Last weekend, I had such a lovely, rejuvenating visit with my best college girlfriends, as always. The four of us try to get together for a long weekend at least once a year (this year we’ve actually managed three!). It’s the easiest sort of friendship – one where you know everyone so well that you don’t have to worry about what you say or how weird you sound. We spend a lot of time snuggling and a lot of time talking and laughing and last, eating. We love to eat. Obviously, eating is very important to me, so it’s great to have friends that are on the same page. But it can get a bit heavy, particularly at this time of year. I have a lot of dinners out coming up in the near future, and I’m looking forward to all of them, but I’m also trying to eat lighter at any meal that is not a celebration. I’ve been craving vegetables and whole grains and other things that leave me feeling light and fresh in between eating fests, so it was perfect timing to receive a copy of Diana Henry’s newest cookbook, Simple.

I’m a big fan of Diana Henry – I have four of her books, all of which are in heavy use in my kitchen. I love her books first and foremost because she is a whiz with flavors, and I love her food, period. But I also love that all the books have the same clean, appealing design and colorful, casual photography. The books are inviting – they remind me what it is I love about food. As is perhaps obvious from the title, this book focuses on simple food – the kind of thing you can throw together on a weeknight with what you have in the fridge. It’s basically an ode to the way I cook when I’m only feeding myself, full of vegetable roasts and fancy nourishing toasts and quick but healthy pastas. There’s even a special two page section dedicated to fillings for baked potatoes! Seriously, Diana is a woman after my own heart. This is the book I’m going to recommend to friends who love food and want to learn to cook but don’t know where to start. It has all the simple recipes and techniques that you need to learn when you first learn to cook for yourself, but still feels creative and balanced.

The first recipe I made is an adaptation of Diana’s Roast Cauliflower with Pomegranates, Green Olives, and Chickpea Puree. I love crunchy roasted chickpeas, so rather than blending the chickpeas into a hummus, I roasted them with the cauliflower and used the other hummus ingredients to make an addictive tahini dressing. I tossed everything together with a generous amount of fresh parsley leaves and juicy pomegranate seeds and it was amazing, exactly what I want to be eating in between plates of Christmas cookies. And bonus: about halfway through the bowl, I realized that this recipe was naturally gluten free and vegan.  This is not a very frequent occurence in my house – we love cheese and we love bread. So when I don’t even realize a recipe has neither? That’s a win.

Recipe Shortlist: Huevos Rotos; Baked Merguez Sausage with Beans, Eggs, and Feta; Smoky Couscous; Salmon, Fennel, and Potatoes en Papillote; Roast Maple and Mustard Spatchock Chicken with Figs; Spanish Spiced Pork with Sherried Onions; Baked Sausages with Apples and Cider; Butternut Squash Strata; Roast Apple, Blackberry, and Whiskey Trifles

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Disclosure: I received a review copy of Simple from Mitchell Beazley, but I was not otherwise compensated and all thought and opinions are my own.

Roast Cauliflower and Chickpea Salad with Pomegrante, Green Olives, and Tahini Dressing

Adapted from Diana Henry’s Simple. Serves 3-4.

• 1 large head of cauliflower, cut into florets
• 3 cups cooked chickpeas
• 6 TBS olive oil, divided
• 1/2 tsp cayenne pepper
• 1 tsp cumin seeds
• 1 tsp sea salt
• black pepper
• 1/3 cup walnut halves and pieces, toasted in a dry pan for 3-4 minutes until lightly browned
• 1/2 cup pitted, chopped green olives
• seeds from 1 pomegranate
• 3 TBS minced fresh parsley
• 1 small garlic clove, peeled and finely minced or crushed
• 3 TBS tahini paste
• juice from 1 lemon
• 1/2 tsp ground cumin

1. Preheat the oven to 400°F. Spread the cauliflower florets out on one rimmed baking sheet and the chickpeas out on another rimmed baking sheet. In a small bowl, whisk together 4 TBS of the olive oil, the cayenne pepper, the cumin seeds, sea salt, and black pepper until evenly combined. Pour half of the oil over the cauliflower and half over the chickpeas. Use a spatula to flip the ingredients to coat with the olive oil.
2. Place pans in the oven and roast for 30-40 minutes. The cauliflower is done when it is tender all the way through and caramelized on the edges. The chickpeas are done when they are crunchy and golden brown. Add roasted chickpeas and cauliflower to a large bowl. Add the toasted walnuts, chopped olives, pomegranate seeds, and chopped parsley to the bowl and stir together.
3. To make the dressing, whisk the remaining 2 TBS of olive oil together with the minced garlic, the tahini paste, the lemon juice, and the cumin until smooth and thick. Taste and adjust balance of ingredients if desired. Add the dressing to the bowl and stir to coat the ingredients. Serve warm or at room temperature.

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The Book: Like many, I’m a long time fan of Green Kitchen Stories, the wonderfully vibrant blog written by David Frenkiel and Luise Vindahl. David and Luise are masters of inspired, healthy cooking, making fruits and vegetables shine in new ways with every post. I loved their first book, Vegetarian Everyday, which was released in the states last year (you can see my full write up here), and it quickly became a go-to book for me when I needed something fast and healthy, as evidenced by this baked pistachio falafel, these savory corn muffins and this baked blackberry oatmeal. When they announced that they were writing a second book, this one based on their travels around the world, I immediately knew I had to have a copy. And Green Kitchen Travels, now safely nestled into my cookbook shelf, does not disappoint.

This is one well-traveled family: together with their four year old daughter, Elsa, they have been everywhere from Spain to Mexico to Morocco to Thailand, picking up new flavors and inspiration in every corner of the globe. The recipes they’ve included to mark their travels are not meant to be recreations of authentic local dishes, but instead are healthy recipes in the unique GKS style influenced by the flavors, ingredients, and techniques they’ve found around the world. It’s fusion at its finest – adopting whatever works from each cuisine and blending it with an existing style to create something balanced and new. I was particularly taken by the chapter dedicated to soups: Vietnamese pho and Indian dal and Italian ribollita all in the same few pages! Of course, the pictures are stunning, as anyone who reads their blog already knows. The travel theme just gives the couple the green light to add to their colorful collection of food pictures with jawdropping landscapes from around the world, market scenes dripping with color and life, and of course, their adorable daughter in exotic locales worldwide. I do love the feeling that in a way, this book is a love letter to Elsa, as you see and hear her influence on their journeys and cooking style throughout the pages – this book is very much a family affair.

The Food: The day I left for my recent trip to Malaysia, I felt like cooking just because. Knowing that I wouldn’t be around to eat whatever I made, I flipped through the pages of Green Kitchen Travels looking for something that I could leave behind for Trevor. I quickly settled on this light Italian cake, which felt like the perfect accompaniment to an afternoon espresso on a warm fall day. The cake is gluten-free, made from a combination of polenta and almond flour, and uses only honey as a sweetener, so you can cut yourself a big slice without too much guilt. I’ve had hit or miss results with “healthy” cakes, and in particular cakes made with ricotta, but this one was very good. It was moist and not overly crumbly, with a delicate flavor of lemons, almonds, and honey. It’s not very sweet, so while I’m not sure I’d serve it for dessert, it’s the perfect thing for an afternoon break or an indulgent breakfast.

Recipe Shortlist: Mexican Breakfast Salad; Rye and Chocolate Croissants; Halloumi Veggie Burgers; Sweet Vietnamese Cucumber Salad; Harira Soup (Tomatoes, Chickpeas, and Dates); Baked Eggplant Rolls; Berber Tagine; Sweet Potato and Eggplant Moussaka; Turmeric Lassi

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Disclaimer: I received a review copy of Green Kitchen Travels from Hardie Grant, but I was not otherwise compensated and all thought and opinions are my own.

Ricotta and Polenta Almond Cake (Torta di Ricotta e Polenta)

Recipe from Green Kitchen Travels. Serves 8.

• 1/2 c.(100g) butter, at room temperature
• 1/2 c. clear honey
• finely grated zest of three small lemons
• 1/2 tsp vanilla or almond extract
• 4 eggs, separated
• 1 1/4 c. (5 oz) almond flour, or whole almonds, ground into flour in food processor
• 1 c. (4 1/2 oz) fine ground polenta
• 1 c. (9 oz) ricotta, preferably creamy
• 1/2 c. flaked almonds
• powdered sugar, for dusting (optional)

1. Preheat the oven to 325°F. Line the base of an 8 inch springform tin with parchment paper and set aside.
2. Place the butter, half of the honey, the lemon zest, and the vanilla extract in a large bowl and beat until creamy, using an electric mixer if you have one. Add the egg yolks and continue to beat until fully incorporated and creamy. Add the almond flour, polenta, and ricotta and fold everything together using a spatula.
3. In a separate bowl, beat the egg whites until soft peaks form. Still beating, drizzle in the remaining honey and continue to beat the egg whites until medium peaks hold and the honey is fully blended in. Gently fold the egg whites into the rest of the batter.
4. Pour the batter into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the tin. Dust with powdered sugar before serving if desired.

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Falafel is kind of a health-food poser. Sure, it has nutritious ingredients like chickpeas and herbs, and healthy fast-food chains like Pret a Manger and Sweetgreen put them on top of salads, but really, eating falafel feels kind of indulgent. It’s certainly better for you than a grilled cheese sandwich or pasta carbonara or fried dough or a lot of other things, but at it’s heart, it’s fried street food. Delicious. Just not that good for you.

However, falafel can be easily transformed into something healthier – just nix the oil and trade the soft, floury pita for a crunchy cabbage wrap, and your craveable Middle-Eastern snack has become downright virtuous. David and Luise of Green Kitchen Stories have done just that with their Baked Herb and Pistachio Falafel, a flavor-and-nutrition-packed recipe from their book, Vegetarian Everyday (one of my favorites). These falafels are about 50% chickpeas and 50% pistachios, a combo that gives them a wonderful and unexpected creamy sweetness. Baked instead of fried, nestled into a crisp leaf of cabbage, drizzled with lemon-honey tahini sauce, and topped off with bright pink beet and turnip pickles, they make a filling and delicious meal that’s vegan and gluten-free. And you’d never know from the taste how much your body will thank you for giving it all those good things.

P.S., one of my first posts ever was about falafel, too. 2010! So many years ago! Does having been a food blogger for four years mean I’m getting old? Also, reading that post reminds me that those polka dot plates that I kind of hate are also four years old, and it really would not be a crime if I got some newer, more attractive ones. They have been used well, and served their purpose. I’m totally just trying to justify that I might spend a good portion of my snow day online shopping for kitchen things. I mean working.

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Baked Herb and Pistachio Falafel

Recipe adapted slightly from Vegetarian Everyday. Makes about 24-30 falafels, serves 4-5.

• leaves from 8 sprigs of mint
• leaves from 8 sprigs of parsley
• 2 c. shelled raw pistachios (8-1/2 oz.)
• 2 garlic cloves
• 1/2 medium onion, peeled
• 3 TBS olive oil
• 2 c. cooked chickpeas (or drained, canned chickpeas)
• 1 tsp ground cumin
• 1 TBS buckwheat flour (or another gluten-free flour)
• 1 tsp baking soda
• sea salt
• 1 small head green cabbage
• lemon-honey tahini sauce (recipe below)
• quick spicy beet-and-turnip pickles (recipe below)

1. Preheat the oven to 375°F. Place the mint and parsley leaves in a food processor and process for about 30 seconds. Add the pistachios, garlic, onion, and olive oil and process until all ingredients are well minced and combined, about 30-60 seconds. Add the chickpeas, cumin, flour, and baking soda and blend for about 15 seconds at a time, stopping to scrape the mixture down the sides of the processor as needed, until the mixture is fairly uniform but not smooth – you want the mixture to still have some chunks of chickpea and pistachio in it.
2. Remove the mixture from the processor and season to taste with salt. Form the mixture into 24-30 small balls, about the size of a ping pong ball. Line a baking sheet with parchment paper and place the falafel balls on the sheet. Bake for 15-20 minutes, using tongs to turn the balls over every 5 minutes so that they brown evenly.
3. Slice off the end of the cabbage with a sharp knife. Remove the large outer leaves and rinse them individually. Pat them dry, then fill with the baked falafel. Serve with lemon-honey tahini sauce and spicy beet-and-turnip pickles. Baked falafel balls are also delicious tossed with a green salad with some avocado and feta cheese.

Lemon-Honey Tahini Sauce

• 3 TBS tahini
• 1 TBS honey
• juice from 1/2 a lemon
• 1/4 c. water

1. Stir all ingredients together in a small bowl until smooth. Refrigerate until ready to use.

Quick Spicy Beet and Turnip Pickles

Technique adapted from Eating Well and Cook for Good. Makes two 1-pint jars of pickles.

• 1 medium turnip, peeled
• 1 medium beet, peeled
• sea salt
• 1/2 medium red onion, peeled and very thinly sliced
• 1 jalapeno, stem and seeds removed, thinly sliced
• 1 c. white wine vinegar
• 1 c. water
• 1 TBS sugar
• 1/2 tsp salt
• 20 whole  black peppercorns

1. Cut the turnip and the beet into quarters, then slice each quarter as thinly as you can (use a mandoline if you have one). Layer the slices in a colander, with a sprinkling of sea salt between each layer. Place over a bowl and let sit for 10-15 minutes, then toss and squeeze with your hands to remove some of the excess liquid. Repeat this process until the vegetable slices feel a bit limp, about 30-45 minutes. Rinse the slices under cold water to remove the salt and then drain.
2. Toss the beet and turnip slices with the sliced red onion and sliced jalapeno. Divide the vegetable mixture between two clean glass pint jars.
3. In a small pot, mix vinegar, water, sugar, 1/2 tsp salt, and peppercorns. Heat over medium-low heat, bringing just to a gentle simmer. Stir to dissolve sugar and salt, then remove from heat and pour through a funnel into the two veggie packed jars. Cover the jars with lids and shake a few times to distribute the brine. Put the pickles in the fridge and let sit for at least 3-4 hours. Will keep in the fridge for up to two weeks.

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Although I know making a big long list of resolutions is somewhat out of vogue, it’s something I still enjoy doing. Even if I don’t accomplish everything (or anything) on my list, I like to sit down and reflect on what I want out of the year, to think purposefully about change and direction. Plus, I just like making lists. I’m happy with 2013, and I’m excited for 2014, but one area of my life I’m going to need to be diligent about is fitness. I know it’s cliche to make health and fitness resolutions at New Year’s, but hey, anytime you can recommit to healthy living is a good time. Last year I was really good about exercising for the first half of the year – I was consistently working out 5 times a week, was loving my Nike Training Club strength workouts, and even got my 5K time under 24 minutes for the first time in years. Then July happened, we moved (away from my lovely bike path running route), I started going to Russia every month, and exercising just fell by the wayside. I haven’t gained any weight back since then but my fitness levels are just abysmal – doing 10 push-ups makes my ribcage ache and and I’ve been defaulting to pathetically short 2 mile runs instead of my typical 3 or 4. So, it’s time to bite the bullet and get back into it – even though I know the first few weeks are going to be torture, I also know how great being in shape again will feel.

Instead of making one big weight-loss or fitness goal for the whole year, which is an easy way to throw yourself under the bus with overly aggressive or too-distant goals, I’ve decided to commit to giving myself an achievable but challenging fitness goal every month this year. And, going against that not-so-tiny, lazy voice in the back of my head, I’m going to share them here for added accountability. Plus, I know you all like healthy recipes and this means I’ll post at least one a month. For January, my goal is to make it to the Y at least 10 times. I have a two-month trial membership there, but I have a history of paying for these things and then never using them. I’ve been an outdoor runner since I was 13, and going to the gym instead always feels a little bit like torture, but in January and February in Massachusetts, it’s really the only option, since I know from experience that convincing myself to go for a run after work, in the dark, in freezing temperatures, is much harder in practice than in theory.

In the vein of fitness and taking care of your body, I’m also gearing up for this year’s winter cleanse. Finding healthy snacks that will really fill me up in the afternoons is always a challenge, so I’ve been on the lookout for recipes that will make a satisfying replacement for my typical latte and chocolate cookie. I tried out these savory corn muffins from Vegetarian Everyday without letting my hopes get too high – while it’s a great cookbook, gluten-free baking can be really hit or miss in my experience. Luckily, these were a happy addition to the “hit” category. While certainly not calorie-free, these are pretty virtuous for muffins – no gluten, no butter, no sugar – and they have tons of flavor without being dry or crumbly. I’m warning you now that these are going to feature prominently in this year’s cleanse – as a mid-morning treat to have if my green smoothie leaves me hungry (usually), crumbled on top of hearty soups, toasted up for salad croutons, and of course, tucked away in my purse to satisfy those 3PM cravings.

So wish me luck with my exercise goals! Do you have any fitness-related goals for the new year? Please share if you do, and here’s to kicking off a happy, healthy 2014.

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Gluten-Free Olive-and-Feta Corn Muffins

Adapted very slightly from Vegetarian Everyday. Makes 15 muffins.

• 2/3 c. raw millet
• 1 c. cornmeal
• 1 c. rice flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 3 large eggs
• 1 c. Greek yogurt (about two 5-oz containers)
• 1/2 c. olive oil
• One 6-oz. container of crumbled feta cheese
• 25 pitted kalamata olives, halved
• 2 TBS fresh thyme leaves

1. Preheat the oven to 350°F. Bring a small kettle of water to a boil, then pour 1/2 c. of boiling water over the millet in a large bowl. Let sit for 5 minutes, then drain the millet and rinse with cold water. Add the cornmeal, rice flour, baking powder, baking soda, and salt to the millet and whisk to combine thoroughly.
2. In a separate bowl, beat the eggs until fluffy. Beat in the yogurt and olive oil until thick and smooth. Pour the wet ingredients into the dry ingredients and stir to combine thoroughly. Add the feta cheese, olives, and thyme leaves and stir to combine.
3. Grease a 12-cup muffin tin or line with paper liners. Spoon batter into cups to fill just to the top. Bake the muffins for 20-22 minutes, until golden brown and crusty on top. Best served warm.

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The blogger cookbook I’ve most looked forward to this spring is easily Vegetarian Everyday, the first book from David Frenkiel and Luise Vindahl, the talented couple behind the blog Green Kitchen Stories. Green Kitchen Stories is a beautiful space. I love their photographic aesthetic – brightly saturated food on dusky blue-gray backgrounds, just a little bit of organized mess in each photo. And their recipes? Really healthy. Not healthy like when I say it – I usually mean something along the lines of “I didn’t put any cheese on this! It’s so healthy!” No, their recipes are packed with things that are good for you – and only things that are good for you. Yet somehow, they still manage to read as modern, flavorful and appealing, not boring, earthy-crunchy and flavorless.

I was so happy to see that both their high-quality recipes and beautiful photography are still present in their book. Add to this the clean, open layout and the thick, matte paper and it really is a beautiful book. It reminds me a lot of Heidi Swanson’s two recent books – Super Natural Cooking and Super Natural Everyday. They have similar aesthetics and employ similar cooking styles and flavor combinations. Since Heidi’s books were extremely popular, I think this probably bodes well for Vegetarian Everyday.

The recipes included in this book are suitable for people of all dietary persuasions (well, I suppose not for ravenous carnivores) – a surprising number of them are both vegan and gluten-free, and they’re clearly marked as such with little “V” and “GF” buttons. I usually shy away from vegan and gluten-free recipes because, well, I love cheese and bread, but many of those included here are quite appealing to me – the Roasted Tomato and Chickpea Soup, the Baked Herb and Pistachio Falafels, and the Chocolate and Blackberry Milkshake, all vegan and gluten-free, will all be finding their way onto my table in the near future. For someone just transitioning to a healthier eating routine – whether that’s vegetarian, vegan, or gluten free – this book would be a good one to pick up. Not only are the recipes easy to make, and for the most part pretty quick, the first 30 pages of the book is full of useful information on building a whole foods pantry and basic cooking techinques – cooking fresh beans, sprouting grains, making homemade nut butters, etc.

So far I have tried two recipes from this book – the Flour-Free Banana and Coconut Pancakes, and the Quinoa and Cauliflower Cakes with Ramps. The pancakes, I’ll admit, did not completely meet my definition of pancakes. I was really excited about making them, thinking how great it would be to be able to eat pancakes every day, guilt free! But… I was expecting to eat pancakes, and these, while tasty and filling and quick to make on a work morning, were not quite pancakes. Close, but the texture wasn’t there for me. Still, I really like the idea, and I have a few thoughts for how I might tinker with them to satisfy my own tastes. The quinoa/cauliflower/ramp/feta cakes however, were super delicious. I loved feeling like I was eating something decadent but knowing that I was getting lots of veggies and proteins in. And again, they were really filling.

The bottom line: Vegetarian Everyday, from the talented couple behind the blog Green Kitchen Stories, is a beautiful book full of truly healthy recipes. Many of the recipes are not only vegetarian, but also gluten free and vegan, yet they are still appealing and flavorful. This book would be an excellent choice for someone just transitioning to a healthier lifestyle, as the recipes are simple and easy to make, and the beginning of the book provides a good introduction to wholesome pantry items and basic vegetarian/vegan cooking methods.

Disclaimer: I received a review copy of Vegetarian Everyday free of charge from Rizzoli, but I was not otherwise compensated and all opinions are my own.

Flour-Free Banana and Coconut Pancakes

Recipe from Vegetarian Everyday. Serves 3-4.

• 3 ripe bananas
• 6 large eggs, lightly beaten
• 1/2 c. shredded dried coconut, plus extra for sprinkling
• 1 c. fresh blueberries, plus extra for serving
• 1/2 tsp ground cinnamon
• 2 tsp coconut oil, for frying [butter is fine too]
• 2 TBS maple syrup or plain yogurt, for topping [I used leftover lilac-blackberry syrup]

1. Mash the bananas with a fork in a medium sized bowl. Add the eggs and coconut and stir to blend evenly. Stir in the blueberries and cinnamon, and set aside.
2. Heat the coconut oil or butter in a large skillet or on a griddle over medium heat. Spoon 2-3 tablespoons of batter per pancake into the hot pan. The batter is fairly thin, so using an actual tablespoon to do these helps keep it from spreading too much. Cook for about 2-3 minutes per side, flipping carefully (they’re a little fragile). Serve hot with extra blueberries and maple syrup.

Quinoa & Cauliflower Cakes with Ramps

Recipe from Vegetarian Everyday. Makes 12 cakes.

• 1 c. white quinoa
• 1 2/3 c. cauliflower florets, from one medium head of cauliflower
• 6-8 ramps, cleaned and coarsely chopped
• 4 large eggs
• 1 1/3 c. crumbled feta cheese
• 3/4 c. rolled oats
• sea salt and freshly ground black pepper, to taste
• 2 TBS Ghee, coconut oil, or olive oil for frying

1. Combine 2 1/4 c. water, the quinoa, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to a simmer, then cook for 15-20 minutes, until quinoa tails have unfurled. Drain and set aside.
2. Pulse the cauliflower in a food processor until it has a rice-like texture. Scrape into a bowl and add the cooked quinoa, ramps, eggs, feta, oats, and salt and pepper to taste. Stir until evenly combined. Cover and place in the fridge for 30 minutes to 1 hour, to firm the mixture.
3. Form the mixture into small patties with your hands, squeezing out any excess liquid. Heat the Ghee or oil in a large frying pan over medium heat, then add the patties a few at a time and cook for 3-4 minutes per side, or until golden brown. Drain on a paper towel. Serve warm or cold.

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