5 varieties of tomatoes blended with lemon juice, garlic, basil, scallions, s and p, red/green peps, EVOO, cukes, and 1/2 a habanero pepper 💃for a cool gazpacho soup. 😎 One of my favorite things about summer. 🍅🌞🍅🍃🍅
Cooling off with some #nicecream after a morning of playing outside. 🙌🙏🌞Frozen bananas blended with passion fruit, topped with strawbs 🍓🍓and coconut 🌴 flakes.
Dinner while we watch the sun set over the Rivanna River. 🙌🌞🌅 Base: rice, tofu, red lentils, potatoes. Veggies: broccoli, carrots,mushrooms, spinach, tomato paste, leeks, fresh garlic. Spices: curry, mustard seeds, S & P.
I've got a little concoction brewing on the stove for lunch today.😊🥄 🍜Red miso paste, water, Korean rice cakes, nori sheets, and white beech mushrooms. 🍄 Think I'll add a lil' TJ's green sauce 🐉 to spice it up a bit. 💃🌶
I decided to try and make my own kimchi since I've been really into it lately and Napa cabbage and cukes are available in abundance right now from my #csa. I chopped up the cukes and cabbage and put a bit of pink Himalayan salt on them and let them sit for 10 min. You don't want to make them super salty but this is the brine so make sure the veggies get throughly salted. Then I added Korean red pepper (gochugaru) and rubbed it on the veggies for a minute or so. Then I flavor balanced adding sesame oil, tamari, coconut palm sugar (add any sweetener of your choice), black pepper, fresh garlic (or use powdered), and sesame seeds. Rub all these ingredients in well for a couple of minutes. At the end toss in some chopped scallions and enjoy plain or over rice!
flowers as decoration and #violets and dandelions on my salad, all from our yard. I 💜 blooms in March. do you know violets have more vitamin c than parsley? there's your fun fact for the day.☺🌾🌼️🌺🌞💖
Reading 'Bread and Wine' and eating chickpea 'tuna' salad for lunch. chickpeas, vegan mayo, mustard powder, pickles, celery, lemon juice, and kelp over a bed of romaine and topped with tahini and sesame seeds. 👌
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.
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.
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.
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.