Chocolate Peppermint Bark

Chocolate and Peppermint is one of my all time favorite combinations! I have made this bark spread thin which is more traditional. I have also make it with the white chocolate layer a bit thicker. I actually prefer the thicker bark. The dark chocolate firms up while the white chocolate is soft and creamy like candy. The festive crunch of the peppermint always puts me in the holiday spirit. This bark make a great girft or stocking stuffer!




Chocolate Peppermint Bark:

1 lb good quality dark chocolate, chopped
1 lb good quality white chocolate, chopped
1- 2 tsp peppermint extract- divided
candy canes- crushed

Line a 9 x 13 inch cookie sheet parchment. Position a heatproof bowl over a pot of simmering water. Add the dark chocolate and stir occasionally until melted. Once the chocolate is melted add 1/2 tsp peppermint extract and whisk to combine. Spread the chocolate onto the prepared sheet and refrigerate for 15 minutes



Meanwhile in a separate bowl repeat the same process with the white chocolate. Once the white chocolate is melted spread it over the set dark chocolate and sprinkle with the crushed candy. Place in refrigerator until firm. Break into pieces and serve, or store in a cool place.




*To make a thicker bark use 1 1/2 lb white chocolate
* To make a swirled pattern add the white chocolate to the dark chocolate before the dark is completely firm

Triple Gingerbread Muffins

There is something about the smell of gingerbread baking that is so comforting. These deliciously moist muffins contain, ground ginger, fresh ginger and candied ginger!
During the holidays these are one of my favorite healthy treats. Perfect for breakfast, afternoon tea or dessert and over the top served with lemon curd.


Triple Gingerbread- Myra Kornfeld, Healthy Hedonist

2 cups oat flour
1/2 tsp baking soda
1/2 tsp salt
1 TBSP ground ginger
1/2 tsp ground cloves
1/4 tsp ground cinaamon
1/2 cup melted coconut oil
1 cup maple syrup
1/2 molasses
2/3 cup light coconut milk
2 eggs, lightly beaten
1 TBSP apple cidar vinegar
2 TBSP vanilla extract
1 TBSP finely chopped fresh ginger
1 TBSP chopped crystaillzed ginger
1/2 raisens

Preheat the oven to 350 F. Oil or line 12-cup muffin tins with paper liners.
Sift the flour, baking soda, salt, ground ginger, cloves and cinnamon into a medium bowl Whisk to combine. Combine the oil, maple syruo, molasses, coconut milk, eggs, vinegar and vanilla in a blender, blend till smooth.
Pour the liquid ingredients into the dry, whisking them together just untill all the liquid is absorbed. The batter will be quite wet. Stir in the ginger and raisens.
Pour the batter into the baking dish or muffin tin, and place it on the middle rack of the oven. Bake until the gingerbread is springy to the touch and a toothpick inserted in the middle comes out clean, about 25 minutes.

Oatmeal with blueberries, flax seeds, yogurt and honey

For me this is a perfect way to start my day. High in fiber, omega 3's, antioxidants, protein and healthy carbohydrates!

Oatmeal with blueberries, flax seeds, yogurt and honey

1 cup steel cut oats
frozen blueberries
fage 2% greek yogurt

ground flax or chopped almonds

honey

One of the quickest and easiest ways to prepare Steel Cut Oats is to soak the oats overnight. Before going to bed, boil four cups of water in a pot, add one cup of oatmeal. Simmer 1 minute. Cover pot and store overnight in refrigerator. The next morning cook the oatmeal on low for 9 – 12 minutes; stirring occasionally.

Add the blueberries towards the end of cooking (that way they defrost but retain their shape)

To serve-

Serve oatmeal in a bowl topped with yogurt, flax, almonds and honey- proportions all to taste!

The Power of Spice- A Chai Story

One of my first real memories of my love of food was a sweet and spicy cup of chai. When I was 11 a friend of my mothers, from Jaipur, came over and brought her spices. She made us a tea transforming our home with the smells of cardamom, cinnamon and clove. After college, traveling through India the first ritual of contact was a small greeting of delicious milky, sugary chai. Every time I drink chai I am taken on a journey back to the streets of India and that simmering pot in my kitchen.


I love this warming Chai when it gets cold outside. I like making a big pot and storing in the fridge so I can heat it up first thing in the morning.

Ginger Cardamom Chai

1 TBSP green cardamom pods
3 star anise
10 black peppercorns
10 whole cloves
1 cinnamon stick
One 1 ½ inch piece of fresh ginger, unpeeled, coarsely grated (about 5 TBSP)
4 cups water
1 cup full fat milk
1 heaping tablespoon honey
1 Tbsp black tea- I love Harney’s vanilla
Freshly grated nutmeg

Place a heavy bottomed skillet over medium heat and dry toast the spices for about 2 minutes. Transfer to a mortar and pestle and lightly crush.
Place the crushed spices in a medium saucepan and add the ginger and water. Bring to boil, lower the heat, and simmer for about 10 minutes. Add the milk and honey, and heat until liquid is about to boil, about 1 minute. Remove the pan from the heat and add tea. Let tea steep for 5 minutes. Strain and serve sprinkled with fresh nutmeg.


To make a "dirty" chai combine 1/2 cup strongly brewed coffee with 1 cup chai... Also delicious iced!!!!

Smashed Broccoli

When cooking for myself I like things quick and easy. Dealing with my vegetables I go for the simplest methods: steaming, sauteing, or roasting. Last week while perusing on tastespotting I stumbled across a recipe for smashed broccoli. I had all the ingredients in my fridge and figured why not live a little and try something new?! OMG I am so glad I did!
The smash was every bit as satisying as mashed potatos! I know what you are thinking, "broccoli is nothing like a potato." But it is creamy and soft and a serious comfort food! The yogurt makes it rich without being even the slightest bit heavy. I could literally eat a whole bowl of it (I actually have- almost every day this week). Besides being totally delicious it is really light and healthy.

Smashed Broccoli and Garlic

From Tyler Florence's Real Kitchen

2 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
3 garlic cloves, coarsely chopped
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
1 cup Chicken Stock or vegetable stock
1/4 cup plain yogurt (I like Fage 2%)
salt and pepper


Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor. The broccoli should be partly smooth and partly chunky. Stir in the yogurt and season with salt and pepper.


This recipe is equally delicious made with cauliflower, which I liked pureed until creamy.

Did you know...

Broccoli is a cruciferous vegetable. It is in the cabbage family closely related to cauliflower.

A few health benefits of Broccoli:

• high in fiber as well as vitamins C,K,A
• anti-inflammatory
• high in antioxidents
• enhance detoxification
• cancer prevention

1 cup of steamed broccoli is only 44 calories!

Deconstructed apple "pie"?!

With the change of seasons comes the change of tastes and cravings. Fall for me is all about apples, cinnamon, bright orange pumpkins, squashes and sweet potatos. I am always looking for healthy new breakfasts and snacks.

Deconstructed Apple "Pie"-

Though this is not really a pie for me it hits all the flavors and textures of an apple pie. The flax gives me the sensation of a crust and the apples and yogurt a creamy filling. I like to heat my applesauce and top the mixture with lots of cinnamon! Mix is all together and voila comfort in a bowl!

1/2 cup homemade apple sauce (chunky)- my favorite apples for this is muttsu- recipe follows
1 7 oz container Fage 2% greek yogurt
1 TBSP ground flax
cinnamon

In a small bowl add the yogurt. Top with warm applesauce, flax seed and plenty of cinnamon

Homemade applesauce-

I usually make a big batch in the beginning of the week that way I have an easy snack on hand! I like to make the applesauce chunky for this recipe.


5-6 Apples- peeled and cut into 1 inch cubes
1/2 cup Apple cider
1/2 vanilla bean or 1/2 tsp vanilla extract
1 cinnamon stick

Combine apples, cider and cinnamon in a pot. Bring to boil. Lower the heat add the vanilla and cook partially covered. Stirring occasionally. When the apples are soft and the cider evaporated turn off heat and stir until desired texture.

Energy Balls

These are one of my favorite snacks when I am on the go! I created this simple recipe and began making them for my mothers cafe. Now they are the biggest seller and many of her students tell me they are their favorite post yoga treat!

Energy Balls:

1/3 cup raw almond butter- I love Lagier Ranches- www.lagierranches.com
12 dates- pitted
coconut- for rolling

In a food processor add the almond butter and dates. Process until the mixture forms a smooth ball.

Spread the coconut on a plate. Break off pieces of the almond/date mixture and form into walnut size balls (or larger if you like). Roll into the coconut shaking off the excess.

variations: can add cocoa powder to the mixture!

Can be refrigerated but I like them at room temperature.

Pumpkin Spice Lattes

I always loved the idea of Starbucks Pumpkin Spice Lattes but not all the unhealthy ingredients. Here is my all natural version...

Pumpkin Spice Latte:

makes 2 servings

2 cups milk, soy or unsweetened almond milk

1/4 cup pumpkin puree- canned or homemade
1-2 TBSP honey
2 TBSP vanilla extract (no that is not a typo- trust me!)
1/2 tsp pumpkin pie spice
1 cup strong brewed coffee


Add the milk and pumpkin puree to a pot and whisk until hot. Add the honey, vanilla and pumpkin spices. Transfer to a blender (or steamer) to make it foamy.

Combine 1/2 cup coffee with 1 cup milk. Sprinkle with pumpkin pie spice or cinnamon.