Great recipes, superb photography and an understanding of home cooking seem to be the recipe for a food Blogs success. Aided and abetted by a cornucopia of homegrown and international Bloggers, the most adventurous cooks are no longer found solely in a restaurant’s kitchen.
Three of our favorite bloggers right now:
The Sprouted Kitchen
California based Sara Forte’s The Sprouted Kitchen describes itself as a ‘tastier take on whole foods’. Just take a look at their blog’s great step-by-step photography. Their Pumpkin Bread with Toasted Walnut Cinnamon Swirl makes it nigh on impossible to consider ever forgoing carbs. What I found with this blog is a huge variety and ideas but also some fascinating commentary about a life informed by happy eating experiences.
Photo Credit:Hugh Forte
PUMPKIN BREAD WITH
TOASTED WALNUT CINNAMON SWIRL
Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin
// cinnamon swirl //
1 cup toasted walnuts
2 Tbsp. maple syrup
2 Tbsp. muscavado, brown or maple sugar
2 tsp. cinnamon
2 cups whole spelt flour
2 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1 1/2 cups pumpkin or squash puree
1/3 cup extra virgin olive oil
2 Tbsp. almond or soy milk
2 tsp. vanilla extract
1/2 cup maple syrup
1/3 cup turbinado sugar, for sprinkling
makes one nine inch loaf
photo credit:Hugh Forte
Preheat the oven to 350′ and lightly oil a loaf pan, lining it with parchment for a cleaner removal.
Steam your squash for 10-12 minutes if making a puree by hand.
To make the swirl, mix the walnuts, maple, sugar and cinnamon together and set aside.
Into a large mixing bowl, sift the spelt flour, baking powder and salt.
Add the nutmeg and cinnamon.
Whisk together the squash puree, olive oil, almond milk, vanilla, egg and maple syrup.
Fold the flour mixture into the squash mixture until just combined.
Spread half the batter over the bottom of the loaf pan.
Layer cinnamon walnut mixture evenly over batter and top with the remaining batter.
To create a swirl, run a knife in a zig zag through the batter. Sprinkle the turbinado sugar on top.
Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Allow it to sit for 10 minutes before removing the loaf.
The slice is served best warmed with a generous spread of coconut butter or real butter.
Another of our fav bloggers is:
Green Kitchen Stories
Of course a foodwriter whose About Us section features a family photo would endear her to us. Scandinavian cookery has moved on radically in our understanding from Smorgensbord and Swedish meatballs.
When a slice of frozen pink cheesecake arrives in front of you with fork poised, life will never be quite the same. Luise and David commit to cooking with natural ingredients, whole grains, good fats, fruit and vegetables. Who can resist.
Photo credit Green Kitchen Stories
And the keep it natural food bloggers
Hemsley and Hemsley
Jasmine and Melissa Hemsley’s book The Art of Eating Well (Ebury Press) shares how they have put into practice the sisters’ belief in eating natural unprocessed food. Their philosophy is simple, “a healthy gut leads to a healthy life’. They ably guide us on their blog towards life after grain, gluten, refined sugar and high starch. Their Flower Power Pizza is packed with flavour and entirely re-imagines ‘pizza-night’. In there own words ‘We sneak some cauliflower (the flower!) into the pizza base and then use protein-rich ingredients like almonds, egg white and buckwheat – that’s the power part’.
Photo credit: Nick Hopper 2014 Hemsley & Hemsley
FLOWER POWER PIZZA
If you plan to cover your pizza with lots of protein in the form of meat, we
recommend using more ground almonds rather than buckwheat flour
for better food combining. Double the recipe to make two pizzas, then you can freeze one of the pizza
bases or freeze a constructed pizza ready to pop in the oven later that
week. Stick the leftover egg yolk in a smoothie, bake it on top of your pizza
or make a mayo or tartare sauce.
MAKES 1 PIZZA
FOR THE TOMATO SAUCE (MAKE THIS UP IN ADVANCE OR USE PASSATA IF YOU’RE IN A RUSH)
3 garlic cloves, or diced
1 tbsp ghee
12 large tomatoes, roughly chopped
2 tsp dried oregano or 1 tbsp fresh oregano leaves
sea salt and black pepper
1 fresh or dried chilli,
finely sliced or chopped (optional)
FOR THE PIZZA BASE
140 g cauliflower
(about ¼of a head without the stalk)
1 egg white, beaten
50 g ground almonds
40 g buckwheat flour
½tsp sea salt
½tsp black pepper
¼tsp bicarbonate of soda
Choose your favourite toppings
1 Preheat the oven to fan 190°C/Gas mark 6. Line a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil.
2 Make the tomato sauce: gently heat the ghee in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt and pepper and a little chilli, if you like.
3 Cook the tomatoes down to a thick sauce over a medium heat, lid off,which will take about 15 minutes, then mash the tomatoes with your spatula or blend to a paste if you like things less rustic.
4 While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
5 Put all of the pizza base ingredients into a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.
6 Spread the dough out with the back of the spoon on the prepared tray, shaping it into a 30 cm-diameter.
7 Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside.
8 Choose your pizza topping from the options opposite and cook as instructed.
9 Serve the pizza with a big green salad and drizzle over some Brazil Nut Pesto (page 198), if you like.
FOR A PARMA HAM AND ROCKET TOPPING
Spread the tomato sauce over the base of the pizza with the back of a spoon. If you’ve made the sauce in advance and it’s cold, rebake the tomato-topped pizza for 5 minutes before adding your toppings.
Top with 4 slices of Parma ham torn into small pieces, 2 handfuls of rocket and some Parmesan shavings. Add chilli flakes, if you like.
FOR A TOMATO AND MOZZARELLA TOPPING
Pull apart 1 medium mozzarella ball into small pieces and arrange over the base of the pizza.
Slice 2 handfuls of fresh tomatoes into 1 cm-thick slices (a mixture of colours looks good) and arrange over the pizza.
Add chilli flakes, if desired. Bake for 10 –15 minutes until the mozzarella is melted and bubbling.
And next week this is coming your way – yippee
Creating a Healthy Relationship With Food