Cooking | thesofiamagazine

Strawberry Shortcake with Coconut Cream

by Laurie Richardone | May 29, 2021 | Asheville, Cooking, Food, Recipes

Cake ingredients ~ Serves 8-10

1 1/2 cups Bobs all purpose gluten free flour (or other all purpose flour)

1 1/2 tsp psyllium husk, ground

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp fine sea salt

3 large eggs

1 cup coconut sugar, or pure cane sugar

3/4 cup whole milk yogurt (or goat)

Finely grated zest of 3 lemons
(organic)

3/4 cup extra virgin olive oil, a fruitier oil preferably

2 pints ripe organic strawberries, sliced, and sprinkled with 1 tsp each,.of sugar & fresh lemon, to macerate.

Coconut Cream Frosting

2 cans cold unsweetened coconut milk (see cooks note)

1 tsp. vanilla

2 tbsp. maple syrup, or confectioners sugar

To remove the coconut from the can, carefully scoop out only the solid parts.

Place in a bowl with vanilla, maple syrup, or confectioners sugar, and whip on high speed until fluffy.

Place rack in center position and heat to 325 F.

Lightly oil a 9-10 inch springform pan.

In a separate bowl, whisk together flour, baking powder, baking soda, psyllium husk, and salt.

With an electric mixer, beat eggs and sugar in a large bowl for 5 minutes. Or until pale and thick.

Add yogurt and zest, beat to combine. With the mixer on medium speed, add oil in a quick steady stream. Reduce speed to low and gradually add in flour mixture just to combine. Whisk batter by hand to make sure everything is incorporated.

Pour batter into pan. Bake, rotating pan once, until cake is golden and the center springs back to the touch, and edges pull away from the pan (about 40-45 minutes). Let cool in the pan for 5 minutes on the rack. Release it from the pan and let cool completely before icing.

After the cake has cooled, cut it into 2 round pieces. If you would like a taller cake, make two 9” cakes. Spread cream on bottom cake. Place sliced strawberries on top of cream. Place the other round on top. Continue to spread coconut cream to cover the cake. Place strawberries around the cake in any pattern you like. Garnish with fresh thyme, mint or basil.

Cooks Note: If you don’t mind the extra dairy, you can make this with organic whipping cream. Follow the same recipe for coconut cream. Bobs Gluten-Free flour has a blend that includes Xanthan Gum. If using it, eliminate psyllium husk.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

How to Flourish in the Kitchen this Summer

by Laurie Richardone | May 29, 2021 | Asheville, Cooking, Health, Recipes

When creating a dish, ask yourself what is my objective in the kitchen today? Is it to learn a new healthy recipe for my family? Is it thinking outside my routine of cooking? Or, is it to wow my guests for an upcoming gathering? When we know what we are aiming for, it’s easier to execute.

Some ingredients require a bit more care than others. So if your goal is to make a simple dish, think of fresh seasonal ingredients that don’t require a lot of time, and patience to prepare.

It’s pre-tomato season in June, but the first green beans, tender baby carrots, French radishes, and tiny new potatoes, set the stage for simple summer recipes. They fit quite nicely laid over gem lettuces, bunches of herbs, drizzled with a warm mint vinaigrette.

For maximum flavor add the dressing over warm vegetables like green beans, new potatoes or steamed baby carrots.

No matter what combination you come up with, cooking with the summer’s bounty will paint a colorful table for the eye. Speaking of color, strawberries are in season, but not for long. If you want to experience a juicy sweet strawberry picked at its peak, head over to the market for a basket of organically grown strawberries. Add them to a savory salad to balance out the flavor profile.

Can you see where I’m going with this? Get that large Italian platter ready, and invite some friends over for a simple garden party… It’s a wonderful opportunity for a memorable gathering in the garden. We called it the backyard, in Brooklyn.

Don’t miss the chance to try the multitude of local seasonal ingredients that are spotlighted during the summer months at our farmers markets here in Asheville..

If you are a curious cook, and love to eat, join me on my new Radio Show, “A Taste for All Seasons” where we explore the world of food, with the philosophy of eating with the seasons.

And… as always I will be sharing some Cooking Tips, Seasonal Shortcuts and Kitchen Essentials, that will make your life easier in the kitchen.

It airs on the last Saturday of every month at 11 am, on WPVM FM 103.7 in Asheville, NC.

If you miss it: Visit WPVMFM.ORG for all shows, as we cook our way through the seasons.

To your continued good health

Laurie Richardone

A Taste for All Seasons

LaurieRichardone.com

Asparagus & Sorrel Soup

by Laurie Richardone | May 4, 2021 | Asheville, Cooking, Food, Health, Women

Serves 4

2 Bunches Asparagus

1 large bunch of sorrel

1/2 cup goat yogurt, or other

1/2 lemon, juiced

1 tbsp. brown butter

1 tbsp. sea salt, to salt water
for asparagus

fresh herbs, like dill, or parsley, for garnish, optional

Trim asparagus spears, leaving the tips and about 2 inches.

In a shallow large pan filled with water, and sea salt, bring to a gentle boil. Place asparagus in the water, and cook for 3-4 minutes. Have an ice water bath ready, to submerge the asparagus in after cooking. This step will keep the color vibrant.

Keep out a few asparagus spears to garnish the soup. Lay in the center of the bowl.

Keep the salted water you cooked asparagus aside. Some of the water will go into the blender with other ingredients to make the soup.

Take the vein out of sorrel leaves, and set aside. The leaves will be kept raw, to blend with blanched asparagus.

In a small pan on medium heat, brown the butter until a golden color.

Put all the ingredients in a blender or food processor. Add 1 cup of asparagus water to start.
Blend until combined and the consistency you like. Taste for seasoning.

Serve in shallow white bowls. Sprinkle with herbs if using.

Cooks note: If sorrel isn’t available use watercress or arugula leaves. Keep raw.

Buon Appetito

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

The Essence of Spring

by Laurie Richardone | May 4, 2021 | Asheville, Cooking, Food, Health

Is it just me or do you think everyone feels the transformation of energy that
the spring brings?

Speaking of energy,

Yin yang energy is split into what the Chinese call the Five Elements. They represent the 5 phases of ‘Qi’ (chi) which flows through nature and in our bodies.

The springtime is the season of the Wood Element, a time of big change, forceful and upward energy that holds purpose and structure.

In nature’s wisdom the color of the Wood element is green, like unripe fruit.

This season brings the first sight of the daffodil shoots bursting out of the ground, fruit trees starting to flower, and Asparagus shoots start to make their debut. These are the signs of new birth,

How do we connect to this natural birthing of spring? What do we need to shift in this magical time of the year.?

For me, as a seasonal chef, and health coach, It begins with food.

I start to crave lighter ingredients, like the tenderness of spring vegetables, and sweet young greens. Our body with its infinite intelligence will have us lean into this opportune season.

Here is my favorite new recipe, that conjures the essence of spring.

Happy Cooking…

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com

‘Tis the Raspberry Season

by Natasha Kubis | May 4, 2021 | Asheville, Cooking, Food, Raspberries

Not only do sweet and tart raspberries offer an interesting flavor profile for your palate, but they also have some amazing health benefits for your body. You can enjoy this delicious berry all year long, whether fresh, frozen, or preserved. The season for fresh raspberries begins in May, and depending on the variety, can last through October. Pick them straight off the bush in the summer and freeze them for baking throughout the winter.

Raspberries are one of the healthiest fruits found in nature’s bounty. They provide potassium, which is essential to heart function, and they also keep your blood pressure in check. The omega-3 fatty acids in raspberries can prevent stroke and heart disease. They also contain vitamin K and a mineral called manganese, which are both necessary for healthy bones and skin. One cup of raspberries provides over 50% of the minimum daily target for vitamin C, which supports immune function and boosts collagen production for healthy skin. Raspberries also can help to regulate blood sugar, and supply smaller amounts of E and B vitamins, copper, and iron.

Try these yummy recipes to get your daily dose of raspberry’s health benefits.

Refreshing Raspberry Smoothie

1 cup fresh or frozen raspberries

3-6 fresh mint leaves

1 cup pomegranate juice

1 banana

1 tablespoon protein powder

Add all the ingredients to a blender and puree for about 30 seconds. Add more liquid as needed.

Healthy Raspberry Muffins

1 3/4 cups of whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup extra-virgin olive oil

1/2 cup honey or maple syrup

2 eggs

1 cup plain Greek yogurt

2 teaspoons vanilla extract

Zest of 1 medium lemon

1 1/2 cups of raspberries

Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin. In a large mixing bowl, combine and whisk the flour, baking powder, baking soda, and salt. In a medium mixing bowl, combine the oil, and honey or maple syrup, and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla, and lemon zest. Mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the raspberries into the batter. Divide the batter evenly between the 12 muffin cups. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Natasha Kubis is a licensed acupuncturist
and certified yoga teacher.
For more information, visit acuwellhealth.com

Miso Baked Tofu With Red Radishes

by Laurie Richardone | Apr 2, 2021 | Asheville, Cooking, Food, Recipes

1 package firm tofu, drained
and patted dry, make 4-6 thick slices

1 bunch of small radishes

6 cloves of garlic, cut in half

1 red onion, sliced

Mix 2 tablespoons of miso, mellow white or miso of choice, with 2 tablespoons warm water to make a paste

Pinch of black pepper

Pinch of sea salt

2 tablespoons olive oil, or coconut oil

1 tablespoon chopped fresh cilantro, or other herb

1/2 of a lemon, or lime, juiced

Preheat the oven to 375.

Lay tofu out on a baking dish or sheet pan. Oil both sides. Add salt & pepper.

Slice the radishes and mix in a bowl with oil, salt & pepper. Add sliced onions and garlic, toss again. Spread out on sheet pan with the sliced tofu.

Spread the miso paste onto the tofu. Bake for 30 minutes, or
until onions, and tofu are browned.

To finish, squeeze lemon, or
lime, and garnish with cilantro.

To kick it up a notch, add
a fried egg on top…

For scheduled Cooking Classes in Asheville, Visit:
LaurieRichardone.com