Come Hither Comfort Foods

It's been a long day,

hasn't it?

Some might say arduous.

Your head is tired.

Your bones weary.

A salad isn't going to cut it.

You need to be wrapped up in fuzzy love,

and that take-out is looking so easy right now...

Don't do it.

Change the energy.


Walk in the door, and drop your things.

Hit the sultriest playlist you've got.

Peel away the layers, until you're down to your bare flesh.

Grab a dressing gown.

Pour yourself something wonderful,

and pop these in the oven,

just until they're warm...

Irresistable Potato Latkes with Apricot Chutney

For the Latkes

  • 8 organic russet, Yukon gold, or sweet potatoes
  • 1/4 C gluten free flour
  • 1 tsp baking powder
  • 1/4 tsp. organic Turmeric
  • Celtic salt
  • Ground Pepper
  • Olive oil

Wash and grate the potatoes, leaving skins on if you like. Transfer them, once grated, into a colander to drain. With your hands, squeeze out the excess water. Place them in a large bowl.

In a separate bowl, mix all the dry ingredients together and coat the potatoes, giving them a good toss.

Let the mixture rest a moment while you spiral the olive oil into a skillet. Heat it gently on a low flame, until you can feel the heat rising...

With your hands, make small potato cakes, then put them into the heated oil, and press down with a spatula to make them thin. Cook them until they're browned. The less oil you use, the crispier they'll be...they may even blacken slightly at the edges, which I love, but keep an eye on them if you prefer a less charred approach.

While they're sizzling away, make the Chutney.

For the Chutney

  • 1.5 Lbs. fresh organic apricots, cut into small pieces
  • 1 Tbsp raw coconut nectar
  • 2 Tbsp organic raisins
  • 2 cloves garlic, chopped
  • 2 Tbsp raw unfiltered apple cider vinegar
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • Celtic salt

Combine all these gorgeous ingredients in a small saucepan, turn up the flame to low-medium, and let them bathe together until everything is tender. Then turn off the flame. It will thicken slightly as it cools. Eat it warm or cool. it will keep about a week in the fridge, and freezes well.

Make these on the spot, and savor them straight from the pan, or, my fetching Kitchen Witches, make them up ahead of time, and refrigerate or freeze both in separate containers, and warm them in a 350F oven, so you can have a gorgeous comfort meal when you need it most.

They're sinfully delicious...crispy, buttery, savory...with a side of spicy sweet chutney that will delight your senses and your appetite...

Go ahead, eat them with your fingers. Linger on the sensuality of the moment. Taste every note of the layers of flavor, revel in the texture...

Feed yourself. 

Get down on the floor with a few plush cushions...

Congrats, Baby.

You've totally changed the energy.

Now, the night is yours...

xx Alise