shiso

Cold-Brewed Shiso & Hibiscus Tea Iced Latte /  by Lindsey | Dolly and Oatmeal

so i'm beginning to think that this nesting thing is real.  for most of this pregnancy i've kept baby stuff at a distance.  call me superstitious or whatever, but having baby things around, or calling our babe by his name has sufficiently freaked me out.  but all of a sudden it became real the other day.  not when frank put together his crib, or when he built his changing table, but a deep visceral, radiating energy flowed over me in a blanket of tears the other morning (yes, more tears. always tears!). 

among other things, we organized the crap out of our tiny home,  bought a super neat organization unit for our 1 closet (this thing has made the happiest ever!), purchased some baskets for the bookcase that will be our little guy's dresser, and went through more kitchen cabinets paring down the many bowls i've collected that took up the better part of our kitchen.  and! i'm beginning to think that this nesting thing hasn't only effected me.  frank took it upon himself to clean out the fridge AND pare down some of his collection of odds and ends: tools, random USB wires - all that fun stuff ;) he even gave up a cabinet to make more room, big things are happening at love residence, guys ;)

but tears and organization aside the past couple of days the weather has been nothing short of perfect!  we turned off the AC, open windows and the door to our backyard.  there are cool, dry breezes, and nothing could feel better right now.  it's the perfect weather to chill outside and #DRINKTHESUMMER!  

the beautiful sherrie from with food + love got a lot of us blog folk together to celebrate late summer by drinking it all up! the recipe i'm sharing today is twist on a regular hibiscus tea iced latte that frequents my kitchen, but with some shiso (or perilla) that's been growing in my garden all summer long.  i wanted to steep it in there for an herbal note, cutting some of the tang.  the tea is cold-brewed which means it takes a bit longer (8-12 hours overnight, to be exact), but is so worth it to me.  the flavors are a bit more smooth and full-flavored than when brewed with hot water and then refrigerated.  i love its creamy quality when the milk is added, it's almost like a tea version of a traditional creamsicle.  and speaking of creamsicles, i've also made these into ice cream floats!  just plop a scoop of vanilla ice cream over top and you're good to go! ;)

happy late summer, i hope you're all staying cool! xo

check out all the other #DRINKTHESUMMER recipes:

boozy:

non-boozy:

cold-brewed shiso & hibiscus tea iced latte

if shiso is not available to you, you can leave it out all together.  it's not the easiest herb to substitute, but if you're wanting to add an herbal note i would suggest using 1/2 cup thai basil and 1/2 cup mint in its place.  i steeped the tea with a cinnamon just because i love the taste of it with the hibiscus, but you can leave that out for a less spiced flavor.

| makes roughly 4 servings |

  • 3 hibiscus tea bags
  • 1 cup shiso leaves
  • 4 cups filtered water
  • 2 tablespoons agave, honey, or cane sugar
  • 1 cinnamon stick (optional)
  • ice
  • 2-4 ounces unsweetened almond milk 

method

  1. place the tea bags, shiso, and cinnamon stick (if using) in a large lidded jar.  pour in the water and place the lid on securely.  let the tea brew overnight for at least 8 hours, or up to 12 hours.
  2. strain the tea of the bags, shiso, and cinnamon stick. add 3 tablespoons of the sweetener of choice, taste and add more sweetener if desired.  
  3. serve in an 8-ounce glass over ice with milk. 

enjoy!

similar recipes:

fizzy lemon-limeade w/ crushed raspberries

fizzy lemon-limeade w/ crushed raspberries

passion fruit & lemon-ginger fresca

passion fruit & lemon-ginger fresca

grapefruit & lime-grape cooler w/ crushed mint

grapefruit & lime-grape cooler w/ crushed mint

tomato toast w/ macadamia ricotta, shiso + black lava salt /  by Lindsey | Dolly and Oatmeal

there's something to be said about summer's lacksidasical approach to food and general meal preparation. this summer, more than any other other, i've embraced that notion wholeheartedly; making flavorful but simple salads, mixing in some breezy sauces or dressings to liven up a dish, and cooking from heidi's forthcoming gem of a book. but more than anything else there has been an abundance of open-faced sandwiches served this season. i suppose the inspiration came from my mom and childhood memories. for beach lunches or sunset dinners she would pack a large french baguette along with various cheeses, fruit, nuts, and big green salad. we would rip off pieces of crusty bread and pile it with a schmear of brie, and slices of apple. but my favorite late summer meal most definitely came in the form of my mom's tomato and mayo sandwiches which she served on onion rye bread with a liberal pinch of salt. the flavors and texture, and the juicy ripe tomatoes made it an indulgently simple way to savor the season. 

this summer, with a big enough space in the backyard, i grew tomatoes that have provided us with an abundance of fruit for most of july and august. we've been roasting them, tossing them into salads, making quick tomato sauces for pasta, and slicing them for tomato toasts. and while i love a good mayo-tomato toast, we've been making a tahini-yogurt tomato toast, as well as the ubiquitous avocado tomato toast, but there's also been a macadamia nut based ricotta that i've been wanting to share with you that lends a striking similarity to the texture and consistency of a lightly whipped ricotta cheese. so when i was conjuring up a recipe to highlight the black lava salt from ILĀ, i knew the perfect thing to pair it with. the ricotta tomato toast is rich and creamy, and gently kissed with a pinch of salt, that when prepared with fresh garden tomatoes still warm from the day's sun, it is quite possibly the most delightful thing. 

i could imagine this toast (or any tomato toast) being the perfect canvas for any one of ILĀ's salts or spices like za'atar, dukkah, cayenne, and smoked paprika, or with their collection of extra virgin olive oil. each one is carefully and intentionally chosen to create a collection of essentials for your kitchen and meals. they have a kickstarter going to help fund the expansion of ILĀ which you can check out here.

i allso have an interview over on one of my favorite blogs, nutrition stripped (link) if you're interested in checking it out :)

hugs + tomato toast! xo

tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

i like to use a variety of heirloom tomatoes for the toast to pile high while also giving some dimension. the shiso adds a bit more of an aromatic vibe, but if it's not available where you are basil or thai basil is great substitute. 

macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed
  • 1 1/2 tablespoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 2 teaspoons white mellow miso paste
  • 2 small cloves garlic
  • 8-10 tablespoons filtered water
  • 1/4 teaspoon fine grain sea salt

tomato toasts

  • 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
  • 1/2 pound tomatoes (see notes), sliced with 1/4" thickness
  • 1/2 cup macadamia ricotta
  • 1/4 cup julienned shiso 
  • a few pinches black lava salt (or large grain sea salt)

method

macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

  • remove macadamia ricotta from the fridge and set aside,
  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

enjoy!

similar recipes:

zucchini-basil chickpea waffles w/ tomato + shaved fennel salad

zucchini-basil chickpea waffles w/ tomato + shaved fennel salad

miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio

summer socca salad w/ burst tomatoes + roasted zucchini

summer socca salad w/ burst tomatoes + roasted zucchini

warm sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette /  by Lindsey | Dolly and Oatmeal

a few times this past week i found myself in a super unfamiliar place; my hands and counters covered with non-gluten free flour, the smell of yeast and honey proofing - and when it didn't proof - the anxiety of whether my instant yeast from the back of pantry was still alive!   moments of worry? sure.  but the process of making bread by hand lands on the more gratifying side of the kitchen accomplishment spectrum for sure - weighing of flours, proofing of yeast, kneading, oh the kneading (can we just call this therapy? because i haven't had a moment of zen like that in the kitchen in quite awhile!), the RISE, the second rise, and finally the baking of it all.  i made 2 different challahs for the jewish new year this past week, both using whole spelt flour, and while i couldn't partake in the devouring of it i did manage to sneak a few nibbles (but stopped when my face broke out in a couple hives and my belly felt like lead - oy!).  it was dense and sweet and just the best piece of gluten i've sunken my teeth into in quite some time.  perhaps i've come to a certain place (or age) where i can really appreciate why there are a vast amount of books, techniques and procedures for the baking up of some leavened goodness because it is so clearly a form of art (and testament to one's patience!).  so, maybe if i gather up enough guts to venture into the bread baking world there will be a post in the future, but for now i'm leaving that to the experts (here and here) and sticking with what i know best: fruits + veggies! 

while i'm not the biggest fan of raw kale in general, i find that the baby variety is a lot easier going down and it's actually one of my favorite greens to use this time of year.  however, strong flavors and some good old fashion texture help out too when there's a big bowl of greens waiting to be chewed up.  enter: grapes, edamame, nuts + seeds; plus a super punchy, but herby, shiso vinaigrette.  it's a more plenteous salad than i was used to eating this summer, full of rich flavors like, sweet/savory warm grapes, earthy beans, and garlic-toasted nuts.  so, i guess as october is already here, this salad is a salute to next few months of more considerable, substantial fall meals.

happy october, all! xo

sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette 

if you can't find shiso leaves where you are, i would say that a mixture of basil, lemon verbena, and mint should suffice.  or, you could perhaps try 1/4 cup thai basil with some lemon zest for somewhat of a similar vibe.  and if you're not using fresh edamame pods, frozen ones are just as good. 

| serves 4 |

ingredients

shiso vinaigrette

  • 1/3 cup packed shiso leaves
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (if you don't have mirin, substitute with 1 tablespoon of rice vinegar)
  • 3 tablespoons olive oil
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon maple syrup/honey/brown sugar
  • salt + pepper to taste

salad

  • 4-5 cups baby kale
  • 1/2 cup cooked edamame
  • 4 green onions, white and light green parts sliced thin
  •  1 cup grapes, halved
  • 1 tablespoon raw pine nuts
  • 1 teaspoon chopped fresh parsley
  • 1 garlic clove, smashed
  • extra virgin olive oil + splash of toasted sesame oil
  • salt + pepper
  • toasted sesame seeds
  • shiso flowers (or small leftover shiso leaves)

instructions

shiso vinaigrette

  • in a food processor, add the shiso, vinegar, mirin, olive oil, sesame oil, and syrup (or sweetener of choice) and pulse until leaves are broken up and liquid is mixed.  taste and adjust seasoning.  using a fine mesh sieve over a small fitted jar, strain the vinaigrette; use the back of a spatula or spoon to squish all of the liquid.  cover jar and place in the refrigerator until ready to use

sautéed grapes

  • heat a skillet on medium heat, add enough oil to coat the bottom of the pan; add the smashed garlic and pine nuts along with a pinch of salt.  cook until garlic is fragrant and nuts have toasted a bit - about 1-2 minutes - then add the halved grapes (try to arrange the grapes cut side down to get a bit of caramelization on them, but don't make yourself crazy, they will taste just as good!).  let them cook for about 1 minute, until their bubbly and juicy.  dispose of smashed garlic, and sprinkle with parsley; remove pan from heat and let the grapes rest

arrange salad

  • in a large serving bowl, mix kale, edamame, green onions with a couple tablespoons of vinaigrette - taste and adjust - then add the warm sautéed grapes and pine nuts.  gently toss the salad and adjust dressing and seasoning.  serve with toasted sesame seeds and shiso flowers/small shiso leaves 

enjoy!