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Pomegranate-Glazed Portobello Steaks Over Lemony Spinach

July 23, 2013

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

Chickpea, Tomato & Bread Soup

May 26, 2013

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

Spiced Chickpea & White Bean Smothered Sweet Potato

February 16, 2013

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

Crockpot Quinoa & Red Lentil Soup

June 28, 2012

This delicious crockpot soup recipe from Savvy Vegetarian is light and easily digested, yet satisfying and nutritious. My husband and toddler love it- it’s the perfect meal in a bowl and is even better the next day! Gather 1/2 cup quinoa 3/4 cup uncooked small red lentils 1 tablespoon extra-virgin olive oil 2 large carrots 2 stalks celery 1 small head cauliflower OR 2 medium potatoes or OR 1 medium zucchini OR 1 small butternut squash 1 bay leaf 2 inch piece…

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Food + Recipes

Provençal Ratatouille

January 22, 2012

One of my favorite dishes to make is an authentic Provençal ratatouille. It fills the kitchen with the delicious smell of garlic, onions and aromatic herbs and simmers into a savory stew. Purists cook each ingredient separately and then combine them together to keep the unique flavors intact but I cook them together. On the second and third days, the individual flavors “marry” into one harmonious and complex flavor profile with all sorts of nuances. The key to getting the best flavors is by using a quality…

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