Spring

LEMON POPPY SEED BUNDT CAKE

Spring

THIS BUNDT IS A YEAR-ROUND FAVORITE. Dress it up in summer with fresh strawberries and strawberry sauce, with a dollop of coconut cream in the winter, and just as it is for dessert, breakfast, and any time in between.

Dry Ingredients

2 cups Gluten-free Baking Flour (I like Bob’s Red Mill 1-to-1 baking flour)
3 tablespoons poppy seeds
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon sea salt

Wet Ingredients

1⁄2 cup extra virgin olive oil
1⁄2 cup rice milk
1⁄2 cup maple syrup
Zest of 1 lemon + 1/3 cup lemon juice
1 teaspoon vanilla extract
1⁄2 teaspoon lemon flavor

Topping

2 tablespoons maple syrup
1 tablespoon lemon juice

PREPARATION

Preheat oven to 350°. Lightly grease a bundt pan with olive oil.

In mixing bowl, combine flour, poppy seeds, baking powder, baking soda and salt.

In small bowl or liquid measuring cup, combine olive oil, rice milk, maple syrup, lemon zest, lemon juice, vanilla and lemon flavor.

Pour wet ingredients into bowl with dry ingredients and fold to combine but don’t over stir. Immediately pour batter into prepared pan and place in oven. Bake 45 minutes or until toothpick inserted in center comes out clean. While cake is baking, whisk together maple syrup and lemon juice and set side.

Remove cake from oven. Place a plate over the top of the pan and flip the pan to release the cake onto the plate. Immediately spoon the maple/lemon mixture evenly over the top, letting the excess liquid pool in the plate to be absorbed by the cake. Cool slightly to set before serving.

MAKES 1 loaf

© 2019 Terry Walters | Photography by Terry Walters

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ASPARAGUS with MISO LEMON DRESSING
and MARCONA ALMONDS

Download PDFCLEAN START | Spring | Page 32

MISO IS A GREAT SOURCE of essential vitamin B12 and immune-strengthening zinc. Plus, it delivers big taste and significant health benefits. In the winter, it’s easy to add miso to soups and stews. Come spring, I favor lighter preparations like this one that contrast miso’s taste with the delicate and sweet Marcona almonds and fresh asparagus to highlight the flavors of the season.

Asparagus with Miso Lemon Dressing and Marcona Almonds

Ingredients

2 bunches asparagus
1⁄4 cup water
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon sweet brown rice miso
1⁄4 cup Marcona almonds (or whole blanched almonds)

PREPARATION

To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-size pieces.

In large skillet or Dutch oven over high heat, bring water to boil. Add asparagus and cook 2 minutes or until bright green and just soft. Remove from heat, drain water and set aside.

In small skillet over medium-low heat, sauté garlic in olive oil until soft (about 3 minutes). Remove from heat and stir in lemon juice and miso, mixing until miso is dissolved. Pour dressing over asparagus, transfer to serving dish, top with almonds and serve.

SERVES 4

© 2012 Terry Walters | Photography by Gentl & Hyers

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RAW KALE CONFETTI SALAD
with TOASTED SUNFLOWER SEEDS

Download PDFCLEAN START | Spring | Page 31

THIS LIGHT AND RAW PREPARATION OF KALE is the perfect warm-weather alternative to sautéing and allows me to keep the nutritional powerhouse of kale in my diet year-round. If you thought kale required cooking, you’ll be delightfully surprised at how tender and delicious this preparation is.


Ingredients

2 bunches kale (about 4 heaping cups chopped)
2 tablespoons extra virgin olive oil
1⁄8 teaspoon sea salt, plus more to taste
1 teaspoongrated fresh ginger
1⁄2 avocado, peeled, pitted and chopped
3 tablespoons finely chopped red onion
3 tablespoons finely chopped red bell pepper
1 small carrot, grated
3 tablespoons toasted sunflower seeds
1 tablespoon lemon juice
1 tablespoon lime juice

PREPARation

Remove stalks from kale and discard. Chop leaves into small pieces and place in mixing bowl. Drizzle with olive oil and, using your fingers, gently massage oil into leaves. Sprinkle with sea salt and ginger, add avocado and continue massaging until leaves are evenly coated. Set aside to marinate for 15 minutes.

Add onion, red pepper, carrot and sunflower seeds, and toss. Drizzle lemon and lime juice over salad, massage juices into leaves and toss to distribute ingredients evenly. Season to taste with salt, massage one last time and serve.

SERVES 4

VARIATION
Try this raw kale salad with fresh basil, heirloom tomatoes and avocado in the summer, or red onion, orange slices and pumpkin seeds in winter.

© 2012 Terry Walters

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