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Zucchini Blossoms and Goat Cheese Frittata

16 Oct

Zucchini Blossoms, Flor de Calabaza, Flor de Abobrinha, Fiore di Zucca…I can say it in different languages and they all sound like music to my ears! Zucchini Blossoms are a gift from Nature. They are not only beautiful, but also delicious in any way you want to make them. Deep fried in batter; sauteed with corn and shallots inside a warm corn tortilla; in a light and tasty chicken broth, the possibilities are endless!

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I always anxiously wait for its season and buy them every week at my local Farmer’s Market. My favorite way to eat them is in a Frittata. Here is my recipe:

 

Ingredients

  •  1/2 small sweet onion or 1 shallot, diced;
  •  1/2 cup of zucchini, diced;
  •  1 Tbsp chopped Italian Parsley and Green Onions ( called Cheiro-Verde, or Green Aroma in Brazil. It is a staple in every recipe, I chop and place them in small containers in the freezer to use later);
  • 8 pasture raised eggs;
  • kosher or Himalayan Salt to taste;
  • About 8 to 10 zucchini blossoms;
  • 1 Tbsp coconut oil, or any oil you prefer;
  • Goat Cheese of your preference ( I used a delicious California goat cheese I bought at Whole Foods)

Method

  •  Pre-heat the oven at 350 F.
  • In a bowl, crack the eggs making sure you brake one at a time just in case one of the eggs is bad so you won’t have to start from scratch and waste the eggs. Add salt and pepper, parsley and green onions and beat the eggs until they are fluffy and doubled in size.
  • In a hot cast iron skillet, or any oven proof skillet add the coconut oil. It is important that the skillet is well greased so the food will not stick to the bottom. Add the onions and zucchini and let them sweat until the onions look translucent, for about 3 to 4 minutes.
  • Add the beaten eggs and wait about 2 minutes until they cook a little.
  • Remove the stems of the blossoms by gently twisting them with your fingers, or lay them in a cutting board and cut the bottom. Hold it vertically in the air and the stem will fall off. Add the blossoms to the pan, positioning them the way you want them to stay.
  • Add the Goat Cheese around the skillet, next to the blossoms using a tablespoon or cut it into approximately the size of one full tablespoon.
  • Place the skillet inside the oven and turn the broil on for 5 minutes. Please keep in mind that oven temperatures are different, and so are hot spots your oven might have. Check after 3 minutes. You might have to turn the skillet or take it out of the oven.

Bom Apetite!

 

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Chocolate Mousse Gluten Free+Dairy Free +Refined Sugar Free

2 Oct

ChocoMousse

Some days Everyday I am craving Chocolate! I try to contain my obsession, but my love for such beloved gift from Nature is deep. Sure, milk chocolate is good, but I do not want all that junk on it every time. I much prefer dark chocolate with little or no sugar, semisweet and bittersweet chocolate. I am also a big fan of Cacao Nibs and Organic and Raw Cacao Powder, and I use it in my smoothies, sauces, and desserts.

Carob is also a good substitute for chocolate. Let me rephrase it, there is no substitute for chocolate. However, if you ever find yourself trying to stay away from chocolate try Carob. It comes from a Mediterranean tree pod and has a naturally sweet taste that “reminds me” of chocolate. It is also low in fat, high in fiber, contains calcium and no caffeine. Enough of Carob, the star here today is Chocolate.

Chocolate is the final product of Cacao Beans (from the Theobroma Cacao Tree)processed with sugar, cacao butter and milk. Cacao Nibs are the roasted seeds with no additives, and when they are dried at a very low temperature they are called Raw. Cacao Powder is made from ground Cacao Nibs.

Cacao Beans are packed with Magnesium (muscle and nerve function), Iron (red blood cells production), Fiber (we need 32 g per day), Antioxidants (fight free radicals which cause damage to the cells), and Anandamides (lipid that has “feel-good” properties).

Today I am sharing an extremely easy, delicious and nutritious recipe I make every time I crave all that goodness. I usually eyeball the measures, because the amount of Honey, Cacao Powder and Milk depends on the texture and sweetness you prefer. Here it it:

 

Ingredients:

  • 4 hass avocados
  • 3 Tbsp Raw Organic Cacao Powder (I like Dagoba and Navitas)
  • 3 Tbsp Raw Unfiltered Honey or Maple Syrup
  • 1 Tbsp Chia Seeds
  • 1 1/2 cup Almond/Coconut milk, or whatever milk you prefer
  • 1/2 tsp Vanilla Extract
  • A pinch of Pink Himalayan Salt

Method:

In a blender ( I use Vitamix), add the meat of the avocados, and all other ingredients. Pulse (I pulse mine in the Frozen Desserts setting of my Vitamix) until all the ingredients are incorporated and taste it. You might need to add more liquid if the mix is not mixing, please be careful not to burn your blender’s engine. You might need to add more honey or cacao.

Once it has obtained a creamy texture, transfer to a bowl and refrigerate for at least 3 hours. Please keep in mind that the Chia Seeds are going to help thicken the mousse*, so make sure it is not very thick before you refrigerate it.

Add crunchy toppings for texture. My favorites are Toasted Coconut, Ground Nuts, Cacao Nibs, Granola, and Berries.

* Chia seeds contain soluble and insoluble fiber which absorbs liquid creating a thick gel.

Bom Apetite!

 

 

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