recipes by ingredient
acai acorn squash almond butter almond milk almonds apple apples apricots artichoke artichokes arugula asparagus avcado avocado balsamic banana bananna barley basil bean beets black bean blackberries blood orange blueberries bok choy bread broccoli brussels sprouts butternut squash cabbage cacao capers carrot carrots cashews cauliflower cchia seeds celery celery root cherries chia seeds chickpea chickpeas chili chives chocolate cilantro cinnamon clementines coconut coconut milk coconut oil corn cucumber cumin currants dates dill edamame eggplant eggs endive english peas farro fava beans fennel figs flax seeds frisee garlic ginger goat cheese goji berries greek yogurt green onion green tea harissa hazelnut hemp seeds honey jalapeno jalapeƱo jerusalem artichokes kale key lime kidney beans leeks lemon lemongrass lentils lettuce mango maple syrup meyers lemon millet miso mushrooms mustard mustard greens noodles nori oatmeal oats olive oil onion parsley parsnips pasta peach pear peas pecans peppercorns pine nuts pistachios poblano polenta pomegranates potato pumpkin pumpkin seeds quince quinoa radicchio radish ramps raspberries red cabbage red onion red pepper red wine rhubarb rice romaine rosemary sage salmon scallions serrano chilies sesame seeds shallots shiitake mushrooms soba noodles spaghetti squash spelt spinach ssweet potato strawberry sugar snap peas sweet potato swiss chard tahini thai basil tofu tomato vanilla bean walnuts white white bean wwhite bean yellow pepper yogurt zucchini
SUBSCRIBE
This form does not yet contain any fields.
    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

    Entries in bread (3)

    Wednesday
    Dec182013

    eggnog french toast | vegan 

    Let's be perfectly honest ....  this is probably one of the most indulgent recipes on this blog. It's the holidays, I think we can all afford to enjoy a little extra indulgence. 

    You see, I have a thing for french toast. When I was a kid, I was a very early riser, so when I would get bored in the morning I would make breakfast for everyone. We're not talking complicated breakfast like poached eggs, more like boxed pancakes, aunt jemima, french toast, that sort of breakfast.

    We had this awesome electric griddle that I would drag out from the closet, plug in, heat up, drop a mound of butter onto, and when it started to sizzle I knew it was ready. I remember that griddle so well, I loved that thing. It was a symbol of saturday mornings. 

     

    Though I am not dropping mounds of butter onto electric griddles these days, I still like to indulge with a piece of french toast every one in a while. 

    Through my years of making french toast on the weekends, I have learned a thing or two about how to make really good french toast. The bread. It's all about the bread. The type of bread, the way you treat the bread, the stale-ness of the bread. 

    Lot of different types of bread work, you can even use your favorite gluten-free kind if you like, but I think thata thick, hearty bread such as challah is definitely the best. And if you wait until it is a day or two old, it is even better. When it's too fresh, it tends to be too soft and does hold up to the liquid as well, causing soggy french toast. No one likes soggy french toast. 

    *A quick side note about the bread. If you want to make this truly vegan, then you need to find a vegan bread (made without eggs, butter, or milk). I have a great bakery by me that makes a beautiful seeded whole wheat challah that I love for this, but if you are feeling ambitious or you don't have good options, you can always make your own bread, or vegan challah

    If I am going to indulge in a french toast breakfast, I want it to be really really good french toast. But if that really really good french toast can be made with ingredients that are slightly healthier, but still taste the same or better, well that is the perfect french toast in my eyes.

    I was a little skeptical as to how a "vegan" or dairy free french toast would taste. Would it need the egg and the milk, or could it be just as tasty with sweet coconut milk, nutmeg, and cinnamon.

    I was so anxious to find out, I didn't even finish making my first batch, my fork dug straight into that first piece that came off the stove, and I was IN LOVE.  It was so crazy good, I ate another three pieces all by myself that morning. While I do not necessarily recommend you do the same, I do recommend that you make this on a weekend or holiday morning for your family or friends, so that you can share and you are not tempted to eat it all yourself. 

    Click to read more ...

    Sunday
    Apr072013

    ribollita with garlic oil // food bloggers against hunger

    We typically reserve Monday and Tuesday nights for cooking a super nourishing meal at home and watching a good movie or a TV show we have DVR'd. I usually cook a meal that is heavy on the vegetables, some type of grain and or protein, and everything is usually organic or came directly from a farm. 

    Last week I was reminded that this little ritual of ours was a luxury, not a right. Last week I learned that hunger in America is real, and 1 in 4 kids will go to sleep hungry tonight.

    After reading Nicole Gullota's, of The Giving Table, call to inspire action about hunger in America, the next movie up in our queue for movie night was A Place At The Table, a documentary about hunger in America. If you have not seen it yet, you must. I have to admit, with there being such big focus these days on childhood obesity, I was a bit skeptical and confused that there was now a documentary about childhood hunger. But what I quickly came to learn from watching this documentary was that the two go hand in hand. I was shocked, sad, and (once again) blown away at how our government is not taking responsibility to make sure our children are fed, and fed well. 

    I spent most of the documentary asking Michael why the government does not outlaw these over-processed foods that contain high fructose corn syrup and subsidizing the corn producers that makes it. Isn’t it obvious that will solve all sorts of issues from obesity, to issues with health care, which all trickles down to the economy? 

    The issues do not stop with these dangerous government subsidies. Did you know that the government only allows $1 per child for school lunches or $4 for people who need food stamps? I didn't until now. Have you ever tried to buy (good, healthy) food to make dinner with only $4? It’s pretty much impossible with the rising costs of produce. Especially for people who live in areas called "food deserts", which are areas in our country that do not have access to healthy foods and fresh produce.

    But you know what you can buy with 4$ a day? Go to the isles with the chips, soda, and high fructose corn syrup - everything. You get a lot more bang for your buck in that isle.

    So you see, when you are only living on a few dollars a day for food, the few calories you are getting are the ugly, dangerous ones. The ones that you and I will pay the extra few bucks to avoid.

    It’s wrong, and when it comes to children, we as a nation should be doing everything in our power to feed them, and feed them well. No child should go to bed hungry, ever, but especially in one of the wealthiest nations in the world.  

    If you are as shocked and saddened as I am about hunger in the US and would like to take action today, there is something you can do. Go here and sign a petition to tell Congress to support anti-hunger legislation. The more voices they hear the better, so pass it along to your friends and family who would want to take action as well. 


    For this post, we were asked to create a recipe that would cost very little to make and something that could be made with pantry staples. I thought that a classic ribollita would be perfect, because it is one of my favorites, and can often be made with pantry staples, leftover ingredients, and some stale bread. It's a filling, warming, nutritious stew that makes for an easy, great dinner, and delicious leftovers to enjoy all week long. 

    Ribollita is a Tuscan stew, it means re-boiled. It is typically a leftover type of dish in Italy ....a really really good leftover dish. You know how some meals are better as leftovers? This is one of them. 

    ribollita with garlic oil

    Serves
    Around 4-6

    Ingredients

    1 yellow onion, diced
    3 cloves of garlic, minced
    a couple of tablespoons of olive oil
    1 bunch (about 10 leaved) of kale, or another hearty green
    14oz can of whole peeled tomatoes
    2 cups of white beans, soaked overnight and drained
    1 teaspoon of salt
    pepper, to taste

    1 small-medium sized 2 day old baguette, torn into pieces

    for the garlic oil:

    2 cloves of garlic, pressed or minced
    a couple of tablespoons of olive oil

    optional spices: red pepper flakes, a bay leaf

    Method

    • Heat the olive oil over medium heat and add the onions and garlic. Sautee until they are clear, about 3-4 minutes. You want them to be translucent but not browned. 
    • Then add in the kale and stir to coat with the onions and garlic. Cook the kale for a couple of minutes until it just begins to wilt. 
    • Then add in the tomatoes. Cook for a few minutes, and using a spoon break apart the tomatoes so you have a chunky paste consistency. 
    • Add in the beans, bay leaf (if using) and 3 cups of water. Bring it to a boil and them reduce to a simmer and cook for about an hour and a half. 
    • After it's been cooking for about one hour, remove the bay leaf add the salt and pepper. Give it a taste and adjust any seasoning accordingly. This is where you can add some red pepper flakes or any other seasoning you like.
    • Add the bread and 2 more cups of water (or enough to make sure the bread and rest of the ingredients are covered), and cook for another 30 minutes.
    • At this point, you can make the garlic oil. Place the oil in a small frying pan over medium heat. Cook the garlic on low heat for about 5 minutes. You want the garlic to become fragrant but you do not want it to brown. When it’s done remove it from the heat and place it in a small bowl. 
    • To serve the ribollita, spoon the soup into a bowl and drizzle the garlic oil over the top.
    • This ribollita will keep for several days in an airtight container in the fridge. To reheat, place in a saucepan on the stove on medium low heat. Make sure you add a little bit of water to the mixture because the bread tend to soak most of it up.
    Tuesday
    Jul242012

    simple tomato bread with flaky sea salt