Apple Pie Smoothie

I recently started an internship at a pretty amazing company, Sakara Life, and I've been really focused on creating recipes and blog posts for them, which is why I've been slacking here on Buff Chickpea. Sorry about that, but I promise to share the love. Sakara Life created an organic meal delivery program based on a whole-food, plant-rich diet. Their focus is on helping people take their health back through nutrition, while supporting local farmers and fostering a sustainable environment. The company is based in Brooklyn, New York, and is 100% female-owned and operated. Besides creating and delivering delicious, organic meals, Sakara Life is all about educating people on the amazing things a whole foods diet can do for your body and mind. And if you're not lucky enough to live in New York and have access to this program, they offer downloads for a 3-day detox and a guide to snacking, as well as a detox tea (all purchased through their website). If you're interested in what I've been contributing, which I hope you are, you should really check out their blog. It's filled with superfood recipes, healthy living advice, and interesting articles worth sharing. I thought it would be nice to share my Sakara posts on Buff Chickpea as well, in hopes of spreading the health. You can find the recipes over on the Sakara Life blog. Enjoy!


Barrels of apples at the farmers' markets can only mean one thing - fall is coming (it's already here!), and I am so ready for a change of scenery (quite literally). I've been overheating for the past two months, counting down the days until I can hurl my short shorts and teeny bikinis into storage until they sneak up on me again next summer. Is it strange that I'm excited to wear pants? Pants, layers, boots, neutrals, scarves, perfect hair days - fall has really got it going on. But besides being a season for fashion, the change in leaves also brings with it some pretty delicious food. Pumpkins, pears, Brussels sprouts, root vegetables, pomegranates, dates, and apples are just a few reasons to start this autumn inside your kitchen. The bright reds, oranges, and yellows of the trees are echoed at the farmers' markets during this season of feasting. The air is getting crisper, and it's a perfect time to slow down a bit, and reconnect with your health after spending your summer hopping from one party to the next. I don't know if it's because only a few years ago I'd also be getting ready for school around this time, but I like to think of September as the start to a new year. And this year, I'm taking full advantage of local and seasonal produce.

One of the first activities I plan for September is a weekend trip to an apple orchard. Being a New Englander, I reserve the right to complain about the majority of our seasons, but if we've done one thing correctly, fall is it. Pumpkins are ready for carving, cider for sipping, and trees for picking. There are a good number of apple farms on the South Shore, where I reside, but I usually head north for more of that "Hocus Pocus," storybook fall scenery. This year, I found myself in Ipswich, MA at Russell Orchard. Set on 120 acres of land, Russell Orchard is a full scale fruit farm, complete with a storefront offering up one of the most delicious apple cider doughnuts I've yet to taste. The thing I love most about this orchard is their minimal use of pesticides. They are not certified organic, but many of their gardening practices follow USDA guidelines, and some of their pest management systems mirror those found in the organic register. Now when it comes to produce, I almost always buy organic, but it's pretty darn hard to find an organic pick-your-own apple orchard, and it's one pastime of mine that I will never give up. Apple picking is about connecting with nature, supporting your local farmers, and reminiscent of a time when life was not so hectic. Get a group of like-minded autumn aficionados together and get pickin'!

I know most of you will fill your bags with sweet thoughts of apple pie in your near future, but my obsessive urge to turn any and all desserts into a frozen beverage does not stop with pie. Apples are full of disease fighting compounds and antioxidants, and are perfect eaten raw or stewed into homemade applesauce. They're full of fiber, detoxifying, immune boosting, and even help to whiten teeth. Drowning them in sugar is sure to combat all of those stellar health benefits, so why not try a delicious and drinkable frozen apple pie. I promise it will satisfy your sweet tooth. And if you're still craving a slice come morning, try this vegan caramel apple pie, it's right where I'm headed next!

CLICK HERE FOR THE RECIPE! 

Honey Walnut Pie

Did You Know? The sugar concentration in honey is so high that no bacteria can live in it. It has even been used in hospitals as a dressing for wounds, burns, and cuts.

My dad has been going to classes to become a bee keeper, so I wanted to make him this honey-rich dessert, courtesy of Martha Stewart. I can only imagine how much tastier it will be once we have honey straight from the bees in our backyard. It sounds like a strange thing to get into, but with 75% of our food coming from the honey bee, it's really an important hobby. So to see where his new fascination of all things bees came from, I came home from school on Thursday night to go to bee school with my dad, and it was so interesting. There's definately a lot of information thrown at you, all of which will be fun to share with you through my "Did You Know" section.

Now onto the pie. The crust definately makes it, so don't skimp on ingredients, and make sure to use a good pate brisee recipe (like the one below). Full of finely chopped walnuts, and sticky, sweet honey, this pie is like a giant piece of baklava. My parents loved the flavors immediately, but I found a refrigerated-slice the next morning to be much more enjoyable.

The orange zest was a little overpowering for me, so I might omit that the next time. My brother and I were brainstorming other ways I could take this dessert, and we both thought a little cinnamon would be nice. He also suggested some mini-chocolate chips or shaved chocolate if that's your preference. However you enjoy this, it's sure to please. It's not too sweet, which I love, and made for an excellent breakfast the day after. I'd love to hear any variations you might have in mind, so let me know. Enjoy!

Honey Walnut Pie
The original recipe calls for 1/2 teaspoon of orange zest. I might leave this out the next time, and also add some cinnamon.

3 tablespoons all-purpose flour, plus more for work surface
Pate Brisee, Walnut Variation
4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
3/4 cup honey
3/4 cup granulated sugar
1/2 stick unsalted butter, melted
1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
1/2 teaspoon salt
2 cups coarsely chopped walnuts
Fine sanding sugar

Preheat oven to 350 degrees.

Place a 10-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to 1/2 inch. Freeze while making filling.

Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.

On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut 5 slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal, and tuck into ring. Brush with remaining beaten egg, and sprinkle with sanding sugar.

Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. Can be stored, covered, overnight.

*I had mine both room temperature and refrigerated, and preferred the latter. The cold, buttery crust was perfect, and the filling got a chance to set up.

German Chocolate Cake

Did You Know? German Chocolate Cake was not brought to America by German immigrants. The cake took its name from an American with the last name of "German."

I mentioned in a recent post that I had spent a delicious Friday night baking with my mom, so I thought I would share what expactly we baked up. Trust me, this post is not for the faint of heart...

One of my favorite people to cook for is my Dad, and when he called home from work the other day to request some sort of dessert from my mom, I took over the bakers role. I'd been wanting to test out this recipe for some time (knowing it was one of my Dad's favorites) so I thought this was as good a time as any. The recipe at hand...German Chocolate Cake. A decadently rich, layer cake that is not to be taken lightly. This particular recipe incorporated moist cake layers sandwiched between a caramel-like pecan and coconut spread, all of which was drowned in an intense chocolate ganache frosting

What set this cake apart from other chocolate cakes I had baked in the past, was the addition of melted chocolate to the cake batter, instead of the usual cocoa powder. This definately intensified the flavor, but the addition of whipped egg whites took away any doubts I had that this cake would be to dense. After giving the bowl a good lick, I watched as my cakes rose to perfection in the heat of the oven. The daunting task awaiting in the future: cutting each cake into two layers. It didn't turn out all that bad, but they were by no means cut straight across. The coconut-pecan filling did a beautiful job at masking my imperfections. Not being a huge chocolate cake fan myself, I ended up putting a nice dent into this one. Trust me, it's really good, but really filling. I found myself hunched over on the couch after eating just a small slice.

A quick note about the frosting...mine did not set up like I thought it would, so I ended up just pouring the entire bowl over the top and letting it drip down the sides. The directions say to pipe it on, but the consistency I ended up with was in no shape for piping - much too liquidy. In the end, I loved how it turned out. It may seem like a lot of ganache to be pouring on a cake, but you won't be sorry when all is said and done.

I would have posted the recipe here, but I think David's step by step instructions are perfect as is...so check it out here and see for yourself! I'll leave you with an in-your-face slice of heaven...

Happy Baking...Hayley

Roasted Broccoli & Walnut Pasta

Did You Know? Noodles got their start in China, not Italy as many people might think.

I spent this weekend in my kitchen, cooking some meals for my sister who was home from school for the weekend. I thought she could use a break from all that cafeteria food. After a delicious Friday night of baking with my mom while watching one of our favorite movies, Pride and Prejudice, I thought we could use a nice healthy lunch on Saturday afternoon. The recipe I turned to is one I make a lot, for it incorporates some of my favorite flavors, cranberries and walnuts (you've probably noticed that I add them to just about everything).

The colors of this pasta dish are absolutely beautiful. The bright red, whites, and greens would make a lovely vegetarian addition to your holiday meal (I've already promised my sister I would make this for her on Christmas). This recipe is delicious warm, as it wilts the spinach below. But I also like to serve it cold, and replace the parmesan with some crumbly feta, and tossed with baby spinach - a perfect summer pasta salad. I'll leave you with the recipe, as I leave to watch Pride and Prejudice for the tenth time this weekend...

Roasted Broccoli & Walnut Pasta
1 bunch broccoli, chopped
1 head cauliflower, chopped
Olive Oil
Salt and Pepper
2 sweet onions, thinly sliced
Handful of walnuts, toasted and chopped, plus some for garnish
1 lb. campanelle pasta (or whichever shape you prefer)
Handful of dried cranberries, plus some for garnish
1/2 cup Parmigiano-Reggiano, grated, plus some for garnish
Balsamic Vinegar
6 oz. baby spinach, washed and dried

Preheat oven to 400 degrees. Toss broccoli and cauliflower with a few splashes of olive oil, salt and pepper, and roast for about 30 minutes, tossing halfway through.

Meanwhile, cook your pasta in a large pot of boiling water, and start your onions. Heat a few splashes of olive oil in a large skillet, and saute the onions until transluscent. Turn the heat down a bit, season the onions with salt and pepper, and continue to cook until they are lightly caramelized, another twenty minutes or so.

While your pasta cooks, place the cranberries in a bowl and add about a half cup of the pasta water to plump them up a bit while you continue to assemble the meal.

When the pasta is al dente, remove another half cup or so of the pasta water to add back to the dish, before you drain it. Drain the pasta, put it back in the pot on the stove, and add the roasted broccoli, cauliflower, onions, cranberries, walnuts, parmesan, and some salt and pepper to taste. Moisten with the additional pasta water, a good drizzle of olive oil, and a few splashes of balsamic vinegar. Toss to combine, while the heat of the stove melts the cheese and melds the flavors.

Place the washed spinach on your serving platter, and top with the hot pasta. Garnish with additional cranberries, walnuts, and parmesan, and enjoy!