Special Passover Meatless Monday: Coconut Macaroons with Winter Strawberries

Coconut Macaroons with Winter Strawberries

In honor of the forthcoming Passover holiday, check out my new "Farm to the Table" recipe on WeHo Patch for Coconut Macaroons with Winter Strawberries.

If there's such a thing as a healthy dessert, then this is it! These delicate, tasty treats are free of flour/gluten and refined sugar (they're sweetened with maple syrup or agave nectar). Although coconut has gotten a bad rap in the past due to it's high saturated fat content, the kind of fat in coconut is not typically stored in the body. In addition, coconut is high in fiber, vitamins, and minerals.

I paired these lovely little cookies with the sweet, vibrant winter strawberries that popping up are all over my local farmers market, but any fresh fruit works, too.

Here's the direct link to my recipe for Coconut Macaroons with Winter Strawberries

Special Edition Meatless Monday! New Recipe Published On Meatless Monday's Website!

Divas, I have exciting news!

Meatless Monday has published another one of my recipes this Monday.  It's a breakfast recipe for Strawberry Ginger Honeyed Yogurt!  Not only is it delicious, but it's super healthy, too.  Click on over to Meatless Monday to see my picture, recipe.  While you're there, rate it and leave a comment, too. Also, check out all the other recipes for great meatless meal ideas.  Remember, cutting out meat once a week is beneficial for your health and the health of the planet!

Click here for my recipe on Meatless Monday's website!

Meatless Monday: Fresh Strawberries With Ginger-Honey Greek Yogurt

Divas, big news!  I just booked a trip to NYC this weekend.  That's right, Big Apple, here I come!  I'm meeting up with my parents, The Original Diva and The Wine Lover, as well as my San Francisco host, The Godfather.  We have plans to see plays, tool around the city... and eat, of course!   Momofuku is on my mind... So stay tuned to read all about my trip.

In the meantime, here's another great Meatless Monday dish for Fresh Strawberries With Ginger-Honey Greek Yogurt!  I whipped it up for dessert to cap off a lovely lunch gathering, but it would be great for breakfast, too.  I don't have to tell what what a healthy option this is--fresh strawberries, loaded with nutrients and antioxidants, paired with rich (but fat-free) Greek Yogurt, flavored with raw honey and powdered ginger.  Yogurt is considered one of the world's healthiest foods, loaded with protein and good bacteria.  And if you want to get extra fancy, throw chopped walnuts onto the yogurt.  Oh, yum!

Fresh Strawberries With Ginger-Honey Greek Yogurt
Serves 4 people
Prep time: 5 minutes

Ingredients
2 cups fresh strawberries, sliced
1 cup Greek yogurt
2 tablespoons raw honey 
1/2 teaspoon ground ginger
pinch of salt
sprig of mint, for garnishing

Directions
In a mixing bowl, combine the yogurt with the honey, ground ginger and a pinch of salt.  Stir until smooth.  Taste and add more honey if needed. 

To serve, place the strawberries in a bowl.  Then, spoon the yogurt into a bowl and drizzle with a little honey.  Garnish with the mint.  Eat the strawberries by dipping fondue style into the yogurt.  Enjoy!

Source For Ingredients
organic strawberries from Hollywood Farmers Market

organic Greek yogurt from Trader Joe's

organic raw honey and organic ground ginger from Whole Foods

Meatless Monday: Fresh Rosemary And Olive Oil Cake

Happy Meatless Monday!

Now, I'm not typically a big dessert person.  But the other day, I had some gorgeous fresh organic rosemary lurking in my fridge, and it happens to be strawberry season here in California.  So I decided to make a Fresh Rosemary And Olive Oil Cake, which I'd had in restaurants and loved, but never attempted at home. 

As desserts go, this one is on the healthier side, combining fresh rosemary (contains potent anti-inflammatory and antioxidant compounds) and olive oil (healthy fats that help lower cholesterol).  I also used some whole grain flour to add fiber. Finally, I served it with a little whipped cream and fresh strawberries, and boy was it delicious!  Fresh and light, the perfect spring or summer dessert.

Fresh Rosemary And Olive Oil Cake (adapted from "The Babbo Cookbook")

Serves 8-10 people
Prep time: 15 minutes; Bake time: 50 minutes

Ingredients
4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves, finely chopped
3/4 cup whole grain flour
3/4 cup unbleached, all-purpose flour
1 tablespoon baking soda
1/2 teaspoon kosher salt

for garnishing
fresh whipped cream
2 cups fresh strawberries, halved

Directions
Preheat the oven to 325 degrees.  Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds.  Add the sugar and continue to beat until the mixture is very foamy and pale in color.  With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently fold the rosemary into the batter.

In a separate bowl, whisk together the flour, baking powder, and salt.  With the mixer on low speed, gradually add the dry ingredients to the egg mixture.  Pour the patter into the prepared pan. 

Bake for 45 to 50 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown, springs back when touched, and a skewer inserted into the center comes out clean.  Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

To serve, place a slice on a place.  Top with a little whipped cream and a generous portion of strawberries.  Enjoy!

Source For Ingredients
organic eggs, organic rosemary, organic strawberries and Mission olive oil from Hollywood Farmers Market

organic whole grain spelt flour, organic all-purpose flour, baking powder and Kosher salt from Whole Foods

organic sugar and organic heavy cream from Trader Joe's