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Good News and A Zesty Treat


It is time to celebrate! I have been accepted as a 2014-2015 Bastyr dietetic intern! My dream to become a nutrition professional keeps unfolding. Across the nation on Sunday April 6th, dietetic students, just like myself, found out whether or not they were accepted into a dietetic internship. This process is long and grueling, yet exciting as each student discovers which internship they were matched to. For some this long awaited day is a day of celebration, yet sadly for others it may be a day of stress and sorrow.

However, I want to congratulate all dietetic students, those that received internships, those that are headed into second rounds, and those that may just enter the workforce as certified nutritionists! The determination, motivation, and pure passion that has brought each and every one of us to this point is note worthy! With a couple months to go, we will graduate, and we will have succeeded in completing a master’s in nutrition!


So today, no matter what the outcome of April 6th, I want to take the time to celebrate and congratulate all my fellow Bastyr classmates, as well as the rest of the dietetic students around America! Its time to strut your stuff, keep your head high, and make the magic happen!

Here is a little something, spring inspired, bright to lift the soul and mood, and of course so tasty, that this airy treat feels like decadence. Take the time to celebrate, you deserve it! 

Lemon Curd (Adapted from Cannelle et Vanille)
Makes ½ cup (8 + servings)
Ingredients:
½ cup lemon juice (~3 lemons)
1 whole egg
1 yolk (save the white)
3 T natural cane sugar
Zest of 1 lemon
Pinch of sea salt
2 T unsalted butter, flaked

Directions:
  1. In a small saucepan simmer the fresh lemon juice over medium heat until reduced down by half. Pour into a small bowl and set aside to cool.
  2. Create a double boiler by filling a medium saucepan halfway with water. Bring to a boil and reduce to a simmer. In a ceramic/metal bowl that is large enough to rest over the medium saucepan but still touches the water, mix together the whole egg, the egg yolk, sugar, lemon zest, and a pinch of sea salt. Add the cooled lemon juice, and whisk together.
  3. Place the bowl on top of the medium saucepan, and whisk continuously until the mixture thickens.
  4. Quickly strain the lemon curd through a fine mesh sieve into a clean medium bowl. Use a rubber spatula to push the curd through the sieve.
  5. Immediately add the butter flakes to the curd and whisk for about a minute to create a shiny smooth lemon curd.
  6. Pour into a small glass jar and refrigerate.
Lemon + Olive Oil Cake (Adapted from Cannelle et Vanille)
Makes 1 mini loaf plus 3 cupcakes (~9 servings)

Ingredients:
½ cup brown rice flour
¼ cup almond flour (with skin flecks)
2 T cornstarch
¼ tsp sea salt
½ tsp baking soda
½ cup natural cane sugar
Zest of 1 lemon
1 egg + remaining egg white
1/3 cup unsweetened applesauce
Juice of ½ lemon (~2 T)
¼ cup extra virgin olive oil

Directions:
  1. Preheat the oven to 325F. 
  2. In a large bowl mix together the brown rice flour, almond flour, cornstarch, sea salt, and baking soda. Set aside.
  3. In a medium bowl add the sugar and lemon zest. Mix together with your hands to allow the essential oils to release into the sugar.
  4. Add the egg, plus the remaining egg white and whisk together with the sugar and lemon zest.
  5. Add the remaining ingredients, applesauce, lemon juice, and olive oil and whisk to combine.
  6. Oil one mini loaf pan. Gather a muffin pan and line with three muffin liners.
  7. Pour the liquid mixture into the flour mixture. And stir well until combined.
  8. First fill the 3 muffin liners and pour the remaining mixture into the mini loaf pan.
  9. Place onto the center rack in the oven. Bake the muffins for about 25 minutes or until toothpick comes out clean. Bake the mini loaf for 30-35 minutes or until toothpick comes out clean.
  10. Place onto a cooling rack. Wrap in plastic wrap and store in refrigerator.


Note: I like to serve a slice of the cake on top of a dollop of whole milk plain yogurt (great replacement for whipped cream). Then I top the cake with a little lemon curd and garnish with freshly cut mint and strawberries!


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