Dear friends, Happy Food Revolution Day 2013! Today is Food Revolution Day and I am on a mission to spread Jamie Oliver’s wise word. Jamie Oliver was one of the first chefs to inspire me to actually get into the kitchen and start preparing more meals from scratch. He made it seem so simple and fun, and that’s the way we all want to roll with cooking right? I especially loved how he didn’t bother with the time-consuming process of taking a spoon and fork to gently toss a salad with olive oil, and would go directly into the bowl with his hands all the while saying “look at these lover-ly colors! Just beauuutiful!”. Smart man.
Today Jamie Oliver is an absolute star of the cooking world but I want to point out that I liked him before it was cool. A part from that, he makes cooking meaningful by making it accessible to everyone, linking it to family, health, authenticity and pleasure, which are values that I completely adhere to when it comes to cooking and more than wish to advocate via this blog. The Food Revolution is about preserving cooking skills – especially inside homes where the pizza box has more and more replaced home-made meals -, educating children about food, turning cooking into a pleasurable activity rather than a chore, and making conscious eating decisions. You can find more information about the Food Revolution and the events going on near you today (including in São Paulo) on http://www.foodrevolutionday.com/. I also more than recommend watching Jamie Oliver’s brilliant Ted Talk on teaching every child about food, you will love it.
So in celebration of this marvelous food-awareness campaign that Oliver has undertaken for the past 4 years, here’s a special FRD2013 muffin that will blow your socks off. I enjoyed creating these little providers of pure muffin bliss on a particularly sunny Sunday morning, hence the happy, sunny, good vibes playlist. Life is simply marvelous when muffins are involved.
No joke, these will get your mood through the roof and they make for a great breakfast treat. The dark chocolate bits melt and form small pockets of fondant chocolate inside the muffins and the strawberries make them moist and fruity. If it’s raining, make them anyways and call them “Rainy day comfort muffins”.
Last but not least, cooking these deserved a special Sunday Morning Get-Ya-Goove-On Playlist. So preheat oven, get out your cooking gear, hit play, GO! Mix that batter and wiggle that booty like Jamie Oliver.
– French Cancan, by Inna Modja
– Your Smiling Face, by James Taylor
– Little Broken Hearts, by Norah Jones
– Jamming, by Bob Marley
– Mas que Nada, by Tamba Trio
– Take it Easy, by the Eagles
– Hollywood, by Daniel Powter
– Hey Eugene, by Pink Martini
Recipe: Strawberry Dark Chocolate Fondant Muffins
Makes 6-8 muffins
3/4 cup (100g) of coconut flour
1/2 cup of strawberries (about 6-8 strawberries), chopped into pieces
2 oz (50g) of dark chocolate (I used 80%) chopped into bits, or dairy-free dark chocolate chips
2 tablespoons of unsweetened dried coconut flakes
1/2 teaspoon of baking soda
1/4 cup of honey
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon of cinnammon
Pinch of salt
1. Preheat oven to 350°F (180°C). Grease a muffin pan, or skip this step if you are using silicone muffin molds.
2. In a bowl, combine the dry ingredients: coconut flour, dried coconut, baking soda, salt, cinnamon
3. In a blender or food processor, blend the eggs until frothy. Add the coconut oil, honey and vanilla and blend for one more minute.
4. Pour the wet ingredients into the dry ones and stir until well combined.
5. Fold in the strawberries and chocolate pieces delicately.
6. Bake for 20-25 minutes or until a knife in the middle comes out clean, and let cool for 30 minutes before eating.