect to enjoy post Turkey Trot (our local thanksgiving day race) or even the morning after thanksgiving. A toxin flush is much needed around this time and this green juice packed full of nutrients and vitamins will surely do the trick! Enjoy! 

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The Thankful Juice
Serves 1


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Ingredients
  1. 1 bunch organic kale
  2. 1 cup fresh cranberries
  3. 1 knob of fresh ginger, peeled
  4. 1 organic Granny Smith apple
  5. 4 organic celery stalks
  6. 2 Persian cucumbers
  7. 1 lime, peeled
Instructions
  1. Add the cranberries into the juicer while the juicer is off. Cover the cranberries with the piece that presses the vegetables down and then turn on the juicer (cranberries will fly everywhere if you don’t do it this way!). Add all remaining ingredients to your juicer. Enjoy!
Notes
  1. Since I made this juice for Kris and myself, I added 4 more celery stalks and 3 more cucumbers to yield 2 juices!
HONEYED HOME http://www.honeyedhome.com/

Rosemary Rye & Root Cocktail

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There is one thing that can push my husband, Kris, into all the holiday nostalgia, and it’s not apple pie, it’s not butternut squash, and it’s definitely not pumpkin spiced lattes; it’s a perfect whiskey cocktail. Ok, so maybe it isn’t just during the winter months that he adores a whiskey drink; it is purely something he loves at any time of year. Although, to me, this cocktail screams “winter time” and must be enjoyed while the outside air is brisk and chilly. It is the perfect libation to enjoy with friends while wearing festive sweaters next to the fireplace in a cabin in the woods. Or, just at home on a rainy night alone. Really there need not be the “perfect setting” to enjoy this cocktail, just whenever or wherever are thoroughly good enough reasons. The piney rosemary gives a lot of freshness to the spicy warmth of the whiskey and the root liquor is full and sweetness with a touch of anise. Its delicious and one of our favorite drinks to make at home. Kris and I both hope that you enjoy it as much as we do! 

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Rosemary, Rye, & Root Cocktail
Serves 2


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Ingredients
  1. 3 oz Bulleit Rye Whiskey
  2. 1 oz Root Beer Liquor (we used Blackmaker brand)
  3. 3 sprigs rosemary
  4. soda water (optional)
  5. ice (we like to use the large 2″ cubes inside the glasses for a slow melting effect)
Instructions
  1. Prepare two old fashioned glasses with ice (we use the large cubes here) and with a sprig of rosemary in each. In a shaker combine ice (regular size cubes here), whiskey, root beer liquor, and the remaining sprig of rosemary. Shake vigorously and evenly divide over the ice of the two old fashioned glasses. Top each cocktail with soda water to the top of the glass. Cheers!
Notes
  1. Kris liked his without the soda water although I really enjoyed the added effervescence.
  2. If you do not like the taste of whiskey add a bit more root beer liquor, but just be aware that it is pretty sweet.
HONEYED HOME http://www.honeyedhome.com/

Persimmon Cranberry Scones

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There are several reasons that I love making scones and in no particular order here they are:

1. They are super easy to make and thrown together in under 30 minutes (usually). 

2. They are perfect with a hot cup of Joe (I like to dip my scone right into the coffee!).

3.  They are healthier than other morning treats that usually have way to much sugar…which we won’t mention (their evil cousin that is fried and has a round shape with a hole in the middle). 

4. They have a golden brown crust while staying super moist and tender in the middle (the perfect combination of textures, if you ask me). 

5. The process feels like bread making (which is uber satisfying) but is much simpler and they require very few ingredients. 

It makes me so happy to wake up and know that a freshly baked breakfast is just minutes away. You really do feel fancy while making and eating these little beauties. Really, scones are just like little muffins that are showing off. I had two different winter time fruits in my fridge, Fuyu persimmons and fresh cranberries, and I figured the scones would be the perfect vessel to use them up. I made a persimmon puree that was not difficult all to make but did take just a few extra steps (which I totally think is worth the while). If you have never eaten a persimmon you should know that they aren’t overly sweet but when eaten at the right time (they should be ripe) they are perfectly juicy and nectarous almost like an apricot. The fresh cranberries give the scones a bit of tartness, which I like, to offset the persimmons. In my opinion, the scones must be sprinkled with a bit of Turbinado sugar before baking for the added golden brown crusty sweetness. 

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Persimmon Cranberry Scones
Serves 8
A delicious winter time vegan scone recipe which uses whole wheat flour, fresh persimmon puree, and tart cranberries!


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Prep Time
20 min

Cook Time
17 min

Total Time
37 min

Prep Time
20 min

Cook Time
17 min

Total Time
37 min

For the Fuyu Persimmon Puree
  1. 3 Fuyu persimmons, stems removed and sliced in half (any seeds in the middle should be removed) *See note at the bottom
  2. Clover honey, for drizzling
For the Scones
  1. 2 cups whole wheat flour
  2. 1 TBSP, aluminum-free baking powder
  3. 1/4 cup organic cane sugar
  4. 2 tsps pumpkin pie spice
  5. 1/2 tsp sea salt
  6. 1 cup fresh cranberries (or half a cup of chopped dried cranberries) See note*
  7. 1/3 cup coconut oil, chilled, in solid form
  8. 1/4 cup unsweetened vanilla almond milk
  9. 1/2 tsp pure vanilla extract
  10. 2 tsps Turbinado sugar, for sprinkling
For the Persimmon Puree
  1. 1. Preheat the broiler on high and move one oven rack to the top level. Line a small baking sheet with aluminum foil. Place the persimmon halves on the baking sheet and drizzle each one with a bit of honey. Broil the persimmons for about 6-8 minutes or until they have golden edges and bubble a little. Remove from the oven and let cool 5-10 minutes. Chop the halves into small cubes and place them in the bowl of the food processor. Puree until smooth (took me about 5 minutes). Place the bowl into the fridge and let the puree become cold.
For the Scones
  1. Preheat the oven to 425 and line a baking sheet with parchment paper (make sure to move the oven rack back to the middle level).
  2. Place the 1/3 cup of coconut oil in the fridge to chill for a bit.
  3. While the persimmon puree is cooling in the fridge, combine flour, cane sugar, baking powder, spices and salt in a large bowl and whisk it all together to combine. Set aside.
  4. Using a large sharp knife, smash the cranberries on the cutting board to open them up. They do not need to be macerated, just not whole. (This helps to let some of their juices out while they bake).
  5. Once the coconut oil feels chilled add it to the dry ingredients by using a fork to cut it into the flour. You want small little balls of coconut oil throughout the flour mixture. Add the chilled persimmon puree, milk, cranberries, and vanilla. At first it will seem that the mixture is very dry, but just keep mixing. Use your hands to mix well and shape the dough into a ball. Remove the dough from the bowl and onto some parchment paper. Flatten the ball into a round disc, about 1″ thick. Using a sharp knife cut 8 scones from the dough. Sprinkle each slice with the Turbinado sugar and separate them onto a parchment lined baking sheet. Bake for 17 minutes. Enjoy!
Notes
  1. If you do not have persimmons, or do not have the tools to make the puree, simply substitute the persimmon puree for 3/4 cup organic canned pumpkin puree.
  2. You can absolutely substitute dry cranberries for the fresh ones, but the fresh cranberries really give these scones tartness and texture.
  3. Scones are best enjoyed right out of the oven. If you have left-overs just bake them for about 2-3 minutes at 350 to revitalize them before eating.
HONEYED HOME http://www.honeyedhome.com/

Kale Salad w/ Farro & Hearts of Palm

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In honor of Thanksgiving, I need to share with you the reasons that I need to give thanks.  It will be a short little emotional rant but it must be said because I am a big ball of love right now. If you hate love  and sentiment, please just skip to the next paragraph. There are several things that I can not even begin to discuss how grateful I am for. If there is one thing that I am sure of, it is that I am so truly blessed by the people in my life. My husband, first and foremost, is one person that I can honestly say I don’t know where I would be without. He is such a strong, loving, supporting man and I am the luckiest to have found him. My family; my Mom, Dad, and sister, as well as my new family I so fortunately gained by marrying the man of my dreams, are all so deeply appreciated. They are the people I look up to and strive to become more like everyday.  I am also incredibly thankful for my friends, you all know who you are, and I love each one so dearly and all for different reasons. I would not be the woman I am today without the friendships that I have made with some of the most kind, understanding, and beautiful women I have ever met. Good Lord, how did I get so lucky?

(k, end “love rant”.) 

Thanksgiving is fast approaching and this year I am to bring a salad to dinner. I have been making this kale salad for a while, but decided that I really needed to up the ante for the holiday! This salad is packed full of deliciousness as well as all kinds of nutrients. I added the farro (a nutty ancient grain) and hearts of palm (they have a flavor like artichokes) to really make the salad standout. My favorite part about it, is that it can hold up as the main entree or as a small side to the meal. It has so much flavor and so many fiber-full ingredients that make this salad super hearty. The dressing is bright, citrusy, and laden with fresh herbs and is one of my beloved recipes that I am kind of obsessed with. I love a good kale salad but it must be prepared properly. Kris used to hate any thing kale, only because kale is thick and fibrous and he found it difficult to chew. Once I learned how to properly chop, slice, and massage the kale he was a newfound fan. Kale needs a little TLC before you start to dress it. Please look at the notes section in the recipe for full detail of instructions. This recipe makes a large bowl; it will boastingly serve five people as the principle or up to 10 people as a small accompaniment to the main dish. This year our family is having 22 people so I will doubling the recipe and making two large bowls. 

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Kale Salad w/ Farro & Hearts of Palm

Serves 5
A super hearty and flavorful salad filled with farro, hearts of palm, heirloom baby tomatoes, and toasted walnuts!


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Prep Time
15 min

Total Time
20 min

Prep Time
15 min

Total Time
20 min

For the Salad
  1. 1 bunch of Italian kale (tuscan or lacinato)
  2. 1 8.8oz package quick cooking farro (I buy mine at Trader Joe’s, see note below)
  3. 1/2 pint (8oz) baby heirloom tomatoes, sliced in half
  4. 1 14.5oz jar of hearts of palm, sliced into thin discs
  5. 1 cup walnuts
For the dressing
  1. 2 cloves of garlic, minced
  2. 1 shallot, finely chopped
  3. 2 TBSP fresh basil, chopped
  4. 2 TBSP fresh herbs, chopped (I used 1 TBSP of cilantro & 1 TBSP parsley)
  5. juice of a lemon
  6. 1 tsp honey
  7. 1/2 tsp salt & 1/2 tsp pepper
  8. 1/3 cup extra virgin olive oil
Instructions
  1. Preheat the oven to 350. Add the walnuts to a small rimmed baking sheet and bake for about 8 mins. Once cooled, chop the walnuts and set aside.
  2. Cook the farro according to package directions (I added salt to the boiling water). Once the farro is cooked through, drain and rinse with cold water. Set aside.
  3. Make the dressing in a large bowl; add the garlic, shallot, basil & herbs, salt & pepper, honey, and lemon juice. With a fork or a whisk, slowly add in the olive oil and stir well to combine and emulsify the dressing. Set the dressing aside.
  4. Chop & massage the kale; I like to gather the bunch and chop off the thick stems. Hold the entire bunch with your left hand while using a sharp knife in your right hand to thinly slice the kale in 1/4″ thin ribbons. The smaller the better. Once the kale is chopped, use both your hands to squeeze the leaves all together and massage them for about a minute or two (this helps the leaves relax and makes them easier to chew and I think is an incredibly important step). Add the kale to the large bowl with the dressing and toss the leaves to coat. Add in the cooled farro and toss to combine. Add the hearts of palm, tomatoes, and toasted walnuts and toss to coat. Enjoy!
Notes
  1. I like to use the quick-cooking farro found at Trader Joe’s. You could use any grain you prefer; wheat berries, barley, brown rice, or even chickpeas.
  2. Toasting the walnuts is a very important step. It really brings out the nuttiness and creates so much flavor so it shouldn’t be over looked.
HONEYED HOME http://www.honeyedhome.com/

Chocolate & Peanut Butter Chip Cookies

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There is one thing that I will never let myself forget as I grow older; and that is my love for baking. When growing up, my sister and I would spend summers waiting for our parents to come home from work so that they could take us to the beach. To kill that time that seemed to go by like molasses, we would go through my mother’s cookbooks and pick out our favorite recipes; either the ones that we wanted her to make or the ones we thought easy enough for ourselves to accomplish without her. We spent so many summer days baking away the hours we waited for our mother to come home. We stuck to the simple stuff; it was always either banana bread or cookies. We could not stray from what we knew to be successful. After all, we didn’t want to get in trouble or that hopeful dream for a ride to the beach would be shattered. I don’t know when it was that I became infatuated with baking but I kind of want to blame it on that Easy Bake Oven I received on that ever so fateful glorious Christmas morning. That thing was the shit!! Oh man, pardon my French, but it was honestly one of the coolest presents I had ever opened. I spent days and days making those nasty little packaged cookies and brownies all the while pretending I was the master baker who was about to make millions selling my creations. What an incredible time that was. I would almost give anything to go back….Ok, I digress. I was just really happy to learn about mixing the wet ingredients with dry, throwing it into this magical hot box, and the outcome was a sugary treat! How fun is that?! Well, now that I am an adult, I find it all just as amusing as I did then. And, now I don’t have to ask for permission. I get to prepare whatever my heart desires and that is why I can honestly say that I love every minute of baking, cooking, mixing, and experimenting. That is why I have to share this recipe with you. However, it is not in the nature of what this blog is all about. I always want to share with you recipes that are healthy and wholesome and if they happen to be somewhat of a sweet treat it will be balanced out with ingredients that are nutritionally beneficial. But in this case, with these cookies, I have to say they are just straight-up, delicious and probably not-so-good-for-you (if you ate the whole batch). Since we should all practice a little self control and moderation restraint, I will share these cookies with you only if you promise to not consume them in a hasty manner (because you are going to want to). I have made these cookies since I was a kid and I adore them for all the nostalgia and for the utter scrumptiousness. They have that thing that you all know I am obsessed with; that two item combo of sweetness and saltiness. OH LORD. It is just too good! When growing up, I made these with a few different ingredients then I do today and I have learned to substitute some of my favorite baking staples into the recipe (I learned a few tips from Ashley over at Not Without Salt). I made these cookies and gave away 2/3 of them to my dear friends and family, because like I said, you can’t eat all of these! You don’t want to be to guilt ridden, but merely have a happily satisfied sweet tooth. Enjoy! 

Hot tip: Trader Joe’s has bags of peanut butter chips and chopped chocolate on the baking aisle shelves right now! Get them while they are in! 

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Chocolate & Peanut Butter Chip Cookies
Serves 36
The best peanut butter chocolate chip cookies you will ever taste!


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Prep Time
20 min

Cook Time
13 min

Total Time
35 min

Prep Time
20 min

Cook Time
13 min

Total Time
35 min

Ingredients
  1. 2 sticks unsalted butter, at room temperature
  2. 1/2 cup Turbinado sugar
  3. 1/4 cup cane sugar
  4. 1 1/2 cup light brown sugar
  5. 2 eggs, at room temperature
  6. 2 tsp pure vanilla extract
  7. 1 cup whole wheat flour (or all-purpose flour if that is all you have)
  8. 2 1/2 cups all purpose flour
  9. 1 1/2 tsp baking soda
  10. 3/4 tsp salt
  11. 10 oz semi-sweet chopped chocolate (or chocolate chips)
  12. 1 cup peanut butter chips (if you can’t find these, substitute for more chopped chocolate)
  13. maldon salt, for sprinkling (optional, but so worth it)
Instructions
  1. Preheat oven to 360. Line 2 baking sheets with Silpat or parchment paper. Set aside.
  2. In a stand mixer with the paddle attachment, cream the butter and the sugars until very light and fluffy for about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula.
  3. In a large bowl whisk the flour, baking soda and salt together. With the machine on low, slowly add the flour mixture in thirds. Mix until just combined, taking care not to over mix. Add the chopped chocolate and peanut butter chips and fold them in with a spatula.
  4. Using an ice cream scoop, or a large spoon, spoon the batter to the baking sheets. Sprinkle each cookie with finishing salt and bake for 13 minutes. Let the cookies cool on baking racks before storing in air tight containers.
Notes
  1. I love the addition of the whole wheat flour in these cookies. I think that it makes them a little more flavorful and a bit more nutty. Please feel free to substitute the whole wheat flour with all-purpose flour, if that is what you have on hand.
Adapted from Not Without Salt
Adapted from Not Without Salt
HONEYED HOME http://www.honeyedhome.com/