RECIPES BY OLIVIA ROSZKOWSKI
PHOTOGRAPHS AND FOOD STYLING BY RIKKI SNYDER
PROP STYLING BY DANNY SEO
Good to know: Use filtered water to remove chlorine and any residual contaminants, and for a cleaner, fresher finish.
WASABI RAMEN NOODLE & EDAMAME SALAD
Yield: 3 cups
FOR WASABI “CREAM”:
- 3 tablespoons cashew butter
- 1 tablespoon wasabi powder
- 2 tablespoons miso
- 2 teaspoons umeboshi vinegar
- 6 ounces organic ramen noodles (approximately 1 cup, dried)
- 1 cup shelled edamame
- 4 scallions, sliced (approximately 1⁄2 cup)
- 2 teaspoons black sesame seeds
In a bowl, mix together the cashew butter, wasabi powder, miso, and umeboshi vinegar until evenly combined. Add a few tablespoons of water, if mixture is too thick.
Fill small pot halfway with water and bring to boil.
Cook ramen noodles for 3 to 4 minutes, or until cooked through, adding the edamame during the last 30 seconds of cooking time.
Drain mixture, reserving a small amount of cooking liquid.
Toss cooked ramen and edamame with wasabi cream, adding a small amount of cooking liquid to thin, as needed.
Garnish with sliced scallions and black sesame seeds.
Good to know: Nut butters make great bases for quick sauces or dips. Try peanut butter with red chili paste, or cashew butter with wasabi for a little heat.
SPARKLING HOMEMADE GINGER ALE
Yield: 4 cups
- 2-inch ginger piece, peeled and grated (approximately 1 teaspoon)
- 2 lemons, juiced (approximately1⁄4cup)
- 1⁄4 cup raw honey
- pinch turmeric powder
- 1 liter sparkling mineral water
- 1 cup ice
Squeeze the grated ginger in the palm of your hand over a large bowl to generate juice. Discard pulp.
Add the lemon juice, honey, and turmeric to the bowl, stirring until the honey dissolves. Stir in the sparkling water. Divide ice between two glasses. Pour in sparkling ginger ale and serve chilled.
Good to know: Use a spoon to effortlessly peel fresh ginger. Grate the ginger on the large holes of a box grater, while squeezing the ginger between your hands to quickly and efficiently release the juices.
Enjoy the crisp taste of sparkling ginger ale and you’ll also enjoy the benefits of its anti-inflammatory and immune boosting properties.—OLIVIA ROSZKOWSKI
PUMPKIN SPICE TAPIOCA PUDDING
Yield: 4 cups
- 1/2 cup small tapioca pearls, soaked overnight
- 3 cups water
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin spice, extra for garnish
- 3/4 cup maple syrup
- pinch sea salt
- 2 (5 ounce) cans coconut cream, chilled
Add tapioca pearls, water, pumpkin puree, pumpkin spice, maple syrup and salt to a medium pot.
Bring mixture to a simmer, and cook for 20 to 30 minutes, stirring often, until the pearls have softened.
Place chilled coconut cream in a bowl and whisk until fluffy.
Add 1/3 cup whipped coconut cream into tapioca mixture, reserving a small amount for garnish.
Cool tapioca pudding and place in glasses. Garnish with remaining coconut whipped cream and pumpkin spice.
Good to know: Soak tapioca pearls or grains in water overnight to cut down on cooking time.
GOLDEN TURMERIC OATS WITH CRUSHED PISTACHIOS & ROSE WATER
Yields: 3 cups
- 1 1⁄2 cups rolled oats
- 1 cup coconut milk
- 2 1⁄2 cups filtered water
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon ground cardamom
- 3 teaspoons rose water
- 1⁄4 cup maple syrup, or to taste
- 1⁄4 cup pistachios, chopped finely
Add rolled oats, coconut milk, water, turmeric, cardamom and salt to a saucepan and bring mixture to a boil over medium heat.
Reduce mixture to a simmer and cook for 15 to 20 minutes, or until tender, stirring occasionally.
Stir in rose water and maple syrup. Transfer into bowl and top with pistachios.
Good to know: Rose water is generally made by steeping fresh roses in water, and can impart a lush floral quality to both savory and sweet dishes.
JALAPENO CHEDDAR GRITS WITH POACHED EGG
Yield: 5 cups
- 3 tablespoons unsalted butter
- 2 jalapenos, sliced into thin rings
- 1 cup corn grits
- 2 teaspoons sea salt
- 10 cups filtered water
- 2 cups shredded cheddar cheese
- 4 organic eggs
Heat up butter in a small saucepan over medium heat.
Add the jalapeno slices and cook until golden. Carefully remove a few slices from butter, to reserve as garnish.
Stir the corn grits and salt into the jalapeno butter mixture. Toast for 2 to 3 minutes, stirring occasionally.
Pour 6 cups water and stir until combined.
Bring mixture to a simmer and cook for 25 to 30 minutes, or until tender.
In the meantime, bring remaining four cups of water to a light simmer in a separate pot. Gently lower in cracked eggs, and poach for 2 to 3 minutes, or until the whites have set.
Stir in shredded cheddar cheese until melted. Place grits in a bowl and top with poached egg and reserved jalapeno slices.
“Poaching is an easy and effective technique, where lightly simmering water is hot enough to cook a food item efficiently but doesn’t provide too much agitation for delicate items like eggs.”—OLIVIA ROSZKOWSKI
Good to know: Jalapeno peppers are a good source of vitamin C, vitamin A and folate. Folate is a B complex vitamin and a key nutrient in human health.
PEANUT, CILANTRO & PURPLE CABBAGE RICE PAPER WRAPS
Yield: 6 wraps, 3⁄4 cup sauce
FOR PEANUT SAUCE:
- 1⁄3 cup crunchy peanut butter
- 3 tablespoons chili garlic sauce, or to taste
- 1 lime, zested and juiced
- 2 teaspoons agave nectar
- 3⁄4 teaspoon sea salt
- 11⁄2 cups shredded purple cabbage
- 6 pieces rice paper
- 1 bunch cilantro
Combine the peanut butter, chili garlic sauce, lime zest, lime juice, agave, and salt in a bowl. Add a few tablespoons of water, if mixture is too thick.
Add shredded cabbage to a sauté pan and cover with water. Bring to a boil and cook for 30 seconds to 1 minute to soften cabbage. Drain and rinse cabbage under cold water to cool.
Rehydrate rice paper in water for about 10 to 15 seconds, or until softened.
Place cilantro, followed by cabbage in an even row across the softened rice paper. Follow with a drizzle of peanut sauce and top with more cilantro sprigs.
Roll the rice paper wraps keeping the filling intact, and tucking in the sides.
Serve rice paper wraps with extra peanut sauce on the side.
Good to know: Briefly boil the purple cabbage for the rice wraps to bring out its flavor and color— and to make it more digestible.
MOROCCAN SPICED RED LENTIL SOUP
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 teaspoon sea salt
- 1 tablespoon harissa paste, extra for garnish
- 3⁄4 cup red lentils, rinsed
- 6 cups filtered water
- 6 sprigs cilantro, de-stemmed and chopped
Warm olive oil in a medium pot over medium heat.
Add diced onion and salt and cook for 3 to 5 minutes, or until softened, stirring occasionally.
Stir in harissa paste and lentils until combined and cook for additional minute.
Add water to the lentil mixture, and bring to a simmer.
Reduce heat, and cook covered for 20 minutes, or until the lentils have softened.
Transfer soup to bowls and garnish with chopped cilantro.
Good to know: Harissa is a spicy Moroccan condiment made with ingredients ranging from roasted red pepper, chilies, and garlic to preserved lemons and saffron.