Chelsea Harrison2 Comments

Lemon Poppyseed Spelt Waffles

Chelsea Harrison2 Comments
Lemon Poppyseed Spelt Waffles

Weekends are for waffles. I LOVE waking up on a Saturday and making coffee and waffles and starting the morning slowly. These Lemon Poppyseed Waffles are a great way to switch up your waffle routine. And while I like the taste of real butter and milk for mine, this recipe works just as well with coconut oil and nut milk for vegans.  And while I love to save waffles for the weekend, you can freeze them and then toast them for a quick weekday breakfast too!

Lemon Poppyseed Spelt Waffles

Ingredients:

1 cup spelt flour (I prefer sprouted whole spelt)

1/2 tsp baking powder

1/2 tsp salt

2 tbsp coconut sugar

1 oz melted butter (vegans sub coconut oil)

1 egg (vegans omit and add 1 tbsp of nut milk)

1 cup plus 2 tbsp milk (or nut milk)

zest of two lemons

2 tablespoons poppyseeds

In a medium bowl, sift together the flour, sugar, salt, and baking powder. Melt the butter and set aside until cool. Whisk together the egg and butter. Stir in milk. Slowly pour the wet ingredients into the flour mixture, stirring until combined.  Stir in the poppyseeds and most of the lemon zest, saving a bit for garnish. Cook according to the instructions on your waffle maker.  If you don't have a waffle maker, this batter can be cooked like pancakes.  Garnish with remaining lemon zest. Makes about 4 waffles.

Chelsea Harrison7 Comments

Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing

Last week marked the autumnal equinox, the end of summer and the beginning of fall, a day when sunlight and darkness are equal in balance.  As this day approached I was feeling completely out of balance.  In an effort to "reset" myself, I decided to try a juice cleanse.  I had tried one five years ago, but I wasn't as invested in my health at that point in time, so I decided to give it another shot.

While I know that many people benefit from juice cleanses, I can now safely say that juice fasting is not for me.  As someone who typically has a good relationship with food, I suddenly felt obsessed.  I was so hungry that I was craving junk foods that have never interested me.  I don't normally have any "rules" about what I eat.  I simply eat what appeals to me while trying to make the most nourishing choices I can.  But as soon as foods were off limits, they were all that I could think about.  Half way through the third and final day I decided to break the cleanse.  I was so hungry that I knew if I kept it up I'd end up eating something unhealthy.  By stopping early I was able to make a more sensible yet delicious choice: quinoa and avocado veggie bowl with tahini lemon dressing.

Chelsea Harrison7 Comments
Quinoa and Avocado Veggie Bowl with Lemon Tahini Dressing
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Plantain Porridge

Throughout my life I have had a love affair with grains.  As a teenager I would have a bagel for breakfast, a sandwich for lunch, and pasta for dinner.  Okay, maybe it was more than an affair.  It was an addiction.  And I was eating the least nourishing grain of all - white flour.  During this time I suffered from depression and low energy.  Changing my diet to include more fruits and vegetables and nearly eliminating white flour has me feeling the happiest and healthiest I've ever felt in my life.

I still have a love affair with grains; I just choose nourishing whole grains and pseudo-grains like quinoa, amaranth, farro, and spelt.  And since I know I'm inclined to eat a lot of grains, I try to look for opportunities in my cooking to swap a grain out for produce without sacrificing the integrity of the dish.  This recipe makes that healthy swap seamlessly.

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Plantain Porridge
favoriteChelsea Harrison4 Comments

Balsamic Fig Ice Cream + Balsamic Honey Drizzle + Homemade Ice Cream Cones

Figs! Finally! With summer around the corner, figs are here at last.  To me there is no better combo than figs and balsamic vinegar. These two were made for each other.  The sweetness of the figs combined with the tartness of balsamic is gastronomic bliss.  And I was determined to take on homemade cones.  The cones can be finicky, but its worth the trouble and will impress just about any dinner guest.  While I wouldn't call this recipe "healthy," the ice cream is dairy free and free of refined sugars and the cones are dairy free, made with spelt flour, and refined sugar free.  Plus figs are a good source of fiber and potassium.  So go on and indulge a little!

favoriteChelsea Harrison4 Comments
Balsamic Fig Ice Cream + Balsamic Honey Drizzle + Homemade Ice Cream Cones
Chelsea Harrison14 Comments

Creamy Butternut Squash Orecchiette with Crispy Sage

Growing up as a vegetarian on Thanksgiving, there was always Chelsea's food and everyone else's food. And while I do like steamed vegetables, it seemed like that was always the only option for me other than rice.  As an adult, I love having Thanksgiving as an opportunity to make vegetarian dishes that the whole family (meat-eaters included) will enjoy.  This Butternut Squash Orecchiette is the perfect side dish to win over any picky eater.  I have included the vegan and gluten free variations in the recipe as well so that everyone can enjoy it.

Chelsea Harrison14 Comments
Creamy Butternut Squash Orecchiette with Crispy Sage
Chelsea Harrison9 Comments

Meyer Lemon Poppyseed Muffins

Growing up, lemon or almond poppyseed were my favorite muffins.  And I've never been that big on muffins.  I prefer savory foods and muffins are basically breakfast cakes.  But poppyseed muffins are the exception to the rule.  And the good news is, poppy seeds are good for you.

Chelsea Harrison9 Comments
Meyer Lemon Poppyseed Muffins