Lemony Fennel, Radish, and Kale Salad by Lindsey | Dolly and Oatmeal


it's seems as though i left one spring behind in new york, and am experiencing a completely different one here in LA.  when we left brooklyn the buds of trees were just beginning to bloom, and my raspberry and elderflower bushes were getting all bushy too.  los angeles couldn't be more different.  as many times as i've visited here, i think i haven't paid as much attention to the utterly diverse worlds that exist on each coast.  when amesy and i take quint on his walks during the day i'm blown away by plants that i've never seen before, flowers that grow a foot high in NY but are gigantic bushes here, and the passion fruit that grows effortlessly on a neighbors fence.  it's fascinating, while being entirely overwhelming - i want to get properly acquainted with each and every leafy thing here!  in due time, i suppose.

we spent the weekend getting situated in our new apartment.  our space is a 2-bedroom, which is huge for us - both literally and figuratively. we have a washer and dryer (!!!!), something that is inconceivable in nyc, a ton of natural light, and the babe has all the room to spread out and explore :)  everything here feels airy and light, there's a feeling of ease in each day.  it's kinda crazy how a new space can do that for you.  but the clutter of our last place was something that was bothering both frank and i in a lot of ways.  half of the year was great because we had our backyard to use, but the other half of the year felt cramped and tight.  we only had 2 exposures and for people who vibe off natural light it felt like a big deal.  in some ways i think that crept into our daily outlook on things which sometimes felt very limited.  so for many reasons we are super grateful to be in sunny LA.

and another reason i'm thrilled to live in this new city is that i'm practically neighbors with the author of the recipe here today.  if you're not already acquainted with lily diamond, she's the beautiful soul behind the blog, Kale & Caramel.  her blog is an easy-breezy space filled with beautiful photography, and recipes that are textured, and playful, and filled with joy.  her affinity for food and her wanting to share it with us beams through every recipe that occupies the pages on her site.  her writing is a thing of beauty, they have a way of evoking feelings perhaps you didn't know were there, or thoughts you had never thought yourself.  she is, if anything, an immensely inspiring woman.  

her book, Kale & Caramel: Recipes For Body, Heart, and Table is a deeper look into her glorious mind and i'm so happy she's let us in - if only a little bit.  the book is organized around herbs and flowers, think: basil, fennel, oregano, lavender, and rose petals.  there are recipes for face masks, and salads, and beach-y spray for your hair.  there are tarts, and chocolate mousse, and things that will care for your soul and make you smile in the process. it seems as though lily is there on each page encouraging you to nourish and care for yourself.



lemony fennel, radish, and kale salad 

recipe from Kale & Caramel: Recipes for Body, Heart, and Table by Lily Diamond

to make this recipe dairy-free i subbed the feta cheese with little dabs of this kite hill almond milk ricotta cheese, which was delicious. 

| serves 4-6 |

  • 8 large leaves dinosaur (lacinato) kale
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sugar snap peas, washed and eds trimmed
  • 3 cups very thinly sliced or shaved fennel bulb (about 1 medium-large), fronds reserved
  • 5 to 6 radishes, very thinly sliced or shaved, about 1 cup
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/3 cup loosely packed fresh mint leaves
  • 1 to 2 tablespoons fresh lemon juice, or to taste
  • 1/3 cup crumbled feta cheese (about 1 3/4 ounces)
  • freshly cracked black pepper, to taste


method

  1. remove the stems from the kale and chop the leaves into thin strips. place the strips of kale in a large bowl and massage with the oil, about 30 seconds, until the leaves grow deep green, reduce in volume, and take on a mellow sheen.
  2. slice each sugar snap pea in half diagonally across its midsection to reveal some of the peas (or do the same for green beans). add the sliced peas, fennel, and radishes to the bowl with the massaged kale.

  3. on a cutting board, give the parsley, mint leaves, and the reserved fennel fronds a coarse chop. add to the bowl of kale and veggies. add 1 tablespoon of the lemon juice and the salt, and toss vigorously to combine. Add the feta and toss gently to integrate. taste and adjust the salt and lemon juice as desired.

  4. serve immediately. the salad will keep in an airtight container in the fridge for up to 3 days.


similar recipes:


grilled panzanella salad w/ peaches & fennel

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zucchini-basil chickpea waffles w/ tomato & shaved fennel salad

zucchini-basil chickpea waffles w/ tomato & shaved fennel salad

spring fattoush salad

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Banana, Coconut & Cardamom Ice Cream by Lindsey | Dolly and Oatmeal


sorry for the silence here last week.  i had every intention of posting this ice cream recipe, and i naively thought that i would have time to write something up to share with you all.  clearly that didn't happen.  i won't bore you with any details, but perhaps a little speed-date version of what's been happening over here since so much seemingly happened all at once.  

frank got a new job in los angeles just over a month ago.  he didn't start until the beginning of this month, but was back and forth a bit for training, etc.  and i was back home in brooklyn, alone with amesy for the first time ever, while also packing up some of our last few items! looking back on it, the idea of being partner-less and solo parenting was much more scary than it actually was.  it definitely wasn't the easiest, but i felt like amesy and i were a little team getting through the good and rough times together.  then frank came back from LA a few days later and amesy and i left (that same day) to go upstate with my parents while frank and quint drove our stuff across the country!  finally, amesy, my mom and me flew out the following last week to meet frank at our new apartment :)  and we're here. together. and all breathing a bit easier.  

this recipe is a quick, dairy-free, banana-based ice cream that's from chitra agrawal's new book, Vibrant India.  i love a banana-based ice cream for so many reasons, but mostly because it's easy-breezy.  there's some pleasure that comes to mind when i think that a frozen banana can be made into an ice cream-like treat.  here, chitra flavors the ice cream with cardamom and cocnonut.  two ingredients i might not have thought to pair together, but now i feel belong together.  my tastebuds usually go the route of chocolate chip cookie dough, or peanut butter something, so the refined flavors of this ice cream were a welcomed change!  

hoping spring has sprung where you are! xo 



banana, coconut, and cardamom ice cream | v & gf

reprinted with permission from Vibrant India, by Chitra Agrawal 

i doubled this recipe making for 4 servings, but kept the amount of cardamom at 1/4 teaspoon which was plenty for my tastebuds.  you can freeze the leftover ice cream in ice cube trays and then blend it up in a Vitamix or blender for a "soft-serve" consistency.  a quick note,i replaced the jaggery with coconut sugar and chopped up some vegan chocolate for the "chocolate chips". 

| serves 2 |

  • 2 ripe bananas
  • 2 tablespoons dried unsweetened shredded coconut, plus more for garnish
  • 1/4 teaspoon ground cardamom powder
  • 1 tablespoon bittersweet or semisweet chocolate chips (optional)
  • granulated jaggery or brown sugar, for garnish
  • sliced almonds, for garnish


method

  1. peel the bananas and cut them into 1/2-inch disks.  place in a glass bowl or freezer bag.  freeze the bananas for at least 2 hours or up to overnight.
  2. using a food processor, pulse the frozen banana pieces.  they will first get crumbly, then gooey, then look like oatmeal pieces, and then start to bunch on one side of the bowl.  scrape down the sides and keep pulsing through these stages.  eventually, the banana will become smooth and creamy resembling soft-serve ice cream.  pulse the processor until the mixture aerates and becomes somewhat fluffy, then mix in the coconut, cardamom powder, and chocolate chips.
  3. you can the ice cream immediately; it will be like soft-serve ice cream, or transfer it to an airtight container and freeze until solid, like traditional ice cream.
  4. serve with a healthy sprinkling of jaggery, sliced almonds, and more grated coconut on top.

similar recipes:


coconut blue-barb ice cream

coconut blue-barb ice cream

vegan chocolate-almond sundae

vegan chocolate-almond sundae

Sunshine Mung Bean Spread w/ Gluten Free Za'atar Flatbread by Lindsey | Dolly and Oatmeal


meals in general have taken on a life of their own.  when amesy was a teeny babe he slept quite often, and so in between those times i was able to get things done. while his naps are more routine these days, they're much less frequent, and shorter, so the need to get creative and make every moment count is essential in order to get anything done.  if you follow me over on instagram then you might be aware of my new found love for meal prepping.  before having a baby i always strived to dedicate a day during the week for preparing meal components but it was never an essential thing to get frank and i through the week.  but now, especially with amesy starting to eat solids, a dedicated meal prep day is super crucial.  having plenty of dips and spreads is another thing that is kind of vital around here.  i use them to dress up a lunch/dinner bowl, or for a nourishing snack with cut veg and/or crackers or bread.

but more importantly, we're honoring two wonderful humans today, who are going to need all the feel-good snacks that people with a little one need to have.  sonja and alex from a couple cooks, just welcomed their beautiful boy, larson ames to the world and i'm just overflowing with happiness for them.  and if a new baby isn't sweet enough, sonja told me that larson's middle name, ames, was inspired by our little amesy which always brings tears of joy to my eyes every time i think about it.  sonja is the first one to always organize and put together virtual baby showers for so many of us lucky ducks, she goes above and beyond, even when the days were trying.  so i'm beyond delighted to share in this special occasion with her and alex, and so many other bloggers today.  welcome, welcome, little larson!  you are one lucky little guy! and thank you to melissa, sarah, and ashley for putting this baby shower together! 

for this dip i used my favorite pulse: mung beans (also know as moong dal which is the split variety).  essentially, pulses are the seeds of plants in the legume family, they include: chickpeas, lentils, beans and split peas.  i love mung beans  mostly because they're easy on the digestive system (especially when they're soaked or sprouted), but also because they're an all-star bean, packed with a great number of vitamins and minerals, plus they're a great source of protein.  it varies week to week, but i usually prepare a few different pulses to eat throughout the week, but i'm upping my game even more so because this month but I’m doing my best this month to meet the nutritional guidelines for pulses, eating ½ cup serving of the nutritious ingredients 3 times per week.  pulses are not only easy to make, and super versatile (i wrote an entire book on chickpea flour, so you know they can do a lot!), but they're a sustainable food that are drought tolerant, water efficient, and they enrich the soil where they grow making them a natural fertilizer.  

this post was created in partnership with usa pulses & pulse canada.  all thoughts and opinions, as always, are my own.  thank your for supporting the sponsors that help keep dolly and oatmeal going!  

check out the other #ACoupleAdopts recipes:

Flourishing Foodie  |  Avocado and Asparagus Tartines with Basil Pesto
The Full Helping  |  Individual Strawberry Chocolate Crisps
Snixy Kitchen  |  Roasted Lemon Mint Pesto Tartines, Two Ways
This Mess Is Ours  |  Coriander & Lime Scented Cashews
Making Thyme for Health  |  Hemp Ranch Hummus
Two Red Bowls  |  Buttered Eggs on Toast, with Radish & Parsley
Cookie and Kate  |  World’s Greatest Guacamole
Edible Perspective  |  Tropical Oatmeal Snack Cookies
Eat This Poem  |  Red Pepper and Walnut Hummus
Brooklyn Supper  |  Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine|  Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha  |  Laura’s Sunshine Crackers
FoodieCrush  |  Baked Beet Chips



sunshine mung bean spread w/ gluten free za'atar flatbread

you can use any pulse here really, but be aware that there might be differences in consistency, and therefore you may need to add more or less tahini or water.  

sunshine spread (makes about 2 cups)

  • 1 1/2 cups cooked mung beans (i like using this sprouted variety)
  • 1/2 cup tahini
  • 1/2 cup filtered water
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • sea salt & fresh pepper, to taste
  • sumac, for garnish
  • fresh dill and microgreens or pea shoots, for garnish

gluten free za'atar flatbread (makes four 5-6-inch flatbreads) 

  • 1 1/4 cup filtered warm water (105°-115°F)
  • 1 teaspoon raw honey
  • 1 packet instant yeast (approximately 2 1/4 teaspoons)
  • 1 cup chickpea flour
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot powder
  • 2 teaspoons psyllium husk powder
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil, plus extra for brushing
  • 1/4 cup za'atar
  • 1/4 cup extra virgin olive oil


method

  1. in a blender or food processor, blend the mung beans, tahini, water, lemon juice, garlic, spices, and salt and pepper to taste.  continue blending the mixture scraping down the sides of blender or bowl until the spread is smooth and creamy.  add more water if needed to get your desired consistency.  transfer the spread to a bowl, cover with cling wrap, and place in the refrigerator until ready to serve.
  2. make the dough.  in a bowl, whisk together the water and sugar until it is dissolved.  sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.  
  3. in a large bowl, whisk together the remaining ingredients except the oil.  use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed.  cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.  
  4. preheat oven to 500°F and place a baking stone inside (or a cookie sheet).  line a cookie sheet with parchment and set aside.  divide the dough in half and wrap one half in cling wrap, place in the freezer for another time.  place the other half of dough onto the prepared cookie sheet and dust with more brown rice flour.  divide the dough into 4 equal pieces and use your fingers to press it out, using more flour if needed to prevent sticking, until you have four 5-6-inch rounds.  cut any parchment hanging over (to prevent any extra paper from burning.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes. 
  5. whisk together the za'atar and oil, and spoon it over the dough rounds, using about 3-4 spoonfuls to sufficiently cover the tops. use the cookie sheet to carefully shuffle the parchment and doughs onto the baking stone.  bake until golden brown, about 7-8 minutes. et the za'atar bread cool slightly.  
  6. serve 1 piece of za'atar bread with 1/2 cup mung bean spread, some sliced veggies, and olives. 

similar recipes:


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black beluga lentil hummus w/ roasted fennel & garlic

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