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food

Food + Recipes

Mushroom Poblano Tart in a Cornmeal Crust

October 14, 2013
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Inspired by a polenta cornmeal crust from the book Ancient Grains for Modern Meals by Maria Speck and a mushroom poblano filling featured in Bon Appétit, this easy-to-prepare tart is perfectly delicious any time of day. Cornmeal, poblano chile peppers and crimini mushrooms make a divine flavor combination—and if you’d like, you can roast the poblanos first to give them extra depth. Gather Crust 1 cup vegetable broth 1 cup filtered water 1/2 teaspoon sea salt 3/4 cup polenta or corn grits…

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Food + Recipes

Harvest Cake w. Coconut Vanilla Cream

October 11, 2013
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Bring together the flavors of the season with this comforting cake adapted from Roost blog. Slightly spiced, naturally sweetened and entirely free of grain, gluten and dairy, this earthy cake is delicious and leaves you feeling good. If you prefer a layered cake, simply double the recipe. For a smaller morsel, this recipe would make a fine batch of muffins. Gather 3 cups almond or coconut flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon…

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Food + Recipes

Almond Meal Cookies w. Coconut & Cacao Nibs

September 9, 2013
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These gluten-free cookies are fabulously nutty and have a toasty, espresso-like flavor. Just another wholesome yet delicious recipe from The Sprouted Kitchen that will please even the most discerning ‘lil cookie lover. Enjoy with a cold glass of your favorite kind of milk! Gather 1 1/4 cups almond meal 1/4 cup cacao nibs (omit for lil babes) 1/2 cup unsweetened shredded coconut 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/3 cup muscovado sugar 1 egg* 3 tablespoons coconut oil, melted 1/2 teaspoon pure vanilla…

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Food + Recipes

Pomegranate-Glazed Portobello Steaks Over Lemony Spinach

July 23, 2013
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In Superfood Kitchen by Julie Morris, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious. Delightfully written and gorgeously illustrated, this book is coffee-table worthy and the information presented about superfoods is invaluable for anyone who wants to nourish their bodies for optimal health and vitality. Our family has quite a few favorites in this book, with Pomegranate-Glazed Portobello Steaks Over Lemony Spinach ranking very high. “The pomegranate’s complex sweet-acidic dichotomy complements the earthy meatiness of…

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Food + Recipes

Banana-Hemp Granola

July 19, 2013
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This banana-hemp granola recipe is from one of my new fave cookbooks, Superfood Kitchen by Julie Morris. It’s easy to make and so delicious. I let my toddler mash the bananas and he gets really excited when he smells a fresh batch baking in the oven. It’s heavenly! Gather 2 mashed bananas (very ripe) 7 Medjhool dates 1 tablespoon vanilla extract 1/4 cup sea salt 1/4 cup smooth almond butter 3 cups oats (gluten-free oats optional)  1/2 cup hemp seeds Method Preheat oven…

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Food + Recipes

Chickpea, Tomato & Bread Soup

May 26, 2013
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This delicious recipe from Yotam Ottolenghi’s vegetarian cookbook Plenty is a take on the Tuscan ribollita. Somewhere between a soup and a vegetable stew, it is a warming and filling meal in a bowl after which you don’t need much… maybe just a comfy little pillow to rest your head on! Gather  1 large onion, sliced 1 medium fennel bulb, sliced 5 tablespoons olive oil plus more for drizzle over finished soup 1 large carrot, peeled, cut in half lengthways and sliced 3 celery sticks, sliced 1…

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Food + Recipes

Meyer Lemon Risotto w. Sage

May 23, 2013
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I’m kind of obsessed with the Meyer lemon. Living in Southern California, we are fortunate to have beautiful mature Meyer lemon trees growing right in our back yard. It flowers intermittently throughout the year, but the main season of production is in the spring. The lemon is a medium sized, round fruit that has a gorgeous golden yellow color. The edible skin is shiny, and smooth with small pores. The rind of the Meyer is thin, and the fruit very juicy,…

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Food + Recipes

Spiced Chickpea & White Bean Smothered Sweet Potato

February 16, 2013
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A slightly spicy chickpea and tomato stew plays off of a bright orange sweet potato in this flavorful recipe. This hearty dish is simple to throw together, packed full of goodness, and is perfect for keeping warm on a chilly night. Gather 2 medium sweet potatoes, preferably rounder 1 tablespoons olive oil 2 medium shallots 1 tablespoon cumin seeds* 2 teaspoons coriander seeds* 2 whole cloves* 1/2 teaspoon red pepper flakes** 1 tablespoons smoked paprika 1/2 teaspoons salt 1 cup…

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Food + Recipes

Roasted Acorn Squash Stuffed w. Quinoa, Mushrooms & Herbs

October 2, 2012
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I could go on and on waxing poetic about Autumn. It’s my favorite season… curling up by a toasty fire, taking an evening stroll in the crisp outdoor air, sipping spiced hot drinks, and enjoying the season’s most festive foods like pumpkins, apples, and squash! I had a perfect opportunity to pick up some squash at the Harvest Festival last weekend but you can find it at your local farmer’s market or grocery store. I have made different variations of stuffed acorn…

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Food + Recipes

Herbed Potato Salad

August 17, 2012

Potato salad is one of those essential summer staples for barbecues, picnics and get-togethers. Packed with garden veggies and fresh herbs, this is another great recipe from one of my favorite vegetarian cookbooks that’s loaded with texture and flavor. There’s lots of room for creativity so try some of your own variations! Gather 6 medium potatoes, boiled in skins, cooled then cubed (I use red potatoes) 2 hardboiled eggs, chopped (optional, omit for Vegan) 1 medium bell pepper, diced (any color) 1 small cucumber,…

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