Talbot - 100% Real 100 Insanely Good Recipes for Clean Food Made Fresh

NO ARTIFICIAL COLORS OR FLAVORS

100% REAL

100 INSANELY GOOD RECIPES FOR CLEAN FOOD MADE FRESH

SAM TALBOT

2016 Time Inc. Books

Lifestyle photography 2016 Evan Sung

Published by Oxmoor House, an imprint of Time Inc. Books

225 Liberty Street, New York, NY 10281

All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use.

Writer: Susanna Margolis

Senior Editor: Betty Wong

Project Editor: Melissa Brown

Designer: Allison Chi

Photographers: Iain Bagwell, Caitlin Bensel, Jennifer Causey, Greg Dupree, Victor Protasio, Hector Sanchez, Evan Sung

Prop Stylists: Jessie Baude, Kay E. Clarke, Missie Crawford, Andrea Greco, Morgan Locke

Food Stylists: Kellie Kelley, Maria del Mar, Margaret Monroe Dickey, Blakeslee Giles, Rishon Hanners, Will Smith

Illustrator: Debbie Fong

Recipe Developers and Testers: Jiselle Basile, Nathan Carrabba, Torie Cox, Mark Driskill, Emily Hall, Julia Levy, Pam Lolley, Robby Melvin, Callie Nash, Karen Rankin, Amanda Williams, Marianne Williams, Deb Wise

Assistant Production Director: Sue Chodakiewicz

Assistant Production Manager: Diane Rose Keener

Copy Editors: Rebecca Brennan, Dolores Hydock

Proofreader: Adrienne Davis

Indexer: Mary Ann Laurens

Fellows: Helena Joseph, Hailey Middlebrook, Kyle Grace Mills

eISBN: 978-0-84875-343-6

Library of Congress Control Number: 2016950230

First Edition 2016

Printed in China

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1. MORNING ESSENTIALS FOR THE GRIND

The morning meal really is the fuel for whatever the rest of the day brings, no matter your age or occupation. It is the way we humans boot uphow we initialize our physiological systems and processes, get our organs and nerves and muscles firing so we keep our edge all day. It is the crucial meal. Weve seen what a difference it makes for school kids; start their day with the right balance of sufficient protein and sufficient grains, and their test scores go through the roof. And if youre the kind of workaholic who sometimes skips lunch, the right breakfast can keep your nose to the grindstone.

In the recipes that follow, for everything from smoothies that pack big-time energy and health into a single glass to beautifully plated sit-down breakfasts and brunches, Ive aimed for both taste and the power to boot up your day.

WORLD'S FLUFFIEST WAFFLES

HANDS-ON: 15 minutes
TOTAL: 15 minutes SERVES: 6

These waffles offer a pillow-soft texture that just doesnt happen with traditional white flour. Try it and youll see what I mean.

These waffles can be made ahead and frozen. Just pop the frozen waffles into a toaster and youll have breakfast all week.

1 cup (about 2 ounces) white rice flour

cup (about 1.62 ounces) chickpea flour

cup (about 2.13 ounces) tapioca flour

2 tablespoons coconut flour

cup chopped pecans

6 tablespoons coconut sugar

1 tablespoon ground cinnamon

1 teaspoons baking powder

teaspoon sea salt

1 cup unsweetened hemp milk or almond milk

2 tablespoons applesauce

2 teaspoons orange zest

1 teaspoon pure vanilla extract

2 large eggs, separated

cup melted coconut oil, plus more for brushing waffle iron

Salted butter, softened

Pure maple syrup

Whisk together the flours, pecans, sugar, cinnamon, baking powder, and salt in a large bowl.

Whisk together the hemp milk, applesauce, orange zest, vanilla, egg yolks, and cup of the melted coconut oil in a separate bowl.

Beat the egg whites with an electric mixer at high speed until soft peaks form, about 2 minutes.

Pour the milk mixture into the flour mixture, and gently stir until just incorporated. (Its okay if there are a few lumps.) Fold in the egg whites.

Pour about cup of the batter for each waffle onto a preheated waffle iron brushed with melted coconut oil. Cook until the waffles are golden, about 2 minutes. Transfer to a rimmed baking sheet, and keep warm in a 200F oven. Top with softened butter and maple syrup.

RIPE BANANA-AND-DARK CHOCOLATE PANCAKES WITH MAPLE SYRUP AND COCONUT CREAM

HANDS-ON: 15 minutes
TOTAL: 20 minutes SERVES: 4

These moist, flourless pancakes keep you feeling satisfied without the midmorning crash that refined carbs can cause. If you are sensitive to gluten, make sure to buy non-contaminated gluten-free oats.

1 (13.66-ounce) can coconut milk, chilled at least 4 hours

3 large eggs

Pinch of fine sea salt

3 ripe bananas, mashed

cup uncooked quick-cooking oats

2 ounces bittersweet chocolate, grated, plus more for garnish

cup pure maple syrup, warmed

Without shaking or tilting the can, carefully open the coconut milk. Remove the solidified coconut cream from the top, and place in a chilled bowl. (Reserve the liquid for another use.) Beat the coconut cream with an electric mixer at high speed until stiff peaks form, about 4 minutes. Cover and chill until ready to serve.

Whisk together the eggs and salt in a medium bowl; whisk in the bananas, oats, and 2 ounces of the chocolate. Let the batter stand 5 minutes or until slightly thickened.

Pour about cup of the batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook over medium-high until the edges appear dry and bubbles form on the surface, 2 to 3 minutes. Turn the pancakes over, and cook until firm and golden brown, about 2 more minutes. Serve the pancakes topped with the maple syrup and coconut cream. Garnish with the grated chocolate.