JOURNAL — WINTER

GLUTEN FREE SWEET POTATO & COCONUT CAKE

GLUTEN FREE SWEET POTATO & COCONUT CAKE

By Ana Ortiz I’m not sure if this is a cake or a bread. I guess it depends on the pan you bake it in. I’m not sure if this is breakfast or dessert. I guess it depends on the time of day you eat it— it’s perfect any time of day. It’s not too sweet, and welcomes a smear of creme fraîche or yogurt, a drizzle of honey. and a sprinkling of salt. Speaking of pans, I baked mine in an 8” loaf pan. It took 1 hour and 10 minutes in my oven. A round 8” pan would...

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KABOCHA + CARAMELIZED SHALLOT SOUP WITH HAZELNUT SESAME DUKKAH

KABOCHA + CARAMELIZED SHALLOT SOUP WITH HAZELNUT SESAME DUKKAH

By Vilda Gonzalez This winter squash soup is a delicious antidote to the cold, drying nature of winter: it’s deeply nourishing and chock full of ingredients that help your body stay warm and hydrated. While the soup is satisfying on its own, topping it with the hazelnut and sesame dukkah adds a welcome pop of texture and an added nutrient boost.  This soup can be made with any winter squash, but is particularly suited to the sweet, dense flesh of a kabocha or other similar variety. My hack for avoiding the precarious task of breaking down harder varieties of squash...

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DELICATA SQUASH SALAD WITH PRESERVED LEMON

DELICATA SQUASH SALAD WITH PRESERVED LEMON

By Ana Ortiz Serves 2-4 The skin on delicata squash is thin and can be eaten. Ripe delicatas are cream colored and have dark green stripes. The quick-preserved lemons in the recipe are optional but worth it. You need to make them at least a day ahead.  INGREDIENTS 2 medium delicata squash olive oil lemon purple cabbage castelvetrano olives almonds, sliced or chopped parsley quick-preserved lemon (see below) Maldon salt (optional)   METHOD Preheat the oven to 350°. Cut the delicata in half, then cut each half lengthwise. Scoop out the seeds. Cut the squash in pieces— you can do half-moons or...

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PROBIOTIC CAESAR COCKTAIL

PROBIOTIC CAESAR COCKTAIL

By Dominique Del Col of Tidelands House Fine Skin Care   I have a penchant for really savoury cocktails. The saltier and brinier, the better. This is a simple twist on the classic  Caesar  we often make in our house. It's boosted by gut-happy probiotics and immune-nourishing herbs, and can easily be made into a mocktail if you substitute the vodka (or gin) for a non-alcoholic spirits like Seedlip. Recipe makes one cocktail.   INGREDIENTS 5 oz Clamato juice  1.5 oz Vodka (you may sub with gin or non-alcoholic spirits of choice)  ½ oz Kimchi Brine (you may sub with sauerkraut or fermented pickle brine) 4 Dashes Worcestershire sauce ...

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