When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind. This recipe is a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or the office potluck! Continue reading
Here’s a special pasta dish with a gorgeous rainbow of colors that is perfect for when you want to make a good impression on someone special. And not only is it beautiful, but it’s so, so good for you. Each and every color represents a different phytonutrient, a building block for your good health. Nourishing yourself well is like playing roulette: you’re a lot more likely to win if you spread your bets all over the table. So think of each color as a different bet. And enjoy! Continue reading
Karma is when you discover that the yoga course for which you registered (how silly to think that it was solely in order to learn yoga!) brings you to Conner Speigner, a gifted chef from Cleveland, Ohio.
Conner learned her craft at Johnson & Wales University in Charlotte, NC. She is proud to share that her world travels and adoption of a plant-based diet led her to discover her personal mission: to heal with food, and to prove that nutritious is delicious! You won’t find any arguments from me. This granola really is delicious. Try sprinkling it on coconut milk yogurt the way Conner does, or feel free to use it however you like.
1 cup walnuts
1 cup almonds
1 cup sunflower seeds
1 orange, peeled
all the zest of that peeled orange
1/4 cup lemon juice
1/4 cup maple syrup
1. Soak the walnuts, almonds, and sunflower seeds for 8 to 12 hours (overnight is good). Drain the nuts and seeds, blend in a food processor until you have a minced texture (do not overblend or you’ll end up with nut butter), and remove to a large bowl. Set the mixture aside.
2. Place the fruits, lemon juice, and maple syrup in the food processor and blend until smooth.
3. Add the fruit mixture to the nut mixture, and combine well.
4. Spread the mixture in a thin layer on a dehydrator tray, and dehydrate 36-48 hours at 115F.
If you do not have a dehydrator, use your oven as follows: Spread a thin layer of mixture on cookie sheet lined with either parchment paper or a silpat (silicone mat). Bake at 200 F (or the lowest temperature) for at least 2 hours. Leave the oven door cracked open for approximately 6 more hours. If you do this right before bed, the granola should be perfect by morning!
Conner is currently employed as a chef at The Root Cafe, located in Lakewood on the west side of Cleveland, where she serves up organic, local, vegetarian, vegan, and raw vegan fare. If you’d like to learn more about what Conner can do for you, you can reach her at connerspeignerAToutlook.com.
A few weeks ago I had the pleasure of spending the evening with a wonderful group of new friends. The fire was crackling, the food and wine were wonderful, the company was delicious, and I had such a nice time. This Asian Cabbage Slaw was one of the inspired dishes we enjoyed together. I could tell you all kinds of reasons that this salad is so good for you, like the Vitamin C, and the heat from the capsaicin, and the benefits of acid, but the fact of the matter is that the best reason to make this is because it’s really good. Enjoy!
3 tbsp. lime juice
2 tbsp. honey
1 tbsp. finely grated fresh ginger, peeled
2 tsp. Sriracha sauce
2 tsp. soy sauce
2 tsp. Asian fish sauce (skip this if you are vegan, and increase soy sauce to 3 tsp.)
1 tsp. white wine vinegar
3/4 tsp. chaat masala (use garam masala if you cannot find this)
1/4 tsp. cumin, ground
1 tsp. Kosher salt
1/2 tsp. black pepper
1 pound green cabbage, cored and shredded finely
6 scallions, thinly sliced (discard the dark green part)
1 pint grape tomatoes, halved
1/2 cup cilantro leaves, chopped finely
1/ cup mint leaves, chopped finely
2 avocadoes, peeled, pitted, diced
1 avocado, peeled, pitted, sliced for garnish
1 1/4 cup roasted, salted cashews, chopped coarsely
microgreens for garnish
Whisk together the lime juice and honey in a large serving bowl, followed by the sriracha, soy sauce, fish sauce, vinegar, chaat masala, cumin, salt, and pepper. [Stop here, and store dressing in the refrigerator overnight if desired.] Add cabbage, scallions, tomatoes, cilantro, mint, avocadoes and 1 cup of cashews. Toss thoroughly. Garnish with avocado, cashews, and greens.
Thank you to Food & Wine for this exotic and wonderful recipe.
1 cup raw almonds*
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
1 ½ tsp. salt
- Preheat oven to 350F.
- Line a loaf pan with parchment paper.
- Chop all the nuts and seeds into comfortably bite-sized bits. Not like a meal (e.g., almond meal) or a butter (e.g., peanut butter), but small pieces. Mix all ingredients thoroughly in a large bowl, empty into the loaf pan, and level the top.
- Bake at 325F for 60 minutes. The finished loaf should sound hollow when tapped. Remove from oven and allow to cool.
- Slice very THIN slices, and slather with your choice of nut butters, preserves, avocado, smoked salmon, sliced turkey, butter, cheddar, or whatever your heart desires.
*To customize, keep a ratio of 2 cups of nuts to 4-5 cups of seeds.
Thank you to ehow for posting this interesting recipe from Danish chef and blogger Kirstin Uhrenholdt and the staff at Kong Hans restaurant in Copenhagen!
I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading
If you haven’t heard of Dr. Andrew Weil, check out his website here. Once I found this recipe, I knew right away that it was perfect for YHIOYP! Nuts are an amazing, nourishing, delicious, beautiful, flavorful food. They are great as an appetizer, as breakfast-on-the-go, as a midafternoon and after-school snack, or sprinkled on salads, squash and so forth! The best nut? One you haven’t eaten for a while! Mix it up! That’s why this is such a great recipe. Continue reading
It must be November because, once again, my counter is covered with pumpkins and onions. Here are two relatively simple but unusual (dare I say extraordinary?) recipes to use them up. Both are fantastic not just for any old day of the week, but also as impressive contributions to holiday celebrations. Make the onions the day before you need them, if possible, because no matter how great they turn out, they taste even better the next day! Continue reading
The first time I had this dish was two years ago, in Santa Cruz, while celebrating the wedding of a wonderful couple. In keeping with an old family custom, and so that we could easily identify the affiliation of each guest, one side was instructed to wear gold and the other white. Guests mingled to create a sea of gold, yellow, cream, beige and white, all joined together to form a new and beautiful family. It was a sight I hope never to forget. The simple beauty of this recipe continues to reminds me of the love and joy of which we all became a part on that beautiful October day. Continue reading
There is a ton of mint growing near the door to my basement, and here’s a wonderful way to use it up and show it off! Continue reading