Fresh Artichokes with Garlicky Lemon Aioli

Guys, I have an embarrassing confession to make. I didn't eat my first whole artichoke until two and a half years ago. Granted I'd had eaten the canned kind, you know overly soggy with way too much salt thrown into lackluster pasta. Needless to say, now that I've had the fresh kind I'm not a fan of canned. So two and a half years ago at a restaurant in Santa Monica, Nate, his friend Pete and I ordered artichokes as an appetizer. I was newly vegetarian and totally into it, except I had no idea what I was doing. Embarrassingly, I plowed right in and  ate the entire outer leaf. I chewed and chewed and quickly realized something is very wrong. 

Thankfully, I quickly mastered the bite and pull technique for devouring yummy artichoke meat and have been making this recipe ever since. I do think, generally speaking, people get intimidated by making fresh artichokes. They are thorny, require a bit of prep work, and what's this about a choke?!  But really, truly, the preparation is not that bad, and fresh artichokes are most definitely worth the effort. 

I should probably call this an appetizer, but Nate and I frequently down a plate of these and call it dinner. We have our routine down - he trims and cooks the artichokes while I whip up the aioli and set the table, then we head out onto our patio with two full glasses of white wine and a big bowl for the discarded leaves. Artichokes are the type of food that encourage conversation, they are meant to be savored, tasted, eaten slowly and shared. And for us artichokes and strawberries define Spring. So much so that the first time I see them sprout up on sale each spring I excitedly text Nate. Making them together almost becomes a small event we look forward to days in advance. 

Fresh Artichokes with Garlicky Lemon Aioli {vegan}
Serves 3-6 as an appetizer 

For the artichokes:
3 large artichokes 
1/4 cup fresh parsley, finely chopped 
1/4 cup + 2 tablespoons lemon juice, divided (about 3 lemons) 
1/4 cup olive oil 
1 tablespoon + 1 teaspoon salt, divided  
pinch of fresh ground pepper 

For the Garlic Lemon Aioli:
1/3 heaping cup vegenaise (or mayonnaise) 
1 1/2 tablespoon fresh chopped parsley
1-2 garlic cloves (depending on how garlicky you like it) 
1 tablespoon lemon juice 
1/4 teaspoon salt 
fresh ground pepper to taste 

Fill a large bowl with ice water and the juice of 1 lemon. Set aside. Prepare a large pot of water with 1 tablespoon of salt and bring to a boil. Meanwhile prepare the artichokes, working with one at a time. Begin by removing any leaves from the stem of the artichokes. Use a vegetable peeler to remove the tough outer layer of the stems. Using kitchen sheers, cut the sharp tips from the outer leaves and discard. Remove the tough outer layer of leaves, stopping when the leaves easily come off. Remove the tops of the artichokes then slice the artichoke in half, and remove the choke (the furry white/purple center). Place artichoke halves in the cold lemon water as they are finished to keep them from browning. 
 
Transfer the artichokes to the boiling water and cook for about 20 minutes or until tender at the center. While the artichokes are cooking prepare the marinade. In a small bowl whisk 1/4 cup of lemon juice, olive oil, 1 teaspoon of salt, and pepper. Prepare the aioli by mixing of the ingredients together in a small prep bowl until combined. When artichokes are finished transfer onto a towel to dry. Toss artichokes with parsley and marinade then serve with aioli. 
 
 

Green Citrus Smoothies + Thoughts on Eating Seasonally

I, like many of you, finally found myself sick with the first cold of the season last week. The combination of travel and lack of sleep did me in. Also, it's that time of year. I found myself sitting at home with a stuffy nose and a foggy head trying to pull myself together enough to be able to teach. Working while sick is rough, but when your work is teaching yoga, complete with demonstrating handstands and not being able to excuse yourself to blow your nose because that would be both awkward and really embarrassing, it's really rough. So I do the best I can, sub out classes, and attempt to heal myself with food. 

The more I think about food, and specifically seasonal food, the more I marvel at how masterfully designed our planet is. Am I getting too spacey for you? Hear me out, because maybe, like myself, you've never really sat back to think about it. It's no coincidence that watery cooling fruits like watermelon and juicy peaches pop into season when everyone is parched by the heat of Summer. It's no coincidence that when the sun goes down early and the seasons change to windy, often turbulent Fall that grounding, hardy, root vegetables like squash, carrots, and potatoes spring up to give us the exact stability most of us lack in the Fall. And it's no coincidence that citrus explodes right during the time of year everyone has colds and needs that extra boost of vitamin c. The earth literally gives us exactly what we need exactly when we need it. It's growing all around us, we just have to open our eyes and utilize it's resources. Mind blown? Mine was. And don't even get me started on how much money you save when you embrace what's in season. Strawberries in February? Common Valentine's day, get it together. This year we did pomegranates . 

But seriously. It's all about the citrus right now and the timing could not be more perfect. Thank you God/Universe/Divine Spirit/Whatever you choose to believe. It's no coincidence I tell you. 

So today I'm sharing my favorite green citrus smoothie packed with mandarins, spinach, kale, and frozen pineapple. I've been making some version of this pretty much all winter, throwing whole oranges and grapefruits in my vitamix. Because whole citrus can be finicky, I've had the best luck with clementines and mandarins, probably because they have less pulp and fewer seeds. I'll occasionally throw in additional fruit I have on hand, and sometimes add greek yogurt for creaminess - though when I have a cold I avoid dairy like the plague. And this smoothie is fantastic for cold season. You've got your vitamin c from the oranges, and bromelain from the pineapple which apparently helps reduce mucus and clear sinuses (yum!), and spinach + kale which are packed with protein and vitamin A. Woohoo! 

Green Citrus Smoothie 
Makes about 1 quart 

1 medium banana 
1 small handful Kale, de-ribbed (about 5 large leaves)
2 large handfuls baby spinach 
1/2 cup frozen pineapple pieces 
4-5 small mandarins or clementines, peeled
1 1/2 cups almond milk (or any other non-dairy beverage) 

Blend all ingredients in a blender until smooth. 
 

No-Bake Chocolate Peanut Butter Brownie Bites {vegan + grain-free}

I don't know about you, but with me inspiration in the kitchen really ebbs and flows. There will be weeks on end where I barely turn on the stove and when my husband asks what's for dinner after we've each come home from a long day of work I should daggers at him, feeling unmotivated and bothered by the idea of coming up with something. Usually these periods follow holidays like Thanksgiving, where I have a bad habit of taking on way too much.

Then there are times when there are literally not enough hours in the day to make everything I want to make. Where I feel like I could cook till 3am, filling the freezer with future meals for a lazier self, where it feels like inspiration is everywhere I look, and I can't wait to go back to my kitchen and play mad scientist until the wee hours of the morning. 

In case your wondering, I'm currently going through the latter, in a big way. Yesterday, I willingly went to three grocery stores in 12 hours, then re-organized the pantry, made vegetable curry, a giant vat of black beans, apple & brie sandwiches, and these brownies all in one afternoon. I think I am just so damn excited to be back home in my kitchen after so many weeks of travel.

And today I am so flipping excited to share these brownies with you! So you know the gooey, rich, undercooked and deeply chocolatey center of a brownie? Well these are that in one perfectly decadent I-dare-you-to-just-eat-one bite. To be honest, they are straight up brownie batter (with enough coconut oil that the batter hardens when refrigerated) rolled into bite-sized balls and bathed in cocoa powder. Oh and they are vegan AND gluten-free, only required 1-bowl, and no baking! Guys, I know I've said this before, but these brownies might be the best thing I've ever made. I literally made out with the batter-covered whisk after I made them.  

No-Bake Chocolate Peanut Butter Brownie Bites 
Adapted from The Kitchn
Makes 24 pieces 

2 tablespoons flax seed meal 
1/4 cup + 1 tablespoon water 
1/2 cup coconut oil 
7 ounces bittersweet chocolate chips (1 heaping cup) - vegan if needed 
2 tablespoons cane sugar 
2 teaspoons instant coffee
1/2 cup unsweetened cocoa powder, divided 
1/2 teaspoon salt 
1 teaspoon vanilla 
3 heaping tablespoons all-natural peanut butter 
1/2 cup almond meal 

In a small prep bowl, mix the flax seed meal with water and let sit for 15 minutes. Meanwhile, fit a heat-proof glass bowl over a pot of simmering water - making sure the water doesn't touch the bowl. Combine the coconut oil, chocolate, and sugar in the bowl and stir until the mixture is completely incorporated and the chocolate is melted. Remove the bowl and whisk in instant coffee, 1/4 cup cocoa powder, salt, vanilla, flax, and peanut butter until smooth. Mix in almond meal until incorporated. Cover and refrigerate for at least three hours.  

Prepare a small ramekin with the remaining 1/4 cup cocoa powder. Use a cookie scoop (mine was about 1 tablespoon) to shape the batter into balls, I then rolled them in my bowl to smooth out the edges, then toss the bites into the cocoa until completely covered. Try to work quickly as they melt at room-temperature. Store in the refrigerator.