BANANA, COCONUT & CACAO SMOOTHIE

I’ve been loving cacao in my smoothies lately.  Whether I’m tired or maybe had one too many glasses of wine the night before, it’s an instant pick me up when coffee (or matcha) aren’t doing the trick.  While it doesn’t have berries or kale, it has enough boosters to make up for it.  Coconut milk, banana & hempseed will give you major staying power to last you through even the most hectic of mornings. It’s incredibly nourishing (especially on grey, Winter days) and just happens to taste like a chocolate banana milkshake. Win/win?

Banana, Coconut & Cacao Smoothie with Hempseeds (serves 2) Gluten-free, Dairy-free

• 2 medium bananas (frozen)
• 4 ice cubes
• 2 tablespoons hempseeds
• 2 tablespoons cacao nibs
• 1/4 cup coconut milk, unsweetened
• 1/2-2/3 cup purified water
• 1 teaspoon maple syrup, optional
• coconut flakes, to top

In a blender, add all ingredients and blend on high until smooth & thick.  Add as much or as little water as you'd like depending on your preference of consistency.  If your bananas aren't frozen, you might want to add more ice cubes.  Once blended, separate between two glasses and top with coconut flakes, hempseed & more cacao nibs. 

*Feel free to sub in almond milk or your normal "milk substitute" in place of water + coconut milk.

TURMERIC & CANDIED GINGER ICE CREAM (Dairy-free)

Ever since visiting California over the holidays, I've been obsessed with fresh turmeric root in any and all forms.  My parents got me hooked after following in their turmeric-green smoothie (how LA is that?) footsteps.  It took me a while, but I finally found a source in my neighborhood and now - it goes in everything. Even, ice cream.

Leave it to me to develop an ice-cream-making addiction in the dead of a (literal) frozen NYC Winter.  Whether it's the most rational of activities in this weather, you'll have to decide, but it couldn't be a more warming flavor. Turmeric and ice cream is a match made in heaven, and if you're lusting over the root like I am, you will die for this vibrant dessert.

TURMERIC & CANDIED GINGER ICE CREAM (Vegan & Gluten-free) SERVES 6-8

Adapted from Golubka Kitchen

• 2 (15oz) full-fat cans coconut milk
• 1 tablespoon arrowroot powder (or 1/2 tsp. xantham gum)
• 1/2 cup maple syrup
• 2 inch peeled knob of ginger + 1/4 cup grated ginger
• 2 inch peeled knob of turmeric + 1/4 cup grated turmeric
• 1/3 cup finely chopped crystallized ginger
• Pinch of sea salt

In a bowl, whisk together 1/4 cup of coconut milk with arrowroot powder to form a thick slurry, set aside.  Heat the rest of coconut milk, maple syrup, ginger knob, turmeric knob & grated turmeric in a small saucepan.  Bring to low boil then cover and let infuse until cool. 

Strain the ginger & turmeric through a fine mesh sieve, then return to saucepan and whisk in the slurry until smooth.  Remove from heat, then mix in sea salt and grated & crystallized ginger.  Let the mixture cool completely, then refrigerate overnight or 5-6 hours before adding to your ice cream maker.  Use as brand directs or about 25-30 minutes.  Store in a glass tupperware container or loaf pan.  

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE

I don't know about you, but there has been a revolving door of root vegetables in my house for the past few months.  Like many, I've been making tons of soup, roasting vegetables, making mashes, chilis, etc.  We're all just looking for a little bit of comfort from the little bit of variety we have right now.  Even so -  and as much as I love Winter vegetables - I'm still yearning for a little brightness.  

While getting a little sick of brothy soups, living with a Russian and Valentine's day sparking the mood, I finally gave in to the idea of a beet soup.   If the color isn't enough to sway you, maybe the flavor will.  The bit of ginger offers a nice bite & brightness, while still feeling like a soup fit for cold weather.  Although it's still (literally) freezing outside, this colorful soup might tide me over till Spring.

CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (Gluten-free, Grain-free, Dairy-free opt.) Adapted from Epicurious | SERVES 4-6

• 2 tablespoon olive oil
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 3 large beets, large dice
• 2 parsnips, large dice
• 1 fennel bulb, roughly chopped
• 4 cups vegetable broth
• 1 (15oz) can full-fat coconut milk
• 1/2 lemon, juice
• Sea salt to taste
• Freshly ground pepper
• About 1/3 cup yogurt, to serve (opt)
• About 1/3 cup chopped & toasted pistachios, to serve
• Handful of greens or micro greens, to serve

In a large dutch oven or large pot, heat oil over medium-high heat.  Add onions, garlic and ginger, stirring often for 4-5 minutes.  Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk.  Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender.  Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.  

Using an immersion hand blender or regular blender, blend soup until smooth or desired texture.  Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens.