Gluten & Dairy Free Sweet Potato Pancakes

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These naturally sweet pancakes are a satisfying way to sneak more vegetables into your diet.

Sweet Potato Pancakes

1 ½ cups flour (I created a gluten-free version using a combination of Bob’s Red Mill all purpose baking flour and brown rice flour by the same company.)

3 ½ teaspoons baking powder

1 teaspoon salt

½ teaspoon ground nutmeg

1 ¼ cups mashed cooked sweet potatoes

2 eggs, beaten

1 ½ cups milk of your choice (almond, oat, regular milk, etc.)

¼ cup butter, melted

Sift dry ingredients into a medium size mixing bowl. In a smaller mixing bowl, beat eggs until the yolks incorporate into the whites. Add sweet potatoes, milk and melted butter and stir to combine. Add wet ingredients into the dry ingredients and using a few swift strokes, mix until incorporated. Don’t over mix. (It’s ok if batter is a bit lumpy.) Drop small amounts of batter* onto a hot, greased griddle and fry until browned on both sides. You’ll know it’s time to flip them when bubbles begin to appear.

*a tablespoon of batter will yield silver dollar pancakes while ¼ cup will yield pancakes that are about 4-5in in diameter.

Meyer Lemon & Rosemary Cookies


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Rosemary has anti-inflammatory properties, which make it a healthful addition to this delicious dessert!

1 1/4 C. all-purpose flour

1/2 C. almond meal (finely ground almonds)

1 1/2 tsp finely chopped fresh rosemary

1 tsp baking powder

1/2 tsp salt

1/2 C. (1 stick) butter, softened

1/4 C. packed brown sugar

1/4 C. granulated sugar

1 egg

zest of one medium sized meyer lemon

1 tsp meyer lemon juice

Preheat oven to 300°

Whisk flour, almond meal, rosemary, baking powder and salt in a medium bowl.

Put butter and sugars into the bowl of an electric mixer fixed with a paddle attachment. Mix on medium speed until light. Add egg, lemon juice and zest. Mix until combined. Add dry ingredients and mix until dough comes together.

Turn dough out onto parchment paper and roll into a log shape (about 2″ in diameter.) Wrap the parchment paper around dough and refrigerate for 30 min.

Remove and slice into 1/2 in rounds and place on a baking sheet lined with parchment paper. Bake 21 min (until cookies hold their shape, but have not yet started to brown.) Remove from the oven and cool on a wire rack.

Can be stored in an airtight container for up to a week (but believe me…they won’t last much more than a day!)

Turnips

Turnips

These turnips were just pulled from the soil in my garden…

what could be more beautiful?

Turnips are root vegetables that are part of the brassica family (aka very healthy for you)

In addition to providing many health benefits, turnips are very tasty too!

How to Choose:

Choose bulbs that are firm and free from cracks and scars. The smaller the bulbs, the more tender they will be. It’s best to find turnips that still have the greens attached, not only because they are edible too, but because the leaves can help you determine how fresh the vegetable is.

How to Store:

Store turnips in an open plastic bag in the crisper drawer of your refrigerator. If the greens are attached, remove and store separately.

Ideas for preparing turnips:

Peel first using a vegetable peeler or paring knife. This step keeps the vegetable from exuding a bitter flavor.

turnips may be roasted in the oven, braised in butter, mixed with potatoes in a gratin, or substituted for potatoes when serving a roast.

Feeling creative? Concoct your own masterpiece using any of the following ingredients, which pair well with turnips:

Bacon, butter, carrots, celery root, Parmesan, cream, roasted duck, garlic, honey, juniper berry, lamb, marjoram, parsley, prosciutto, sweet potatoes & thyme.

Note: Do not overcook turnips as they will profile a cabbage-like flavor

On Saturday March 10th, every Whole Foods across the nation will be cracking into a fresh wheel of Parmesan cheese. If you haven’t experienced it before, the flavor is incredible! So go ahead-gather some friends and head to your local Whole Foods Market to partake in this fun ritual. Then, bring the fresh Parmesan home to enjoy with this recipe (and hey-bring your friends home with you too. Food is more enjoyable when you can share it with good company.)

Braised Turnips with Honeyed Thyme and Parmesan

1 lb turnips, peeled and cut into 1/4 in slices

2 Tbsp butter

1/4 C. water

1 1/2 tsp honey

3-5 stems thyme

sea salt to taste

Parmesan for garnish

Place a medium saucepan over high heat. Add butter and allow to melt, then add thyme and honey. Simmer gently for about a minute, allowing the thyme to release its fragrance into the honey/butter mixture. Add water, turnips and salt. Bring to a boil and cover. Turn the heat down to medium low and allow to simmer for about 5 min. Uncover and assess: is there a lot of water left? If so, leave uncovered and turn the heat up a bit until all the liquid has evaporated and turnips are tender. Taste and adjust seasoning if necessary. Garnish with fresh Parmesan cheese.

How to prepare turnip greens:

Remove stems and wash leaves well, making sure to leave water on them (don’t dry.)

Place a medium saucepan over medium heat. Add your choice of fat: butter, olive oil or for a heartier flavor, render fat from prosciutto, bacon or pancetta. Toss the wet leaves into the pan and cook until wilted. Add salt if necessary.

Note: Turnip greens are similar to mustard greens in flavor, so if you have a favorite recipe for mustard greens, feel free to substitute turnips greens instead.