Adrianna’s Spicy Squash Soup

This spicy squash soup recipe from The Year of Cozy is easy to make and full of flavor! cookieandkate.com

We’re just on the cusp of fall weather here. Leaves are starting to fall, but we still have at least another week of seventy degree days. I’m soaking up the best of both worlds while I can by taking Cookie on long walks during lunchtime and breaking out my favorite jackets in the evening.

I got so excited a couple of weeks ago when Adrianna of A Cozy Kitchen‘s new book, The Year of Cozy, landed on my doorstep. It’s a beautifully designed and photographed book filled with recipes and crafts for every month. The whole book is geared around making the most of each month (and making the most of life, really).

squash soup ingredients

The book isn’t about adding more to the monthly to-do list, but about finding comfort from the stresses of everyday life in fun little side projects. I love it. As if it could get any better, she included plenty of pictures of her corgi, Amelia, and even a recipe for dog doughnuts and a dip-dyed rope dog leash. Cookie approves.

Continue to the recipe…

The post Adrianna’s Spicy Squash Soup appeared first on Cookie and Kate.

My 3 Biggest Lessons from Paleo Month

Macadamia 'Ricotta'-2

I‘m not someone who seeks out controversy. But occasionally, it tracks me down.

Especially when I write about different diets or ways of eating.

So I shouldn’t have been surprised that when I mentioned I was going ‘full paleo’ for a month, there was some, shall we call it ‘feedback’ about ‘endorsing’ such a ‘dangerous fad diet’.

To be clear, as a food scientist with a keen interest in how food changes the way we feel, look and age, I don’t see it as my job to tell you what you ‘should’ and ‘should not’ eat.

I do see my job as helping you make healthy cooking as simple as possible. Thus the whole 5-ingredients, real food focus. And all the ‘variations’ at the bottom of my recipes.

But I also see it as my job to share what I’m experimenting with in my own diet. Because if something helps me, maybe it will help you too?

Of course I can’t tell you what will work. You have to figure out that bit on your own :)

Still with me? Good!

I’m glad we had this chat…

Why Paleo?

A few people emailed asking why I decided to have paleo month?

If you were wondering, the theory behind the paleo diet is that paleolithic man (ie the hunter / gatherers) were taller and had less evidence of disease than the neolithic people (the first farmers) who came after them.

So the ‘paleo’ theory goes that the addition of grain and dairy products into our diets caused some problems.

I explain more in the first post I wrote about eating paleo back in 2010.

My 3 Biggest Lessons from Paleo Month

1. I ate more veg.
This was super noticeable the first week. We started with the same amount of veg I normally buy and they disappeared much quicker than normal.

I LOVE my veggies and I know they’re super important for good health. So I was very happy with this change.

2. I learned I don’t have sensitivity to dairy.
As a big cheese lover, I was very relieved on this front.

When I did introduce dairy, I added cheese back in a few days before drinking a glass of milk. Just in case that made a difference.

Result? All clear as far as I can tell. Bring on the parmesan!

3. I discovered ‘restriction’ can open up possibilities.
I had been meaning to experiment with dairy-free alternatives like cashew cheese and coconut yoghurt for ages. But when I was eating dairy, I just never got around to it.

My month of eating full paleo, gave me the ‘kick’ I needed to explore both these options and more.

The restriction also gave me a reason to get reacquainted with some ingredients I hadn’t used in ages like coconut flour and nutritional yeast.

I also figured out a cheat way to make nut milk when I’d run out one morning…

Just pop a couple of tablespoons nut butter (I used cashew one time and a mixture of almond, brazil and cashew another time) in a jar. Add a cup of water. Put the lid on and shake (or use your stick blender to whizz). Not the same as soaking and grinding your own nuts but pretty close.

And a whole lot tastier than commercial nut milks (which tend to contain only 2% nuts!).

Where to from here?

I’m going back to eating what I call ‘mostly paleo’. Which means I include dairy and legumes but pretty much avoid grains.

The change is I am planning on being more ‘mindful’ or sparing with my legume intake. Because basically when I eat legumes it’s at the expense of more vegetables. And overall I think there are more benefits from the extra fresh veg.

I’m also going to go easy on things like buckwheat and quinoa for the same reason.

And for October?

I’m having ‘exercise-every-day’ month. Just getting back into walking for 20 minutes or more every day.

And so far… loving it!

What about you?

Ever tried going paleo? Or any other ‘crazy’ dietary restrictions? I’d love to hear about your experience in the comments below.

—-

Macadamia ‘Ricotta’

I’ll be honest. If given the choice between a full cream cows milk ricotta and this nut ‘cheese’, I’m taking the real dairy version every time. But when soft cheese is off the table (hello pregnancy!), I’m very glad to have this as an alternative.

The first time I made this it was a bit ‘grainy’ but after getting my food processor blade sharpened, the second batch was much more creamy and lovely.

makes about a cup
takes 15 minutes + soaking time
200g (7oz) macadamias
1 tablespoon lemon juice
sea salt

1. Place macadamias in a ceramic or glass bowl or jug and cover generously with water – about 2 cups but no need to measure.

2. Soak nuts for at least 6 hours (and less than 48).

3. Drain, discarding soaking water. Place nuts in a food processor. Add lemon juice, a good pinch of sea salt flakes and 1/2 cup water and whizz until as smooth as you can get it. Scraping down the sides a few times.

4. Taste and add more salt and/or lemon as needed.

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Variations

different nuts – best to use raw (unroasted) nuts. Cashews are good but you could also use almonds. I probably wouldn’t try pecans, hazelnuts or walnuts because the flavour would be a bit weird. If money is no object, pinenuts are another possibility.

sweet cream – skip the lemon juice and add a little of your favourite sweetener such as maple syrup, honey or stevia.

extra ‘cheesey’ – add a teaspoon or two of nutritional yeast.

thicker – add less water to the food processor.

more runny / thinner – add more water. Once refrigerated, it does thicken up a little.

macadamia ‘yoghurt’ – add an extra tablespoon or two of lemon juice and the powder from 2 probiotic capsules. Stand at room temp to help the culture ferment for 8-12 hours before refrigerating.

nut-free – use regular ricotta! Or you could try sunflower seeds… not sure how they’ll go but worth a shot.

—-
Big love,
Jules x

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ps. Want all the juicy details?

Here’s exactly what I ate over the whole month…

My Paleo Month Food Diary

TU 1 SEPT
B. Fried eggs with kale + mayo
Coconut yoghurt with psyllium, chia + linseed
L. Salmon + iceberg salad
D. Chicken caccitore w/ cauli rice

W 2 SEPT
b. Poached eggs with cauli rice, sauerkraut, mayo + chia + linseed
l. @Paleo cafe in Lonsdale St
Meatball & sweet potato noodle soup
d. Shepherds pie (w Cauli & coconut oil topping) + rocket & radicchio salad

TH 3SEPT
B. Fried eggs with Cauli rice, Mayo, linseeds & psyllium
L. Leftover shepherds pie
Black olives
D. Warm mushroom & almond salad

F 4SEPT
B. Coconut yoghurt w paleo ‘cereal’ & raspberries
L. Chicken salad with mayo
D. Pan fried fish w chipotle mayo & salad

S 5SEPT
B. Apple, nut milk flat white (coffee)
L. Roast rhubarb with coconut yoghurt, psyllium, chia & linseeds
D. Naked burgers with celeriac ‘slaw
Raw brownies

S 6SEPT
B. Poached quince with coconut yoghurt, psyllium, chia & linseeds & ABC butter
L. @ Hotel Hotel
Raw & pickled veg with anchovy, garlic dip
Pork belly
Beef short ribs
Strawberry & pineapple sorbet (did have sugar)
D. Chorizo, sauerkraut & macadamia ‘ricotta’

M 7SEPT
B. Fried eggs + baby spinach + mayo
L. Paleo toast with ‘macadamia ricotta + almond butter
D. Addictive lemony kale

T 8SEPT
(My birthday >> Paleo leave pass)
B. Porridge w Roast Rhubarb & Cream
L. @ Temporada
Stuffed peppers
Waygu Beef with mushroom & onion
Ricotta Gnudi with Nettles
D. 3 x hard cheeses, Olives, Walnut sourdough, Shaved fennel & olive oil
Carrot cake & maple cream cheese frosting

W 9SEP
B. Fried eggs & lemony kale + mayo
L. Salmon & broccoli ‘rice’ salad
D. Herby green chicken w broccoli ‘Rice’

T 10SEPT
B. Fried eggs with broccoli ‘rice’ & aioli
L. Grilled lamb with shaved zucchini salad & white bean puree (not Paleo but at a cafe and the closest option that was also pregnant lady friendly!)
D. Grilled asparagus with Macadamia ‘Ricotta’
Raw brownie

F 11SEPT
B. Coconut Yoghurt with Chia, Linseeds, & Raspberries
L. Roast trout with Almonds & Green Salad
D. Curried Lamb Chops w Charred Broccolini & Almond Sauce
Raw Brownies

S 12SEPT
B. Paleo French toast with Quince & Coconut Yoghurt
L. Coconut yoghurt w psyllium & chia
D. Coffee Rub Steak with Aioli, Cold oil fries & green salad.

S 13SEPT
B. Bacon, eggs, black pudding & shaved Brussels sprouts salad
L. Roast pear & almond cake
D. Chicken caticcore with zucchini noodles, sauerkraut & fermented onions

M 14SEPT
B. Fried eggs with shaved brussels spouts + mayo
L. Avocado + lime on paleo toast + ‘slaw
D. Stuffed sweet potatoes with beef & tahini + baby spinach

T 13SEPT
B. Fried eggs + lemony kale + mayo
L. Asian beef + zucchini noodles
D. Paleo shepherds pie + green salad

W 16SEPT
B. Fried eggs + lemony kale + mayo
L. @ Parlour Wine Room
Smoked almonds,
Beet, kholrabi + jerusalem artichoke salad
D. Chicken satay curry with cauliflower ‘rice’

T 17SEPT
B. Fried eggs + cauli rice + mayo
L. Tuna mayo salad
D. Sardines with broccoli

F 18SEPT
B. Coconut yoghurt, blueberries, paleo ‘cereal’, psyllium, chia + linseeds
L. Cajun chicken + ‘slaw
D. Beef + broccoli ‘couscous’

S 19SEPT
B. Berry, quince, chia + coconut milk smoothie
L. Veggie chips
D. Naked burgers + fermented turnip

S 20SEPT
B. Poached eggs, green salad, avocado on paleo toast + bacon
L. Cashew cheese, paleo bread, olives, pear, veggie chips
D. Pulled pork with apple slaw + iceberg lettuce leaves

M 21SEPT
B. Poached eggs w slow cooked broccoli & mayo
L. Sardine, baby spinach + cashew cheese salad
D. Cajun chicken + ‘slaw
Prunes

T 22SEPT
B. Fried eggs with broccoli raab + mayo
L. Cashew cheese, avocado + ‘slaw.
Apple
D. Moroccan meatloaf tajine + cauli couscous + sauerkraut

W 23SEPT
B. Fried eggs w Cauli rice & Mayo
L. Sardines on paleo toast + salad
D. Addictive Roast Brussels Sprouts + Sausages

T 24SEPT
B. Fried eggs with slow cooked broccoli + mayo
L. @ Paleo Cafe Kingston Foreshore
cashew frittata,
kale chips,
kombucha
D. Roast whole bream with peppers & baby spinach

F 25SEPT
B. Paleo cereal w coconut yoghurt & blueberries
L. Paleo shepherds pie w broccoli raab
D. Pulled pork stuffed sweet potato w cashew sour cream & iceberg lettuce salad
Dark chocolate (90% cocoa solids)

S 26SEPT
B. Baked Rhubarb w Cashew Cream & Chia & Psyllium
L. @ Bendooley Estate, Berrima.
Rack of lamb with pea puree & spuds
Green salad
D. Black pudding with grilled asparagus & hollandaise

S 27SEPT
B. Poached eggs with potato rosti, hollandaise + green salad.
L. Peanut butter ‘bread’
D. Brisket + Guinness (not paleo!), roast jerusalem artichokes, wilted broccoli raab

M 28SEPT
B. Poached eggs with broad beans, avocado + mint
L. Snack of raw almonds and peanut butter
D. BBQ chicken wings + ‘slaw

T 29SEPT
B. Fried eggs with sauerkraut, baby kale + hollandaise
L. Avocado + lime on paleo toast + green salad
D. Sardines with broccoli raab

W 30SEPT
B. Paleo cereal, roast rhubarb + cashew yoghurt
L. @Grill’d Healthy Burgers
Grilled chicken & avocado salad
D. Bacon sang choi bau

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12 Healthy Pumpkin Recipes

Creamy and light, spiced pumpkin soup - cookieandkate.com

Too soon? Nah. Plump pumpkins are lining the entrance to my grocery store, and I’ve already turned on the heater and broken in my new riding boots. To celebrate, I thought I’d round up all twelve of my pumpkin recipes, from muffins and scones to soup and pasta. I have quite a few more pumpkin ideas for you this fall, so stay tuned!

All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée, and you’re welcome to do so, but I’ve found that canned pumpkin offers a more reliable flavor and texture. It’s also a whole lot easier.

For more October recipe inspiration, check out my October produce guide and fall recipe board on Pinterest!

No. 1: Creamy Pumpkin Soup
Gluten free and vegan

Super creamy pumpkin soup made with real roasted pumpkin! I think it would turn out well with canned pumpkin, too, so please let me know if you give that a try.

Continue to the recipe…

The post 12 Healthy Pumpkin Recipes appeared first on Cookie and Kate.

Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Healthy and delicious quinoa salad with roasted sweet potato kale and pesto vinaigrette - cookieandkate.com

Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.

This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!

salad ingredients

I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.

Continue to the recipe…

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