5 Lip-Smackin’ Dishes To Whip Up, NOW

Okay ladies, give it to us straight — have you kept your eat-healthy New Year's resolutions? It's okay. Before you hang your head in shame, allow us to introduce you to one of our favorite local foodies, Lauren Godfrey, the brains behind the food blog obsession, Golden.
"My philosophy is all about celebrating the food that makes me feel really good," says the S.F. resident who worked as an art and creative director for 15 years before heading to culinary school and honing her skills with apprenticeships at SPQR and Bar Tartine. Lucky for us, she's shared five super healthy recipes that are also plate-lickin' delicious — we swear! From roasted sweet potatoes and apples dressed in tahini and crispy quinoa (we're infatuated with this crunchy stuff), to a punched-up brussels sprouts salad, guilt-free gluttony has never tasted so good.
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Photographed by Maria del Rio.
Meet our healthy dish guru, Lauren Godfrey of Golden. Ready to whip together her finger-lickin'-good eats? Let's get to it!
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Photographed by Maria del Rio.
These five dishes are as pretty to look at as they are delicious to chow down!
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Photographed by Maria del Rio.
Shredded Brussels Sprouts with Farro and Citrus Caper Salsa

Ingredients:
1 cup cooked farro
1/3 cup toasted pine nuts
1/2 pound brussels sprouts
1/3 cup buddha's hand citron, chopped (can substitute with 2 tbsp packed lemon zest)
1/4 cup olive oil
2 tbsp Meyer lemon juice
2 tbsp capers, drained
2 tsp caper juice
2 tsp honey
1 tsp kosher salt

Steps:
1. Cook farro according to directions (1/2 cup uncooked farro should make about 1 cup of cooked farro) and set aside to cool to room temperature.

2. Preheat oven to 300 degrees. Toast pine nuts for 10 minutes, stirring halfway through until golden brown, and set aside to cool to room temperature.

3. Clean brussels sprouts by removing any dirty or imperfect outer leaves. Holding the sprout at the root end, thinly slice it crosswise. Place shredded sprouts into a large bowl and use your hands to separate the layers of the sprouts. You should end up with around fou packed cups.

4. In a small food processor, add the buddha's hand, olive oil, Meyer lemon juice, capers and their juice, honey, and salt. Pulse all ingredients until incorporated, but still chunky. Add farro, half of the toasted pine nuts, and the citrus salsa to the large bowl with the shredded brussels sprouts. Garnish with remaining pine nuts and serve immediately.
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Photographed by Maria del Rio.

Kale Salad with Spicy Almond Dressing

Ingredients:
1 bunch curly kale, removed from stem, massaged, and chopped into small pieces
1 cup thinly sliced green cabbage
1/3 cup thinly sliced scallions
1/4 cup roughly chopped cilantro
1/4 cup finely minced mint
1/4 cup lime juice
3 tbsp smooth almond butter
2 tbsp sunflower oil
2 tbsp mirin
1 to 2 tbsp seeded minced jalapeño (depending on heat of jalapeño)
1 tbsp agave syrup
1 tsp sesame oil
1 1/4 tsp kosher salt (or to taste depending on saltiness of almond butter)
2 tbsp shiro goma (roasted sesame seeds)
2 tbsp water (optional, depending on thickness of almond butter)

Steps:
1. Clean kale and remove the leaves from the stems. Massage by working kale between your fingers. It will soften and become a darker green. Work it until it very soft — at least 5 minutes — and cut into small bite-sized pieces. Put the kale in a large bowl along with the cabbage, scallions, mint, and cilantro, and set aside.

2. In a small food processor, add lime juice, almond butter, sunflower oil, mirin, minced jalapeño, agave syrup, sesame oil, and salt. Blitz until smooth. You may need to add up to 2 tbsp of water depending on the thickness of your almond butter.

3. Toss desired amount of almond dressing with kale and herbs. Let sit for a couple of minutes and toss again. Garnish with shiro goma and serve immediately.
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Photographed by Maria del Rio.
Mexican Slaw with Avocado and Spicy Pepitas

Ingredients:
1/3 cup raw hulled pumpkin seeds (pepitas)
2 tbsp coriander seeds
Sunflower oil (or other light vegetable oil)
1/4 tsp cayenne
Kosher salt
1/2 tsp cumin seeds
3 tbsp olive oil
Zest from 1 lime
2 tbsp lime juice
2 tsp agave nectar
2 tsp unseasoned rice vinegar
1/4 tsp dijon mustard
Freshly ground black pepper
3 cups shaved green cabbage
3 cups shaved red cabbage
1 cup thinly sliced radish
1 cup julienned carrot
1 diced avocado
1/2 cup roughly chopped cilantro

Steps:
1. In a small skillet, heat 1 teaspoon of sunflower oil over medium heat. Once the oil is warm, add the pumpkin seeds and coriander seeds and cook, stirring often, until the pumpkin seeds puff up, begin to pop, and turn golden brown.

2. Remove from heat, toss with cayenne pepper and 1/4 teaspoon kosher salt, and set aside to cool to room temperature.

3. In a small skillet, toast cumin seeds until fragrant, about 1 minute. Place toasted seeds into a small spice or coffee grinder and grind into a fine powder.

4. In a small food processor, add ground cumin, 3 tablespoons sunflower oil, lime zest and juice, agave nectar, rice vinegar, dijon mustard, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Blitz until smooth.

5. In a large bowl, add the green and red cabbage and toss with the dressing. Let sit for 5 minutes. Add the radishes, carrots, avocado, and cilantro and toss again. Top with the spicy pepitas and coriander seeds and serve immediately.
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Photographed by Maria del Rio.
Roasted Sweet Potatoes and Apples with Tahini and Crispy Quinoa

Ingredients:
3 cups 1/2-inch diced sweet potatoes
3 cups 1/2-inch diced green apples
1/2 cup uncooked quinoa
2 tbsp tahini
Zest of one Meyer lemon
3 tbsp Meyer lemon juice
1/2 garlic clove
1/4 cup roughly chopped parsley
Olive oil
Kosher salt
Freshly ground black pepper

Steps:
1. Preheat oven to 375 degrees. Place sweet potatoes and apples on a Silpat or parchment-lined rimmed baking sheet, and toss with a tablespoon olive oil, a teaspoon of kosher salt, and 1/4 teaspoon pepper. Bake for 40 to 45 minutes, rotating once. Let cool to room temperature before handling the vegetables, as they will be quite soft. Place all in a large bowl and set aside.

2. Meanwhile, in a small pot, place the uncooked quinoa and cover with a few inches of water. Bring to a boil and then simmer for up to five minutes until quinoa is not raw, but al dente, and the germ is just beginning to show. Drain and run under cold water until no longer hot.

3. Measure out 1/4 cup of the al dente quinoa and toss the remaining quinoa with 1/4 teaspoon of kosher salt and set aside.

4. Add a tablespoon of olive oil to a small skillet and turn up to medium/high heat. Once the oil is warm, add the 1/4 cup of quinoa that you set aside and toast it, stirring often until it begins to pop and turns golden brown, about five minutes. Drain on a plate with a paper towel and set aside to cool.

5. In a small food processor, add tahini, Meyer lemon zest and juice, garlic, 1 teaspoon kosher salt salt, and 1/4 teaspoon pepper. Blitz all until smooth.

6. Gently toss sweet potatoes, apples, al dente quinoa, and parsley together. Spoon tahini sauce over the top and garnish with the crispy quinoa.
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Photographed by Maria del Rio.
Carrot Hummus with Toasted Hazelnuts

Ingredients:
1/4 cup toasted hazelnuts
1 pound carrots scrubbed and roughly cut into chunks
2 tbsp olive oil
1 tsp ground cardamom
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup tahini
2 tbsp Meyer lemon juice
2 tbsp carrot juice
1 1/2 tsp kosher salt
1 tbsp real maple syrup
1 large clove garlic, minced
1 tbsp hazelnut oil

Steps:
1. Preheat oven to 300 degrees. Place hazelnuts on a rimmed baking sheet and cook for 15 to 20 minutes, stirring every 5 minutes until golden brown. Cool to room temperature, chop into small pieces, and set aside.

2. Turn oven up to 400 degrees. Mix oil, cardamom, and salt. Place carrots on a rimmed baking sheet and toss with oil and spice mixture. Cook at 400 degrees for 40 minutes, stirring halfway through until carrots are tender and beginning to brown. Remove from oven and cool to room temperature.

3. In a food processor, add roasted carrots, tahini, Meyer lemon juice, carrot juice, kosher salt, maple syrup, and garlic. Process for several minutes until carrots are completely broken down and the texture is fluffy, stopping occasionally to scrape the bowl down as needed.

4. Place hummus in a bowl and garnish with hazelnut oil and chopped hazelnuts. The hummus will keep in the refrigerator for a few days.
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