Ingredients

Vanilla ice cream (So Delicious Coconut). Stovetop espresso. Shaved dark chocolate

Method

In a Moka pot, prepare espresso

• Fill bottom of Moka pot with hot water
• Fill top filter with espresso fine ground coffee
• Secure and fasten Moka pot and place of medium/medium high heat
• Brew for 4-5 minutes
• Espresso is pour ready after the pot gurgles and all the water from the bottom has moved to top compartment.

Pour hot espresso over cold ice cream.

Top with shaved dark chocolate, chocolate sauce, sliced almonds….or whatever pleases you!

Slow Food is a worldwide organization with a mission to promote local and sustainable food culture. The New York City chapter of Slow Food recently hosted an event to highlight all the local distilleries the city has to offer. Spirits of NYC was held at Haven’s Kitchen, a new sustainable cooking school and event center on West 17th street in Chelsea. I was invited to attend, sample and photograph the event. Through my lens, it was a bustling, dramatic and good spirited evening.

-Lindsey at Impact-Photo

Ingredients

• 8 Tbs Earthbalance
• 5 oz Chocolate
• 2 Eggs
• 2 Egg yolks
• 1/4 cup Sugar
• pinch Salt
• 1 Tbs Almond flour

Method

Preheat oven to 450 degrees Fahrenheit. Melt together chocolate and butter.

Add pinch salt.

Beat eggs and sugar until slightly foamy and light. Add egg mixture to chocolate and whisk quickly to incorporate.

Add flour and whisk.

Butter and dust with cocoa flour ramekins. Batter should be slightly thick.

Divide amongst ramekins. Bake for 7 minutes. Makes 6 individual cakes.

Credit

Adapted from “Lunch in Paris” by Elizabeth Bard

Ingredients

Figs. Coconut based vanilla yoghurt. Honey. Almonds/Pistachios. Cinnamon. Salt.

Method

Heat a medium sized skillet over medium heat with a tablespoon or so of honey. Halve the figs and place face side down in the skillet to caramelize, for 5 minutes. Assemble and season to complete the dish.

Note

Ripe figs are key to this recipe. If they are not ripe, figs are interesting/disappointing. This recipe comes from Whole Living magazine.

I met Woody Wilson while working a farm share for Tait Farms in Boalsburg, PA. He is an organic vegetable farmer and the owner of an impressive home farming company. Great guy. Beautiful veggies.

-Lindsey at Impact-Photo

Ingredients

Kale leaves, olive oil, salt pepper

Method

Wash and dry kale leaves completely. Preheat oven to 350. Trim around the stem and cut into chip sized bites. Massage the oil, salt and pepper into the chips. Place on parchment, on baking sheet/roasting pan and stir at about 10 minutes. The chips will all crisp as long as the leaves are not overlapping too much. Leave in for an addition 3-5 minutes until dark green and crisp.

Ingredients

Pimm’s No 1. Aranciata. Ice. Sprig mint.

Method

Fill glass half full with ice. Combine 1 measure of Pimm’s to 3 measures of Aranciata. Add mint. Drink in this summertime, aromatic refresher.

Note

Some history:

Pimm’s No. 1 is a gin-based Brittish cordial with a secret recipe created in the 1850′s. In 1949, the company hired a man known for his ability to create a buzz. This man sub sequentially hired two actresses to start a fight in a Manhattan club over whether the proper garnish is mint or cucumber. The scene these women’s created wound up making the papers. The jury is still out on preference.

Ingredients

Strawberries. Mint leaves. Grapeseed oil. Apple cider vinegar. Red onion. Salt.

Avocado. Cucumber. Strawberries. Red onion.

Method

Blend the first set of ingredients until smooth to make dressing.

Slice and toss remaining salad ingredients.

Ingredients

Fresh salmon filet, olive oil, Udi’s gf whole grain bread, Soy-free Veganaise, lemon juice, salt pepper

Method

Preheat cast iron on medium heat. Add a drop of water and it should bead. Add oil. Season the filet. Grill the salmon until both sides are deliciously golden and the internal temp is around 145 degrees fahrenheit. Salmon should flake with fork.

Assemble the toast with remaining ingredients.

Info

I called the SeaBear company to inquire about whether or not all the ingredients are gluten free. A very nice person named Kristen in customer service got back to me and informed me that the natural flavors, (the only questionable ingredient I found) consisted only of torula yeast.

So, if the representative is correct, then yes, yum, gluten-free!

One ounce of this jerky is only 70 calories and 14 grams of protein, wow. It tastes great too.

Bon casse-croute!