A great, fibrous salad for any occasion, I prepared this salad for a special Ralph Lauren Instagram Mini Series to go with the Pan Seared Lake Trout. Since this salad tastes better with some time, you can prepare this first and let the flavors marry while you sear the fish.
In Southern California we don’t get much in the line of Fall weather, but that makes us crave it even more! What defines this wonderful season more than apples, cinnamon, and maple syrup? Pumpkin too, but we’ll get to that on another post…..
This was the first year in the history of my life that I didn’t want summer to end. Whereas normally, I wait until exactly one minute after midnight on Labor Day to rush out to the store to purchase my first winter squash, this year I found myself holding onto tomatoes, zucchini, and corn for dear life. Read More
It’s blackberry pickin’ time again! Not only that but the weather has taken a slight turn for the worse here, meaning fruit crumbles are firmly back on the dessert menu!
I adore crumbles and, even more so, I adore blackberries; but on their own they don’t make for a great crumble filling because they lack texture and bite, which is why I’ve paired them with apple. Read More
I thought I pulled this recipe out of thin air, but then my mother revealed to me that she used to feed this to me as a baby. I don’t really remember eating this as a baby. In fact, I don’t really remember a lot of things that happened to me as a baby since, in my defense, I was a baby. But perhaps, this recipe was hidden somewhere in the back of my mind waiting to be pulled out and enjoyed. I think that’s probably what happened.
Either way, this is a great recipe that’s very simple and very delicious. It’s a great side dish for a fall roast and has a lot of simple, clean flavor. Read More
From forbidden fruit in the Garden of Eden, to super food celebrated by Johnny Appleseed (Chapman) for its ability to keep evil spirits away, the apple is an incredible fruit that is deeply rooted in our healing and agricultural history. We have all heard the saying “an apple a day keeps the doctor away” and there is quite a bit of truth to this. Let’s explore what makes an apple so beneficial to our health:
This cake marries three of my interests: heirloom recipes, baking, and when baking, increasing the use of whole-grain flours. There’s no need to explain my love for baking, my weekly devotion to sharing my baked goods is evidence enough. It’s the connection to my past and my goal for a healthier future that draw me to this cake.
This is my great-grandmother Mo’s recipe. Though I never met her, I know we would have been friends. As an avid baker, I am drawn to anyone who produced a good recipe, and this one is great. Subtly spiced, punctuated with walnuts and juicy raisins, the cake is perfect with earl grey tea or a cup of coffee.
While I’m always game for a delicious cookie or cake no matter the ingredients, I want to change how I’m making and eating baked goods. Though I consider myself a healthy person, I have a strong sweet tooth and eat baked goods on a regular basis. This is not going to change, nor do I believe it should.
Indulging in homemade baked goods is nothing to feel guilty about, it’s the white flour that makes me question how many slices of cake I’m eating. Flours such as amaranth, oat, or barley have seen growing popularity with the increase of gluten intolerence and allergies. I wanted to tweak Mo’s recipe to fit my goal of eating more whole-grain flours, while retaining the delicious cake she made so many years ago.
I love the nutty taste of buckwheat, and thought it would enhance the cake’s flavor. The barley flour gives an earthy taste, and expands the nutritional profile. Both flours pair well with the applesauce and spices. If whole-grain flours aren’t available where you live, make Mo’s original version with 3 cups all-purpose flour.
Mo’s Applesauce Cake Recipe
I know that it’s Valentine’s Day and I should be sharing pink-frosted sugar cookies, heart-shaped brownies, and fudgy chocolate cake. While I on the one hand wish I could take a nibble of all three goodies, I am making a concerted effort to reduce sugar and refined flours in my diet, and to increase whole grains and fruit. Not to mention I’m reinstating the morning work out, and I need a filling, delicious, and healthy breakfast to get my day started, day of love or not.
So this morning, instead of pancakes, or coffee cake, I made a delicious apple-packed, cinnamon-scented bowl of oatmeal. The cinnamon and apple contribute all the flavor and sweetness you could need in the morning, but for an extra V-day treat I added a spoonful of dark brown sugar. That’s a lot less than most cereals have, and I’ve even been known to add a hearty scoop of light brown sugar to my oatmeal. Now I can enjoy this day of love without the guilt of indulgence.
For an equally guilt-free Valentine’s Day Meal, make this five-ingredient Beets and Quinoa dish. Maroon and pink beets would certainly be festive!
For a sweetener with a lower Glycemic Index, choose Agave Nectar or Maple Syrup.
Happy Valentines Day!
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More