Banana Date Shake

I am always looking for something sweet that doesn’t have much sugar, so when I found this recipe in my new favorite cookbook, Healthyish, I made it right away. And since last Friday, I have made it officially seven times (#obsessed). It is super easy, delicious, vegan, and curbs my sugar craving without involving sugar! Win win win!

 

This is not the banana date smoothie. This is a vanilla milkshake — which is what it is supposed to be similar to. Kinda. Sorta. Similar. Maybe not. Ish. Still great.

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The Perfect Hard Boiled Egg

I have never been good at making the perfect hard boiled egg, so thanks to my good friend Katie Kaiser, I now know how to make them. Thanks Katie for the guest blog post!

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I’ve developed this method over the years combining tips and tricks I’ve read or heard about from various sources. The trick is four simple principles:

* Eggs that are room temperature and not too fresh

* Baking soda in the water – it somehow helps separate the internal lining of the shell from the boiled white of the egg

* EXACT timing in two segments (on heat and off)

* Ice bath immediately after boiling

 

All you need are eggs and baking soda. But here is the first tip: if the eggs are too fresh, they will be harder to peel. Eggs about a week old are usually perfect. You also want them room temperature.

 

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Favorite New Cookbooks March 2018

Happy March! It feels like it was just January.  Time has flown (probably because of my recent travels to Italy and India) but in any case, here we are!  I was just gifted three new cookbooks by two dear friends and I love them all so much (both the friends and the cookbooks) that I wanted to share.

 

I am officially my mom: a collector of cookbooks.  I have more cookbooks than real actual books! And I love it……

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Go-To-Kale Salad

One of my biffles is an amazing cook — even though she claims she hates cooking. She can easily throw together a five course meal for her family where *everything* tastes divine. Although she likes to experiment and try new recipes, she also has a set of ‘go-to’ recipes that she makes throughout the week. This is her go-to-kale salad. It is so good that this past week, I made it THREE times. So easy, and so delicious!

 

Ingredients:

 

 

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Sriracha Salmon

Spice, zest, tart, and sweet — the perfect bite. And with good salmon, it is truly perfection. This sriracha salmon recipe is from Gwyneth Paltrow and is a must make. Although I have had the cookbook for years, I had never made the salmon until this week. And in six days, I made it twice. OOPS. But so good. Make it, trust me.

 

Ingredients:

 

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Green Goddess Dressing

A new year and a new dedication to eating green! I love having homemade salad dressing in the fridge as an easy snack, and this recipe from Gwyneth Paltrow is one that I make frequently — so delicious and easy. A must make and a must eat!

 

Ingredients:

 

The only difficult part of this recipe is buying all 0f the ingredients for it.

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Nut Butter Chocolate Truffles With Sea Salt

I always crave sweets right after Halloween, but instead of grabbing a Snickers (which are so delicious), I decided to make nut butter chocolate truffles with no sugar. They turned out absolutely delicious and I highly recommend making them. SO GOOD. Plus, once you make them, you put them in your freezer so you can have a stash for a long time!

 

TRUFFLES! Healthy ones!

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Le Botaniste

One of my favorite neighborhood go-to’s is Le Botaniste. It is perfect for days when you want to be uber healthy and are looking for a quiet place to eat and relax. Le Botaniste was concepted by the creative force behind Le Pain Quotidien (more here) and serves healthy, organic, vegan, and gluten-free meals. Although I have been over two dozen times, I always get the SAME thing — I make my own bowl.

 

This meal is a rainbow.

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Raspberry Crisp

This summer, we have gone to lots of local Oregon farms to pick our own fruit. The best trip was to the raspberry farm, when we came home with 9 pounds.  I wanted to make a raspberry crisp but couldn’t find a recipe anywhere, so I improvised and made my own! It was so good that I made not one, not two, but THREE!  This recipe is low sugar, tart, but oh-so-good.

 

First, you pick.

 

Toosh is officially my picking partner and could stay all day picking the fruit. She never wants to leave when we decide we are done.

Toosh is officially my picking partner.  She never wants to leave.

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Peanut Butter Pretzel Truffles

Thanks to Instagram, I saw a recipe for a peanut butter pretzel truffle from Minimalist Baker and knew I had to make it. The recipe is simple, easy, and a huge win.

 

How good does this look?

How good does this look?

 

Ingredients:

* 1/2 cup pitted medjool  dates, soaked in warm water for 10 minutes then drained

* 1/2 cup salted natural peanut butter

* 3/4 cup raw almonds

* 1/2 cup mini pretzels

* 1.25 cup chocolate chips

* 1 tsp coconut oil

 

Directions:

 

Before and after dipped. I DIP YOU DIP WE DIP

Before and after dipped. I DIP YOU DIP WE DIP

 

* Place almonds in the food processor and process until you reach the consistency of a meal.

 

* Then add in pretzels and  soaked dates in the food processor and process until small bits remain and/or it forms into a ball.

 

* Next, add the peanut butter and mix until well combined. You don”t have to do this in a food processor, and can really just mix it in with a spoon.

 

* Once you have a dough that’s easy to form into balls, scoop out 1 Tablespoon amounts and roll/carefully form into balls. Set on parchment paper and place in freezer to chill.

 

*  In a double boiler, melt the chocolate and add the coconut oil (which helps thin out the chocolate).

 

* Remove truffles from freezer and, one at a time, dip them into the melted chocolate. Transfer back onto parchment paper and place in to the freezer.

 

* Store them in the freezer until you eat them (or else they will melt — they will still be delicious, but they will melt).

 

They will not last long, mainly because you will eat them because they are so good.

They will not last long, mainly because you will want to eat them right away.

 

Happy weekend! Spring here we are, thank goodness!

Anika Yael Natori, aka, The Josie Girl

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Rawmantic Chocolate

Happy Friday! Before I post an indulging (yet delicious) food item, I want everyone to read the article written by our good friend, Sasha Blair-Goldensohn. Eight years ago, Sasha was hit by a tree in Central Park, and is wheelchair bound. His op-ed in the NYTimes from Wednesday is an eye opener, so please do so. I also highly recommend watching the video that accompanies it. Thanks in advance for reading it.

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I am constantly on the search for a “healthy” dessert.  While I am well aware of the effects of sugar …..I still love nibbling on something sweet at the end of my meals. Call it an addiction, or a vice, but it is a habit that I can’t stop. So these raw chocolate energy bars are perfect. Raw chocolate, sweet, nutty, gooey, and great.

 

Romantic rawmantic.

Romantic rawmantic, yes, handcrafted with love.

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Roasted Kale / Brussels / Broccoli

OK, this is the easiest recipe EVER, but it is so good that I have been re-creating it  (or some variation) for the past several weeks. Lunch, snack, dinner, WHATEVER…. I have even eaten it for breakfast! What is it? Basically, roasted veggie with pine nuts, goat cheese, olive oil and salt. I know, glamorous and sophisticated recipe, right?

 

So green, so good.

So green, so good.

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Vegan Green Dressing

My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.

 

Ingredients:

* 1/2 cup fresh mint leaves

* 1/2 cup fresh cilantro leaves

* 1 cup fresh parsley leaves

* 1/4 cup olive oil

* 1 tablespoon white vinegar

* 1 teaspoon salt

* juice of 1/4 a lemon

 

Directions:

 

Green leaves!!!

Green leaves!!!

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Healthy Molasses Cookies

I love chocolate cookies, but even more, I love ginger cookies. So when I stumbled upon ginger-molasses-healthy cookies on goop, I knew I had to make them. Shockingly, I followed every single ingredient and step, but they miserably failed (turned into liquid and melted all together). So, the next day, I altered the recipe, and now they are perfection. Sweet, chewy, not not overly sugar-y, spicy, and peppery. NOTE: You must refrigerate the cookies for at least 12 hours, so you have to think ahead in terms of timing.

 

End result: spicy perfection. I am giving myself a high five because the second time around, they were absolutely perfect.

End result: spicy perfection. I am giving myself a high five because the second time around, they were absolutely perfect.

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Superhero Muffins

As I mentioned last week, my new favorite cookbook is “Run Fast Eat Slow” by Olympian Shalane Flanagan — I literally can’t get enough of it.  My most recent obsession is the “Superhero muffins,” as I have made four batches in the past two weeks (no joke). They are moist, filling, sweet, delicious, and healthy. And refined-sugar and gluten free.  And they make you feel like a superhero.

 

Run Fast. Eat Slow. (Not Run Slow, Eat Fast).

Run Fast. Eat Slow. (Not Run Slow, Eat Fast). Basically, all you need in life is a stick of butter and some veggies.

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Healthy-ish Desserts

I love dessert. Almost as much as I love my family. But I don’t like to eat too much sugar because I get jittery, emotional, and always have a sugar crash. So, when I don’t have time to bake my own health(ier) dessert, than I go to my local stores to purchase healthy-ish desserts. Here they are:

 

Yes, they are packaged food and store bought. But I like to think that they are healthier than a snickers bar, and made with higher quality ingredients in a more thoughtful process. But yes, you are so right, it is always HEALTHIER and better to make your own food at home, where you know exactly what is going into the food. But, YOLO (you only live once), so sometimes it is nice to just grab and go.

Yes, they are packaged food and store bought. But I like to think that they are healthier than a snickers bar, and made with higher quality ingredients in a more thoughtful process. But yes, you are so right, it is always HEALTHIER and better to make your own food at home, where you know exactly what is going into the food. But, YOLO (you only live once), so sometimes it is nice to just grab and go.

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