Luxe Beat Magazine MAY 2015 - Page 78

Living the Farm Sanctuary Life L iving the Farm Sanctuary Life by Gene Baur with Gene Stone is the “ultimate guide to eating mindfully, living longer and feeling better everyday.” The book tells the story of Farm Sanctuary, which was established in 1986, includes actionable advice on going cruelty-free, and improving the health of planet Earth. Here are a few of the recipes featured in the book, courtesy of chef Jason Wyrick, The Vegan Taste and author of Vegan Tacos. Blood Orange, Olive, and Basil Salad Says Jason: “This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you don’t need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves.” Makes 2 servings Time to Make: 10 minutes 4 blood oranges or oranges of your choice, peeled and carefully chopped into bite size pieces 3 tablespoons chopped oil cured pitted black olives or ¼ cup chopped pitted kalamata olives ¼ cup finely sliced basil leaves ¼ teaspoon ground black pepper 2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish) ¼ cup thinly sliced fennel, if in season, optional In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if us ing. Let the salad sit for 5 minutes before serving. Make it low fat by omitting the oil. Pancakes with Orange Moscato Syrup and Pine Nuts Says Jason: “I created this recipe 78 when I was leading a vegan food tour in the south of Italy. Everyone really wanted pancakes for breakfast, but I wanted to utilize some of the exceptional ingredients we had. That included a bottle of orange moscato, fresh pine nuts, and oranges picked directly from the orchard outside the villa where we stayed. It’s quintessential Italian. Not a lot of ingredients so the ones that are there can really shine. Best of all, this is a fancy breakfast that doesn’t take any more effort than making regular pancakes.” Makes 4 servings Time to Make: 15 minutes 3–4 tablespoons pine nuts ⅔ cup whole wheat pastry flour ¼ teaspoon salt 2 teaspoons baking powder ⅔ cup almond milk 2 teaspoons olive oil grated peel of 2 oranges ¼ cup agave nectar 3 tablespoons orange moscato* In a medium skillet over medium heat, toast the pine nuts for 1 minute. In a mixing bowl, combine the flour, salt, and baking powder, making sure they are evenly distributed. Whisk in the almond milk and oil until you have a thin batter. Bring a medium skillet to just above medium heat. Add a very thin layer of olive oil and wait about 30 seconds for it to heat. Pour about ⅓ cup of the batter into the skillet and quickly rotate it a couple of times to get the batter to spread out. Cook the pancake for 2 minutes, then flip it and cook for 2 minutes. Remove and keep it warm.