Monday, March 16, 2015

Cardamom Spiced Almond Milk


I have always loved juice. Every morning from kindergarten through twelfth grade my mother would pour me a large glass of orange juice to start the day. On photo shoots, while everyone else stirs cream into their coffee I'm the only one tapping into that jug of fresh OJ caterers always provide with the breakfast spread. 


I used to bug my mom to buy my a juicer when I was a kid, so I suppose it's pretty predictable that when the fresh pressed juice craze hit New York I couldn't resist the allure of those overpriced little shops with their 8 dollar bottles of exotic delights. Pineapple, wheatgrass, kale, and mint- how do such disparate flavors come together so well?!  It was at a juice shop (Juice Press) that I first discovered almond milk drinks. Mint-Matcha almond milk, creamy berry, vanilla latte, sweet pea- I discovered a whole world of almond milk drinks. A whole new realm of juice-like drinks! One day I spotted an almond drink on the shelf that was clearly designed just for me: Cardamom Milk.  


It was an almond milk made with coconut water and flavored with vanilla, sea salt, and of course cardamom. I love cardamom. I love just about anything with cardamom in it. I had to try it. I cracked it open there in the store and before the bottle reached my lips I could smell the cardamom and vanilla mingling and I knew I had found a little bottle of creamy heaven. 


So understandably when Juice Press discontinued Cardamom Milk about six months ago I was bummed out. No other juice place made anything similar and I felt betrayed by my beloved Juice Press. I switched to the vanilla-y Black Label drink but it wasn't the same. Then a few weeks ago I was reading about how easy homemade almond milk is when it occurred to me that I was being ridiculous mourning the cardamom milk. Obviously I could make it at home. I could probably make it even better! All I needed were some ingredients and a nut milk bag. I live in downtown Manhattan, I thought, how hard could a nutmilk bag be to find in SoHo?



Impossibly hard, it turns out. After failing to find one at Sur La Table, Crate & Barrel, Bed Bath & Beyond, and all the chinese kitchen stores on the Bowery, I resigned myself to the idea of using a clean kitchen towel instead, and you know what, it worked perfectly. Turns out there's no need to waste money on a nutmilk bag. My ikea kitchen towel produced an even 3.5 cups of delicious and perfect almond milk. 



This cardamom almond milk is truly heavenly. It tastes like a melted spiced vanilla almond milkshake, or sweet spiced chai without any tea. Chilled, creamy, a tiny bit sweet, and delightfully spiced- I like to drink it plain on it's own as an afternoon pick-me-up, but it would certainly be delicious pour over cereal, mixed into coffee, or whipped up into a smoothie. Enjoy!



Cardamom Spiced Almond Milk

1 C almonds 
3.5 C coconut water
2 soaked dates
1 soaked vanilla bean
1 tsp cardamom
1 vanilla bean


Place the almonds in tupperware that can hold at least 4.5 Cups. Add the coconut water, cover, and allow to soak for 8-10 hours. I soaked mine overnight. 

If your dates or vanilla bean are hard and dry, pit the dates and cut the vanilla bean into 1 inch pieces, then allow them to soak along with the almonds for the last 2 hours. 

Add all ingredients to a blender (make sure you pit the dates!), and blend on high for about 2 minutes. Put an open nutmilk bag in a large bowl, or place a strainer over the bowl, and line that with a clean kitchen towel or washcloth. Pour blended mixture into towel-lined strainer or the almond milk bag. If using kitchen towel wrap towel around the almond mixture. Squeeze the bag or towel, squeezing all the almond milk out of the mixture. This may take several minutes, and I find it easier to do in stages, about 1/3 of the mixture at a time. Squeeze until the almond pulp left behind is dry.

Once all the almond meal in the bag/towel is dry you should have about 3.5 Cups of almond milk. Store in fridge until you're ready to use it, and use within 3-5 days. Almond milk will separate in your fridge so always shake up the jar before using. Enjoy!





Tuesday, March 3, 2015

Pappa Al Pomodoro- Tomato & Bread Soup.


This post is devoted to one of the most stereotypically "grown up" parts of my life, takeout lunch at work. I have three main jobs, I work freelance as a photo and food styling assistant, I shoot product and event photography, but the job I spend most of an average week doing is studio managing for a photographer (the lovely and talented Jayne Wexler). 


In high school, when I wasn't sure what I was going to do when I grew up, I used to read a lot of books about working in the fashion and magazine industry (in other words, everything by Lauren Weisberger, Plum Sykes, and Emma McLaughlin & Nicola Kraus), all of which would talk about lunch at work. Publishing company cafeterias, fancy restaurants like Cipriani, halal carts, takeout chopped salad, these were all things I had never experienced in suburban Ohio. My parents were teachers, their work lunches consisted of lunch boxes with contents not too dissimilar from my own. Perhaps because of my love of eating, I remember the descriptions of the Conde Nast-ish cafeteria even more clearly than I remember the infamous Blue Sweater rant from The Devil Wears Prada. 



When I graduated from college and got my first job in the city working for the same photographer I work for now, I experienced my first real grown up working lunches. I started out as an intern, and got to be the one to go out and pick up lunch- I thought this was pretty wonderful, in fact I felt quite a bit like Emily in The Devil Wears Prada, except my boss was cool instead of terrifying! I was picking up lunch in Manhattan and eating it at my job in a photo studio! This was frankly pretty remarkable to 22 year old me. 



We even ate things I'd read about in books! Sandwiches from delis and falafel pitas, delivery thai, and even delicious lunch specials from Balthazar! Many aspects of working in photography are pretty atypical when compared to an office job. I don't have a fixed schedule, sometimes I'm in the office, sometimes I'm on location. Sometimes I'll work freelance almost all week and only go in once or twice. Sometimes I retouch all day, sometimes I'm on set photo assisting, sometimes I balance the bank account, sometimes I spend part of the day picking up equipment or scouting studios. So the things that are typical and office-like stick out to me as fun and different. Takeout lunch in the studio, getting a cup of water in from the water cooler in the reception area, our new location in an office building with a doorman and an elevator that comes when you push a brass button, an elevator that I don't drive to our floor myself with a big lever. I like the blend of artsy-unstructured and office work. 


So, this soup then. Nearby to our new studio location we have discovered an Italian takeout place that makes the most heavenly soups. Never mind that they're actually called Sandwich House because the soup is really the star here. Every day they have three different offerings, and on Wednesdays one of the choices is Pappa Al Pomodoro. 


I had never heard of Pappa Al Pomodoro when I first saw it on the flimsy paper takeout menu, but I like Italian soup, and I know pomodoro means tomato, and I love tomato soup, so I decided to give it a try. I was not disappointed.  I had never seen a broth-y, chunky tomato soup before, and I loved the soft, broth-filled chunks of bread. 


Pappa Al Pomodoro has become a bit of a wednesday tradition for me, so I decided perhaps I better try my hand at making it. I knew I wanted to add cheese, as Sandwich House does not add cheese and I've always thought this was a serious error on their part, and I decided to roast the tomatoes because I love them roasted, and S was out of the city for the day and he doesn't like roasted tomatoes. 



One of my biggest concerns was that I did not want this to taste like marinara sauce in any way. I absolutely despise tomato soups that taste like eating a big bowl of pasta sauce. When I began researching recipes for inspiration many of them called for simply stewing the tomatoes in water, but I wasn't having that. I knew I wanted to use chicken broth, to avoid going in that dreaded marinara direction.



The result was lovely. The roasted, slightly blackened tomatoes provide a wonderful blend of bright acid-y tomato and dark-earthy-caramelized burnt (in the best way) flavor. The bread becomes beautiful and soft, the zing of the basil leaves is mellowed by their slow cooking in the broth, and the cheese is of course delightful- melty and gooey and blending with everything perfectly. A step or two above my takeout Pappa Al Pomodoro for sure, though it won't make me love work lunches any less. 



Pappa Al Pomodoro

3lbs Roasted tomatoes
32 oz Chicken broth
2 tbsp Tomato paste
3 C Water
3 Garlic cloves 
1 Small red onion
2 C Cubed peasant bread (approx 1/2" cubes)
1/2 tsp Fennel seeds
4oz Mozzarella cheese
4 Sprigs fresh basil
Salt & Pepper

Preheat oven to 450F. Toss tomatoes with 2 tbsp olive oil and a pinch each of salt and pepper. Roast for 30-35 Minutes, until Tomatoes are beginning to blacken. Remove pan from oven, remove tomatoes from pan and pop them on a bowl or plate and set aside.  (You could do this a day or even two before and store them in the fridge to make a quick weeknight dinner).

Finely chop the onion and garlic, and add to a soup pot, along with 2 tbsp olive oil, a hearty pinch of both salt and pepper, and the fennel seeds. Cook over medium-low heat until onion is translucent, about 5 minutes. 

Add the roasted tomatoes, chicken broth, water, tomato paste, and basil leaves, and bring to a boil. Once the soup boils, add the cubed bread and reduce to a simmer. Simmer about 20 minutes, until broth is reddish and flavorful. 

Ladle into bowls and top with grated mozzarella, and more fresh basil if desired. 
Enjoy!





Wednesday, February 25, 2015

Roasted Beet Pesto


Hot pink pasta! Scarlet spaghetti! Neon magenta macaroni! Fuchsia fusilli! Yep, this spaghetti sure is bright and eye catching. I used beets in an otherwise pretty traditional pesto recipe, and created this explosion of color and deliciousness. 


Beets are delightful, and delicious. If you've never cooked with them before they can seem just a smidge intimidating with their dark red color and rock hard raw texture. But they cook up just like a potato, and there are oodles of delightful ways to prepare them. Roasting is my personal favorite beet cooking method. Boiling is fine, but I love the dark, slightly caramelized taste the high heat of roasting lends to the beets. 


Pesto is one of my go-to weeknight dinners- just pop a bunch of ingredients in a food processor, turn it on, and you've got a fresh, flavorful sauce. There are tons of pesto variations out there using different nuts, or adding additional herbs or spices, but I wanted to change the base of the pesto, to add a whole new ingredient that would add body and texture as well as taste. The end result is a deliciously smooth and mildly earthy pesto I would happily devour any day of the week.


If you wanted to save time on this recipe you could easily roast the beets a day (or even two) before, skin them, and pop them in a container in the fridge until you're ready to whip up the pesto. You can also feel free to vary the kind of nut used. For instance, if you have walnuts or pistachios instead, I am sure either of those would be just as lovely as almonds in this pesto. 


This bright pink pasta is so colorful, lovely, and delicious, it'll certainly please guests at a dinner party, and I bet children would be so taken with it's color they'd be happy to give it a try. Or you could make it on any old night, and turn a weeknight into a brightly colored dinner celebration. Enjoy! 



Roasted Beet Pesto

1 lb spaghetti
4 med beets
1 oz fresh basil
3 oz (1/3 C) almonds 
2 oz Pecorino Romano, grated (+a bit extra for serving)
4 tbsp olive oil
1 C ice water


Preheat oven to 400F. Remove and discard (or save for a another recipe) the greens from the beets, wash beets, and place on a large sheet of tin foil. Drizzle beets with a bit of olive oil, wrap them in the tin foil and roast for 50 minutes - 1 hour. When the beets are soft enough to poke a fork in easily, remove from the oven. Fill a small bowl with 1 cup of ice water and one by one, place the beets in the water for a few seconds, then remove them, and the skins will easily slip off. Skin all 4 beets this way and set aside. You can do this the day before and keep the roasted beets in your fridge if you'd like. 

Bring a large pot of water to boil and add the 1 lb pasta. Cook until pasta is al dente, and drain in a large colander. 

While the water heats up, juice the lemon, pop the beets in the bowl of a food processor and add the basil, lemon juice, almonds, grated cheese, and olive oil. Process on high for 3-4 minutes, until the pesto reaches your desired texture. I like mine mostly smooth, but with a bit of a grain.  

Place cooked and drained pasta in a large bowl or pot and add the beet pesto, toss until well coated. Serve with extra grated cheese sprinkled on top. 






Tuesday, February 17, 2015

Toasted Ham, Brie, and Raspberry Sandwiches


Grilled cheese is probably one of the most nationally loved foods here in the USA. Sure, the French have the Croque Monsieur's, and the English have their toasted cheeses, but we Americans take grilled cheese, and really the love of melted cheese on bread in general, to a whole new level. 


In Cleveland, where I grew up, we have a restaurant called The Melt, which specializes in huge, gratuitous grilled cheeses so thick you can barely get them in your mouth, and full of crazy toppings like chorizo and potato, or whole pierogi. You can even custom make a sandwich with just about anything you can imagine in it- sauerkraut, pork belly, pulled beef brisket, even meatloaf! 


Meanwhile, in New York City, we have Little Muenster, purveyor of adorably perfect little grilled cheeses, and Milk Truck, the on-the-go purveyor of grilled cheese, and a chain of grilled cheese spots called Melt Shop. And then there's Beechers, the Seattle based fromagerie with a Flatiron location whose grilled cheeses sport fantastic, exotic cheesy insides, and perfectly buttery caramelized toasted outsides. 


But the best grilled cheeses are always the ones you make yourself. You can decide if you want them so cheesy it squishes out the sides, or so toasty the crunch can be heard across the room, and you can come up with any crazy combination of toppings you like. This just so happens one of my favorites, thin sliced ham, creamy brie, sharp arugula, and a delightful layer of raspberry jam.  


Ham and cheese is a classic combination, and brie is such an easy cheese to pair with other flavors, its mild creaminess is the perfect companion to the sharp arugula and the sweet raspberry. This is a lovely lunch to throw together when you have the ingredients on hand, or could be a delightfully simple weekday dinner for two!




Toasted Brie, Ham, and Raspberry Sandwiches

4 Slices Sandwich Bread
2 tbsp Raspberry Jam
1/3 lb Brie
1/3lb Thin Sliced Ham
1 Handful Arugula 
2 tbsp Butter

Using 1 tbsp butter, butter one side of each slice of bread. This is the outside of your sandwich. 
Thinly slice the brie, set aside.
To assemble sandwiches, take two pieces of buttered bread and place them buttered side down on a clean plate. Spread approximately 1 tbsp raspberry jam on one slice of bread. Take 1/2 the total amount of sliced brie and split it between both pieces of bread. Arrange 1/2 the ham on one slice of bread, and 1/2 the arugula on the other. Close sandwich and set aside. Repeat with remaining ingredients to make 2nd sandwich.

Heat remaining 1 tbsp butter in a large skillet over medium heat. Place sandwiches in hot skillet and cook for approx 5 min, checking for toasted-ness occasionally. Flip sandwiches, and cook another 5 minutes. Sometimes I cover my pan to make my sandwiches super-duper melty. Once both sides are nicely golden brown and the cheese has melted, remove sandwiches from heat, cut in half, and enjoy! 





Tuesday, February 10, 2015

Cold Destroying Green Smoothie


It seems like it's impossible to make it through a Northeastern winter without catching a cold. I know science says the slushy, cold, icy winters we have around here do not actually cause colds, but when I lived in the mild, damp Northwest I don't remember ever catching a cold. 


Around here, everyone seems to get sick every winter. That might have more to do with the fact that we all cram so tightly onto the subway that we're essentially breathing air directly out of each other's mouths than it does with the miserable weather, but the sleet and slush certainly doesn't help. 


Last weekend a I was suddenly overcome by an achy feeling of exhaustion, coupled with a runny nose, and an endlessly scratchy throat. I knew I had to battle this cold off before it got its claws in me and stole my whole week. I popped zinc tablets, dropped oregano oil into my orange juice, made big steaming mugs of honey-ginger-lemon tea, and a big blender full of this delightful smoothie.


Oranges pack a ton of vitamin C, which is said to help shorten the duration of the common cold,  the pineapple is loaded with bromelain, an anti-inflammatory which will help you fight off the cold, and relieves coughing. Ginger and cayenne are both excellent for clearing the sinuses, the honey will soothe your throat, and kale is simply nutrient packed and good for you. It's always wise to get extra vitamins and nutrients while you're sick! 


By Monday I had whipped up and drank at least three servings of this lovely smoothie, and I was feeling much better! I hope you can stay healthy throughout this winter, but if you happen to catch a doozy of a cold, at least you can make this delicious, healthy smoothie to help you get through it!



Cold Destroying Green Smoothie

4 Oranges
1 Small Bunch Kale (approx 6-8 leaves)
1 C frozen pineapple
1.5" ginger root
2 tbsp honey
1/4 tsp cayenne

Jubilee the oranges by cutting off the tops and bottoms, then standing up the orange and cutting away the peel from the sides. Alternatively you can peel them. Cut the oranges into quarters. Set aside.

Cut the ginger into small chunks, rip up the kale leaves. 

Now you have two options. If you have a super high powered blender, like a vitamix, you can probably just toss everything in it and run it on high. I have a regular blender, so I juiced my kale with my oranges and ginger, so I wouldn't end up with any leafy bits in my smoothie. 

Juice peeled oranges, kale, and ginger in a juicer, save the juice. Then, add the kale/orange/ginger juice to your blender, along with the frozen pineapple, honey, and cayenne pepper. Run on high until the pineapple is all blended into the juice and the drink is smooth. Pour into glasses and serve immediately. 



Tuesday, February 3, 2015

Roasted Sweet Potato, Date, and Olive Salad


I know I get very excited about these recipes, that I spend a good chunk of every post gushing that the subject is the best cake! The loveliest bread! The spiciest soup! And I always mean it, but this time, guys, this time I like really really mean it. This is amazing. This is incredible. This recipe is my new favorite thing. I want to eat it every single day. 


Midway through winter it can be easy to grow tired of root vegetables. They're one of the only things still in season at the grocery store, they're on every seasonal restaurant menu in town, it can begin to feel like you've had them just about every way you can. This recipe totally shakes up sweet potatoes for me and makes them into something new and different and exciting. 


The dressing is super easy and quick to make, and I feel you could make substitutions to it freely. If you don't have any champagne vinegar, for instance, feel free to use apple cider vinegar, or even lemon. I originally wanted to use date syrup in place of maple, but I couldn't find any date syrup in my neighborhood, so I went with maple which was delightful. Who doesn't love maple and yams?


Roasting dates and olives may sound a bit strange if you've never tried it before, but both are truly delightful roasted. The roasted olives are warm and sort of meaty in texture, with bubbly skins while the dates become deeper and darker in flavor, more condensed tasting, caramelized,  their skins become firm and crispy and the flesh gets chewy and wonderful. 


I made this dish on Sunday morning, and after photographing it I headed out for a run. It was chilly and clear and a bit breezy, and there were many more runners out than your average morning, probably hoping to make up for all the calories they were going to ingest at Superbowl Parties later. I was listening to an episode of Serial on my phone as I jogged and I ended up getting so caught up in it (and the Moth project episode that followed it) that I ran my longest run ever. 


As soon as I got home, my cheeks windburned, my skin frozen, my leg muscles on fire, I collapsed on our couch and devoured a huge bowl of this stuff. The chewy dates, meaty olives, creamy-earthy sweet potato, tangy goat cheese, and crisp almonds were so lovely, and the flavors so perfectly blended, it was the perfect post-workout meal. 


I know I'll be adding this roasted salad to my dinner party lineups asap. It would be wonderful served alongside a lamb chop, or with roast chicken. It's also wonderful on it's own as lunch, or served over a bed of wilted greens for a vegetarian dinner. Enjoy!


Roasted Sweet Potato, Date, and Olive Salad

2 medium sweet potatoes
1 heaping cup dates
1 heaping cup olives
1 1/2 tbsp olive oil
1/3 C goat cheese crumbles (or cashew cheese if you're paleo/vegan)
1/4 C sliced almonds
2 tbsp maple 
1 scant tbsp champagne vinegar
1/2 tsp mustard
salt and pepper


Preheat the oven to 400 degrees fahrenheit. 
Cut potatoes into 1" cubes, toss with 1 tbsp olive oil and a dash of salt and pepper and spread out covering half of a large sheet pan. Roast for 20 minutes. 
 While potatoes are roasting pit any unpitted olives and dates and toss together with 1/2 tbsp of olive oil. After potato has roasted 20 minutes, remove the sheet pan from the oven, speed the dates and olives out on the remaining empty half, and roast for 10-12 minutes, until they're sizzling and bubbling and lovely. Remove from oven. 

While roasting, prepare the dressing. Whisk together the maple, champagne vinegar and mustard. Set aside.

Combine roasted potatoes, olives, and dates in a large bowl. drizzle with the dressing and toss to combine. Sprinkle crumbled goat cheese and sliced almonds on top and serve. Enjoy! 



Tuesday, January 20, 2015

Lemon Blueberry Cake


So I had this whole brilliant, funny post written to go along with this lovely lemon blueberry gluten-free, date-sweetened cake. It talked about how lemon always brightens up a gray, dull winter like the one we're having in New York this year, and about how wonderful it is that citrus season is winter when nearly all the other fruits are off-season. 


But then, even though I had saved the draft, and even confirmed that it was still there later, this morning the great google machine blogspot had swallowed it up into the infinite abyss of lost posts, and it was gone. 


A true tragedy. There's nothing that ruins your morning quite like finding out you have to redo something that was already done. Not to mention remembering the details of what I wrote yesterday. Lets see, I wrote about the grayness of winter, and about how winter is thankfully citrus season, oh, and I told a really embarrassing winter story so maybe it's for the best that the post was lost...


Oh, what's that? You still want to hear my embarrassing story? Ok, fair enough. So I was out for my morning run on Sunday, and it was very rainy so I was running on a path beneath a roadway by the river, I was running down to my bank to deposit some checks at the atm and then back up to the apartment, a bit over a 3 three mile round trip. 


At one point on the run, I have to cross out from under the highway, and on my way down I noticed that the ground exposed to the rain was a bit slushy with melting snow from a recent snowy day. I was careful across it, but it didn't seem that slippery anyway. So I continued on to the bank and then looped back on the same route.


As I approached the corner right before the slushy area I reminded myself to be careful, but from my first step into the slush I knew it was going wrong. My toes started to slide around in the inch of clear melted ice coating the asphalt. I took another step and this time my left toes slid wildly to the right, while my elevated right foot came down towards the ground my left foot slid even further, completely crossing over my right causing me to trip myself with my own right foot. 


I windmilled my arms around wildly, yelping and whooping in fear, imagining my knees and elbows slamming into the asphalt, the cold slush rising up to soak my clothes, my socks, my phone. I stumbled  a few more steps before managing to come to a stop in a twisted, cross-legged version of chair pose, and as I regained my balance I chuckled to myself. 


And then I heard my laughter echoed back at me from an overhang near the river. I looked up to see three guys taking shelter from the rain while laughing enthusiastically at my struggles. They were positively cracking up. One of them was even a little doubled-over laughing at my near-miss with the pavement. 



Needless to say, I jogged off slowly, with my head hung in shame. I jogged home and whipped up this cake, so I could eat way my embarrassment. And it is a lovely cake. I'm just crazy about these date cakes. This is the third one I've made for this blog (Chocolate, Spice Cake), and I just don't get sick of them. They have such a brilliant texture- dense, but not heavy. And they're pretty darn simple to make, too. 



I love that this cake is decadent, rich, and very flavorful, yet it's totally gluten and sugar free. It has a lovely consistency that reminds me a bit of a clafoutis. It's sturdy enough to hold together just fine, but has a light custardy texture that I adore. It makes a lovely dessert on a cold blustery winter's night, but would also be delightful as a sweet note to round off your brunch, and is just perfect eaten as a little afternoon pick-me-up!


Cake: 

8 oz dates, pitted
1/2 C butter, melted* (butter-free option below)
3 tbsp honey
5 eggs, separated
1/3 C coconut sugar
1 C ground almonds/almond meal
1/2 tsp almond extract
3 lemons
1/2 C blueberries

Blueberry Honey Sauce:

10 oz blueberries
1/4 C honey

*If you don't eat butter, feel free to use about 1/4C melted coconut oil, mixed with 2tbsp melted coconut butter/manna.


Preheat oven to 350 Degrees Fahrenheit, and grease a 10 inch springform pan, (if you don't have a springform line a pan with aluminum foil or parchment paper to make removing cake easy.) I also like to cut a circle of parchment paper to match the bottom of my springform pan, and line it with it, to make cake removal a snap.


Zest all three lemons, set zest aside. Juice 1 lemon, pour the juice into a small skillet, add the pitted dates, and heat over medium low heat, stirring dates occasionally, for 2-3 minutes, until dates are plump and have absorbed some of the lemon. 
Pour dates and any remaining lemon juice into the bowl of a food processor, add the honey, and blitz until a thick paste forms. Using a spatula, scrape puree into a medium sized bowl, and add the melted butter to it. Mix until butter is well incorporated. 

Juice the remaining two lemons, set aside.
In  a second medium sized bowl beat the egg yolks and coconut sugar until creamy and slightly foamy. Stir egg yolk mixture into date mixture and mix until well combined. Mix in the ground almonds, lemon juice and lemon zest. 

In the bowl of a stand mixer, or using a hand mixer, whisk the egg whites until stiff peaks form. Fold the egg whites into the batter gently. Do not be over aggressive mixing in the egg whites quickly, take time and fold them in slowly and gently until they are well mixed in to the batter. 

Pour batter into prepared springform pan and bake for 35-40 minutes, until a toothpick inserted in the middle comes out almost entirely clean. Allow to cool for atleast 10 minutes before removing from the pan. 

While the cake bakes, make the topping. In a small saucepan combine the blueberries and honey. Heat over medium low heat, occasionally smushing some berries with your spoon and stirring 10-12 minutes, until the berries have eeked out their juices, and the liquid has thickened some. Sauce will thicken more upon cooling, but you do want it to be beginning to thicken when you remove it from heat. Cool for atleast 15 minutes before serving, to allow it to thicken. 
Enjoy!