Orange Gingerbread Cake

voracious vander - gingerbread

I know the last thing you want to hear me talk about is how I STILL cannot deal with being in the opposite season of what I’m used to.

But it just doesn’t feel right, you guys.

The symbols of the holiday season are all out of place, for starters. There are no snowmen (or women), disposable pine trees or need for a yule log. And Santa’s apparel makes me sweat just looking at it. Get that man some shorts! Or at least some capri pants.

I started to wonder if the usual heady holiday baking spices were appropriate for the summertime?

I feel like the whole point of using lots of cinnamon, nutmeg, ginger and cloves is to warm me up when it’s cold and I’m looking for some comfort wrapped in sugar wrapped in cake.

But really, the point of all of these awesome spices is to make it taste unmistakably like holiday time.

So short answer: they’re totally appropriate.

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Avocado, Orange and Sweet Potato Salad with Miso Lime Dressing

Here’s another recipe adapted from Bon Appetit’s cleanse menu – I loved it even before I made it.

I couldn’t resist the uniqueness of avocado and oranges with a miso lime dressing. It all sounded so glamorous in a carefree, perfect salad sort of way. (Has anyone ever called a salad glamorous before? What am I?)

It’s a refreshing citrus-fueled party on a plate, as far as I’m concerned. The friendly sweetness of the sweet potatoes (my addition) and the mellow creaminess of the avocados against the salty/tangy miso lime dressing makes the whole salad a happy experience. Like I’ve just had a weekend away at a spa kind of happy experience.

Relaxed and feelin good.

I’ve made some variation of it 3 times now. I threw diced tofu in one version, and roasted pumpkin and pepitas in another.

This dressing has definitely earned itself a place in my rotation – I’m looking forward to finding a few more uses for it.

Salad
Makes 2 serves
– 1 orange, segmented
– 1/2 an avocado, cut into bite-sizes pieces
– 1 small (or 1/2 a large) sweet potato, roasted
– 3 large handfuls of baby spinach or arugula
– Toasted almonds, for sprinkling

Miso Lime Dressing
Makes 1 Cup
– 1/4 cup white miso paste
– 2 tablespoons rice wine vinegar
– 1 tablespoon honey
– 1/4 cup olive oil
– Zest and juice from 1 lime (plus more)
– 1/4 cup water

Put all ingredients in a jar, cover and shake. Chill for up to 1 week in an airtight container. To freshen the dressing after a few days, add a squeeze of lime or lemon juice.

Assemble salad and pour dressing on to taste.