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1 October 2014

Soft Baked Sesame + Peanut Butter Breakfast Cookies

Soft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchenSoft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchen
Soft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchen

I have this very serious, very ridiculous fear of leaving the house without snacks. Hangry is real you guys, and it ain't pretty. On any given day you can probably find an apple, some nuts or a few medjool dates tucked away in various pockets of my bag. On long travel days, it's something closer to a 5 course meal, because trail mix qualifies as an appetizer, ya? 

I made these cookies as a sort of clean-out-the-pantry-before-I-leave-for-Canada snack. I brought them to the airport with me for my second breakfast (also known as a elevenses, and also a very legit meal.) They are not overly sweet, and the texture is more that of a baked oatmeal rather than a cookie, but they have just enough 'treat' to them to brighten up a long day of work or travel. And with all that banana-y goodness in there let's agree to call them breakfast, first or second. The dough is really sticky, don't be alarmed, just plop it on a baking sheet and then use your fingers to spread it out a bit. The recipe can make 2 very large cookies (we're talking the size of your head, meal replacing cookies), or 4-6 smaller snack size ones.

Here's to the humble cookie, fighting the good fight against the every day hangry.

Soft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchen
Soft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchen
Soft Baked Sesame + Peanut Butter Breakfast Cookies ⎮ happy hearted kitchen

Sesame + Peanut Butter Breakfast Cookies

The perfect treat for a grab and go breakfast, especially for long travel days. It's a pretty forgiving recipe, use another nut butter instead of peanut butter if you don't have any. I imagine the buckwheat flour can be replaced by another gluten free flour, brown rice flour should work well. Use what you have, make them your own. Let cool completely, I actually prefer the taste and texture of these cookies the following day.

Makes 4-6 smaller or 2 very large cookies. You be the judge. (go big). Double or triple the recipe if needed. Vegan + Gluten Free.


Ingredients


  • 1 ripe banana
  • 1/4 cup dates, pitted
  • 1 tablespoon extra virgin coconut oil
  • 1/4 cup all natural peanut butter
  • 1 1/2 tablespoons tahini
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon flax meal
  • 1/4 cup sesame seeds
  • 1/2 oats (certified gluten free if necessary)
  • 3 tablespoons buckwheat flour
  • 1/2 teaspoon baking powder
  • Pinch flaky sea salt
  • 1/2 teaspoon ground cinnamon

What to do
  1. Preheat oven to 350 F
  2. Place banana, dates and coconut oil in the bowl of a small food processor and blend to combine. Add peanut butter, tahini, maple syrup and flax meal and blend until smooth.
  3. Transfer to a large bowl and add sesame seeds, flour, oats, baking powder, salt and cinnamon. Mix gently to combine.
  4. Grab a dollop of dough with a spatula and drop it onto the baking sheet. Repeat with remaining dough. Wet the tips of your fingers with a touch of water and pat down the dough into the shape/size you want. Cookies don't spread much in the oven so make sure to get the size you want before baking.
  5. Bake in the oven until firm to the touch, slightly risen and starting to brown, 10-12 minutes for smaller cookies, and little longer for bigger ones.

24 September 2014

Collard Wraps with Wild Rice Salad + Orange Tahini Dressing

Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted ktichen

A few things about me:
  1. I need space. Time alone, preferably outdoors. It's the only thing to quiet my thoughts and ground my feet.
  2. I think hummus should be its own food group.
  3. I've learned that it is a strange but wonderful feeling transitioning from wanting your parents to be proud of you, to being proud of them.
  4. I have very few great friendships. But they will last a lifetime.
  5. My sister will always be the coolest person I know.
  6. Every new season is my favorite season. I will never be a Margaritaville local. Fall, I love you.
  7. I feel 28 is so young. I still have so much to learn. Bring it on, life.
  8. I cry. Like, a lot. The smallest thing can bring tears to my eyes. A commercial, a vegetable, a chipmunk on the side of the road. 
  9. I get the greatest sense of satisfaction cleaning out and organizing a fridge. And I don't stop at my own.
  10. I can probably thank my Dad for 8 and 9.
  11. Being vulnerable is hard. But I believe it is also so courageous. I am continuously inspired by those who dare greatly in their lives. By openly sharing who they are or personal struggles. We are never alone.
  12. I secretly love Matt's sense of fashion. crocs + socks forever and always.
  13. I believe a good hug and a warm cup of tea can turn your day around.
  14. I have realized that I call 'home' a place where I never plan to live again, but it always reminds me of who I am and where I came from. And that where ever I may go, I need to bring a piece of it with me.
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen
Collard Wraps with Wild Rice Salad + Orange Tahini Dressing ⎮ happy hearted kitchen

Collard Wraps with Wild Rice Salad + Orange Tahini Dressing

I am always on the look out for new ways to transport salad; on planes, on hikes, or just for picnics. Collard greens are a salad lover's dream come true, wrap up all your dressed grains in a big leaf and you'll never have to eat a soggy salad or sandwich again! Collards in the carry-on, y'all!

A few tips: try to avoid overstuffing, or you could end up being a messy passenger. If I am traveling with these, I like to secure them in plastic wrap or even a mason jar to ensure they don't fall apart in my bag.

Also, wild rice can be on the pricey side, so feel free to substitute half for brown rice.

Vegan + Gluten Free. Makes 6 large wraps.

Ingredients

  • 1 cup uncooked wild rice
  • 1 1/2 cup grated carrots
  • 1 cup shelled, cooked organic edamame beans
  • 3/4 cup red grapes, halved
  • 1/4 cup toasted sesame seeds

  • 1/4 cup tahini
  • Juice of 1 orange
  • A few drops (1/4 - 1/2 teaspoon) cold pressed extra virgin sesame oil
  • Good pinch sea salt

  • 6 large collard leaves
  • Sprouts, of choice (alfalfa, radish, broccoli, ect.)

What to do
  1. Give the wild rice a good rinse in cold water and then shake to drain. Place rice in a saucepan and add 4 cups of water plus a good pinch of salt. Cover and bring to a boil over high heat. Reduce heat and keep at a steady simmer for 40 minutes. Check the rice, it should be tender and some grains burst open. If it's not done continue cooking for another 5-10 minutes. Drain, rinse and let cool.
  2. Mix tahini, orange juice, sesame oil and a good pinch of salt in small blender and blend until smooth. Taste and adjust seasoning if needed.
  3. Mix cooled wild rice, grated carrots, edamame, grapes and toasted seeds in a salad bowl, then pour over half of the dressing and toss to coat. Reserve extra dressing for later.
  4. To prep the collards, place on a cutting board and cut of any white part of the stem that has no leaf attached to it. Then, using a sharp knife shave down the dense stalk until its thin and pliable, ideally the same thickness of the leaf. This is important in order to wrap the leaves without breaking or snapping.
  5. Place a few spoonfuls of the salad into the middle of the wrap, then add on some sprouts and drizzle over a little extra dressing. (Adding a little water to the dressing helps thin in out and ensures every bite has extra tahini orange goodness!). Fold the long edge closest to you over the filling, tuck in under a bit, fold in the two sides and roll tightly. Voila! Repeat steps to make all 6 wraps or save for later. 

15 September 2014

Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde

Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen

It's been an absolute whirlwind being home. I seem to be moving around every few days, packing and un-packing bags and moving into a new room. It's been absolutely crazy wonderful. And while I am not quite ready to sit down and try to put it into words, I thought I'd share a recipe with you all to celebrate yet another great bbq season. As a side, here is a little link love and some tiny tid-bits of my trip.

Long train rides, flights and road trips means this album on repeat.

Canadians rock. And these rad girls are so much more than just a pretty face.

Wine, small plates and catch ups with girlfriends do wonders for the soul. Especially when they are here, here and here.

The best damn vegan + gluten-free treat I've had in a long time. If you're in the area, do it.

I've been eating so much kale here in Canada, but it's becoming so much more than just a leafy green back in France. Inspired.

Dream of waking up to this.

Just for love + smiles. Enjoy!

xx

Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen
Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde ⎮ happy hearted kitchen


Cumin Grilled Portobello + Charred Corn Tacos with Spicy Green Tomato Salsa Verde


One last recipe before putting that bbq away. The salsa verde is a great way to use up any green tomatoes in your garden, but tomatillos will work as well. Use whatever you can get your hands on. Salsa recipe adapted from this one.

Vegan + Gluten Free. Serves 2-4.

Ingredients

  • 4 large portobello mushroom caps
  • 2 cobs fresh corn (organic + local is possible)
  • Extra virgin olive oil (about 1/2 cup)
  • Salt + black pepper
  • 1 teaspoon ground cumin

  • 2 medium green tomatoes
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 small jalapeno pepper, or less depending on desired heat
  • Salt + black pepper
  • Olive oil
  • Juice of 2 limes
  • Large handful fresh cilantro

  • 6-8 corn tortillas, to serve

What to do
  1. Make the salsa: turn oven on to broil. Half the tomatoes and quarter the onion and place in a baking dish. Deseed the jalapeno give it a rough chop, then add to the dish with garlic cloves. Drizzle everything in olive oil and season with salt and pepper. Place under broiler until soft and fragrant, about 10 minutes. Remove and let cool. Place all ingredients except tomatoes in a blender and pulse until well combined. Transfer to a bowl. Roughly chop the tomatoes, then add to the bowl. Squeeze over the lime juice and add lots of chopped cilantro. Season to taste. Serve warm or let cool, will keep covered in fridge for a few days. Flavor is best if you have time to let it sit in the fridge for a few hours.
  2. Bring a large pot of water to a rolling boil, then add corn and boil for 3 minutes. Remove, strain and cool. This is an optional step, if you prefer a crunchier kernel you can just add directly to the grill!
  3. Preheat bbq or grill to medium high heat. In a small bowl whisk together olive oil with ground cumin and season with salt and pepper. Remove large stems from the mushrooms and clean with a damp tea towel to remove any dirt. Brush mushroom caps and boiled corn with cumin oil and place on grill. Grill mushrooms on each side for about 5 minutes, or until soft and tender. Corn just needs a little char, so rotate until all sides and nice and crisp. When the corn and mushrooms are almost done add the tortillas to the grill to warm through. Using a sharp knife, remove the kernels from the cob for easy serving.
  4. Slice warm portobellos crosswise and place in tortilla,  add charred kernels and top with green salsa. Garnish with lime wedges and extra cilantro.

5 September 2014

Sicilian Eggplant Caponata + Grilled Polenta Wedges

Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen
Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen
Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen

I carry your heart with me, I carry it in my heart.
I am never without it,
anywhere I go, you go, my dear
and whatever is done by only me is your doing, my darling

I fear, no fate, for you are my fate, my sweet
I want no world, for beautiful you are my world, my true
and it's you are whatever a moon has always meant 
and whatever a sun will always sing is you

here is the deepest secret nobody knows
here is the root of the root and the bud of the bud and the sky of the sky of a tree called life
which grows higher than soul can hope or mind can hide
and this is the wonder that's keeping the starts apart

I carry your heart, I carry it in my heart.

- E. E. Cummings

All my love, to the moon and back you guys. Congratulations to my dearest buds, Anna + Tom. xx

Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen
Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen
Sicilian Eggplant Caponata + Grilled Polenta Wedges ⎮ happy hearted kitchen

Sicilian Eggplant Caponata + Grilled Polenta Wedges

Summer lovin', had me a blast! Warm, stewy eggplant and tomatoes with all the Italian flavors served beside crispy polenta wedges, September nights don't get much better than this. Polenta can be made the day before, and these wedges are a great way to use up any leftover cooked polenta. Serves 4 - 6. Vegan + Gluten free.

Caponata recipe slightly adapted from the one and only, Jamie Oliver.

Ingredients

  • Extra virgin olive oil
  • 3 firm medium sized eggplants, cut into large chunks
  • 1 teaspoon dried oregano
  • Sea salt and cracked black pepper
  • 1 red onion, chopped
  • 2 cloves garlic, crushed and finely chopped
  • 1 bunch fresh flat leaf parsley, leaves removed and set aside, stalks finely chopped
  • 2 tablespoons salted capers, rinsed and drained
  • Large handful green olives, pitted an roughly chopped
  • 1/4 cup red wine vinegar
  • 5-6 medium roma tomatoes, roughly chopped
  • Slivered almonds, to serve

  • 1 cup quick cooking fine polenta
  • 3 1/2 cups water
  • Sea salt

What to do

Grilled Polenta:
  1. Bring 3 1/2 cups of salted water to a boil, then reduce to a simmer and add in 1 cup of fine grain quick cooking polenta, whisking continuously to avoid clumps. Reduce heat down to lowest setting, and stir polenta as it begins to thicken, this should only take a few minutes. Spread cooked polenta into a baking dish greased with olive oil and set aside to let cool. The longer you let cool to easier it will be to grill, I've made this a day ahead and it works great.
  2. Once cooled, sliced into squares or triangles and brush with olive oil. Grill on a hot grill pan or bbq for a few minutes on each side, until charred and crispy. 

Caponata: 
  1. Heat olive oil in a large heavy bottomed pot over medium heat and add in chopped eggplant. Season with salt and stir so the eggplant is coated in oil, adding more olive if it seems a bit dry. Cook on high for 5-10 minutes, stirring every now and then, until the eggplant are golden brown on all sides and starting to soften.
  2. Add in the onion, garlic and parsley stems and continue to cook on high for a few more minutes, until everything is soft and smelling amazing. Then add the capers, olives and vinegar and cook until most of the liquid has evaporated and you've scraped off any bits stuck to the bottom. Now add in the tomatoes and reduce heat. 
  3. Simmer for 15 minutes, or longer, until everything is stewy and soft. Taste and season with salt and pepper. 
  4. Before serving drizzle with a little extra olive oil, and sprinkle with lots of fresh chopped parsley leaves and slivered almonds. Serve warm or at room temperature with grilled polenta wedges.


25 August 2014

Raw Nut + Seed Porridge with Fresh Figs

Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen
Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen
Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen

I'm just in the middle of packing for my trip home tomorrow. So while I am not really in the head space to write much today, I wanted to share this simple and fresh breakfast recipe with you before I take off. My heart is feeling pretty overwhelmed at the moment, there are so many people I can't wait to wrap my arms around, but I know that I will miss the comfort of Math's arms over the next month too. Can't a girl just get all the ones she loves in the same room together? I guess that is the dream. So for now it's just me, my buddy Ben and an empty suitcase. here we go.



See you on the other side, Canada!

Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen
Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen
Raw Nut + Seed Porridge with Fresh Figs ⎮ happy hearted kitchen

Raw Nut + Seed Porridge with Fresh Figs

A raw summer porridge made from soaked nuts and buckwheat groats. Fresh figs are the season's ultimate finale, so go get your hands on some while they are at their best! That being said, any fresh, seasonal fruit will do. The first time I tried raw buckwheat porridge, I really wasn't sold, but the added creaminess of  cashews and walnuts make this a pretty damn delicious end of summer treat! Enjoy, guys! x


Vegan, Gluten Free + Raw. Serves 2-4.


Ingredients


  • 1/2 cup raw buckwheat groats
  • 1/2 cup raw cashews
  • 1/2 cup raw walnuts
  • 1 + 1/2 tablespooon apple cider vinegar
  • 6 fresh figs
  • 1-2 cup raw nut milk (unsweetened, homemade is best!)
  • Zest of one orange
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon hemp seed hearts
  • A few drops pure maple syrup, optional


What to do


  1. The night before, take out 3 small bowls and place buckwheat groats, cashews and walnuts in separate bowls. Cover the nuts and seeds with water and add 1/2 tablespoon of apple cider vinegar to each bowl. Let soak overnight at room temperature.
  2. In the morning, drain the nuts and seeds in a sieve and rinse really well. Fortunately for you, buckwheat has this awesome property of making a lush goo, so don't be alarmed if you have little in the bowl, it will get rinsed off and it is totally normal.
  3. Place the rinsed nuts and seeds in a small blender with 2 of the fresh figs, orange zest, cinnamon, and nut milk. Blend until smooth and thick, adding a little extra nut milk if needed, but so much that you make a smoothie.
  4. Separate the porridge between 2-4 bowls, then top with remaining figs (sliced), hemp hearts, a little extra orange zest and a few raw walnuts. Drizzle with a little maple syrup is desired!