With a new year, comes the opportunity for a fresh, healthier start. Whether you’re looking to stick to your resolutions or just looking to detox after holiday celebrations, tastemaker Kat Jamieson’s new cookbook Blended offers a holistic approach to cooking and living well, just in time for the new year.
Blended is full of gluten, dairy and refined sugar free recipes to kick off 2023 – and she recently shared some of her favorites with us here at theFashionSpot.
Keep reading for a look at some mouth-watering recipes.
CARROT, GINGER, TURMERIC SOUP
- 2 TBSP olive oil
- 1 large onion, peeled, sliced thin
- 2 garlic cloves, smashed
- 4 carrots, washed, cut into ½ inch thick rounds
- 1 tsp fresh grated ginger
- ½ tsp fresh grated turmeric
- 4 cups water
- 1 tsp salt
- fresh cracked pepper
- Chopped Chive
- Crunchy Carrot Ribbon chips for garnish
- In a large saucepan heat olive oil over medium high heat. Add in sliced onions and garlic and sweat for 10 minutes until they get a bit of color on them.
- Add in carrots, ginger and turmeric and sauté for 5 minutes so they can get a bit of color. Add water and simmer until the carrots are just cooked through. About 10-12 minutes.
- Blend in a high powered blender in batches. Taste and adjust seasoning.
“Carrot Ribbon Chips”
- 2 carrots, peeled into ribbons using a vegetable peeler.
- ½ cup coconut oil melted
- In a small saucepan heat coconut oil over medium high heat.
- When the oil starts to ripple add in ½ of the carrot ribbons and fry until golden brown.
- Remove and let them drain on a plate lined with paper towel.
- Repeat with second batch
- 1 cup frozen pineapple
- ½ cooked medium sweet potato (about ½ cup of meat)
- 1 tsp Tocos
- 1 package frozen dragon fruit
- 3-4 full fat coconut milk ice cubes
- 2 tsp chia seeds
- ¼ cup unsweetened coconut milk or almond milk
- few drops stevia if using unsweetened milk
- Hemp Seeds
- Blend all of the ingredients in a high speed blender until smooth. Top with your favorite toppings.
RAINBOW VEGAN BOWL
- 3 cups cooked quinoa
- 1 candy cane beet, sliced thin
- 1 bunch kale, sautéed in olive oil until wilted
- 1 large carrot, peeled into ribbons
- 1 cup rosemary roasted root vegetables (recipe in Blended!)
- 1 avocado, halved, peeled and sliced
- 2 cucumbers, sliced on a bias
- ½ cup red cabbage sauerkraut
- ¼ cup hummus (see page # for recipe)
- ½ cup tahini
- Scoop a cup and a half of cooked quinoa into each bowl. Arrange all of the ingredients on top as you wish. Give it a good drizzle of olive oil, salt pepper and drizzle the creamy lime vinaigrette on top!
GRAIN-FREE CINNAMON ROLLS
Makes 12 rolls
- 2 ¼ tsp yeast
- ¼ cup coconut sugar
- 1 cup of warm unsweetened almond milk
- 300 grams ground almond flour
- 170 grams arrowroot flour
- 30 grams psyllium husk
- 1 tsp kosher salt
- 2 large eggs
- 6 TBSP coconut oil, melted and cooled
Cinnamon Sugar Mixture:
- 2 tsp cinnamon
- ½ cup coconut sugar
- 8 TBSP coconut oil, softened.
- ½ cup coconut manna
- 1 tsp cinnamon
- 2 TBSP maple syrup
- Proof the yeast: Combine yeast, coconut sugar and warm almond milk in a small bowl. Let them sit for about 10 minutes, or until bubbles start to form.
- Whisk together dry ingredients: place almond flour, arrowroot, psyllium husk, and salt in a food processor and pulse several times.
- Put the dry ingredients into the bowl of a stand mixer, with a paddle attachment and turn on low. Add the eggs.
- Slowly add the melted coconut oil and the yeast and milk mixture.
- The dough will look wet. Let the dough rest in a large greased bowl. Cover the bowl with plastic wrap and allow it to sit for 3 hours.
- Preheat the oven to 375 degrees F. Grease a 9 inch cake pan.
- Cut the dough into two balls. Lay a greased piece of parchment paper down and place one of the balls in the center. Put another piece of greased parchment paper on top and roll out the dough into a long oval shape.
- Mix the cinnamon and sugar mixture together. Spread half the mixture over the dough, taking it almost to the edge.
- Roll the long side of the dough, using the parchment to push dough into itself (kind like when you roll a sushi roll). The key is to get the log as tight as possible.
- Cut the log into 2 inch pieces. Put the rolls into a greased cake pan. Repeat with the other half of the dough.
- Let the rolls sit in a warm place to rise again for an hour.
- Bake the rolls for about 20 minutes.
- Remove from the oven and let cool for 15 minutes.
- In a saucepan melt the coconut butter, cinnamon and maple syrup. Drizzle on top of the rolls.