Spinach, Mango and Curried Sweet Potato Salad

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

When I’m home in Boston, lunch and dinner always is made with a side salad: mixed greens, olive oil, balsamic vinegar, salt and pepper. That’s it. I usually eat it first before enjoying the more creative part of the meal; the quinoa pizza, sweet potato shepherd’s pie, empanadas, etc. What I love about Yotam Ottolenghi cookbooks is that the line between the side salad and main entree is blurred. All of his salad recipes are creative and exciting enough to be the part of the meal that you look forward to.

Since my parents were going away this Easter, Isabel and I went to my parents house last weekend. They have the entire Ottolenghi library and Isabel and I always find ourselves bookmarking a lot of recipes (often adapted to be gluten free or dairy free) and making way too many grocery store trips. This past weekend we had some mangos on hand, so we went for an adaptation of the Alphonso Mango and Curried Chickpea Salad from Plenty More. Instead of chickpeas, we used roasted sweet potatoes and created an Indian-spiced coconut dressing that would be great on other salads and roast vegetables, so don’t worry if you have extra.

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

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Coconut Brown Rice Porridge + Apple Sage Granola + LA!

Coconut Brown Rice Porridge + Apple Sage Granola | ourfourforks.com

Coconut brown rice porridge with apple sage granola is my take on a breakfast porridge I had at Sqirl LA, a hyped (for good reason) café in Los Angeles’s Silver Lake neighborhood. Sqirl LA’s brown rice porridge is topped with hazelnuts and blackberry jam; here, I made a seasonal New England version by topping it with a simple apple sage granola. The coconut brown rice porridge can be enjoyed with or without the apple sage granola – I like the extra flavor and crunch this granola provides, but any toppings would work; fruit, jam, nuts, seeds, yogurt, almond butter… anything you’d top a warm breakfast cereal with.

 

Coconut Brown Rice Porridge + Apple Sage Granola | ourfourforks.com

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Chewy Apricot Coconut Cookies with Chocolate

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com
Josh and I were in France with my family last week for a wedding, which brings me to the topic of food and planes. Even though I’m food conscious when is comes to traveling – planning out where to eat, slightly stressing about breakfast options (I have a serious oatmeal habit), scoping out the local specialities – food is not something I usually bring on planes.  If I pack snacks, I eat them out of boredom rather than hunger and I’m just not that together about it all.

 

If I was more together and not always so rushed, I’d make and pack these gluten free, vegan chewy apricot coconut cookies. They would make a perfect travel breakfast, snack or sweet bite after (or instead of) a meal on the go.

 

Chewy Apricot Coconut Cookies with Chocolate | ourfourforks.com

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Red Currant + Strawberry Oat Thyme Crisp

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

When I got red currants in my CSA share, I thought they were poisonous and pushed them to the back of the fridge. I’ve eaten currants before but only the dried, black variety and I had no idea what to do with these. They’re a bit too tart to enjoy raw, but then I remembered that summer is not summer without at least one fruit crisp. This gluten free crisp is the perfect summer dessert (or breakfast).

 

The topping is simple and satisfying (Josh proclaimed it was the best thing he’d ever tasted) and I can’t wait to pair it with fall and winter fruits (think apples, pears and sweet potatoes). Oats, shredded coconut, and almond meal give this gluten free crisp its substance, while coconut oil makes it decadent and buttery (and keeps it vegan). The thyme adds another layer of herby flavor – feel free to omit, but I think you’d like it.

 

I’d assume any summer fruit would be a great substitute here; just remember to adjust the filling sweetener depending on fruit tartness and personal taste.

 

Red Currant + Strawberry Gluten Free Crisp | ourfourforks.com

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Paleo King Cake with Natural Food Coloring

Paleo King Cake With Natural Food Coloring | ourfourforks.com

Unless you’re in New Orleans, one of my favorite cities in the world, there aren’t many ways to celebrate Mardi Gras. Sure, there are some Mardi Gras themed parties here in Boston, but once you experience the real thing, nothing can substitute. The way the city becomes alive with history gets simplified to two things outside of New Orleans: drinking and king cake. So this year I decided to celebrate in my own simple healthy way: with some red wine and paleo king cake topped with natural food coloring coconut sprinkles.

 

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

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