This spring friend and colleague Anne Book contacted me on Wednesday asking if I could host a celebration following her vows on Saturday (in three days). Happily I did not have an event and was thrilled to be a part of her special day. On Friday, the day before her ceremony plans became complicated and we decided to shift and have the ceremony as well as the planned celebration at my home/studio. We cooked, made a wedding cake and flowered. Lucky for everyone Kate Headley documented.
Davina Sandground and I collaborated on a hormone balancing workshop. Davina did an excellent job of sythesizing complicated information and presenting it in a user friendly way. One part of the puzzle is food. These are the recipes we made:
Tempeh Chips with Mashed Avocado, Himalayan Salt and Pistachio
Tempeh, olive oil, salt, pepper, avocado, Himalayan salt, pistachios
½ block of Tempeh cut into ¼ inch strips
Season with olive oil, salt and pepper
Place on a sheet tray and put in a 200 degree oven overnight or 325 degree oven for about 20 minutes until tempeh is crisp
Top Tempeh with mashed avocado, Himalayan salt and toasted pistachios
Turmeric, Coconut Oil Broth with Salt and Pepper
Coconut oil, turmeric, salt and pepper
Heat 1 teaspoon coconut oil in a heavy bottom skillet
Add 1 teaspoon turmeric and stir until it starts to bubble
Add 2 cups water
Add pepper and salt to taste
Arugula, Walnut and Red Grape Salad with Cider Vinegar and Olive Oil
Arugula, walnut, red grape, cider vinegar, olive oil, salt and pepper
Place walnuts on a sheet tray and sprinkle with a little bit of water and season with salt. Place in a 150 degree oven overnight to crisp up.
Cut grapes in half.
Toss walnuts and grapes with arugula and dress with cider vinegar, salt and pepper.
Cabbage, Radish Salad with Kelp Sprinkles and Ginger Miso Dressing
Ginger, miso, sesame oil, honey, cabbage, radish, kelp sprinkles
In a blender combine: 1 tablespoon grated ginger, 3 tablespoons miso, 1 tablespoon sesame oil, 1 tablespoon honey, 1/3 cup water
Shred cabbage and cut radish into thin slices, dress with ginger miso and top with kelp sprinkles just before serving.
Roasted Cauliflower with Rosemary and Crumbled Tempeh
Cauliflower, olive oil, salt, pepper, rosemary, tempeh
Heat oven to broil.
Cut ½ cauliflower into small florets. Season with olive oil salt and pepper and place under broiler for 5 minutes.
While cauliflower is cooking crumble ½ a brick of tempeh into a bowl and add 1 teaspoon finely chopped rosemary. Season with salt and pepper.
Add tempeh mixture to cauliflower and cook for an additional 3 minutes or until golden brown.
Broccoli with Garlic, Lemon, Olive Oil and Flax
Broccoli, roasted and peeled garlic, lemon, olive oil, salt and pepper flax seeds
Cut broccoli into florets. Place in steamer and cook until barely tender.
Toss with garlic, lemon, olive oil, salt, pepper and freshly ground flax seed (at least 1 tablespoon per portion to get some hormone balancing benefits)