Yogurt Cloud Cake

Eat Well Edibles Recipe

Showstopping desserts don’t have to mean fancy techniques or expensive ingredients or even butter and chocolate. Sometimes it’s more about a willingness to change the way we think about every-day food items we keep. Sometimes favoring simplicity + ingenuity wins the day.

A small mountain of fresh figs doesn’t hurt either.

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Sprouted Mung Beans

Eat Well Edibles Recipe

By now you know that I take great pleasure dabbling in all manner of edible DIY projects that improve nutrition, enhance flavor, save money, or are simply fun + intriguing.

To appeal to my inner crunchy-granola-ness: Homemade sprouted mung beans.

Unlike garden sprouting, sprouting in the kitchen requires no green thumb, and is addictively simple. And fascinating!

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Israeli Black Bean Fritters

Eat Well

I call these fritters instead of falafel because, whereas falafel are usually deep-fried – often translating to greasy + heavy – these are sautéed in a lightly oiled skillet for a (healthier) bite that’s tender + fluffy inside with a light crisp on the outside.

Calling on Israeli flavors to pair with a colorful veg chop, I incorporated cilantro, mint, cumin, chillies and lemon into the black bean base — something a bit different and unexpected for summer. In keeping with the theme, ours landed atop a mixture of spinach and arugula, fresh mint and basil leaves. Lemon-thinned tahini sauce + a sprinkle of sumac to finish.

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Blistered Tomatillo Jalapeño Salsa Verde

Eat Well Edibles Recipe

A salsa is only as good as its components, and our favorite green salsa is as good — and simple — as it gets.

Broiler (or grill) blistered tomatillos, jalapeño and garlic are blended with fresh cilantro. Then, minced raw onion gets stirred in just before serving to add texture. The result is bold, vibrant and almost fruity; not too spicy; perfect consistency to dunk into or spoon over.

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