Browsing Tag

vegan

Food + Recipes

Summer Vegetable Tian

June 15, 2015
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This gorgeous dish is one of my all-time favorites. It’s so simple, healthy and easy to make, yet incredibly flavorful and delicious. It can be served as a side dish but it also stands on its own. I ran out of potatoes on the evening I prepared and photographed this dish, so I served it over a bed of fluffy basmati rice with a pat of butter, salt, and Herbs de Provence. The key to this recipe is using a good quality olive…

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Food + Recipes

Strawberry Tabbouleh

May 31, 2015
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Everyone’s talking about perfect recipes for spring, and this one from The Sprouted Kitchen: Bowl + Spoon is up there with the best of them. This recipe swaps out tomatoes which are used in traditional tabbouleh for strawberries and it is divine! This has become my go-to dish of the season for picnics and gatherings. Our local farmer’s market has Gaviota strawberries that are incredibly sweet. Freshly chopped mint and parsley play off of them beautifully. Dressed in a combination of…

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Food + Recipes

Lentil Spinach Rice Bowls w. Charred Onions & Muhammara

April 23, 2015
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Adapted from The Sprouted Kitchen Bowl + Spoon, this recipe has a traditional start for the Lebanese staple called mujaddara, lentils and rice, that author Sara Forte tweaked a little for this bowl. It’s pretty simple and can be made in advance, making it the perfect weeknight meal and is also a real crowd-pleaser. The sauce, a delicious spicy-sweet roasted red pepper and walnut spread called muhammara, is truly what makes this bowl special. You can double the recipe to have…

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Food + Recipes

Quinoa Pasta w. Asparagus, Spring Peas & Cherry Tomatoes

March 15, 2015
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This delicious dish is Springtime in a bowl. It’s simple and easy to prepare, light yet satisfying, packed with healthy seasonal vegetables and best of all, kid-approved. Gather 8 ounces quinoa pasta 3 tablespoons extra virgin olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Sea salt and freshly ground black pepper 2 cups cherry tomatoes 1 cup shelled fresh Spring peas 1/2 cup vegetable stock 1 cup grated Parmesan (optional) 2 tablespoons chopped…

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Food + Recipes

California Citrus Salad w. Quinoa & Toasted Walnuts

March 8, 2015

Mildly sweet oro blanco grapefruit and luscious blood oranges and are paired with peppery arugula, tiny pearls of quinoa, creamy avocado and crunchy walnuts for a simple, healthy and delicious salad. It doesn’t get more “California” than this! Gather 1 cup cooked and cooled quinoa 2 medium blood oranges 1 oro blanco grapefruit 1 avocado 2 cups arugula, washed and dried ¼ cup chopped walnuts, lightly toasted ¼ cup torn mint leaves pinch of sea salt Method Using a sharp knife, slice the ends from the citrus…

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Food + Recipes

Creamy Mushroom Pasta w. Roasted Asparagus & Lemon

February 21, 2015
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This vegan and gluten-free (optional) pasta is creamy, delicious and easy to prepare. It’s also super healthy. Asparagus, one of my favorite Spring vegetables is packed with vitamin C, K, folate, fiber and is an anti-inflammatory and antioxidant-rich food. Crimini mushrooms are a nutrition powerhouse loaded with vitamins, minerals and antioxidants, giving them the potential to ward off disease. Be sure to make extra – the kids gobble it up! Gather 1 bunch asparagus, trimmed and washed 1 cup crimini…

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Food + Recipes

Coconut Vegetable Curry Over Volcano Rice

February 20, 2015
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This vegan and gluten-free dish has quickly become one of my go-to recipes during the week. It’s quick and easy, loaded with veggies, satisfying, flavorful and since it’s light on the spices, the whole family loves it – including the kiddos. I usually use whatever veggies I have on hand. This time I went with zucchini, red bell peppers, carrots, onions, sugar snap peas, cherry tomatoes and red potatoes, but you could easily do mushrooms, broccoli, cauliflower, green bell pepper, snow…

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Food + Recipes

Creamy Red Pepper Alfredo over Zoodles

February 8, 2015
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I first tried spiralized noodles at a raw restaurant I managed and more recently at a cozy little Italian restaurant in Ojai. My mind was officially blown. I have been dreaming about them ever since so I bought this awesome spiralizer to make them myself. Packed with vitamin C, phytonutrients, and minerals like manganese and potassium, “zoodles” (zucchini noodles) are a much healthier alternative to pasta and leave you feeling energized instead of sluggish. This recipe is thick and creamy, perfectly “cheesy,” satisfying…

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Food + Recipes

Butternut Squash, Fennel & Apple Galette

February 6, 2015
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Slightly sweet and creamy butternut squash, tart apples and fragrant fennel are wrapped into a rustic gluten-free and vegan galette, sprinkled with fresh rosemary, drizzled with extra-virgin olive oil and baked to perfection. Simply garnish with fresh sage, black pepper and sea salt or add a soft-cooked egg on top and serve with a nice green salad. Gather CRUST ½ cup brown rice flour ½ cup quinoa flour ¼ cup cornstarch 8 tablespoons coconut oil, chilled 6 tablespoons ice water ¼…

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Food + Recipes

Natural “Smash Cake” w. Coconut Whip Frosting

January 31, 2015
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My babe eats lots of healthy fruits and veggies so I didn’t want him all hopped up on sugar when he ate his first birthday cake. I also didn’t want to spend a small fortune on one of those designer smash cakes when I could easily make one myself with wholesome ingredients and a little bit of love! The coconut cream frosting is rich, fluffy and holds up wonderfully. I like Big Dipper Wax Works 100% beeswax candles (available at some Whole Foods markets) and India Tree Nature’s Colors sprinkles. I hope…

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