Strawberry Rhubarb Coconut Milk Ice Cream

Strawberries and rhubarb come together in this delicious, dairy-free ice cream. I created a fun little video, thanks to Vitamix, to show you how the ice cream magic happens. For more super delicious, dairy-free ice cream treats, be sure to check out Icy, Creamy, Healthy, Sweet! Ingredients: 1 cup strawberries, chopped 1 cup rhubarb, chopped…


Strawberries and rhubarb come together in this delicious, dairy-free ice cream. I created a fun little video, thanks to Vitamix, to show you how the ice cream magic happens. For more super delicious, dairy-free ice cream treats, be sure to check out Icy, Creamy, Healthy, Sweet!

Ingredients:
1 cup strawberries, chopped
1 cup rhubarb, chopped
1 vanilla bean
1/4 teaspoon sea salt
juice from 1/2 lemon
1 13.5 ounce can full fat coconut milk
1/2 cup honey
1 tablespoon arrowroot powder

Steps:
1. In a small saucepan combine the strawberries, rhubarb, the scrapings of half the vanilla bean, salt and lemon juice. Place over medium-low heat, bring to a simmer and cook, stirring gently, for 3 to 5 minutes, until the berries and rhubarb soften and begin to release their juices. Remove from the heat and pour into the Vitamix. Give the saucepan a rinse.
2. In a small bowl mix together the arrowroot and 2 tablespoons of coconut milk. Mix together and set aside. In a small saucepan combine remaining coconut milk with the scrapings of the remaining half of the vanilla bean and honey. Place over medium-low heat, bring to a simmer, and cook, stirring constantly to avoid burning, for 2-3 minutes or until thoroughly blended. In the last minute, add the arrowroot slurry and mix to combine. Remove from the heat and allow to cool.
3. Pour the coconut milk mixture into the Vitamix with the berries and rhubarb. Blend on medium-high until the two are well combined. Set the blender in the fridge to chill for at least a few hours, preferably overnight.
4. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away for a softer version, or freeze it for about 2 hours for a firmer consistency. Enjoy!

Thanks again, Vitamix! I’ve loved my Vitamix blender for years now, and I’m so happy to be partnering with this wonderful company for my book tour. Visit my events page for a full calendar of upcoming demos and signings!

Icy Creamy Healthy Sweet Pre-Order Giveaway

In less than a month ICY CREAMY HEALTHY SWEET hits bookshelves and to celebrate I have a gift for everyone who pre-orders the book!  It’s my little way of saying a great big thank you for all of your support! If you pre-order the book in the next two weeks, I will send you a…

AB5A3825_uc In less than a month ICY CREAMY HEALTHY SWEET hits bookshelves and to celebrate I have a gift for everyone who pre-orders the book!  It’s my little way of saying a great big thank you for all of your support! If you pre-order the book in the next two weeks, I will send you a free 5 x 7 professionally printed photograph (the one above of the blackberries and blueberries!). I framed my print and it lives in my kitchen, where it constantly reminds me that the bounty of summer is right around the corner!

After you order the book, simply fill out THIS FORM with your name, address and purchasing information. And if you’ve already ordered the book (thank you!) – not to worry, you can still fill out the form to receive your print.

So, to receive your free print:

  1. Pre-order your copy of Icy Creamy Healthy Sweet from any of the following retailers: Amazon / Roost / IndieBound / Barnes & Noble
  2. Fill out THIS FORM with your name, address and purchase information.
  3. That’s it…you’re all set! Your print will arrive in the mail in 2-4 weeks. If you have any questions, or if you live internationally, simply shoot me an email and we can work it out!

And can I just say…this book is a beauty. It exceeded all of my expectations in terms of design and feel: hardcover, matte pages and full-page color pictures for every recipe! Inside you will find 75 recipes for frozen yogurt, pops, dairy-free ice cream, slushies, shakes, granitas, snow cones, ice cream sandwiches and more. And here’s the kicker…they are all FREE of refined sugar. This book reflects my ongoing dedication to providing my family sweet treats that rely on natural sweeteners without compromising taste one bit. I think my favorite two recipes are Raspberry Ice Cream with Dark Chocolate (make it with farm fresh, just picked berries- seriously, just do it!) and Black Forest Pops with Homemade Cherry Compote.  Oh, and the Gingerbread Cookies with Chai Ginger Ice Cream, and the Tart Cherry Limeade Slushies … well, you get the picture!

I know it is early to be thinking about frozen treats, but trust me, you’ll be happy to have this baby in your kitchen once the temperatures soar! Here’s a little peek inside at a few of my favorite spreads…

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*photos in this post by the fabulous Forrest Elliott

Jamaica, Local Flavor

Now that we’re back in Rhode Island it’s hard to believe that somewhere out there the sun is beating down on white hot sand while the ocean waves roll lazily on the shore. It’s hard to believe that somewhere out there it is 80 degrees with the slightest breeze blowing in off the ocean, rustling…

Jamaica, at the market2Now that we’re back in Rhode Island it’s hard to believe that somewhere out there the sun is beating down on white hot sand while the ocean waves roll lazily on the shore. It’s hard to believe that somewhere out there it is 80 degrees with the slightest breeze blowing in off the ocean, rustling the leaves of the palm trees. But what is really hard to believe is that we choose to live here in New England when we could be living there (joking…kind of)! Our trip to Jamaica was heaven on earth. It was so nice to escape the winter sickness that had descended on our family during the last few months. Digging our toes into the sand, basking in the sun and swimming the day away in the ocean proved to be immensely healing. We’re back and feeling good!Jamaica fish

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Jamaica lobster

Jamaica menu Of course all of the Vitamin C helped too. We indulged in fresh pineapple ever morning, and coconut water straight out of the coconut every lunchtime. Jamaica is a place of such abundance in terms of local food offerings. We ate so well while we were there- lobster, fish, jerk chicken, tropical fruits and avocado as big as our heads- it was all so incredibly fresh and delicious. I spent an afternoon wandering the market and trying all kinds of interesting fruits: soursop, custard apple, sweetsop, guava and naseberry. I also bought bags of sugar cane for swirling in our nightly piña colada (made with fresh coconut meat and fresh pineapple- heaven on earth).

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Jamaica, at the market The seafood offerings made for some memorable dinners. Curry crab and jerk lobster were the crowd favorites, served alongside fried plantains and rice and beans. There is also a Jamaican fish dish called Escovich, which is best described as lightly fried red snapper served with vinegar pickled vegetables. It is so tasty.

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Jamaica fishing boats

Jamaica crab Tomorrow I’ll share with you a bit more of our trip, like where we stayed and a glimpse of the gorgeous sunsets that I am now missing terribly!

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Eat Boutique Holiday Market

On Saturday I was able to sneak away to Boston for the afternoon to partake in Eat Boutique’s Holiday Market.  It was such a gorgeous venue, filled with makers and food vendors, and offering a packed schedule of amazing author appearances and events.  I jumped in at the last minute to get my book signed…

displayOn Saturday I was able to sneak away to Boston for the afternoon to partake in Eat Boutique’s Holiday Market.  It was such a gorgeous venue, filled with makers and food vendors, and offering a packed schedule of amazing author appearances and events.  I jumped in at the last minute to get my book signed by Joy the Baker, which was certainly a thrill.  But the biggest thrill of all was connecting with Lucinda Scala Quinn, former vice president at Martha Stewart Omnimedia and author of many amazing books including, Mad Hungry: Feeding Men and Boys.  She was so engaging, warm and welcoming, and I can’t wait to use her book to feed my hungry boys.  Even though they are only 3 and 5, I am already amazed by their appetites.  Much of my day revolves around feeding them: breakfast, snack, lunch, snack, dinner, snack.  Bowls upon bowls of fruit slices, veggies with hummus, hard boiled eggs….  It’s like shoveling coal into a fast burning furnace and I need all the help I can get to avoid getting into cooking ruts.

book table

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_MG_0558Getting out to events like this is such a refreshing change of pace for me.  There is a part of me that feels that between having two kids so close together, writing book after book and juggling a freelance career, social networking fell by the wayside.  And that is such an important thing as an author.  I missed the boat by a few years in terms of social media, and as much I understand the value of networking and “getting out there” it just feels really difficult given the demands of home.  All of that to say, it was such a treat to spend an afternoon meeting movers and shakers of the food world.

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Raspberry Brownies and a Giveaway

Are you still full from Thanksgiving?  No?  Well good thing, because I am holding an Instagram giveaway for some delicious looking Roost cookbooks including My Darling Lemon Thyme, The Vibrant Table, and Lomelino’s Ice Cream.  I knew I wanted to highlight a recipe, and once I flipped through all three books I couldn’t help coming…

squareAre you still full from Thanksgiving?  No?  Well good thing, because I am holding an Instagram giveaway for some delicious looking Roost cookbooks including My Darling Lemon Thyme, The Vibrant Table, and Lomelino’s Ice Cream.  I knew I wanted to highlight a recipe, and once I flipped through all three books I couldn’t help coming back to these Raspberry Brownies from My Darling Lemon Thyme.  Of course I should have focused on something healthy that we could have had for dinner…but where’s the fun in that?!  My sweet tooth always gets the best of me.  These were honestly the best brownies I have ever made- chewy, moist and full of flavor.  I really like brownies that have more going on than just chocolate, so I loved the bright bursts of raspberries and the nutty crunch of pistachio and pecans.  These brownies perfectly walk the line between fudge-y and cake-y, and they are a fantastic treat.  I would highly recommend bringing them to a holiday cookie exchange (if you can bear to part with them!).

To enter my GIVEAWAY, pay a visit to my Instagram page!  I will pick three winners, and each will receive one of these titles, along with a signed copy of Little Bites!

Raspberry Brownies

Slightly adapted from My Darling Lemon Thyme by Emma Galloway (Roost, 2015)

Ingredients:

3/4 cup olive oil
7 ounces dark chocolate, chopped
3/4 cup unrefined raw sugar
1/4 teaspoon sea salt
1 teaspoon vanilla extract
3 large eggs
1 cup ground almonds
2/3 cup gluten-free oat flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1 cup raspberries, frozen
1/3 cup pecans, chopped
1/4 cup pistachio, chopped

Directions:

1. Preheat oven to 350 F. Line a 7 x 11-inch baking pan with parchment paper

2. Place olive oil, chocolate, sugar and salt in a saucepan and heat gently, stirring continuously until smooth and melted.  Remove from heat, add vanilla, and set aside to cool slightly for 5 minutes.  Whisk eggs into mixture one at a time, beating well after each addition.  Add ground almonds, oat flour, cocoa and baking powder.  Mix to combine.  Fold in half the raspberries and all of the pecans.

3. Transfer to baking pan, and top with remaining raspberries, and pistachio, pressing them down gently into the mixture.  Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean.  Remove from the oven and cool before slicing.  Brownies will keep, airtight, at room temp for 2-3 days (though I highly doubt they will last that long!).

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Home Again

In past years I have gone through a mourning period upon returning home from Michigan.  This year it felt good to be home, and that, my friends, is HUGE.  I have struggled for years to accept Providence as my home.  I have always enjoyed this city, but it always felt like a semi-permanent residence, despite…

_MG_3772In past years I have gone through a mourning period upon returning home from Michigan.  This year it felt good to be home, and that, my friends, is HUGE.  I have struggled for years to accept Providence as my home.  I have always enjoyed this city, but it always felt like a semi-permanent residence, despite the fact that we own and love our home and have found a great community.  But this was the year where it all fell into place, and I worked really hard on adjusting my thinking to view my city in a positive light, despite its issues.  Because let’s face it…there is no such thing as a perfect place.

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_MG_7410Upon returning home the first thing we did was pay a visit to our farmers market.  Oh how I’ve missed our market.  We are in the middle of some major kitchen work (more on that later) and so I was limited in what I could buy since we are without a place to cook for the next two weeks.  So basically we just bought a ton of fruit and ate it all day long!  The following day the boys and I drove to the Cape to help my friend Sarah celebrate her daughter Emily’s birthday.  It was the loveliest party and I was once again blown away by Sarah’s creativity.  Would you look at those cupcakes and cookies?  She made it all, even down to the starfish hair clip (embellished with french knots) in Emily’s hair.  Although we are already midway through August, summer still feels delicious and although we ache for the lake, and miss my parents terribly, it sure is good to be home.

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Join Me This Weekend

It’s been pretty amazing to see the response to Little Bites now that it has been out in the world for a few weeks.  I especially love seeing it on Instagram on kitchen tables, joining cookbook collections, and alongside finished recipes (you can tag it #littlebites, instagram above by Cara Brostrom, below by My Darling…

Screen Shot 2015-08-05 at 11.26.08 AMIt’s been pretty amazing to see the response to Little Bites now that it has been out in the world for a few weeks.  I especially love seeing it on Instagram on kitchen tables, joining cookbook collections, and alongside finished recipes (you can tag it #littlebites, instagram above by Cara Brostrom, below by My Darling Lemon Thyme, ).

Screen Shot 2015-08-01 at 3.23.43 PM copyOne of the most thrilling things to happen was seeing it reach #1 Best Seller in its category on Amazon.  I think every author dreams of seeing that little orange #1 banner next to their book, but rarely does that dream become a reality.

Screen Shot 2015-08-05 at 11.07.20 PMAnyway, on Saturday I will signing books and doing a cooking demo at Stock in Providence, from 11am-1pm.  I would love to see you there, and I will have some delicious treats on hand!  Come by for a bite, or a signed copy of Little Bites, or just to say hello!  It’ll be a great time, and it is on the way to the Hope Street farmers market, so stop in before/ after your shopping!

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Little Bites Launch!

Just like that, after two years of work, Little Bites is heading out into the world.  Today is the launch of my second book and I am a bundle of excitement and nerves- sending all of our hard work into the world and hoping that it resonates with people definitely brings out a range of…

Little BitesJust like that, after two years of work, Little Bites is heading out into the world.  Today is the launch of my second book and I am a bundle of excitement and nerves- sending all of our hard work into the world and hoping that it resonates with people definitely brings out a range of emotions.  I wanted to take this moment to fill you in on all that is going on.  Sarah’s sharing a recipe over on her blog today for the insanely good Peach Frozen Yogurt from the book, and throughout the next few weeks, I’ll let you know as other bloggers share recipes.  We also have some fun events coming up, and I do hope you’ll join us:

LITTLE BITES EVENTS

July 15: Bunch of Grapes Bookstore on Martha’s Vineyard.  Join Sarah for a talk, tasting and book signing starting at 7pm.

July 20: Cook the Vineyard, Martha’s Vineyard.  Join Sarah for a cooking demo and book signing at this annual event that celebrates local and regional cookbook authors.

August 8: Stock, Providence, RI. Join Christine for a talk and book signing, 11am-1pm.

August 13: West Tisbury Library, Martha’s Vineyard.  Join Sarah for a cooking demo and book signing starting at 5pm.

August 23: Tower Hill Botanic Gardens, Boylston, MA. Join Christine for a talk, tasting and book signing, 2-3pm.

And now, a peek at what you will find inside the pages…

_MG_8197 copyINTRODUCTION: It’s our hope that the info-packed introduction will be really helpful for health-conscious families, with topics such as The Family Pantry and Cooking with Local and Seasonal Ingredients.  There is also a great section on packing food with health and sustainability in mind.

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A few favorite recipes include:

  • Asparagus Fries with Parmesan Cheese (pictured above)
  • Cherry Chocolate Pudding Pops
  • Roasted Sesame Peas
  • Ratatouille Baked Egg Cups
  • Cherry, Coconut and Walnut Bread

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SUMMER

A few favorite recipes include:

  • Blueberry Baked Oatmeal Cups (pictured above)
  • Summer Corn Fritters
  • Green Smoothie Pops
  • Zucchini and Squash Wheels with Marinara Dipping Sauce
  • Black Bean Cakes
  • Fresh Summer Rolls with Peanut Dipping Sauce
  • Peach Frozen Yogurt

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A few favorite recipes include:

  • Brussels Sprout Crisps with Parmesan and Lemon (pictured above)
  • Roasted Pumpkin Hummus
  • Cranberry-Orange Buttermilk Snacking Cake
  • Apple Ring Pancakes
  • Broccoli-and-Cheese Soft Pretzel Knots
  • Spinach and Ricotta Egg Muffin Cups

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A few favorite recipes include:

  • Crispy Root Vegetable Patties with Yogurt-Dill Sauce (pictured above)
  • Maple Brown Rice Pudding
  • Vegetable Dumplings
  • Sweet Potato-Quinoa Nori Rolls
  • Cranberry Gingerbread Cookies
  • Sweet Potato-Cornmeal Muffins

Little Bites Trailer

I am thrilled to share with you the trailer for Little Bites.  We had so much fun making this video, though I will admit that with four little guys on set it was a bit chaotic!  But that is life, and that is the reality of our time spent in the kitchen.  It’s messy, and…

I am thrilled to share with you the trailer for Little Bites.  We had so much fun making this video, though I will admit that with four little guys on set it was a bit chaotic!  But that is life, and that is the reality of our time spent in the kitchen.  It’s messy, and real, and wonderful.  I hope you enjoy this glimpse into Little Bites.  I’d certainly love to hear your thoughts!

Quick Pickled Radishes

It was our first day at the beach, and the nip in the air made it clear that we’re still in spring, not to be confused with the blistering heat of summer.  What an odd spring we’ve had around here.  Very dry and chilly, with hot days thrown in here and there.  We are in…

_MG_3970It was our first day at the beach, and the nip in the air made it clear that we’re still in spring, not to be confused with the blistering heat of summer.  What an odd spring we’ve had around here.  Very dry and chilly, with hot days thrown in here and there.  We are in dire need of some good rain, and I feel horribly guilty about watering my yard every other day, but I am desperate to keep the few plants we have alive.  My garden plot is coming along slowly.  I planted much later this year than ever before, and so it feels like such a slow start.  I am hoping by next week to start harvesting salad greens.  I just hate buying greens at the grocery store and market this time of year.  I should be swimming in them!  I managed to harvest one measly bunch of radishes, and decided to try a quick pickle.  I used the recipe from Cookie and Kate, with a few tweaks.  They are fabulous on everything from my morning eggs to dinner salads and sandwiches.

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Spicy Quick Pickled Radishes

  • 1 bunch of radishes
  • 3/4 cup white vinegar
  • 3/4 cup water
  • 1 tablespoon maple syrup
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon black peppercorn

Directions:

1. Thinly slice radishes into rounds and place them in a canning jar along with the black peppercorn.

2. In a saucepan combine the remaining ingredients and bring to a boil, giving it a good stir.  Pour the brine over the radishes, and allow the mixture to cool.

3. You can serve the radishes immediately, or store in the refrigerator for up to a week.

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_MG_3985It simply wouldn’t feel right to let Memorial Day pass without acknowledging the men and women who have so bravely served our country.  My brother is one of those men, and he is our hero.  He’s the shirtless one (of course!) and we love him dearly.

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