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New Earth Kitchen, 15894 S Highway 71, West Fork, AR (2025)

08/14/2024

I pulled it off totally sugar free and clean!

Roasted Peach-Chipotle BBQ Sauce (1.5c)

Sugar Free - Paleo - Keto - Vegan Friendly (see notes) - Still addictively yummy

I believe that roasting the peaches here and passing on the tomato paste allowed me to keep a nicely balanced peachy sweet heat- without using peach preserves or sugary compote. I did use a little monkfruit sugar to get the balance perfect.

3 fresh peaches, halved and pitted. Skins can stay.
Ghee, refined coconut oil, or avocado oil*
2 tbsp apple cider vinegar, to taste
1.5 tsp worcestershire sauce**
1 tsp molasses
1-2 chipotles with 1 tsp adobo
1 tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp chile powder
1-2 tsp monkfruit sweetener, to taste
Salt and pepper, to taste

Preheat oven to 400 F. Place peaches in ovenware, cut side up. Roast peaches 25-35 min. They should be slightly dehydrated and syrupy.

After roasting, allow peaches to cool and add to a high speed blender. Add the remaining ingredients and blend. Taste, adjust seasoning. It should be nice and thick. If it is thin, you can put it in a pan and cook it down.

*To make vegan, use any oil other than ghee
** Sub vegan worcestershire to make vegan

04/15/2024

Happy Moonday other selves🌕🤗💞

I don't usually measure, so I don't usually write recipes, but I've been meaning to start again! So here's one for ya I did today!

Side note: If anyone out there has simmer sauce or braise recipes that would be good for eggs, drop it in comments!(And yes, I already know about Shakshuka).

Break my fast of braise of the day- Eggs Saag!

-1tsp ghee
-1/2 c minced onion (I like sweet best but any will work)
- 2 tbsp ginger, minced
- 4-5 cloves garlic, minced
- 1/2 tsp salt
- a handful of cherry tomatoes halved or grape tomatoes quartered
- 1/2- 1 tsp red pepper flakes for heat
- 1/2 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cardamom
- 1/4tsp cinnamon
- 10 oz spinach- fresh and chopped (this is what is below) or frozen chopped
- 1tbsp- 1/2 c plant based (or not) milk or veg stock or water
- 1c yogurt (vegan used here. You can also make a lemony cashew cream)
- 1tsp raw honey or date sugar
- 6 large eggs *** see variation below for vegan version

Garnish with: yogurt sauce, cilantro, raita, hot sauce, cucumber, pickled onion, chutney, radish, cucumber- use what you have and what feels right! I have yogurt sauce and cilantro because that's what was prepared and ready.

Sides: Naan would be the obvious choice or some other form of bread. I am avoiding bread so I used air fried potatoes to dip.

1. Heat a large skillet med- high for a minute or two. Add just enough ghee to coat the pan. Then, add the onions, garlic, and ginger. Add salt and a dash or two of pepper. Cook about 5 minutes until translucent.

2. Add tomatoes and spices. Cook 2-3 minutes until the spices become very fragrant.

3. Add the spinach. Go little by little if using fresh. IF YOU ARE USING FRESH SPINACH, his is where you will want to add some liquid to the bottom to steam and get them wilting fast. Use stock (which will make the liquid darker. I used stock. otherwise that sauce would look white), water, or plant based milk. Just enough to create steam and wilt about halfway. DO NOT add extra liquid at this stage if using frozen spinach. It will get too watery.

4. Once the spinach is about halfway wilted, add the yogurt and stir. Taste and adjust seasoning. If it tastes tinny or flat, add a tsp of date sugar, coconut sugar or raw honey for balance.

5. Add the eggs, lightly salt the tops of the eggs and cover for 5-10 minutes. If you like your eggs runny, cook for 5. If you like them medium, do 8 minutes. If you want them well done do 10 minutes or more.

Garnish as you wish and find something yummy to dip in it!

***VEGAN VARIATION: Use Tofu instead of eggs. Drain and cut into rectangles. Rub with black salt and turmeric and let sit for 20 min if you want it to look and taste eggy)

03/10/2023

Hearty Harissa Carrot soup with Lentils, Sesame
and Rose 🌹

1-2 tsp olive oil
2 1/2 lbs carrots, peeled and chopped
1 medium onion, chopped
1/2 tsp salt, plus to taste
4 cloves garlic, chopped
1” piece of ginger, chopped
Fresh ground pepper, to taste
1 tbsp Harissa powder
1/2c red lentils, rinsed
1 quart veg stock
1c water
2 tbsp Tahini
1-2 tsp maple syrup to taste (real)
1 big tbsp Rose powder

Garnishing suggestions:

Few dashes of sesame oil
Mint or parsley
Sesame seeds
Siriacha
Yogurt

Heat a large pot over medium-high and add oil. When oil gets shimmery, reduce heat to a little over medium.

Add carrots and onions. Add salt and cook for 2-3 min. Add garlic and ginger. Cool another minute. Add Harissa and lentils. Toss and cook one more minute.

Add stock and water. Cover pot and simmer 15-17 minutes, until carrots abs lentils are tender.

Uncover and turn off heat. Add tahini. Maple, and rose powder. Blend with immersion blender or pour into a standing blender until smooth.

Taste, adjust seasoning to your liking. Garnish with a couple of drops of sesame oil and sesame seeds.

This is hearty enough to stand on its own for dinner, so serving with a light salad would be perfect! Bread can be a descent side also.

Or serve in cup portions (8oz or less) as an appetizer or side to a light entree.

02/04/2023

Baked German Pancake

Happy Saturday everyone!! If pancakes and french toast had a baby, this would be it!

My second nonstick Greenpan died a month or two ago. I’m usually a stainless steel gal, but nonstick is pretty essential for French toast, pancakes, eggs.. Plus, it’s helpful for oil free cooking.

Kelly was wanting pancakes or French toast for a little while now. I had tried doing pancakes in the oven on a silpat and they came out okay. They were tasty but not browned like you get them in the pan.

This recipe was a revelation! So simple, so delicious. It is not vegan. I wanted to try the traditional version, which includes eggs before I go experimenting. It is vegetarian. Traditionally, you are supposed to use a cast iron skillet. I did not have one on hand, so I just used a round cake pan or it was great! Recipe follows-

Batter:

- 3 eggs
- 1/3 c milk (I used plant based)
- 1tsp vanilla extract
- 1/2c flour
- 1 tbsp butter (I used plant based)

Topping Ideas:
- fresh berries
- nuts
- fruit compote
- maple syrup
- fresh fruit
- powdered sugar

1. Preheat the oven to 425. Place the pan in the oven so that preheats also.

2. Beat the eggs with the milk and vanilla. Add in the flour and whisk well.

3. Remove the pan from the oven and add the butter to coat. Then, add in the batter. Bake in oven for about 15-19 minutes.

4. Add toppings of choice, slice, serve and enjoy!

** This could totally serve 4 with other breakfast dishes, but in our home it served two🤭

Next time I try this I will try making the batter out of mung dal instead of eggs. We shall see if it’s as much of a winner!

02/02/2023

White Bean Dip with Roasted Garlic and Artichoke

When I was in NY, I used to shop at a gourmet supermarket called Fairway from time to time. They would have this station of breads, oils, vinegars and spreads that was really fun to sample. One of the spreads that I fell in love with was a roasted garlic and artichoke spread. I managed to recreate it my way in this recipe. This dip is light, savory with the delicate sweetness of the roasted garlic. It’s great wither as a dip for crackers and veggies or as a spread on crusty bread or sandwich.

- 2 heads of garlic
- 1 tsp extra virgin olive oil, plus a spritz or brush for the garlic**
- 1 ½C frozen artichokes, defrosted or 1 can, rinsed well**
- 1 can cannellini beans, rinsed well and dried or 1 1/2c cooked white beans
- 1/2 tsp dried thyme
- 1/2tsp salt
- 2 tsp lemon juice
- 1/4- 1/2c cold water

1. Preheat the oven to 400. Cut the top quarter of each head of garlic off to expose the cloves. Brush or spray with oil, wrap in foil or place cut side down on parchment and cover. Roast 20-30 minutes, until golden and mushy. Allow to cool to handle.
2. To a food processor, add the rest of the ingredients except for the water. Squeeze in the roasted garlic. Pulse. Scrape and blend, adding water to make a thick but mostly smooth mixture.
3. Place in bowl and serve! If you want to garnish, some good options are tomato, arugula, parsley, basil, truffle, olive oil, pine nuts, or microgreens.

**NOTES
You can omit the oil. Just add enough water to make the desired consistency
I prefer frozen or jarred artichokes. Most people don’t mind the cans, but I find myself tasting the metal on them a lot. I find frozen artichokes at Whole Foods.
-

02/02/2023

*Muhammara Recipe*

Muhammara is a spicy Syrian inspired roasted pepper and walnut dip that is sweet, smoky, savory and tangy. Lately I’ve been looking for dips that are satisfying but also not hummus. This one sure hits the spot. Plus, I’m always trying to get my fiancé to eat more veggies. Bell peppers tend to be a hard “no” for him, but he loves this dip! While Muhammara comes from the Arab word for red, “ahmar”, I used orange bell peppers this time because they cost substantially less at the store. It didn’t come out as red, but the flavor is still perfect! I would recommend sticking with red or orange peppers though. Not yellow or green.

- 2 bell peppers, Red or Orange
- 1 tbsp extra virgin olive oil, plus a little extra to brush the peppers with (**see notes)
- 1/4lb (~3/4c) walnuts
- 3/4 c breadcrumbs
- 1/2tsp salt
- 1/2tsp sugar
- 2 tbsp pomegranate molasses or balsamic glaze (**see notes)
- heaping 1/4tsp cumin
- 1tsp sumac
- 1tsp Aleppo pepper or 1/2tsp sweet paprika with 1/2tsp mild chile powder or 3/4 tsp sweet paprika with 1/4tsp cayenne
- 2-3tbsp tomato paste
- 1/4- 1/2tsp cayenne, optional and to taste
- 1/4- 1/2c cold water

1. Preheat oven to 425. Brush or spray peppers with oil. Roast 15 min, turn and roast 15 min more to char. When finished, place in a glass or metal bowl and cover with plastic to steam. Once cool enough to handle, remove stem, seeds and skins. Add to food processor.
2. Add the rest of the ingredients to the food processor, except for the water and pulse. Add a little water, tablespoon by tablespoon and blend until it has a thick, slightly chunky, but otherwise hummus-like texture.
3. Place in bowl and serve. If you like, garnish with parsley, sumac, nigella, sesame, lemon, olive oil and/or chopped walnuts Can be used as a dip for pita, veggies or crackers. Can also be used as a spread.

**NOTES:
You can omit the olive oil entirely, if you like. Just add a little more water when blending
Pomegranate molasses is traditionally used, but balsamic glaze costs less and works just fine.

Enjoy!

01/30/2023

Strawberry Rose Vanilla Blender Sorbet

2 1/2c frozen strawberries
2 frozen banana coins
1 tsp Rose Powder
1/4 tsp of Vanilla or beans from 1/4 of a pod
1/4c Plant based milk
1 tbsp raw honey

Add all ingredients to blender. Blend until homogenous and enjoy! If it comes out too hard, add more plant based milk. If it comes out too soft, freeze it for a couple of hours for an ice creamy texture.

Makes 2 big servings or 4 modest servings.

💜💜💜

01/19/2023

Vegan Southwestern Black-Eyed Peas

- Extra virgin olive oil spray or 1tsp Extra virgin olive oil
- 1/2 c yellow onion, chopped
- 1/2 c Bell pepper green, yellow, orange, red, or combo, chopped
- 1 stalk celery, chopped
- 1/4tsp salt, plus more to taste
- black pepper, to taste
- 1 clove garlic, minced finely
- 1 Fresno chile pepper, finely chopped (or jalepeno)
- 1 Roma tomato, seeded and chopped
- 1 ½c Black Eyed Peas, cooked (or 1 14oz can)
- 1/2tsp smoked paprika
- 1/4tsp cumin
- 1/4 tsp chipotle powder*
- 1/4 tsp ancho chile powder*
- 1/2tsp New Mexico chile powder*
- 3 tbsp frozen sweet corn
- 1 tsp or 1-2 wedges of lime juice

Heat a large skillet over medium-high. When heated, turn to medium (5-6/10). Give a good spritz of Olive Oil spray and add the onions, pepper, and celery. Season with salt and pepper. Sauté for 3 minutes, stirring occasionally.
Add garlic and chile pepper. Sauté another minute or two.
Add tomato, black eyed peas, and spices. Continue sauteing for 2 minutes. Add the corn and sauté 3 minutes more.
Remove from heat. Season with lime juice. Taste, adjust seasoning and serve.

*You can replace the combination of chile powders with 1 tsp of Chile powder for simplicity.

This would be perfect served over rice, grits, with roasted potatoes, sweet potatoes or hash browns.

I wanted to use the rest of my guac from the other day, so I made myself a little breakfast wrap. Recipe for guac will go to comments after this posts🌿

And don’t forget the most important ingredient in any dish- the love🥰

01/14/2023

Oaxacan Seasoned Oven Fries with Guacamole

(Serves 4-6)

Oven Fries:

- 4 lg Russet Potatoes cut in 1/4-1/2” batons
- Avocado oil spray or 1/2tsp avocado or olive oil
- 1 tsp garlic powder
- 1tsp onion powder
- 1/2 tsp chipotle powder
- 1/2 tsp ancho chile powder
- 1/2 tsp New Mexico chile powder
(Or use 1 1/2 tsp store brought chile powder total/ the combination above would add more depth of flavor)
- 3/4 tsp cumin
- 1/2tsp oregano
- 1/2 tsp salt (or to taste)
- black pepper, to taste

Preheat oven to 450.
Toss all ingredients together and bake in preheated oven for 25-35 minutes.

Eat immediately. These do not store well.

Guacamole:
- 4 lg or 5 medium avocados
- 1/4 tsp salt plus, to taste
- 1/2c red onion, finely chopped
- 1/4c chopped cilantro
- Juice of 1/2 lime
- 1 sm-med jalapeño, finely chopped
- 2-3 cloves of garlic, in paste*or finely minced
- 1 lg or 2 small Roma Tomatoes, seeded and diced

Mush everything together with a fork (or a mortar and pestle if you have one) except the tomatoes. Once mashed, then fold in tomatoes. Taste and adjust seasoning.

Store up to 4 days in an airtight container in the fridge. To prevent oxidation, it is helpful to cover in plastic wrap directly on to of the guac to keep the air out before covering with lid.

*When I am needing garlic paste from just a few cloves of garlic, I will microplane/grate the garlic right into what I am preparing. This works well for dips, soups, sauces, and mashes. The garlic will be stronger this way, as well. The fiber it’s cut, the stronger it gets.

12/30/2022

Hello everyone! This is Areya! I will be back later or tomorrow to do a formal intro, but here’s what some of my home cooked food is like!

I am whole food/plant based. That means personally, I make sure 90% or more of what I consume is Whole Foods from plants. (I do have a fish dish down there, but everything else that looks like meat is mushroom or jackfruit!) This leaves wiggle room for anytime I need some extra density in my body- in the form of eggs or some other ethically sourced animal protein. This is what is right for my body at this time. I encourage everyone to practice mindfulness with their bodies and honor what it is asking for.

I will always use natural whole ingredients and organic whenever possible. I am happy to create meals with fish or free range chicken when there is demand for that, but I will primarily be working with plants.

That being said, my home does not always have the best lighting, but I will be committing to make more dinners in the daylight and take some really nice photos.

See you later when I do my intro!

🙏💜🙏

New Earth Kitchen

08/14/2024

04/15/2024

03/10/2023

02/04/2023

02/02/2023

02/02/2023

01/30/2023

01/19/2023

01/14/2023

12/30/2022

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