Get the recipes from Alice Bamford's book, "One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living" seen on the show!
SPINACH & NUTMEG SOUP
- 1 tbsp olive oil
- 1 white or yellow onion, finely chopped
- 1-quart chicken stock or vegetable stock
- 1 pound spinach
- ½ teaspoon freshly grated nutmeg or ground ginger, plus more for garnish
- In a saucepan over medium-high heat, heat the olive oil. Add the onion and cook, stirring until soft, 3 to 5 minutes.
- Pour in the stock and bring to a simmer. Slowly add the spinach by the handful until all of it is wilted. Add the nutmeg or ginger and remove from the heat.
- Let cool slightly, then transfer the soup to a blender, working in batches if necessary. Carefully whizz the soup until smooth and creamy.
- Ladle into bowls, sprinkle with a little more nutmeg or ginger and serve hot.
TUMERIC POACHED HALIBUT
- 1 tbsp peeled and grated fresh turmeric
- 1 tbsp peeled and grated fresh ginger, plus extra, thinly sliced, for garnish
- 1 clove garlic
- 1 tbsp tamari
- 2 tbsp olive oil
- 1 bunch fresh cilantro, finely chopped, a few big pinches reserved for garnish
- 2 (6 to 8 ounce) halibut fillets
- Prepare a large steamer that will hold the fillets comfortably.
- In a mortar using a pestle, combine the turmeric, grated ginger, garlic, tamari, olive oil, and lime juice. Combine and crush it until a smooth paste forms. Stir in the cilantro.
- Spread the herb paste over the fish fillets, coating them well. Wrap each fillet individually in parchment paper, folding the edges to seal well.
- Arrange the packets in the steamer and steam for 8 to 10 minutes, or until cooked through (use the tip of a knife to lift a corner of one packet to peek). Serve immediately, opening the packets at the table and garnishing with the sliced ginger and reserved cilantro.
DARK CHOCOLATE & BEET BROWNIES
- 1 pound beets, trimmed, peeled, and cut into ½-inch dice
- 7 ounces dark chocolate (best quality, at least 75% cacao)
- ½ cup coconut oil
- ¼ cup unsweetened cocoa powder (good quality), plus more for dusting
- ¼ cup all purpose gluten free flour or rice flour
- 1 heaping teaspoon baking powder
- 3 large organic range free eggs
- 1 cup coconut sugar
- OPTIONAL ADD-INS:
- Handful of sour cherries
- 1 tbsp shredded unsweetened coconut
- 1 tbsp peeled and grated fresh ginger
- Juice of 1 ripe passion fruit
- Ginger powder for dusting (optional)
- Preheat the oven to 350 degrees F.
- Meanwhile, bring about ½ inch of water to a boil in a saucepan and fit a steamer basket into the pan. Add the beets to the basket and steam until tender, about 10 minutes. Let cool to room temperature, then put in a blender and process to a smooth and silky puree. Set aside.
- Bring about 1 inch of water to a gentle boil in the bottom of a double boiler. Break up the chocolate into the top pan and add the coconut oil. Nest the top pan in the in the bottom pan over but not touching the boiling water. Stir until the chocolate melts. Once the chocolate has melted, stir well. (Alternatively, bring 1-inch water to a boil in a saucepan and melt the chocolate in a glass or metal bowl that nests into the saucepan without touching the water.)
- Sift together the cocoa, flour, and baking powder into a medium bowl.
- In a large bowl, beat the eggs with the coconut sugar until pale and fluffy. Fold the melted chocolate mixture into the egg mixture, then fold in the flour mixture and the ground almonds.
- Finally, add the beet puree and fold to combine well. Gently stir in any of the optional ingredients you like.
- Pour the batter into a lightly coconut oil- greased 9-inch round or square baking pan. Bake until the edges begin to pull away from the sides, 40 to 45 minutes.
- Let cool. Dust with the cocoa powder and the ground ginger, if you like. Cut into squares and enjoy!
Recipes courtesy of Alice Bamford's book, "One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living," which is available to purchase here, and also here.