RECIPES — FÖDA kost

PINK CHAMPAGNE CAKE

So why is this recipe healthier? Cake is essentially butter, flour, and sugar. So we use butter from grass-fed, pasture-raised cows, as opposed to that from cows stuffed with low-quality, monoculture corn—or highly stressed from confinement. This makes a noticeable difference for butter quality and for our health. (We recommend reading Chef Dan Barber’s The Third Plate to learn more about the importance of pasture-raised animals.) We also use flour from The Flourist, which isn’t bleached, refined, or weighed down with synthetics and preservatives; you can read more about why we love them here.

DESSERTTracy GieszApril 26, 2021flourist flourComment

BROCCOLI SPINACH GALETTE

This delicious savoury galette is made with a pie dough pastry and includes ground flax for extra nutrients and minerals, but feel free to use a puff pastry in its place. As always, we use flour from The Flourist because it is unrefined, unbleached, unprocessed, and is traceable. Read more on why we care about that here. You can also use “00” flour, which is preferred by some who have gluten intolerances (but avoid all wheat if you have celiac disease).

Noteworthy: this same recipe can be used for sweet galettes such as those with rhubarb and/or berry fillings; just be sure to add 1 tbsp of sweetener (maple syrup or honey) to your dough if doing so.

SNACKTracy GieszApril 2, 2021broccoli, spinach, flourist flour, butter, ground flax, Parmesan cheeseComment

FLUFFY FLAX-WALNUT BANANA BREAD WITH CHOPPED MILK CHOCOLATE

This fluffy banana bread is the easiest thing to make. It’s a great start if you’re just getting into baking. You can adjust it as you like; use a different nut, don’t grind your flax, or skip the chocolate; up to you! As with all our recipes that call for flour, we prefer the fresh-milled, unrefined kind from The Flourist (read why here) and eggs from chickens running free on organic farms. We get ours from Klippers Organic Farm (read about them here).

BREADTracy GieszMarch 25, 2021banana, flourist flour, farm eggs, walnuts, ground flax, maple syrupComment

PASTA SAUCE WITH PASTURE-RAISED GROUND BEEF

Basic tomato and ground beef pasta sauce. We do love homemade pasta, but it also pairs too well with fresh-baked bread: dip a slice in for a snack or appetizer and you’ll be drooling for more all week.

PASTATracy GieszMarch 23, 2021tomato, basil, ground-beef, celery, carrot, shiitake mushroom, onion, garlic, apple cider vinegar, green pepperComment

OTTOLENGHI'S RUTABAGA GNOCCHI WITH MISO BUTTER

Despite how complicated this recipe looked, we found it quite easy in the end. The photos below are from our first attempt, so you can absolutely do it too. We didn’t find morning glory, which Flavour calls for, so we replaced it with arugula and julienned leeks. We also always use Flourist flour as it’s the best out there. Read why here. The hardest part was cutting the gnocchi into the boiling hot water—so just be careful while doing that and you’re golden.

PASTATracy GieszMarch 22, 2021rutabaga, potato, leek, miso, arugula, flourist flourComment

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