We’re just a couple weeks away from the Kale & Caramel cookbook’s first birthday. Last year at this time I was fretting over a zillion small things, from planning the book launch party to making sure the book would be available in my home town in Hawaii. I worked harder than I ever have in my life to get this book out to you, and the past year has paid dividends in the sweetness of sharing it with you, both virtually and in person. What’s more, through every page of the book, I got to honor my mama.
If you have a copy of the book already, you know that every story, recipe, and photograph is in large part a tribute to my mother. She was an aromatherapist, an herbalist, a businesswoman, a masterful hippie food chef, and a phenomenal mom. The recipes—particularly the DIY body and beauty recipes in each chapter—are my way of sharing her wisdom and legacy with you.
Which is why I wanted to give the mother in your life a very special gift this Mother’s Day, beginning with these rosy rhubarb galettes.
These galettes are incredibly easy but feel very fancy, thanks to the addition of dried edible rose petals in the pastry dough and a simple honey pistachio filling. The rhubarb is tossed with more honey, vanilla, rosewater, and cardamom. And when they emerge from the oven, the whole beautiful mess is topped with a rose water whipped cream. These are adapted from the peach and pistachio galettes in the ROSE chapter of the Kale & Caramel cookbook.
Which brings me back to that extra special Mother’s Day / first book birthday gift. I wanted to give you something close to my heart. Something to uplift you, and the mother figure(s) in your life.
So this year, for each of you who purchase a copy of the Kale & Caramel cookbook (for your mom, step-mom, mother-in-law, godmother, friend who is super mothering to you, dad who does the job of a mama, too, or for the mama in yourself), I’ll send that person a handwritten Mother’s Day love note on a custom Kale & Caramel photo print notecard.
Just because. Because I believe in family, blood and chosen. I believe in expressing love every way we can. And I know how powerful it is to give a meaningful gift, and to share the power of connection.
Here’s everything that’s in Kale & Caramel: Recipes for Body, Heart, and Table:
- 80 recipes for vegetarian and vegan delights, and easy, luxurious DIY body and beauty products (including honey face wash!).
- Over 100 original photographs by me, plus photos on location in my community garden and farmers market, by the extraordinary Molly Yeh and Rachael Lee Stroud.
- Herb and flower charts that deliver flavor pairings and healing qualities for 8 herbs and 4 flowers.
- Countless stories of love, death, sex, heartbreak, and all the other ways we have of becoming.
- A cookbook that reads like a novel. Bonus.
Kale & Caramel: Recipes for Body, Heart, and Table was celebrated by The New York Times, The Independent, mindbodygreen, and Cooking Light as one of the best cookbooks of 2017. But don’t just take their word for it—the book is particularly beloved by mothers everywhere—they tell me so!
Here’s what to do:
- Purchase a copy (or more!) of Kale & Caramel: Recipes for Body, Heart, and Table and take note of your order number and the place of purchase.
- Fill out the form below. Purchase is required to participate.
- I will send the recipient of your choice a handwritten Mother’s Day love note on a custom Kale & Caramel photo print notecard.
Here are links to all the places where you can purchase Kale & Caramel:
Amazon
Barnes & Noble
IndieBound
Apple iBookstore
Google Play
Books-a-Million
Once you’ve purchased, simply fill out the form below, and consider your mama love note on its way to your chosen recipient! And when you make these galettes, or anything from the #kaleandcaramelcookbook for Mother’s Day, add on the #mamalovenotes hashtag.
Let’s take over Instagram with mother love.
MINI PISTACHIO ROSE RHUBARB GALETTES.
Ingredients
Pastry Crust
- 1 1/4 cups pastry flour plus more for rolling
- 2 tablespoons plus 1 tsp granulated sugar plus more for topping
- 1/4 teaspoon sea salt
- 2 tablespoons dried edible rose petals plus more for garnish
- 8 tablespoons (1 stick) salted butter chilled
- 2-3 tbs ice water
- 1 egg for the egg wash
Pistachio Filling
- 3/4 cup shelled pistachio nuts, minced
- 2 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 2 pinches flaky sea salt
Rhubarb Filling
- 1 1/2 cups rhubarb slices, 1/4-inch thick
- 1 1/2 tablespoons honey
- 1 teaspoon rose water
- 1/2 teaspoon pure vanilla extract
- pinch ground cardamom
Rose Whipped Cream
- 1 cup chilled heavy cream
- 2 teaspoons honey
- 3/4 teaspoon rose water, or more for taste
Instructions
For the Crust
- At least 30 minutes in advance, make the pastry crust.
- Mix the 1 1/4 cups pastry flour, the sugar, the dried rose petals, and the salt in a bowl.
- Cut the butter into small pieces (or grate it) and use a pastry cutter or fork to work it into the flour mixture until it's almost fully incorporated.
- Add 2 tablespoons of the ice water (you can add more later if need be) and work the dough together for just a few moments more until it is smooth and cohesive.
- Add another 1/2 to 1 tablespoon ice water if it's too dry or crumbly.
- Separate into 5 equal balls, gently flatten each into a 1/2-inch-thick disk, and cover in plastic wrap.
- Place in the fridge.
- In a small bowl, lightly beat the egg for the egg wash. Set it aside in the fridge until ready to use.
For the Pistachio Filling
- Combine the pistachios, honey, vanilla, and salt in a bowl and mix thoroughly. Set aside.
For the Rhubarb Filling
- Place the rhubarb slices in a bowl, and douse with honey, rose water, vanilla, and cardamom. Toss lightly just to coat, and set aside while you roll out your pastry.
For the Galette:
- Preheat the oven to 400F. Line a large baking sheet with parchment paper, and lightly dust the parchment paper with flour.
- When the dough has chilled for at least 30 minutes, remove one disk at a time from the fridge, remove plastic wrap, and place on the center of the parchment paper.
- Roll each disk to about 1/4-inch thick. Keep a plate in the fridge to hold the dough once it's rolled. Once all are rolled, transfer them to the parchment paper-lined baking sheet.
- Distribute the pistachio filling in a small circle at the center of each disk of dough, about 2 tablespoons each, leaving a 2- to 3-inch perimeter. Reserve extra for garnish.
- Layer the rhubarb on top of the pistachios, about 9 slices per galette. Sprinkle generously with sugar to coat the rhubarb.
- Fold in the edges of the dough, layering and pinching sections together to seal any gaps (and prevent leaking).
- Brush the exposed dough with the egg wash. Repeat for each galette.
- Place the baking sheet on middle rack, and bake for 25-27 minutes (rotating the baking sheet halfway through, and checking at 20 minutes to estimate the remaining baking time), until the rhubarb tips are slightly brulêed, the pastry is golden brown, and the bottom is starting to caramelize.
- While the galettes bake, place the leftover pistachio filling in a small frying pan and toast over medium heat until golden brown, stirring continuously, about 3-5 minutes. Remove from heat and set aside to cool, then break up into small clusters.
- Remove galettes once done according to instructions above. Transfer to a cooling rack, and let cool completely.
For the Whipped Cream:
- Just before serving, pour the heavy cream into a large bowl and add the honey, cardamom, and rose water.
- Whip with an electric mixer just until soft peaks form.
- Spoon some of the rose whipped cream atop each galette, and garnish with the toasted pistachio filling clusters. Finish with rose petals.
