Raw Banana Cheesecake

IMAG4297Last week we had a friend coming over. If you know me, then, my mind was racing on some kind of fun little treat I could make. Zach had dinner planned out, but I wanted a nice little sweet at the end.

What could I make?

Most of my baking supplies are in the commercial kitchen. It was a little tricky. Plus I was thinking of things I already had on hand.

A bundle of  bananas. Some nuts.

Cheesecake. I could make cheesecake real fast.

And I know dairy is a hot topic and gray area. I will say, that I personally do not have a problem with it. My husband on the other hand can not, it tears his stomach up, so I generally use alternatives. But I will personally do dairy in moderation sometimes. I love the Weston A. Price for information on raw butter and milk.

So sometimes I include dairy. However, I could probably remake this recipe in the future soaking cashews or macadamia nuts and boom, you have a dairy-free option as well. I truly would have loved to make it with goat cheese, but my husband is not a fan (although I’ve made cheesecakes with goat cheese before and my taste-testers did not know any better). The choice is yours and fitting to what you can personally tolerate and your level of moderation.

On this night, we splurged and I made this lovely, light little cheesecake for our dinner party.

And it was really easy to assemble.

And really delicious.

Raw Banana Cheesecake Continue reading “Raw Banana Cheesecake”

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A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

Cucumber Chips

006I thoroughly, incandescently love being at the Farmer’s Market. I have always enjoyed going to the market as an outsider for years. Actually at markets in general, I could loose myself at Pike’s Place Market in Seattle. Now being a part of it every week, I look forward to each and every Saturday. Even if it’s raining, I am going to be sunshining and ready to go.I am happy, enthused, and grateful to be there. Grateful for every person I make. Thankful for each new connection. Thankful for everyone who stops to talk to me. Grateful to my neighbor vendors who help me set up my tent. So appreciative for any and every single sell. After two and a half months in I’m starting to feel more at home at the market. Friendlier with my neighbors. Talking with more vendors. Expanding my shopping list each week (last week I scored some beautiful flowers from Kate and Carol).

What is not to love? I get to connect with people. I get to connect with other vendors. I get to compliment, compliment, and compliment (I enjoy giving genuine compliments in case you didn’t get the hint (Rock an amazing outfit, emote a great energy, smile and I will likely stop you and say something). The sense of community is intoxicating. The good vibes from supporting your local economy. Of meeting the farmer or shaking the hand of the person who tenderly worked so hard to bring you your dinner. How much better food tastes with this history. With this soul. Like the good vibrations inject themselves into your food. Continue reading “Cucumber Chips”