Cooking | thesofiamagazine

The Rewards of Mindful Cooking

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

Monkey Mind is what the buddhists call the agitated state when our thoughts restlessly dash from idea to idea. Mindfulness can help us tame that habit.

Cooking offers a wonderful opportunity for us to train the mind to be present. Instead of using the breathe to anchor the mind – as you would in a meditation.

The art of mindful cooking focuses our attention on the senses. Tuning them into the sights, sounds, and smells of the culinary task at hand. In applying your attention to the details of what you are doing, no matter what the task is, you will likely discover a feeling of calm: Which will have you become a better cook, as you will start to connect to your intuition.

Even if you love to cook, where is your mind while preparing the ingredients, or stirring the soup?

Cooking does not have to be a rushed experience, or something we do on autopilot, without presence. My personal mantra in the kitchen is: put your mind where your hands are. I say it out loud to be sure I have heard it. This creates space for presence.

Moreover, cooking is an act of self care, and reminds us we are worthy of a home cooked meal.

To your good health…

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

Cashew Cheese Cake with Cocoa Nibs

by Laurie Richardone | Mar 1, 2021 | Asheville, Cooking

This vegan raw cheesecake is creamy, beyond delicious and a festive addition to any table.

An added benefit, it is packed with protein from the nuts, and is dairy free.

All seasons – Prep time / 25 minutes Inactive raw cook time 6-8 hours, for soaking nuts and 2-3 hours to set.

Filling

2 1/2 cups cashews

1/4 cup coconut oil

1/4 cup water, filtered

1/2 cup maple syrup

1/2 cup lemon juice, fresh

1/8 tsp sea salt

1 tbsp vanilla paste

18 cup cocoa powder, optional

Crust

1 cup pitted dates (medjool
dates if available)

2 cups raw almonds

1/16 sea salt

1/4 tsp vanilla or almond extract

1 tbsp water

Garnish

1/2 cup Cocoa nibs edible flowers, or berries

Line the bottom of a 6” spring pan with parchment paper, including around the sides.

This will make a taller, more dramatic cake.

Use a 9” spring pan for a shorter but larger cake. Both work well.

For the filling – Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.

Combine all the ingredients, (except cocoa powder) in a good quality food processor and blend for 5-7 minutes. ( It takes that much time for a creamy texture. ) Do not rush this.

If you have a Vitamix, it will take about 3 minutes to become creamy.

If adding Cocoa powder, mix 1/8 cup of powder with enough warm water to make creamy. Then gently fold it into the cashew mixture by hand, to make swirls.

Crust – Put all the ingredients, except water in a food processor and pulse several times until well blended. Add 1 tbs water and mix until fully combined.

Assembly – Place the crust ingredients in the lined pan and press down until even all around.

Pour in cashew mixture and smooth with a small rubber or offset spatula. Make sure the cake is even all around. Sprinkle cake with cacao nibs in whatever decoration that pleases you.

Place the cake in the freezer for at least 2-3 hours. When removed, place edible flowers, berries, or some herbs on top . Take out 15-20 minutes before serving. Freezes well for up to a month.

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

Why Sharing Stories Have Measurable Health Benefits

by Laurie Richardone | Mar 1, 2021 | Asheville, Cooking, Health, Women

Hello friends,

I write about food… You might pose the question?, what does story sharing and the health benefits that go with it have to

do with food?

For over a half million years food and the search for it have influenced both human and historical development.

Food has meaning for each of us. It evokes nostalgia for days gone by, and those memories can be as nourishing to our spirits as a warm cup of hot cocoa on a winter night.

Food is an imperative element of human survival, and feeds our very soul. As such, anecdotes have taken their rightful place in our kitchens. We all have a memory, a story, that’s connected to food that brings a warm smile. In turn, makes us feel happy…

A memory that comes to mind is making ricotta pies at Easter with my grandmother. Rolling out the sweet

stretchy dough that hangs over each pie pan, pouring in the sweetened creamy ricotta, then dropping in maraschino cherries, before gently folding over the dough.

This brings me back to happy days. I can still smell the perfumed bubbling of pies in the oven, as the crust turns into a light golden hue.

It brings a feeling of connection, calm, and great pleasure.

Where is that happy place in time for you? We know from decades of studies, that centenarians live a long healthy life because happiness, and eating well, are at the core. If you are lucky enough to have a wise elder in your life, you know they love sharing their stories…

I like to call this narrative medicine, food for the soul.

To your good health…

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

Love & Olive Oil

by Laurie Richardone | Feb 1, 2021 | Asheville, Cooking, Food, Recipes

By Laurie Richardone

Love is in the air, with a generous dash of olive oil.

Love & olive oil might appear to be an odd marriage. When I think about my many trips to Italy over the years, these are the words that come to mind.

What is it they have in common?

No other cuisine appeals to us as immediately and sensuously as Italian food.

Everyone loves this mediterranean cuisine. It is no surprise that olive oil has been part of the Mediterranean diet for 6000 years. It is the lubricant in culinary life in Italy. It’s what all the centenarians in Sardinia attribute to their longevity, along with having a plethora of love in their life. The important reasons for this is, it simply tastes amazing on most foods as a finishing ingredient, and the base to savor a sauce, and… it is one of the healthiest fats you can eat. Olive oil is the secret ingredient that has you fall in love at first bite.

Whether you are a passionate cook or have no chef skills at all, but do care about eating well, a quality bottle of extra virgin olive oil is an affordable luxury that will never disappoint!

Bring love and olive oil into your kitchen to add that sprinkle of magic that has food taste so good.

Dishing up a bowl of soup drizzled with a fine virgin olive oil will have you go from like to love in one savory spoonful.

To your good health and happiness.

This simple delicious cake is made in Italian kitchens throughout Italy.

Tips on choosing a quality extra virgin olive oil.

• Taste. If you have an opportunity to test out an olive oil before buying it, do so.

• Look carefully on the back label for the initials of the true country of origin: IT for Italy

• Pure extra virgin olive oils are the highest in polyphenols. Polyphenols have powerful antioxidants displaying anticancer, anti-angiogenic and anti-inflammatory properties.

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

3/4 cup natural cane sugar or coconut sugar

3/4 cup whole milk yogurt ( or goat)

Finely grated zest of 3 lemons (organic)

3/4 cup extra virgin olive oil

Place rack in center position and heat to 325 F.

Lightly oil a 9-10 inch springform pan. ~ Serves 10

1. Whisk together flour, baking powder, baking soda, psyllium husk, and salt in a medium bowl. With an electric mixer, beat eggs and sugar in a large bowl for 5 minutes. Or until pale and thick.

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

3. Pour batter into pan. Bake until the 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 a couple of minutes on the rack, then release from the pan and let cool completely before slicing.

To serve – Dust with powdered sugar, and place lemons on top of cake.

Candied lemon recipe:

Take 2 lemons and slice thinly. In a shallow sauce pan put 1/2 cup filtered water and 1/4 cup pure cane or coconut sugar. Simmer until sugar is dissolved. Add lemon slices, and simmer until lemons become translucent. Takes about 30 minutes.
Swirl pan around occasionally. When ready, place lemon slices on parchment paper to dry out a bit.

Can be made a day ahead.

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

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