Lots of snow and cold expected today here in Charlottesville! ❄️💨☃Transporting myself to warmer places with warm food and spices as I watch the snow fall out my kitchen window.
Roasted Curry and Cilantro Cauliflower Whisk juice of half a lemon with salt, pepper, 2 T olive oil and one clove crushed garlic | Chop one head cauliflower into bite size pieces and toss in oil mixture. | Spread over baking sheet lined with parchment | Roast at 450 degrees for 10 min, toss, then cook another 3 or 4 minutes. Sprinkle with curry powder, nutritional yeast, and fresh cilantro. Serve while warm.
high energy lunch today in between sessions!💃💪 lavish crackers topped with pickled cabbage, cannellini beans, roasted red peppers, balsamic-glazed avo slices, watercress, radish sprouts, and sun-dried tomatoes. and dates with almond butter after for my sweet tooth! 😛
Savory, warming and hearty lunch today! Sautéed tempeh, new potatoes, garlic, mushrooms and lacinto kale in soy sauce, sesame oil, and a bit of lime juice.
mixed salad + rye bread + tempeh mixed with parsley, onions, bell peppers, and garlic-- all sautéed in coconut oil and shoyu sauce. bringing in the NY with alllll kinds of color.
Sushi bowl goodness! get the same flavors of a sushi roll in salad form. 🙌 Cook brown rice in veg broth; sauté cubed tofu in sesame oil, shoyu (or other soy sauce), red pepper or chili sauce, shredded ginger and #turmeric; add greens, shredded nori and cabbage, diced cucumbers; dress with soy sauce and sesame seeds. Add wasabi for an extra kick.
back from the farmers market and prepping a big salad for the week. I heart these watermelon radishes.
After a chilly jog this afternoon I wanted something warming, quick, and delicious for lunch. I let a jar of marinara sauce and a can of cannellini beans I've had sitting in my fridge be my inspiration! I sautéed the beans with shiitake mushrooms, spinach, parsley, 1/2 a leek, garlic powder, pine nuts, and a chopped heirloom tomato. I toasted 2 pieces of sprouted bread, covered them in marinara sauce and then topped them with the sautéed mixture and nutritional yeast.
Wishing you a very beautiful Saturday. 🌻🌻
My husband and I are hosting our first Thanksgiving this year! I've been doing some experimenting with recipes to get ready and to ease some of my anxiety. 😁I've been working on this Asian Ginger Salad for awhile now and feel like it's ready to add to our menu! Recipe below 👇.
3 inch cube of fresh ginger
3 garlic clove
3 T chunky peanut butter
1 1/2 T coconut oil
2-3 medjool dates
6 green onions (whites and greens)
5 T tamari (or soy sauce)
1-2 T water, add more as needed to liquify
1 T sesame oil
Dash red pepper flakes or hot sauce
S and P to taste
I threw all this in the blender and then poured it over 1/3 head of purple cabbage (shredded), handful of kale (finely chopped), 2 carrots (shredded), about a cups worth of chopped broccoli and a handful of raisins.
One of the best ways to avoid added fats, sugars, and preservatives is to make your own salad dressing. It's so fresh and made to your preference and you know exactly what's going in it. Try different variations with oils, spices, vinegars, herbs, fruits, and veggies. Today I mixed a mango, jalapeño, garlic, parsley, hemp seeds, tomatoes, kale, and some water for mine. Sooo good and fresh, and a great way to get mucho life-giving nutrients all at once.
Daylight savings + my son do NOT get along. ⏰🙅👶 With 5am wake times I'm feeling the need for a snack with energy! I decided on this little blend made with frozen bananas, pomegranate seeds, raspberries, and coconut cream. Gimme all the energy!! 🍧
My blended morning #tonic of cacao butter and cacao powder (for chocolate taste and creaminess plus a superfood and high in antioxidants), dandyblend, Yerba mate, hot water, cashew milk, mint leaves, cinnamon, and agave. A great coffee alternative that can be sipped all day. ☕️🍫🌱
Slow down. Be intentional. Notice the energy you are bringing into this space and moment. - Brendon Burchard