This is an amazing recovery smoothie- reminiscent of an Orange Julius (remember those???) but filled with omega 3’s and healthy fats and proteins.
Blood Orange Creamsicle Power Smoothie
1c nut milk- cashew or almond
1T hemp seeds
2 small blood oranges, peeled and quartered
2t raw agave or raw local honey
1T coconut manna
1T flax seeds
1t vanilla
1 scoop protein powder
___
1c ice
Blend all ingredients and process until smooth- taste and adjust if needed.
Add the ice and blend just until smooth.
CAN NOT GET ENOUGH!!! Just made Raspberry and I am finishing up a batch of Strawberry, then Blueberry Ginger is next!!!
I have been wanting to share my passion for making Kombucha for a while now, so in lieu of a workshop, here is the written lesson. I love kombucha. I love making it, I love drinking it, I love everything it represents- to me it is a sort of guerrilla slow fermented food movement of health, wellness and culture- literally. The culture is called a SCOBY and there is lots of info out on the web about it’s amazing characteristics- for our purposes, this is the straight up recipe to get you going on your Kombucha trail blazing path. I have LOTS of SCOBY’s so if you are in the need for a Kombucha Start Up Kit (funnels, strainers, scoby and starter tea) email me. This will make 7 pints of Booch. I drink one a day so I am in the rhythm of fermenting, bottling, and then making the…
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Sesame Ginger Noodle Sauce
1/4c tamari
1/4c mirin
2t hot sesame oil
1 clove garlic, smashed and minced
1″ fresh ginger, grated
1T water
1T extra virgin olive oil
1t raw agave or honey
1/4t cayenne pepper
1/2 lemon, juiced
Place all ingredients in a jar and set aside. You will not need all of the dressing however it is amazing to have on hand and in the fridge.
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Noodles
1 pound of 100% buckwheat soba
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside. Toss with oil (olive or hot sesame) to prevent them from sticking.
Salad fixings
1/2 cucumber, julienned
1 small carrot, julienned
2c fresh bean sprouts
1/4c snap peas, julienned
1/2 red pepper, julienned
1 ripe avocado, sliced
2T black sesame seeds
1 stalk celery, julienned
1/4c fresh cilantro, minced
fresh lime or lemon
salt & pepper to taste
Salad prep:
Toss all of the fresh vegetables except the avocado slices with the noodles, Dress with 1/4c of the noodle sauce- more or less to taste. Top with the fresh avocado. Adjust for flavor with salt, and squeeze fresh lime or lemon juice. Serve room temp or cold. Delicious the next day if there is any left over!
A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.
Noodles
1 Pound of 100% buckwheat soba
1 zucchini squash- spirulized ( you will need a spirulizer for this!
1/4 red pepper, minced or small dice
Salad Greens
I used red leaf lettuce in chiffonade or thinly sliced
toss with lemon juice
1 t hot sesame oil
salt & pepper
Set aside in serving bowl
Soba Sauce
I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.
1/2c tamari
1/4c mirin
1″ piece of fresh ginger, grated or thinly sliced
1 clove garlic, smashed and minced
2t hot sesame oil
1T water- if needed
Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.
Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.
In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).
In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.
This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.
SO FRICKEN YUM.
Sticky Sesame Ginger Tempeh
1 package of tempeh, cut in half, then evenly into slices
1large clove garlic, smashed and minced
3T extra virgin olive oil
2” piece of fresh ginger, grated
2T unhulled sesame seeds black or white
2T shoyu or tamari
1t hot sesame oil
3T grade B maple syrup or agave
In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.
Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2nd side is golden brown.
Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.
CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!
I ate these everyday in Rome. Usually, they are stuffed with the parsley pesto- I however, prefer the raw fresh taste of the garlic and greenness of the parsley so I choose to put it on prior to serving. If stuffing them, simply smash the pesto into the leaves of the artichokes and carefully place them in the cooking pot so as not to tip them over while cooking. If there is extra water when finished cooking, simply cook them uncovered for 5 minutes to let some of the water evaporate out- the cooking liquid, oil is SO delicious you wouldn’t want to waste any of it.
Carciofi alla Romana (Roman Style Artichokes)
3T fresh parsley
2-4 cloves fresh garlic
1/2T pink salt or more to taste
Black pepper to taste
1/4-1/2 cup extra virgin olive oil
4 artichokes, halved and trimmed of coarse leaves, choke removed, (when trimeed, set aside immersed in lemon water or else they will brown)
1 lemon, cut into wedges, more if desired
In a large pot, place the artichokes, tightly together. Add in a couple of cloves of fresh garlic, the juice of ½ a lemon, squeezing the wedges and leaving them in the cooking water. Add in about 1/4c of the olive oil. Salt and pepper the artichokes and pour about 2-3 cups of water over them. Bring them to a boil over medium hight heat, once boiling, reduce the heat, cover and simmer on low for 45-60 minutes or until tender.
On a clean cutting surface, mince the parsley, garlic, salt and pepper until it makes a dry pesto. In a small bowl, combine the parsley mixture with about 1T of olive oil. Set this aside for when the chokes are done.
When serving, remove the chokes to a platter, serving with the cooking liquid if not to watery, add more fresh lemon and olive oil, salt and pepper. Smear the parsley garlic pesto all ova all of them. Serve at room temperature. Serve with crusty bread or eat them all on their own! BUONNISSIMI.
I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.
I highly recommend. XO
Red lentil Dal with Spinach
1 onion, small dice
1” fresh ginger, grated
2T fresh green curry paste
1t mustard seeds
1t cumin seeds
1t ground cumin
1/4t cayenne pepper or 1 pepperonicini
3T olive oil
1t turmeric powder
1/2t pink salt
1/4t black pepper
1c red lentils, uncooked
3T fresh cilantro, chopped *opt
1 fresh tomato, medium dice *opt
2c fresh spinach, cleaned and trimmed
4c water- boiled
In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened. Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.
Coconut Lime Cream Power Smoothie
1/2c fresh coconut meat
1T coconut oil
1T fresh lime
1T chia seeds
1T hemp seeds
1 scoop protein
2t coconut sugar or honey
1c nut milk
1t vanilla
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1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
I LOVE SOUP.
I love French lentils- they don’t break down like the other lentils so they have a really nice texture when cooked just to tender. They cook pretty quickly and they are a pulse that I keep in the house along side my red lentils. They are super yum in cold or hot salads. To make them, I used the the same pot prior to starting the soup; bring 3c of water to a boil with 1c dried French lentils. Let them come to a rolling boil, reduce the heat and simmer partially covered for 15-25 minutes or until the lentils are intact but tender. You can use another bean of your choice; chickpeas, pinto or kidney beans would be a delicious addition but there is something perfect about the combination of the lentil, broccoli and new potatoes. All veggies were procured locally, if not from my garden. You can cook…
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I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.
City’s Gone Nuts Granola
4 c GF rolled oats
1/3c coconut oil
1/3c maple syrup
1T ground cinnamon
1/2t sea salt (or less if desired)
1c almonds, coarsely chopped
2T black or white sesame seeds
2t vanilla
Preheat the oven to 350 degrees.
In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.
Pour out onto a baking sheet (I had a super small convection oven so I did this in two batches- you could either do what I did, or ½ the recipe- unless of course you have an oven!)
Bake for 20-25 minutes or until golden brown and aromatic. Remove from oven and let cool on a rack. The granola will crisp up as it cools. Store in a cool dry place. DELICIOUS served with cashew nut milk as a cereal with fresh berries.
The Vegan Love Project 