It seems to me like everyone has a bit of Irish in them. I don’t mean that metaphorically alone, as it’s astonishing the number of people I’ve come across who celebrate St. Patrick’s Day with a strong conviction that they are of some sort of Irish descent. Guess those Irish were busy back in the day? And I am no exception.
This time of year, and this month in particular, is a happy one for me as (1) it’s my birthday, and this year it was a big one (2) it’s St. Patrick’s Day just 5 days after said birthday and (3) Spring is coming and everyone has a strange optimism in their eyes. Even if you are getting blasted with an irregular blizzard, East Coast. Thoughts out to you, but heck, you get snow days.
I thought it’s about time I compile a list of my most green recipes to help you and yours celebrate the Irish holiday that’s all about the yellow-blue hue. I’m going to start with the most recent I shared from my birthday, since I haven’t even put it on the web-site yet! (you can thank the party for that, but I swear it’s coming soon). But, here is the video with the recipe below, followed by its equally green friends.
I hope you enjoy these recipes! They’re some of my favorite ones I’ve made. See, March really is a good month. 🙂
I don’t really want to talk too much during this post, as I think the photos do much speaking themselves.
This Valentine’s Day, instead of buying expensive, really poor quality chocolates that will only upset your (Valentine’s?) stomach, why not make something from the heart that’s super healthy. And sexy and delicious.
This is one of my favorite recipes I’ve had for a long time: Dark Chocolate Banana Truffles. It’s pretty genius, actually, as the really soft filling takes no effort to make besides slicing a banana. I think we all know how to do that. And then there are 4 other ingredients. Literally.
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
It’s been a busy week (years?) for AirBnB. As many of you know I started hosting private culinary events with them in Paris while they were beta testing their new feature “Experiences”. When I moved to LA, they hit me up again and we started testing a new product of theirs “Trips” which just launched publicly TODAY with a big old speech from the CEO Brian Chesky. And an entire weekend of festivities in Downtown LA. It’s been a beautiful experience to be part of this huge launch, and I’m inspired by the way they view travel and interpersonal interactions being the crutch of all of it.
Most of you might follow me because of my gluten-free recipes, or because you watch Tastemade on snapchat, or because you’re just trying to eat healthier. But the reason why I even started documenting my cooking was because I’m someone with very deadly food allergies and I wanted to show you ways to make recipes nut-free and dairy-free. I actually discovered my gluten intolerance developing the recipes for the first Bubble Child cook book!
You see, I have a really bad nut allergy — one that almost took my life when I was 10 after eating a Brazil Nut. Since I had to read the ingredients lists of everything I ate starting at a very young age, it certainly spawned a desire to make everything from scratch, which I think is one of the strong points of the recipes I share with you, but it isn’t something that is always light. It can be very difficult and very heavy when it’s not just a “diet” that makes you avoid food — it’s a question of life and death.
I am a bit outraged right now and it’s related to the cost of Epi-Pens. The Epi-Pen is the life-saving device that injects epinephrine into my bloodstream if I were to eat a trace of nut and started having an allergic reaction. This would give me the 15 minutes I would need to get the hospital before it was too late. Epi-Pens are not a luxury good for people with food allergies (or any allergy), they’re a necessity.
For instance, let’s say someone at a restaurant had handled Brazil Nuts before plating, say, a gluten-free sandwich for me and some of that just happened to get inside my sandwich and I didn’t notice it before taking a bite. That allergy is so bad for me that it is literally just the Epi-Pen that would give me the (only) 15 minutes to get to the hospital before my body stopped functioning. It’s really really important for me to have on hand.