go ahead, have one lick too many

last Saturday my classmate Larry and his family Deana & River - some of my favorite people on the planet - ventured uptown to have brunch with me and my fiancée. after a lovely homemade meal we set out for a walk and maybe some ice cream to cool us off on that hot, sunny day. sure enough, it was there…that evil and delicious ever-present fixture on our street – the Mister Softee truck. we ordered up a variety of cones & sundaes and began scarfing them down before they could melt all over our grubby little hands. mine was a tall soft-serve cone dipped in some maraschino-red mystery shell which I didn’t necessarily like, but dug into regardless. after a few bites I felt nauseated, tired, and generally disgusting. there’s no doubt that that shell – an eerily bright red - was a mass of refined sugar & ingredients whose names you either can’t pronounce or don’t want to know about.

thanks to the Natural Gourmet, below are a couple recipes for a healthier alternative to that refreshing, cooling, quintessential summer treat. both are vegan, and ridiculously delicious. you’ll need an ice cream maker – if you don’t have one yet I promise you it’s worth it (thank you Mama Perlman & fam for our wonderful engagement present!)!

enjoy these desserts knowing that the ingredients are unprocessed, unrefined, and put together with your own two hands. no mystery foods here, just pure, refreshing deliciousness.

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delicious on its own or paired with a creamy ice cream – think creamsicle - this is literally the perfect summer sorbet. when we made this at school my classmate Dom served it in the scooped out orange peels…adorable. we ate them so quickly I almost missed the picture entirely! (you could also add extra vodka to make a summer cocktail slushy!)

Orange Sorbet
Yield: 3 cups

2 cups orange juice, freshly squeezed and strained (about 8 cups)
½ cup grade A maple syrup
½ cup rice syrup
1 tablespoon vodka or brandy
pinch sea salt
2 teaspoons finely grated orange zest

1. In medium bowl, combine orange juice, maple syrup, rice syrup, lemon juice, vodka or brandy, and sea salt. Stir until dissolved.
2. Pour mixture into ice cream machine and churn. When mixture starts to firm up, add zest and continue to churn until fluffy.

Copyright by Lisa Boymann and Jenny Matthau. All rights reserved.

* * *

this recipe calls for Rich Almond Milk (recipe below). if you can help it, don’t substitute with boxed almond milk as the flavors & texture will change.


Vanilla Almond Ice Cream (Vegan)

¾ cups “Rich Almond Milk” (recipe blow)
¾ cup grade A maple syrup
¼ cup rice syrup
1 tablespoon vanilla extract
pinch sea salt
1 vanilla bean
optional: 2 tablespoons melted coconut oil

1. Combine almond milk, maple syrup, rice syrup, vanilla extract and salt in blender. Split vanilla bean in half and scrape out seeds. Add seeds to blender.
2. Process almond milk mixture until well blended. If using coconut oil, drizzle into blender with motor running. Process until mixture is emulsified.
3. Pour cooled mixture into ice cream machine and churn, occasionally scraping sides of bowl, until creamy and somewhat firm.
*to make 3 cups “milk” use 4 ½ cups water, 2 ¼ cups blanched almonds, and 1 teaspoon vanilla extract.

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fresh almond milk is a healthy alternative to cow’s milk or other substitutes like highly-processed soy milk. it’s easy to make and packed with protein and nutrients. almonds themselves are tridoshic according to ayurvedic philosophy, and are therefore a good food for everyone. For this recipe, try soaking them in water overnight and then taking the skin off for easier digestion and will yield a beautiful, soft cream.

Rich Almond Milk
Yield: approximately 2 ¾ cups

1 ½ cups blanched almonds (skin off)
3 cups water
¾ teaspoon vanilla extract

1. In a small pot bring water to a boil, pour over blanched almonds and let sit covered for 20-30 min.
2. Put all ingredients in blender. Process for a few minutes on “liquefy” setting until well homogenized.
3. Rinse a piece of cheesecloth (double thickness) with cold water and wring thoroughly.
4. Pour small amount of almond mixture over sieve or chinois lined with double layer of prepared cheesecloth, wringing and squeezing the cheesecloth to extract as much liquid from the pulp as possible. discard each batch of almond pulp when no more liquid can be extracted. rinse cheesecloth well in cold water and proceed with the next batch, repeating this process until all of the almond mixture has been “milked”.
5. Strain almond milk through sieve.

Copyright by Jenny Matthau. All rights reserved.

and this is how we do it...

my biggest masterpiece yet... a vegan lemon cake with lemon-tofu frosting

deliciously scrumptious and fun to decorate

Melissa puts the finishing touches on her ridiculously good looking cake

my very first clam shucking experience!

chef Richard teaches us shellfish

a 91-degree kitchen + some hott herbed dinner rolls

chef kat whips up a crazy delicious pizza creation

chef larry prepares to work those arms, whisking egg whites for waffles

these were some *delicious* crispy wontons

chef Elliott teaches us how to convert regular cookie recipes into health-supportive recipes... possibly the most cookies i've ever eaten on a single day

big D and Karolina in the kitchen

oysters 3-ways: wasabi sauce, salsa & vinegar

veggies from our "grill class"

chef Annie works with us on salads

cool off with some quinoa

here in NY we seem to have skipped spring altogether and jumped right into summer. while the feverish heat wave of last week has finally broken, we are still a mass of sweaty, tired people. all day the sun radiates over this island, trapped between the tall, metallic bodies of buildings which tower over us, leaving people and animals alike looking haggard.

of course air conditioning is one way to stay cool, but don’t forget that the food we eat has a significant impact on the warming and cooling of our own bodies. I recently conjured up a little summer grain salad packed with protein, vegetables and yummy flavors, but also felt light and refreshing. the main ingredient is quinoa, one of my favorite grains. if you haven’t tried it yet then beware – you may very well be hooked after this.

quinoa is a whole food which means that all of its edible parts are in tact. the endosperm, germ & bran are all present, wrapped up in a tiny, almost minuscule grain. in refining processes the germ & bran are often removed, leaving a starchy, nutrient-deficient product behind. not so in quinoa. you can actually see the germ wrapped around its little body, and when cooked properly it pops off into its own curlicue, giving quinoa a deliciously gentle crunch.

of all the grains, quinoa is highest in protein – in fact it is the only grain which is a complete protein. it has a rich essential amino acid profile and is packed with vital nutrients including B & E vitamins, iron and phosphorous. it is easy to digest and therefore doesn’t leave you feeling heavy or overly full. so what’s the catch? nothing at all. easy to make, takes in other flavors well, and ridiculously good for you.

the recipe below calls for two types of quinoa which give it a beautiful, rainbowy color. feel free to use just one kind of quinoa, or change up the vegetables for whatever’s in season.




Colorful Quinoa & Veggie Salad
Yields 5 1-cup servings

½ c regular quinoa
½ c red (Inca) quinoa
1 ¾ c water
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 pinch cayenne pepper
½ tsp salt
½ bunch asparagus, blanched
2 c packed spinach, torn in bite-size pieces, blanched
½ c kumquats, quartered
¾ c dried cranberries
¾ c crumbled feta
salt & pepper to taste


1. Heat small saucepan on medium flame. Add olive oil and garlic, stirring so as not to brown. Mix in turmeric, coriander, cumin, cayenne & salt and sauté 1-2 minutes. Add water and bring to a boil. Pour in quinoa, stir once to incorporate, and cover pot. Bring back to a boil and lower heat to simmer for 10 minutes, or until all water has been absorbed.

2. Remove quinoa from heat and let stand covered for 10 minutes. Uncover and fluff with a fork.

3. Meanwhile, blanch asparagus in salted water in a large saucepan for 45 sec – 1 min. Remove from heat, run under cold water, then lay out on paper towel to drain.

4. Blanch spinach, squeeze out excess water, and chop into bite-size pieces.

5. Mix quinoa, asparagus, spinach, and remaining ingredients. Drizzle with olive oil and season with salt and pepper to taste.

eat my radishes

it was a couple of weeks into culinary school when I realized I was constantly thinking about and dreaming about food. between school, personal cheffing, and spending the weekends building up my catering business, I’ve been up to my shoulders in whole grains, organic vegetables, kombu strips, and the occasional pan fried seitan (see those sliders behind the blog title?). at night I would have dreams – vivid ones – of different foods I was cooking, or some slice I was trying to perfect. one food in particular often made its way into these dreams – each time it appeared I would be trying my hardest to slice paper-thin rounds of it, breaking open the vibrant pink globes to expose their pure white bellies.
ah yes, the radish. member of the cruciferous family, generally eaten raw with the stems discarded as trash. well I’d like to have my radish and eat it too – and I mean all of it. a natural digestive aid, radishes are high in potassium and folic acid. they are a cooling food, and ayurvedically-speaking are kapha & vata reducing. and it’s radish season, so why not try them.

this past weekend at the green market in Union Square I worked my school’s demo/tasting booth. we sautéed radishes and radish greens and handed out samples. simple as it is, people loved it. I had never eaten cooked radishes before and I loved it too. Below is the basic recipe for the dish we made, but you can really do it up your own way. You can switch up proportions of greens to radishes, or the order of cooking, and it will still come out delicious. give it a try:

Sauteed Radish Greens with Garlic

1-2 tbsp Extra Virgin Olive Oil
2 cloves garlic – regular or spring garlic, thinly sliced
5 bunches radishes thinly sliced (reserve greens)
Reserved greens, washed well & chopped into bite size pieces
Sea salt & cracked black pepper to taste

1. In a medium pan, heat oil over medium high heat, add garlic to pan and sauté for 1-2 minutes. 2. Add radishes, sauté until radishes begin to turn a pinkish color.
3. Add greens, salt and pepper and sauté for another 2-3 minutes.
4. Add greens, salt and pepper and sauté for another 2-3 minutes.

Serve with your choice fo grain. Copyright Sara Ross