Tag Archives: pancakes

Sunday Blueberry Pancake Juice Recipe

On Sunday I created a juice that satisfied my craving for blueberry pancakes. I know you know how I am feeling here at the end of my juice cleanse. Who says you can’t have a tasty breakfast if your juicing?

Make this and let me know how you like it!
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Sunday Blueberry Pancake Juice
2 servings

You will need:

– 1/2 papaya
– 3 pears
– 1 teaspoon cinnamon
– 1 cup low fat almond milk
– 2 cups of blueberries

Juice and enjoy!

A little weekend splurge is not going to kill anyone… right?

*Be sure to drink plenty of green juice to balance this for breakfast since it’s high in sugar content.

Juicing : Tags: , , ,

Cookbook 6: My Father’s Daughter


As some of you might know I had the great pleasure of designing a temporary home for Gwyneth Paltrow a few years back in Nashville while she was filming Country Strong. You can see it on Goop here.At that time I had the pleasure of meeting her chef friend and her food partner in crime Julia Turshen. Julia and I hit it off like a house on fire, it did not hurt that we were snowed in while putting the finishing touches on Gwyneth’s kitchen together. Julia informed me that Gwyneth was indeed an accomplished chef and that she really did cook alot, in fact she was working on her first cookbook “My Father’s Daughter” a book inspired by her childhood in the kitchen with her very accomplished father, Bruce Paltrow.


Since then Julia and I remain friends, exchange emails and dine out together when we can and mainly talk about food. Once I picked up a copy of Gwyneth’s book I fell in love with many of the recipes. One of our family favorites is Gwyneth’s Father’s pancakes. They are the best pancakes we’ve ever had and are my daughter’s go-to pancake recipe. I suggest you add this cookbook your own collection. You won’t be disappointed because as I mentioned, this lady can cook!


Bruce Paltrow’s Pancakes

Ingredients

  • 3 cups unbleached all-purpose flour
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon plus ½ teaspoon baking powder
  • 2 teaspoons fine salt
  • 2 cups buttermilk
  • 6 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
  • 6 organic large eggs
  • Up to 1 cup milk, as needed, to thin batter
  • Real Vermont maple syrup, warmed, for serving

Yields: Yield: 3 Dozen 5-inch pancakes

Preparation:

Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight. The next morning, heat up your griddle or favorite non-stick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency- the thicker the batter, the thicker and heavier your pancakes- neither is wrong. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook for 2-3 minutes more, the remove, and eat with lots of warm maple syrup.

Buy My Father’s Daughter here

I have already ordered her second book, which she wrote with Julia Turshen, It’s All Good. Get it!

 

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