Katzie's Going to Help Us Eat Clean-ish
Hi SOJ friends!
We are starting a new series where we interview up-and-coming female stars in their perspective fields. These women are doing things SOJ admires: taking risks, managing side hustles, do things that scare them yet ignite the soul - and they are getting noticed for it. Since SOJ loves women supporting women, we also wanted to know what they gleaned from their moms or grandmothers and how it played into their careers or accomplishments.
I found Katzie in my own search for Paleo-ish foods I could eat on the go or cook for my family. As a top ten Pastry Chef, Certified Health Coach, Food and Beverage Director, and Author, Katzie is redefining healthy eating. Her first book:
Clean Enough: get back to basics and leave room for dessert, delivers on this sustainable approach, through an artistic collection of real food recipes, best of class desserts, and mindful lifestyle methods. I tried her Eat The Rainbow salad (recipe below) and was so psyched to try such a different salad with seriously fun flavors.
Here's our convo:
Kate: Katzie, I loved your Rainbow Salad recipe out of your new cookbook
Clean Enough. It reminds me of a not so healthy carrot and raisin salad we used to eat on Sundays after church. I feel like there are so many edicts to eating healthfully and some are so strict they are not sustainable or are just soul draining! Tell us about the cookbook and your theory to eating healthfully.
Katzie: My mission is simple: to live and inspire others to be Clean Enough. You are enough, just as you are, and the pursuit of perfection is a wasted one.
Clean Enough is here to help establish with confidence that simple fact about you, hopefully saving you some time that you can use instead to experience more of life’s joys. Being Clean Enough requires some effort, learning, and patience- it’s what I would call good work.
Nurturing your body with whole foods presents a host of benefits, one of which is food freedom. To me, this means the ability to be all-inclusive, knowing that at a baseline you have the confidence and know-how to properly feed yourself food made from real ingredients, not packages. You will know how to approach food from a standpoint of vitamins and minerals, of heartiness, depending on your hunger and energy needs; of flavor feeding cravings the wholesome way; and of variety, as in there are endless possibilities with the ingredients that Mother Nature has generously provided.
Clean and wholesome foods have allowed me to stop demonizing treats, and the books are here to argue the case for you to do so, too. Rather than write a glass castle guide to eating perfectly clean, I thought I would keep it real. When you’ve had enough of clean and the occasion calls for it, take a trip to the sweet side. Not only will you acquire achievable and long-lasting skills in the dessert-making department, developing a unique ability to surprise and delight your community, but you will understand more fully the chemistry, feel, flavor, and aesthetics of your ingredients.
Kate: Hooray for clean eating plus chocolate! I am already a fan of that theory. I travel and trying to eat clean or Paleo can be really difficult. You've taken some amazing trips, any tips for eating clean while you travel?
Katzie: I seek out the cleanest food while on the road as my baseline, no exceptions. Life in its truest expression is inclusive, with the absolute most divine participation in life’s pleasures, including annual raclette dinners, afternoon ice cream in Nosra, and panettone in Milan. Travel gives me an opportunity to fully immerse myself in what the environment offers, while remembering what makes me feel good.
Kate: What are some tricks or strategies you use when you travel?
Katzie: The structure of not skipping meals plus two small snacks (as needed) a day is a perfect control while on the road, even with more frequent treats. Instinctually I want to skip breakfast when I am out of routine, however, that feels like a punishment for late night San Sebastian gelato. Instead, I prepared a light and clean breakfast that was just enough to get my body going for the day. The key was to keep to my routine as much as was available while not being concerned with long term effects to other memorable moments. That is what post-holiday back to routine ambitions are for.
Another trick I love during work or pleasure trips is to layer family-style nights in into the equation. By cooking for colleagues or friends (both new and old) I am able to not only share my creative gifts, but I am also able to make a healthy vibrant meal as I would at home. I have cooked a Blue Zone evening of turmeric bitter greens, fennel and cucumber salad, fresh whole branzino and spinach rice that can be found in Clean Enough for friends in London and the states. Let’s not forget treats, with fresh stone fruit, strawberries, vanilla custard and honey butter from
Clean Enough or The Burnt Italian Cheese torte - that is something to write home about.
Kate: Love your outlook on making memories vs. being so strict on a trip. Such good advice! OK, on to good female influences. What's your mom like, and what are 5 things that your mom taught you?
Katzie: I grew up in Worcester, a small city right in the middle of Massachusetts. A melting pot of cultures, food, and quaint New England neighborhoods. My mom, Janet, is a magenta lipstick-wearing silver fox, hailing from Halifax, Nova Scotia. Her artistic sass fueled my creativity, imagination, and adventurous spirit. Janet transitioned from psychiatric nurse to Pharm rep to globe-trotting yogi over the last 30 years. You can find her at a retreat in the Berkshires at Kripalu, volunteering at The Girls Club in Worcester or on an airplane to a faraway place like Sri Lanka. Ever curious, ever creative and elegant.
5 things I have learned from Mom:
A strong will: It will carry you through personal and professional growth.
Nurture your creativity, use your hands, make.
Be an original, have your rain or shine signature lipstick.
Fold your sweaters with kindness and tissue paper and they will last a lifetime.
Retreating to your nest (bed) to read, relax and be is important for your soul.
Kate: Omg, love your mom! Her energy and influence in your life is beautiful. I think she would definitely look the part in our kimono coming this spring. Where can we find you?
Katzie: Clean Enough: Get Back to Basics and Leave Room for Dessert
Eat the Rainbow
Oh, the dance of flavors in this salad. I am a big fan of the earthy grated sweet potato mingling with the sweet and juicy grated or peeled carrots. A whisper of tahini adds a bit of creaminess to the otherwise vinegary concoction, rounded out with chamomile-scented pickled raisins and bright fresh herbs. Despite its being a raw salad, this is something that feels almost soft and unctuous, deeply satisfying while cleansing and vitamin-packed.
Makes 8 servings
PICKLED TEA RAISINS (SEE NOTES)
- ¾ cup (180 ml) white balsamic vinegar
- 2 tablespoons dried chamomile tea flowers
- 1 cup (180 g) organic golden raisins
- 1 cup (180 g) organic dark raisins
- About 11 ounces (300 g) raw sweet potato, peeled and grated on a box grater (2 cups)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini paste
- 2 tablespoons white wine vinegar
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin
- ½ teaspoon Himalayan pink salt
- About 11 ounces (300 g) carrots,
- grated or peeled into long ribbons (2 cups)
- 2 tablespoons thinly sliced scallion (green part only)
- 1 cup (60 g) fresh parsley leaves, roughly chopped
- ½ cup (20 g) fresh cilantro leaves, roughly chopped
- Super Seed Blend, optional
- To make the Pickled Tea Raisins: Place the vinegar, chamomile, and ¾ cup (180 ml) water in a small saucepan and bring to a simmer. Turn off the heat and allow to steep for 5 minutes.
- Combine the raisins in a heatproof bowl. Strain the liquid and pour over the raisins. Place in a container in the fridge to cool and hydrate. Store in the cooking vinegar for up to 2 weeks, squeezing the raisins of excess liquid before use.
- To make the salad: Place the grated sweet potato in ice water to release excess starch. Squeeze and pat dry on a clean kitchen towel.
- Whisk together the olive oil, tahini, vinegar, coriander seeds, cumin, and salt in the bottom of a salad bowl.
- Add the carrots, scallion, sweet potato, and 1 cup (160 g) of the Pickled Tea Raisins. Toss to combine well. Add the parsley and cilantro leaves and toss again.
- Serve immediately or store in the fridge to hold. Before serving, top with Super Seed Blend, if using.
You will have leftover Pickled Tea Raisins (this recipe makes 3 cups/300 g), which I love on a good bread with a schmear of ricotta, some honey, and walnuts. This is an excellent side dish paired with the Gentle Lentils for a very grounding meal that could be useful during transitional times.