Golubka Kitchen - Page 18 of 89 - Plant-Based Recipes for Health and Vibrance

Pistachio and Raspberry Fields Ice Cream Cake – Ice Cream Sunday

August 14, 2016 By Anya 9 Comments

Yesterday, Paloma turned eight, and we celebrated with this magical ice cream cake. Then we went on a road trip to Orlando and listened to The Beatles the whole drive up, because this eight year old has a serious case of beatlemania. At this point in her obsession, Paloma can tell apart the voice of each Beatle, in any and every song (I still have a hard distinguishing young Paul from young John), and she can do a perfect impression of each one’s stage mannerisms, not to mention her knowledge of most of their song lyrics. Our house is full of Beatles photo books, checked out from the library, and the suggested videos on my Youtube are all last rooftop concert and Yellow Submarine. And of course, this cake was immediately proclaimed to be a Strawberry Fields Cake, even though the pink here comes from raspberries, so we ended up agreeing on Pistachio and Raspberry Fields Cake as the name. This whole stage is very cute, but Paloma’s ability to be a wholehearted fan also signifies that the girl is growing up, which, as a parent, makes me teary eyed. I’ve never wanted to see those baby cheeks go away.
The shape this cake was something I’ve never tried before, but had a very clear picture in my head and decided to wing it. The result is so colorful and fun in appearance, it almost seems as though the cake is a hard thing to put together, when in reality, it’s quite simple. Once you have your two ice cream flavors and the crust, the ice creams are just interchangeably scooped into a spring form and smoothed out with a spoon in some places. Mostly, you just let the cake take on a shape of its own with each scoop. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. All in all, a success! Happy birthday to our Palomita. Read on for some weekend links and enjoy your Sunday :)

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Peach and Avocado Overnight Oats with Moringa Powder

August 10, 2016 By Anya 11 Comments

This post was created in partnership with Moringamio.

This little blog started out as a raw foods recipe journal. Back then, in 2010, I was struggling with some very unexpected health issues that kept popping up after I had my second daughter a bit later in life. My thyroid was acting up, and I had trouble sleeping, but none of the treatments offered by the doctors seemed right to me. Most of the medicine was meant for covering up the symptoms, and not any actual healing, while having terrifyingly long lists of side effects. I decided to go the holistic route, having been into natural healing since I was very young, and having had some previous success with homeopathy and herbs. I started looking into healing through diet, and came across a little paperback on raw food, and how it had changed a whole family’s life by allowing them to regain their health. Something clicked after I read that book – the idea that plants can feed our cells in the most powerful way just made so much sense to me. I was incredibly inspired from that point on and ate and ‘cooked’ exclusively raw for a while, which really helped me feel much better. Since I was cooking up a storm, Masha and I decided to document the recipes online, and here we are, six years later. The recipes and my diet have evolved since then to be much less restrictive, but still largely plant-based.

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Mint and Chocolate Milkshake with Aquafaba Whipped Cream – Ice Cream Sunday

August 7, 2016 By Anya 8 Comments

We have a classic ice cream flavor in milkshake form for you today – mint and chocolate. It’s creamy, with little hard specs of cacao nibs, and invigorating with the addition of fresh mint – just a great summer treat in every way.
Now let’s talk about what’s on top of these milkshakes. Have you heard of aquafaba yet? It’s cooking water from beans or the water, in which canned beans come. Basically, a by-product that is usually discarded, which was found to have properties similar to egg whites, once whipped. I’ve been taking my time warming up to it, but now I can say that I’m officially on board with this whole idea. I’ve already successfully made eggless, porous pancakes, mousse and this whipped cream with the stuff, and it really does work, almost magically. It’s basically free, if you are already cooking beans for a meal or have cans of beans on hand, which is always a bonus. The most favored beans used for aquafaba are chickpeas or white beans, since they don’t color their water. Any other beans can technically be used for aquafaba, but black beans will produce purplish whip, and whip from red beans will be pinkish. Pretty awesome, huh? Read on for some weekend links and have a nice Sunday :)

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Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn

August 3, 2016 By Anya 9 Comments

A bit on the state of things around here –
The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision.

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