I am bursting with love and gratitude. Thanks gods it's February, because just I can't keep this all to myself and there is no better month to share it.
Earlier this week I was bragging about my friend Nancy's gomasio. Today, I am sharing Jessica's story. Jessica is the force behind the One Part Movement and the voice of The One Part Podcast and The Cookbook Deal. She just published a cookbook and I am excited to share a recipe from its glossy pages with you today.
I've never met Jessica in person, but I feel like I know her – is that creepy? I have been listening to her podcast for years and loved every second. What originally drew me in, was her blatant honesty and no-bullshit approach to telling other people's stories. Her podcast is candid, it is educational, entertaining, and personal. This girl knows what she is doing, so when she announced that she was writing a cookbook, I immediately jumped out of my seat in excitement.
What I love most about Jessica, is how her own personal story has fueled a desire to help others. She is not trying to sell her story for vanity's sake. She is starting a movement that is way bigger, one that I deliberately support on Tasty Plan and Coseena: eat more plants! Jessica found her way to plants as a last resort - a friend's suggestion came just at the right time, weeks before going into surgery. Jessica has struggled with endometriosis for a long time. When she switched to a plant-based, whole foods diet, her life transformed. If you listen to her podcast, you will quickly learn that she was lover of all things sugar and couldn't care less about kale. Today, though, she is an advocate for broccoli and candy doesn’t faze her.
This recipe encapsulates her attitude towards food beautifully. Because Jessica is not a trained chef (not that being trained ever necessarily made anybody a better cook!) her recipes are approachable and accessible to everybody - playful, decadent, and laid back. This Baklava-ish toast is just delicious. It is a crumbly, sweet, nutty, and uber-filling twist on the Middle Eastern classic. This recipe, though, is really good for you. To make it extra scrumptious, I added a drizzle of tahini and honey. If you love this recipe you will love her book.
Now, go buy the cookbook! Yay.
Jessica's Baklava-ish Toast
Preheat oven to 400
1 baking sheet
½ cup raw walnuts
½ cup raw, shelled pistachios
1 tablespoon raw honey, plus more to garnish
2 tablespoons maple syrup
1 teaspoon cinnamon
Pinch of sea salt (optional)
Juice from ¼ of a lemon
Sprouted or gluten-free bread, such as Free Bread
Black or regular tahini, to garnish
Flaky sea salt, to garnish
- Place nuts, honey, maple, cinnamon, and salt in the bowl of a food processor. Pulse until a coarse crumbles form.
- Add lemon and pulse again for a few seconds.
- Toast one or two slices of the bread.
- Spread a couple of tablespoons of the mixture onto the toasted bread, then place in the oven. Bake for five minutes.
- Remove from oven and drizzle with honey and tahini, and a sprinkling of sea salt.
- Devour while hot.
- Reserve any remaining nut mixture in a air tight container in the refrigerator for up to a week.
Cook time 10 minutes