theblondeyogini:

Chocolate Chip Mint Smoothie by www.LKGPhoto.com on Flickr.
veganinspo:

Avocado & Heirloom Tomato Toast with Balsamic Drizzle

forestfeast:

Have I told you that The Forest Feast cookbook is out in other languages now? Yes! It’s out in German and Dutch (and more languages coming soon!)

Since tonight is the beginning of the Jewish New Year (Rosh Hashana) and it’s traditional to eat apples and honey, I though I’d share this simple dessert recipe from the book, which was a favorite on my blog: an Apple & Honey Galette (or Appel & Honing Taart or Apfel-Honig-Galette!)

Enjoy and Shana Tova!

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You might also like:

Honey Cake

Round Pomegranate Challah

Apple Herb Galette

allthateverwasorwillbe:

Raw Fig, Cherry, Lavender and Honey Cake 
Base:2 cups macadamia nuts1 cup desiccated coconut¼ cup date paste2 pinches Himalayan rock salt½ teaspoon vanilla pasteFilling:1½ cups cashews, soaked overnight1½ cups young coconut meat (this will be about two coconut’s worth)¾ cup nut milk½ cup raw honey (for vegan recipe substitute stevia)½ cup coconut oilJuice of one lemon (or ¼ cup)1 tablespoon organic dried lavender1 tablespoon vanilla paste2 pinches Himalayan rock salt2 tablespoons psyllium husk*Additional water to assist the blending if needed (perhaps a few tablespoons)1 cup red cherries, pitted3 large plump, fresh figs


Instructions Here

allthateverwasorwillbe:

Raw Fig, Cherry, Lavender and Honey Cake 

Base:
2 cups macadamia nuts
1 cup desiccated coconut
¼ cup date paste
2 pinches Himalayan rock salt
½ teaspoon vanilla paste

Filling:
1½ cups cashews, soaked overnight
1½ cups young coconut meat (this will be about two coconut’s worth)
¾ cup nut milk
½ cup raw honey (for vegan recipe substitute stevia)
½ cup coconut oil
Juice of one lemon (or ¼ cup)
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches Himalayan rock salt
2 tablespoons psyllium husk*
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs
neekaisweird:

Assorted cookies (by anna kurzaeva)

neekaisweird:

Assorted cookies (by anna kurzaeva)

fattributes:

Zucchini and Goat Cheese Breakfast Crostini
thedinnerconcierge:

Three Tomato Garlic Pasta @ Hortus Cuisine~Naturally Italian

forestfeast:

I know I am spoiled by the produce in California, but I have to say- I do miss the New York City Greenmarket. The produce that pops up in Union Square (and in farmers’ markets all over the city) is truly spectacular, especially in late summer. Coming out of the subway at 14th Street and seeing all the farmers amidst the cityscape is so unique and exciting. While at the market, it’s common to see big city chefs shopping for their dinner menus and The New Greenmarket Cookbook tells the stories behind these chefs and recipes.

The cookbook is by my friend Gabrielle and it’s beautifully compiled with so many fresh ideas. I shot with a lot of these chefs when I was working as a food photographer in New York, so it’s really fun to have this collection of their recipes. Here’s one super simple summer recipe I tried the other day that was a total winner. I made it while visiting my parents’ little cabin up in Sonoma County, where they have an enormous garden with 50+ tomato plants growing this summer (crazy!). Such a simple idea and SO delicious. Happy cooking!

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BROWN BUTTER TOMATOES

From The New Greenmarket Cookbook by Gabrielle Langholtz and GrowNYC. Reprinted with permission from Da Capo Lifelong, © 2014

Recipe by Amanda Hesser, Food52.com and Provisions

2 large or 3 small ripe beefsteak tomatoes

6 tablespoons unsalted butter

Flaky sea salt, such as Maldon

Coarsely ground black pepper

Baguette or other country bread, for mopping up the butter

Most locavores have more recipes for tomatoes than Eskimos have names for snow. But this preparation, which drizzles beurre noisette over tomatoes in place of the classic olive oil, will stop you in your tracks. As surprising as it is simple, it’s the kind of thing you can slap together in mere minutes for a solo snack or serve to guests on fine china.

Core the tomatoes and slice them 1⁄3-inch thick. Divide the slices among four plates (preferably warmed), overlapping the slices just a little. Place the butter in a small, heavy-bottomed saucepan and set over medium heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown, 3 to 5 minutes. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They’ll sizzle! You want to dress the tomatoes with the butter, as if you were pouring ganache over a cake—be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot. Mop up the butter and tomato juices with good bread. Toast to summer!

Serves 4

onamelancholyhill:

mightyhealthyquest:

IT’S ALWAYS TEA TIME!

and I was talking about tea ♥