4th of July. Pavlova and Berries. Aquafaba.

4th of July. Pavlova and Berries. Aquafaba.

Fourth of July – a holiday that’s on fire. We light up the grill, we sit around bonfires and watch fireworks and we remember a day, when soldiers fought with loud, smokey firearms for our freedom. And we celebrate – relaxing and staring into the burning embers. Today I’m grateful for all that it means to be an American. Or live in America. Freedom to work where I want, love who I want, celebrate however I want, and of course.. eat how and what and when (and as much!) as I want! This Pavlova recipe will keep you cool after a long, hot afternoon around the BBQ. Plus it fits the required Independence Day color scheme. Light and refreshing and covered in summer berries. Life. Just. Doesn’t. Get. Much. Better. A few weeks ago, this strange ingredient, aquafaba, started to show up on recipes floating around the internet. At first, I ignored them. It seemed a little strange… then my curiosity kicked in. How and why and how on earth is this possible? Not to mention, could it EVER taste good? I was in disbelief. So, I had to try it myself out of sheer curiosity. I decided to make an aquafaba based Pavlova, which is basically a meringue layered with cream and berries. Hello – yum! It’s more traditional of Australia, but those folks from Down Under sure have got there dessert priorities straight. I will say, the aquafaba-based Pavlova came out better than I could have imagined. Not only does it taste like meringue, it has the same texture and none of my guinea pigs could tell...
Collard Greens and Crispy Chickpeas

Collard Greens and Crispy Chickpeas

Living in New York City, I took up the habit of cooking greens for breakfast on my days off – those rare days when I wasn’t running to catch a train and could spend a bit of time in my tiny kitchen. I loved how energized those breakfasts made me feel. So energized, in fact, that I’ve kept up the habit here in Denver. Today I chose collard greens. Typically used in Southern cooking and paired with a salty meat, I added smoked paprika chickpeas for a similar flavor and a bit of crunch. This chickpea recipe makes extra chickpeas. Store them in a glass, airtight container with a bit of rice to keep them from getting soggy. Then, put them on everything you make this week. You will want to, I promise. In the same family as kale, collard greens provide an abundance of phytonutrients, fiber and Vitamin E. They are also an excellent source of Vitamin K and omega-3 fatty acids, both of which are anti-inflammatory agents. Not to mention that chickpeas, also known as garbanzo beans, provide an excellent source of fiber and protein. Hello, powerhouse breakfast. Ingredients Crispy Chickpeas 2 cups chickpeas, rinsed and drained. I defrosted a previously cooked jar from my freezer 2 tsp extra virgin olive oil 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp cayenne, or more to taste 1 1/2 tsp garlic salt, or more to taste 1/2 tsp onion powder Collard Greens 1 bunch collard greens 1 Tbsp olive oil 1/2 tsp sea salt, more to taste 1 dash freshly ground black peppercorns Juice of 1/2 a lemon...