Lifestyle | Carrie Fehr

March 3, 2018

Turmeric Latte

Turneric Latte Meet your new favorite latte! Creamy coconut milk, spiced and fragrant with fresh turmeric, ginger and cinnamon, is accented by just the right amount of sweetness that is both soothing and rejuvenating. There’s a good chance you will need to make this. Your body will thank you!

Turmeric Latte

Ingredients:

¾ cup coconut milk

¼ cup water

½ inch of fresh turmeric, grated

¼ inch fresh young ginger, grated

1 cinnamon stick

1 teaspoon honey (optional)

Directions:

Whisk coconut milk, water, turmeric, ginger, cinnamon, and honey in a small saucepan and bring to a boil. Remove from heat and let mixture steep 5 minutes. Strain through a fine-mesh sieve and pour into your cup. Makes 1 serving.

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February 12, 2018

Salty Chocolate Chunk Oatmeal Cookies

My Saturday morning ritual begins with tea and some reading to get into the right mindset before starting the day. I linger in bed, holding on to every precious minute of solitude, appreciating the power a single moment can bring.

Under the watchful eye of my dog, I rise to the sound of his tail wagging in a rhythmic beat against the wooden floor. Excited and hungry, I feed him. I grab my gym bag and head out the door for a workout of spinning and yoga, a routine that will put a smile in my mind and rejuvenate my body. I can’t think of any better way to celebrate the weekend. Seriously.

Ready to greet the festive atmosphere of music and local food, can only mean it’s time for the farmers’ market stroll. The street is bursting with color, flavor, and the sweet smell of spring that is so up-lifting. I snag a sunny spot outside at a nearby café, and order a tall glass of New Orleans style iced-coffee, à la Blue Bottle. Bien sûr! Blue Bottle, famous for its coffee, carefully selects their beans from growers around the world, and use each batch within 48 hours after it’s been roasted. Can it get any better?

I return home and settle in the kitchen with a cooking project that will feed my soul. Baking cookies is a weekend thing, and although my kids are grown, it still fills up my heart to set a plate of cookies out for them. Even, if only in spirit.

I open my cupboard and reach for some leftover pecans, a chocolate bar, and a container of oats. Hmm, looks like a great beginning for an oatmeal chocolate chunk cookie recipe. Before I pop them in the oven, I sprinkle a little kosher salt over the top, as an afterthought. Sweet and salty is always a good combination.

The sweet aroma of deliciousness coming out of my kitchen sends a wave of nostalgia over me. I break open a warm cookie and take a bite. The melted chocolate, crunchy pecans, and chewy oats bring me comfort like a hug from my kids, and yet, at the same time, reminds me of everything I love about my day. I reach for another cookie.

What is your weekend ritual? Do you have a special recipe you make every weekend?

Salty Chocolate Chunk Oatmeal Cookies

This is a lovely vegan cookie recipe that is easy to prepare. Try substituting the flour for oats or pecans, if you prefer gluten-free.

Ingredients:

2 cups oats

½ cup all-purpose flour

1 cup finely ground pecans

¼ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup maple syrup

½ cup coconut oil

zest of an orange

1 teaspoon vanilla extract

3/4 cup raisins

8 ounces bittersweet chocolate, chopped

Kosher salt or fleur de sel

Preheat oven 350˚

Directions:

Combine oats, flour, ground pecans, baking powder, and salt in a mixing bowl.

Stir in maple syrup, coconut oil, orange zest, and vanilla extract. Add raisins, chopped chocolate and mix to combine. The batter will be sticky.

Using an ice-cream scoop, drop the cookie dough form on to a parchment-lined sheet pan. Sprinkle a little bit of kosher salt or fleur de sel over the top of the cookies.

Bake at 350˚ for 10 to 12 minutes. Remove from pan to a cooling rack. Makes 2 dozen.

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December 31, 2017

Lemon Olive Oil Madeleines

When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, Remembrance of Things Past. Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Lemon Glaze:

1/2 cup powdered sugar

1/2 cup lemon juice

Directions:

Lightly coat the madeleine mold with cooking oil. Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder. Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate. Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Scoop batter into madeleine mold, filling 2/3 full. Bake for 10 minutes and un-mold on a cooling rack.

While baking, prepare the lemon glaze. In a small bowl, whisk the powdered sugar and lemon juice together. Mix until smooth and creamy.

When the madeleines come out of the oven, dip both sides of each cake in the glaze. Cool and serve with tea.

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October 23, 2017

Butternut Squash Soup

butternut-squash-soup-jpg On stormy weather nights when I crave something warm and comforting, there’s nothing like a steaming bowl of butternut squash soup to assuage the winter chill. This soup is easy to prepare and with a handful of simple ingredients, it will turn into something creamy and soothing. A sprinkling of pomegranate seeds adds a little burst of color and crunch. Soup On!

Butternut Squash Soup

Ingredients:

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

2 teaspoons grated fresh ginger

6 cups vegetable stock or water

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

1/4 pound sweet potato, peeled, cut into 1-inch pieces

6 cups vegetable stock or water

3/4 cup coconut milk

Season with salt and white pepper

Directions:

Heat olive oil in large saucepan over medium heat, add the onions, and sauté about 5 minutes. Add the garlic and ginger. Cook until the onion is very soft, about 10 minutes.

Add the vegetable stock or water to the onions and bring to a boil. Add the butternut squash and sweet potato, return to a boil then, reduce the heat, cover, and simmer until the squash and sweet potato is soft.

Pour the soup into a blender and purée until smooth. Add the coconut milk. Return the blended butternut squash and coconut mixture to the saucepan, then, bring it to a simmer. Remove from heat. Taste and season with salt and white pepper.

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October 1, 2017

Pear Ginger Crumble

This wonderful crumble, fragrant with pears, is perfect for the cooler days of fall when I crave a little comfort of a warm treat. Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil. It tastes amazing when still warm from the oven with a scoop of vanilla ice cream on top.

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8 cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping: Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling: Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

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January 3, 2017

Butternut Squash Soup

Butternut Squash Soup

Ingredients:

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

2 teaspoons grated fresh ginger

6 cups vegetable stock or water

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

1/4 pound sweet potato, peeled, cut into 1-inch pieces

3/4 cup coconut milk

Season with salt and white pepper

Directions:

Heat olive oil in large saucepan over medium heat, add the onions, and sauté about 5 minutes. Add the garlic and ginger. Cook until the onion is very soft, about 10 minutes.

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November 30, 2016

Soft Glazed Gingerbread Cookies

A classic glazed gingerbread with a peppery kick! This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook. Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy. Add sugar and mix until completely incorporated. Add egg and mix well. Add the molasses, rice syrup and then mix until combined. Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick. Wrap in plastic and refrigerate over night.

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Place dough on a floured work surface. Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour. Using a cookie mold, press over the dough and trim the edges using a knife.

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one. Bake 7-12 minutes, remove from baking pan and set on a cooling rack. While still warm, brush the glaze over the cookies with a pastry brush. Makes 24 cookies, 3×3- inch.

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October 6, 2016

French Apple Cake

Tender chunks of apples layered over silky custard-like cake, is what makes this rustic French dessert, completely melt-in-your-mouth. One of the easiest dishes to prepare, this fall favorite bursts with so much flavor, you could never imagine it uses a few ingredients that are likely already in your pantry. Voila!

With apple season in full swing, it’s the perfect time to stop by your local farmers’ market and take advantage of this fruit when it’s truly fresh picked. A mixture of sweet tart apples such as Pink Lady, Black Arkansas, Granny Smith, or Fuji will give this cake a more interesting taste, and a wonderful fragrance that will make your home feel like autumn.

French Apple Cake

Adapted from David Lebovitz, and Around My French Table, by Dorie Greenspan

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples, a mix of varieties, (4 cups)

2 large eggs, at room temperature

3/4 cup sugar

1 1/2 teaspoons vanilla extract

8 tablespoons unsalted butter, melted and cooled to room temperature

Directions:

Preheat the oven to 350ºF

Butter a 9-inch springform pan and place it on a baking sheet.

In a small bowl, whisk together flour, baking powder, and salt. Peel, core, and dice the apples into 1-inch cubes.

In a large bowl, beat the eggs until foamy, then whisk in the sugar until thick and creamy. Mix in the vanilla. Whisk in half of the flour mixture, and gently stir in half of the melted butter. Add remaining flour and the rest of the butter.

Using a spatula, fold in the apple cubes until coated with the batter and pour into the prepared cake pan. Smooth the top with a spatula.

Bake the cake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, and remove the sides of the springform pan.

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August 27, 2016

Lemon Energy Treats

While “better-for-you” energy bars are part of an on-the-go lifestyle, most are hiding a hefty (and expensive) amount of sugar, oil, and calories. It is no surprise that obesity rates have increased in a society when meals are a rare occurrence in a busy schedule.

The healthiest nutrition bars do not contain added sugar and are full of ingredients that provide slow sustaining fuel, with whole foods such as nuts, seeds and fruits. A homemade version is even healthier than almost any energy bar that you can buy in a store, and is incredibly simple to throw together, for a fraction of the cost.

Lemon “energy” treats are primarily dates, sesame seeds, and almonds, and are generously flavored with fresh lemon juice, that add a bit of zing to compliment a blanket of snowy white unsweetened coconut. The later gives this energy treat its pronounced taste that pairs well with the floral-scented lemon.

The inside of this lemony treat is soft and slightly sweet, thanks to the flecks of creamy dates. Dates not only replenish energy and revitalize the body instantly, but also contain the right amount of sugar to bring glucose levels up. It is no wonder that Muslims break their daylong Ramadan fast with this nourishing fruit.

The very best energy boost ultimately comes from healthy living. People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Lemon “energy” treats come from a Whole Foods Recipe that I tweaked, just slightly. I substituted toasted almonds for walnuts, and then added a couple of tablespoons of water to the mixture, using a blender to purée it, instead of a food processor. A small-sized ice cream scoop is handy to portion these energy treats into even 2 “ round shapes. Oh, and one more thing, these raw energy delights are gluten-free and vegan-friendly.

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I use Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, almonds, sesame seeds, lemon juice, zest and water in a food processor or blender and mix until creamy. If using a blender place 1/2 of the mixture into the blender and mix until creamy and repeat with the other half. The mixture will be slightly sticky.

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape. Chill until ready to serve. Makes 2 dozen 2” sized balls.

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May 19, 2016

The Present Moment: Juicing

“The present moment is filled with joy and happiness. If you are attentive, you will see it. (21)”― Thich Nhat Hanh, Peace Is Every Step: The Path of Mindfulness in Everyday Life.

Sometimes, there are unimaginable moments in life, when being present with the truth feels overwhelming and out of our reach. A devastating heartbreak, the sudden death of a friend, or loss of a job can leave us feeling vulnerable and lost.

Our body is a powerful communicator and will intuitively discern how to navigate these unexpected challenges in life, cycling through various states of mind. Have patience and trust in it.

Practicing mindful breathing will help to calm your body and gently redirect awareness back into the present moment. Setting an intention will allow a deeper connection to the inner beauty that exists within. Hold it, and savor this gift.

Embracing your strength and courage to stay in the present will unfold an infinite treasure like a flower petal blooming. If you focus your attention in the moment, you will be totally present.

Juicing is a lovely practice of mindfulness that not only results in a masterpiece of color, flavor, and imagination, but will reward you with a healthy blast of energy to enjoy in the stillness of the moment “tout seul,” or in the company of a friend.

Have you ever felt lost? What did you do to find your way back to your center? I’d love to hear what helped you the most?

Carrot-Beet Juice

Ingredients:

6 carrots

1 beetroot, golden or purple

Directions:

Cut the carrots into 3 inch pieces. Cut the beet into narrow chunks. Process the vegetables in the juicer. Makes about 8 ounces.

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Category: Lifestyle

Turmeric Latte

Salty Chocolate Chunk Oatmeal Cookies