Happy New Year! It is time to bring out your 2019 calendars and engage in the time-honored tradition of committing yourself to a New Year’s resolution diet. Along with the new year, you might be welcoming plain salads and unappetizing dishes, while saying goodbye to your favorite foods, desserts, and even flavors! But there is no need to sacrifice delicious meals and sweets in the name of a healthy diet, thanks to a new cookbook: 
Clean Enough!
Author, food & beverage at Equinox Fitness, and former pastry chef Katzie Guy-Hamilton understands the struggle between having to nourish her body and fighting off the desire to indulge in cake. She went from one restrictive diet to another before deciding she didn’t have to deprive herself of tasty food; she didn’t need to eat clean all the time. She just had to eat clean enough.
Now, Katzie has found a balance that is right for her, and she is sharing over 100 mouthwatering, whole-food, vegetarian recipes that are sure to keep you full and satisfy your cravings without straying from your diet! Kick off your new diet with these two delicious recipes from Clean Enough and see if this is the right balance for you.
Israeli Breakfast
While this traditionally is served with lavash bread, lavash is not the centerpiece of the meal. Rather, you will find a delicious meze of organic eggs, probiotic-rich yogurt, light and flavorful feta, cleansing herb salads, juicy tomatoes, such antioxidant herbs as sumac, and nutritious tahini. Israeli breakfast is Clean Enough in its purest essence. This recipe is excellent for a group brunch, but it can easily be made smaller when your body is craving energy and vitamins (aka, healthy indulgence).
Makes 4 servings
- 8 large pasture-raised eggs
- ¼ cup (60 g) tahini paste
- 4 slices heirloom tomato, each ½ inch
- 2½ teaspoons extra virgin olive oil
- 4 Persian cucumbers (7 ounces/200 g)
- 1 teaspoon za’atar
- ½ cup (80 g) diced red onion
- 1 large red bell pepper, seeded and sliced thin
- 1 cup (60 g) fresh parsley leaves
- 1 teaspoon ground cumin
- ½ teaspoon grated lemon zest
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sumac
- Flatbread or whole grain crackers for serving
- Crack the eggs into a bowl and add the tahini. Using an immersion stick blender, blend the mixture together.
- Separately, turn on the oven broiler. Place the tomato slices on a small sheet pan directly under the broiler and broil for 5 minutes.
- Meanwhile, heat ½ teaspoon of the olive oil in a nonstick skillet over high heat and add the egg mixture. Scrape the eggs toward the center of the pan, using a heatproof rubber spatula. Continue to drag the eggs into the center to cook quickly and remove from the heat before the eggs seem “done,” as they will continue to cook away from the heat.
- Slice the Persian cucumber and toss with the za’atar. Place in a small serving bowl.
- Soak the red onion in cold water for 10 minutes. Drain, then combine with the remaining 2 teaspoons olive oil, the bell pepper, parsley, cumin, lemon zest, salt, and black pepper. Place in a small serving bowl.
- To serve, place one broiled tomato slice in the bottom of each of your individual bowls with 1 tablespoon of Labne on top.
- Dividing equally among the four bowls, portion the scrambled eggs directly on top of the melty, broiled tomato.
- Sprinkle the eggs with the sumac and Super Seed Blend, if using. Serve with the herbed onion salad, cucumbers, additional Labne and tahini, and flatbread.
Roasted Coconut Cookies
Oh, to roast coconut. It’s a far more seductive approach than mere toasting, as roasting is done slowly at a lower temperature. This rich chocolate cookie has seen many variations, the best one being when all flours—wheat, chickpea, or otherwise—did not make their way into the mixing bowl. The large amount of roasted coconut is all that holds this cookie together, apart from its generous addition of dark chocolate. This cookie was inspired by Katzie’s favorite praline from Max Brenner Chocolate Bar, which was full of roasted coconut and perfectly smooth ganache, a study in textures. Handle with care!
Makes 2 dozen cookies
- 3 cups (250 g) large flake unsweetened coconut
- 11 ounces (320 g) 70% dark chocolate wafers (Michel Cluizel preferred)
- 1¼ cups (280 g) packed light brown sugar
- 4 tablespoons (55 g) organic unsalted butter, softened and pliable
- 1 teaspoon baking powder
- 3 large pasture-raised eggs (150 g)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon Maldon sea salt flakes
- Preheat the oven to 300°F (150°C) convection and line a half sheet pan with parchment.
- Place the coconut flakes in a single layer on the prepared half sheet pan and roast, stirring every few minutes, until evenly golden, about 15 minutes. Once the coconut has roasted, remove from the oven, increase the oven temperature to 325°F (165°C) convection, and line a second half sheet pan with parchment.
- Meanwhile, place the chocolate in a medium glass bowl and microwave for 1 minute. Stir and continue to microwave the chocolate at 30-second intervals until it is melted and warm but not too hot.
- Place the sugar, butter, and baking powder in a stand mixer fitted with the paddle attachment. Blend on high speed for 3 minutes.
- Stream in the melted chocolate and continue to paddle for 3 minutes. Scrape down the bowl and add the eggs, one at a time, and vanilla. Fold in the roasted coconut and salt.
- Place ¼-cup (50 g) scoops of batter on the prepared second half sheet pan, 1 inch (2.5 cm) apart. Because the batter is full of chocolate, it may firm up. If the batter hardens, roll the cookies slightly and place them back on the cookie pan, flattening slightly with the palm of your hand.
- Bake for 8 minutes, then turn the pan of cookies and bake for an additional 4 to 5 minutes, until no longer wet looking on the top. Allow the cookies to cool on a wire rack and then store in an airtight container. They are also excellent rewarmed, as warming softens the chocolate and amplifies the coconut flavor.
Don’t forget to share your recipes on Instagram and #CleanEnough
@theexperiment
@katzieguyhamilton
