Ferrero Rocher Granola with Kendall

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Photography by. Inez and Vinoodh(Left) and Bernadette Mira(Right)

Today’s inspiration is a young woman who is almost literally on EVERY single page of EVERY fashion magazine. She is on the cover and the main hit of Vogue’s September 800 page issue. Through the well-known fame of Keeping up with the Kardashians, she has been able to make a name for herself. This young woman is none other than Kendall Jenner. To learn more fun facts about her, watch 73 questions by the Vogue Channel.

Kendall Jenner, isn’t afraid to speak her mind and she definitely commands the runway with her striking features and also having an amazing walk. I was very intrigued by the photo above taken by Inez and Vinoodh. I wanted to create something that would feature chocolate to resemble the nut-brown color from the outfit and purse that Kendall holds. So, enough with the chit-chat, here is today’s recipe…

Ferrero Rocher Granola

Ingredients

2 cups of rolled cereal oats

1/2-1 cup of whole grain rolled oats

1/2 cup of melted coconut oil

1/4 cup of raw agave syrup

1 tsp. of ground cinnamon

1/2 tsp. of coriander 

1/2-1 cup of wheat germ

1/2 cup of golden raisins

1/2 cup of finely diced dried apricots

1/3 cup of Ferrero Rocher chocolate

Extra

parchment paper

baking sheet 

big bowl 

Directions:

  1. Preheat oven to 350 F.
  2. Prepare baking sheet with parchment paper and set aside.
  3. Combine all ingredients together, except for golden raisins, apricots and chocolate.
  4. Mix the granola mixture with your hands or stir with spoon.
  5. Once well combined, spread the granola mixture onto the baking sheet. Set aside until oven is ready.
  6. Finely dice apricots and chocolate and add golden raisins to a small bowl. Then set inside the fridge to chill.
  7. Add the granola mixture to the oven and bake for 25-30 minutes or until golden brown.
  8. Once the timer has made it to 10 minutes left, add the apricots, chocolate and raisins.
  9. Keep on baking until golden brown.
  10. Take granola out of oven and let it cool completely.
  11. Keep granola in large zipper bag or glass container in fridge. Enjoy with milk, yogurt or even by itself! (Warning, this recipe is addictive–enjoy with caution)

 

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Photo and gif by. Bernadette Mira and Garrett Hagen

White and Purple Bean Salad with Rosie

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Photography by. Russell James(Left) and Bernadette Mira(Right)

Today’s inspiration is the gorgeous Rosie Huntington-Whiteley.  The first time I saw or honestly, even heard of Rosie, was through watching Mad Max Fury Road.  I remember her role distinctly, because I was very upset to see her character go in the film, but her exit was memorable .  Rosie obviously not only acts, but models too.  She is most known for her role as being one of the faces of the Victoria Secret’s Angels.  With her talents combined with the extremely talented Russell James, the photo above inspired me to create a dish that would  resemble the striking, Gucci purple gown.

  The colors within the dish not only amused my eyes, but it reminded me of the days when I was little.  I  remember wondering out into the backyard where I grew up when spring and summer rolled around.  I would scout out tasty treats to eat like berries and nuts.  My favorite treat of all was the honeysuckle bushes.  The taste from the honeysuckles is the exact same sweetness in the dish that I am about to share today.  So, without further adieu, here is today’s recipe…

White and Purple Bean Salad

Serves 2

Ingredients

1 can of cannellini beans 

1 head of broccoli 

half of a small purple cabbage finely diced

1 tsp. of coriander 

1 tsp. of olive oil

squeeze of lemon juice

1/2 tsp. of sea salt

2 tbsp. of agave nectar 

dash of black pepper (to taste)

Toppings

4 tbsp. of tahini (optional)

diced purple onions (optional)

crumbled goat cheese

slivered almonds 

Extra

Large Bowl

Tongs (to mix)

Directions:

  1. Wash one can of cannellini beans and drain until dry.
  2. Then combine finely dice purple cabbage and broccoli with the beans in a large bowl.
  3. Then with tongs, mix in the rest of ingredients and combine together.
  4. Enjoy with crumbled goat cheese and slivered almonds on top OR optional tahini for dressing.

Happy Eating!!

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Photo by. Bernadette Mira

Toasted Yellow Tomato Bruschetta

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Photography by. Cuneyt Akeroglu and Bernadette Mira(Right)

Model. Natalia Vodianova

The other day, I passed by my local market. I was planning to get the usual groceries. Bread, peanut butter…I think you know where I’m going with this. Then out of nowhere I noticed the most vibrant, luscious yellow tomatoes. Sometimes, I buy food off the whim, which isn’t necessarily the best option but I told myself, “I have to do something special with these.”

Now, I want you to set your mind off to a far away place. This place is Turkey. See yourself in crowd of people. You happen to find yourself in an alleyway market place that is filled to the brim with beautiful, majestic colors and spices. You set yourself down at a nearby table and are served something delicious…

Toasted Yellow Tomato Bruschetta

Inspired by Turkey

Serves 2

Ingredients 

2 pieces of crusty bread 

1 yellow tomato

2 tsp. of oregano

1/2 tsp. of thyme

spreadable goat cheese

 a small fist full of crushed spinach 

olive oil to drizzle 

spritz of lemon juice and zest

sea salt and pepper to taste

Extra

aluminum foil

mortar and pestle 

Directions:

  1. Preheat oven to 420 F.
  2. While the oven is preheating prepare the crushed spinach.
  3. In a mortar and pestle crush the spinach with a spritz of lemon juice. Crush the spinach until it resembles a type of vibrant green paste. Set the paste aside.
  4. Make a small bowl or simply fold the aluminum foil over on the sides, creating a small square shape, enough to fit the bread and yellow tomato. Drizzle some oil over both the bread and tomato. Sprinkle the tomato with pepper and sea salt. Then sprinkle some oregano and thyme over the bread.
  5. Carefully place the aluminum bowl that you created into the oven and let it bake for 15-20 minutes.
  6. Once the bread and tomato are done baking, carefully chop the tomato(It will most likely be hot and messy.)
  7. Spread the spinach paste on the bread along with some spreadable goat cheese. Top it off with the toasted tomato, lemon zest, oregano and a drizzle of olive oil.

Enjoy and happy eating!

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Photo by. Bernadette Mira 

Oreo Brownies with Gisele

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Photography by. Paulo Vainer (Left) and Bernadette Mira (Right)

Today I am serving you guys a dangerously tempting and sweet treat. Of course, let’s start off with today’s inspiration. Gisele Bundchen. The overly talented Brazilian model and actress is one of the top paid models out there! When I studied some of Gisele’s photos and taking a glimpse into her life through Instagram, I couldn’t help but feel inspired and strangely relaxed. Her feed is not just jewels and glamour, but very yogi and natured inspired, which was very refreshing to see. I was drawn to her ‘down to earth’ like personality and also the love that was emanating through her photos.

On the subject of love, Gisele is also a mother of two and is solely focusing on family, which I admire very much. The photo above taken by the great Paulo Vainer, inspired messiness but sweetness in my mind. I couldn’t help but think of Oreos and how they crumble once bitten into. So, without further adieu, I introduce…

Oreo Brownies

Serves 8

Ingredients

12 Oreos (6 smashed and 6 whole)

1/2 cup of butter 

1/4 cup of granulated sugar

2 chilled eggs

1/2 tsp. of nutmeg

1/2 tsp. of baking powder

pinch of sea salt in batter and sprinkled on top

1/3 cup of dutch cocoa powder 

1/2 cup of all-purpose flour 

Extra

medium size sauce pan

heat proof medium size glass bowl(for melting butter)

small plastic bag

rolling-pin or hands (to crush Oreos)

hand-held beater with whisk or beaters

parchment paper

8 inch baking pan 

Directions:

  1. Preheat oven to 335 F. Make sure one of the oven racks are in the middle to bake the brownies.
  2. In a medium sauce pan, add hot water half way and heat on stove to a simmer.
  3. Add the heatproof glass bowl on top of the saucepan and add 1/2 cup of butter.
  4. While waiting for the butter to melt, which will take about 8-10 minutes, crush six Oreos in a small plastic bag to create a crumbly like mixture. Then set the mixture aside.
  5. Prepare the 8 inch baking pan with parchment paper and a little spray of baking oil or butter. Then set aside.
  6. By this time, the butter should be melted. Quickly remove the glass bowl with oven mittens to the side. Add in the sugar, nutmeg and eggs. With the hand-held mixer, mix the ingredients until well combined.
  7. Then, add the flour, baking powder, pinch of salt, crushed Oreo mixture and cocoa to the wet ingredients. Mix until well combined.
  8. With a spatula spread the brownie mixture into the 8 inch baking pan. Spread out evenly so it coats all sides.
  9. Then sprinkle a little sea salt on top of the brownies. Then put into the oven for 25-30 minutes or until done.
  10. Halfway through the baking process, when the brownies hit the 15 to 10 minute mark, add the rest of the six Oreos to the mixture to create a star like pattern.
  11. Once the brownies have finished baking, let the brownies cool on a cooling rack until ready to eat.

Enjoy with a glass of milk!

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Photo by. Bernadette Mira

Banana Coffee Cake with Miranda Kerr

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Photography by. Gritty Pretty(Left) and Bernadette Mira(Right)

Today’s inspiration is none other than the amazing, Miranda Kerr. The first time I heard of Miranda was actually pretty recently. I was browsing through YouTube and was endlessly watching the British Vogue Channel. My favorite segment from the British Vogue Channel is the ‘Inside the Wardrobe.’ Miranda’s was the first one to pop up and I was immediately enamored by her sense of style and of course, her wardrobe. Her style is a bit ready to wear with a flash of  vintage, which is the best of both worlds. Be sure to check the video out when you have a chance.

The beautiful, 33-year-old, Australian model, who is also a mom, rose to fame as a Victoria’s Secret Angel back in 2007. Ever since then, she has launched an organic facial line called Kora Organics and has recently gotten engaged!  Her photo above, taken by Gritty Pretty, inspired me to create a dish that you can enjoy in bed. Where you can settle down on a cloudy day, partake in a cup of coffee or tea and lounge around while enjoying something sweet and delicious. So, enough talk, here is today’s recipe…

Banana Coffee Cake

Serves 8

Ingredients

2 1/2 cups of flour

dash of salt

1 tsp of cinnamon

1/2 cup of granulated sugar

1 cup of brown sugar(Domino)

3/4 cup of vegetable oil

(save 1 1/2 cup for crumb top)

3-4 ripe bananas

1 egg

2 tbsp of plain yogurt

1/2 cup of buttermilk

1 tsp of baking powder

1 tsp of baking soda

Bake at 350 F for 45-60 minutes

Directions:

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine flour, salt, cinnamon, sugars and vegetable oil until it creates a crumble like mixture.
  3. In a small bowl add 1 1/2 cup to save for the crumble top, then set aside for later.
  4. Add egg, bananas, yogurt, buttermilk, baking soda and baking powder to the dry mixture and combine until creamy.
  5. Butter or spray a 9 by 11 cake pan and pour in coffee cake mixture.
  6. Sprinkle the crumble mixture on top and spread out evenly to cover.
  7. Bake for 45-60 minutes.
  8. Check with a knife or toothpick to check if done. (It’s done when the toothpick or knife comes out clean.)

 

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Photo by. Bernadette Mira

Green Super Charge Juice with Pooja Mor

Green Drink

Photography by. Patrick Demarchelier(Left) and Bernadette Mira(Right)

Today’s inspiration is Pooja Mor. Now living in New York, she is one Indian model that is breaking the headlines of fashion and showing a new type of woman. She has been seen in Italian Vogue and Indian Vogue. I was very captivated by Patrick’s Photo of Pooja Mor. He captured the texture and swirls that are in the green tie dyed dress so beautifully. It inspired me to create a green juice that would boost any New Yorker’s day.

Living in New York, time gets away with you and sometimes you need that extra charge to start your day. Today’s recipe will wake you up and give you a boost of energy to keep you going in the crazy fast lane that is New York. I hope you enjoy!

Super Green Juice

Makes 2 full glasses

Ingredients

4 Dinosaur Kale Leafs (including stems)

4 Celery stalks finely chopped (including stems)

2 pitted Dates finely chopped

1 green apple diced

half of a ripe mango 

1 tsp. of Matcha green powder

1 tsp. of grated fresh ginger

1 glass of cold water

splash of lime juice 

Extra-

High speed blender or Juicer

Cheese cloth folded over twice

A large bowl to gather juice 

Toppings-

Chopped dates

Directions:

  1. Add finely chopped ingredients to blender or juicer.
  2. Blend for five minutes or so.
  3. Then, set the large bowl beside the blender so it’s close to catch the juice.
  4. Then, fold over the cheese cloth twice to catch any of the pulp.
  5. Gently dump some of the juice into the folded cheese cloth.
  6. Make sure not to add too much or the pulp will get into the bowl.
  7. Gather both sides of the cheesecloth and squeeze until most of the juice comes out.
  8. Repeat this process until all of the juice is used up.
  9. Throw away the leftover pulp.
  10. Pour the juice into a glass jar and cover and chill to enjoy for later or enjoy juice with chopped dates after completing the recipe.

(If confused, watch Hot For Food, Lauren Toyota do it How to Juice)

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Photo by. Bernadette Mira

Chilled Oatmeal for the Summer

Featuring Veronique Branquinho’s  Resort Collection 2017

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Photography by. Ronald Stoops(Left)Credit to Veronique’s Collection and Bernadette Mira(right)

I happened to stubble upon Veronique’s page while perusing the Vogue website late at night. I was immediately stunned by her clothing designs and her way of using vibrant patterns, while incorporating comfort. Her designs give off a sense of effortlessness, but are trendy and chic. Pairing denim designs along with hanging tassels that are enveloped with tawny colored beads are definitely hitting the street styles. Veronique is Belgium born and raised. By 1978 she was already presenting her fashion designs to the world. Her most recent Resort Collection, inspired me to create a dish that brings comfort to the senses and a hint of surprise.

So, today I present a breakfast dish that will be great for those summer days…

Chilled Oatmeal

topped with walnuts

Serves 2

Ingredients

1 1/2 cup of rolled oats

1 banana

2 pitted dates

2-4 cups of cold water (add more if needed)

1 tsp. of ground ginger

1 tsp. of agave

Toppings

handful of walnuts

1 sprig of mint (optional)

1 tsp. of nutmeg

Extra

raisins

cinnamon

maple syrup

(Anything that you enjoy on top of oatmeal dishes)

A high power food processor

bowl or glass pitcher covered (to store oatmeal)

Directions:

  1. In a food processor, process rolled oats and water till it forms a liquid consistency.
  2. Next, add banana, dates, ginger, and agave. Mix on high till completely blended together.
  3. Once blended, pour the mixture into a bowl or glass pitcher. Then cover with plastic wrap to store in the fridge till the next morning.
  4. Next morning, add your toppings and enjoy while sitting outside on your porch. (I like to imagine that I’m sitting on a porch somewhere, while birds chirp in the background.)

Enjoy!!!

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Photo by. Bernadette Mira