Creamy Cauliflower Kale Curry Soup

It's been a doozey of a month. February always seems one of the hardest here in Michigan. It's when the depths of winter seem darker, colder, and never-ending. It's the dark depths before the turning over into spring. Today the wind blows and the winter blues seem like they need to be swept out and blown away. I can feel the spring new air trying to be ushered in, and I can feel our selves waiting so very patiently to get beyond this old and ready for the new.  And we still have a few more weeks yet...

We have never really planned a vacation away from the cold north before, but for some reason this year my hubs and I have been talking about next year at this time going away to a warm beach some where. This is big for us, in all our 13 years of marriage we have not had the ability to even dream this big. We are growing up I guess ;) and also knowing more and more what the rhythms of life bring and how to best love and take care of our selves. But in the meantime while we dream of beaches and sunshine, I made some soup to bring a little warmth and yellow rays into our life. This one's packed full of so much good stuff starting with the turmeric, garlic, ginger and then the cauliflower. So take deep breaths, and eat good warm soup- we can do hard things together!

Creamy Cauliflower Kale Curry Soup Recipe
{gluten, dairy, egg, nut, seed, sugar and soy-free}
2 TB of avocado or olive oil
1 large onion finely chopped
1 TB of fresh grated ginger
1 TB of fresh grated turmeric
4-5 garlic cloves grated or minced
1 cup of finely chopped red bell pepper
1 cup of finely chopped celery
1 cup of finely chopped carrots

4 cups of riced cauliflower (fresh or frozen)

1 head of cauliflower chopped into florets

4 cups of stock (vegetable, chicken, or bone broth)
2 cups of pure water (may need to add in 2 cups more if you want more brothy)
1 can of full-fat coconut milk
1 ts. of ground cumin
2 ts. of ground curry seasoning
1 ts. of sea salt
1/4-1/2 ts. of fresh ground black pepper

2 cups of fresh kale finely chopped
1/2 cup of finely chopped fresh cilantro

15 ounce can of pre-cooked garbanzo beans (add more or less depending on your preferences)

add in more sea salt or black pepper to your taste...

In a large soup pot (6-8 quart), saute your onions, garlic, tumeric, ginger first and then add in the rest of the veg. Saute and sprinkle salt and pepper to sweat them out and cook down and then add in the cauliflower, spices and the rest of the liquids. Let cook and boil and everything get soft and cooked for 30 minutes or so and then add in the greens last. Add the kale and cilantro and let them cook for 10 minutes before serving. Serve with a sprinkle of fresh herbs and a dollup of yoghurt of choice. 

This could be served well with some bread or just slurp and ENJOY!

Balsamic Butternut Squash with Sage & Thyme

Another SUPER SIMPLE,  4-ingredient, vegetable, colorful, tasty, savory and sweet, side to add to the list of Thanksgiving side dish ideas. This one is so simple it doesn't really need a recipe, and maybe you have tried this combo before, so this is just rocket science to me...BUT it deserves a recipe post of it's own! 

I love every part of this one. The easy prep, roast and serve part, but also the very fresh herb, sweet and savory part too. It checks off all the boxes for a side that many people will love and ask, what did you do?!? And then you mention to your allergy- or healthy friends and family that NO BUTTER or dairy, or sugar was involved??? WHAT!? Yes, ma'am it's true!

Don't be afraid of taking all the credit for the chopping and the roasting ;) This is a delicacy-dish! Don't reveal the secrets of how crazy simple and wonderful it is, well, until you can't help it and you love to share like I do :) You can't go wrong with squash and herbs in this season and when you are looking to add some to the feast... THIS. IS. IT!

Balsamic Butternut Squash with Fresh Sage and Thyme
{gluten, dairy, egg, seed, nut, soy and sugar-free}

1 large butternut squash peeled, and cubed into bite-sized pieces
(about 4 cups worth of cubed squash)
1/4 cup of avocado oil*
1/4 cup of NAPA VALLEY Raspberry Balsamic**
1/2 cup of FRESH finely chopped fresh herbs: sage and thyme
pinch of sea salt and sprinkle of fresh ground black pepper

*You can find the CHOSEN brand Avocado oil 32 ounce at Costco right now for under $10! A steal!

**You can use a regular balsamic as well, but Napa Valley has the BEST balsamic around and when it is infused with raspberry, fig or pomegranate it has the best results in salad dressings, or in this case, roasting butternut squash ;)

Toss all of the above together in a mixing bowl. Then spread out in a 9x13 Pyrex baking dish to bake, or use a 12x15 parchment covered baking sheet to get a more crispier results. Bake in a 375-400 degree oven for 25-30 minutes. And toss with a spoon and serve warm. You can easily DOUBLE and TRIPLE this recipe if you are cooking for a crowd too!

This is a melt-in-your-mouth kinda deliciousness! Try it out and you will want to have this more in your life than just for a Thanksgiving Feast :)

I hope you give this a try and ENJOY!

Much love and happy cooking xoxo

Caramelized Onion and Brussel Sprout Qunioa

This one is my newest favorite combo of fall herbs, vegetables, greens and quinoa. I add in the Dijon mustard and maple syrup for the perfect kind of sweet and tangy and it's just about perfect as a side dish to any side of roast, or make it the main event and add in a few other sides of vegetables or plant proteins and it's a feast better than the any epic feast from the history books. 

I just recently had this discussion with my first grader. He was informing me of all the foods they had at the first thanksgiving feast. And he saw a video about it at school- so he says- so he really knows what he is talking about over here! LOL So I guess according to him a feast should involve popcorn, turkey from a can, and pie with whipped cream?!? I'M SO CONFUSED!!!

Well, I am not sure of whatever they had at 'the first feast'. But I do know what I love to have this time of year to celebrate family time together...a warm, comforting, nourishing, from-the-earth (or backyard or farmer's market) kind of feast. And brussel sprouts and kale are the first on my lists of things to enjoy and have a part of an epic feast :) I'm going to share a few of my favorite VERY SIMPLE sides (or main dishes ;) in my next few recipe posts. It may be too late to add into the Thanksgiving planning but hopefully something to enjoy this time of year as we gather and give thanks and gratitude for all the gifts in our lives.

 Caramelized Onion and Brussel Sprout Quinoa Dish Recipe
{gluten, dairy, egg, nut, seed, soy, and refined-sugars-free}

Veggie Part
1 large stalk of fresh brussel sprouts, trimmed and cleaned from the stalk
(or use 16 ounces of fresh, washed, cut and cleaned brussel sprouts)

1 medium halved onion thinly sliced, not chopped (about 1/2 cups worth)

2 cups of finely chopped lacinato kale that has already been washed and dried

2-3 fresh garlic cloves, finely minced or use 1-2 ts. of ground garlic powder

1/3 cup of avocado oil
1/3 cup of Dijon mustard
1/3 cup of maple syrup

1/2 cup of fresh cut herb combo: thyme, sage, rosemary
healthy pinch of sea salt and black pepper

On a large 15x20 baking sheet, cover with parchment and spread out the kale, sprouts, and onion all over. In a small bowl, whisk together the oil, mustard, and maple syrup, and when all combined, drizzle over the whole tray of veggies. Spread all over and then sprinkle over the fresh herbs, and salt and pepper. Then use a spoon combo or just use your hands and rub and mix the dressing into the veggies. It should soak in and spread out all evenly! Then cook in a 375 degree oven for 25 minutes until everything is crispy, bubbling and caramlized. In the meantime while waiting for it to cook make the following quinoa part...

Quinoa Part
2 TB of avocado or olive oil
1/2 cup of red onion
1/4 cup of coconut palm sugar
1/2 ts. of sea salt

2 cups of dry quinoa
4 cups of water

In a medium pot, saute the onion in the oil and sugar until it gets all caramelly. Then add in the dry quinoa without the water and let it soak up the oil and juices. Then, add in the water and let it come up to a boil, then turn down the heat to low and cook on low until the water is gone and the quinoa starts to poof. Then turn off the heat completely and cover with a secure lid and let it cook the rest of it's time until its ready to fluff and mix with the roasted green part. 

Lastly, In a large bowl add in the cooked quinoa and the roasted veggies and mix together well. Add in a pinch more of salt and pepper and some fresh plucked thyme in the finished product. Serve warm, cooled, or even it is better the next day as leftovers. Isn't the the truth for all thanksgiving sides ;) 

My hope for you is that you find a few simple ways this season to enjoy the fruits and plants from the ground, let it nourish and center you into what matters most. May you be surrounded by those you love most and may you find ways to share and be kind with all of those around you!

Much love and ENJOY! xoxo

Refrigerator Dill Pickles

This is a little nugget of a recipe I have been making for a few years now. It isn't rocket science, and there are many easy peasy recipes for this out there in world wide web land and Pinterest... buuuutttt, I thought I would share my version anyways because I use a few substituted ingredients to help with yeast overgrowth in the gut.

This is the recipe I was inspired by years ago...
Shannon Martin's Recipe

I switch out white sugar and white vinegar for coconut palm sugar and apple cider vinegar. It's minor but for me and how I am conscience of the over use of vinegar in dressings and such. I always choose apple cider vinegar over any edible vinegar because I have found it to be not as aggravating to candida and high histamine issues I have had over the years. But I guess this is no surprise I use these ingredients in all my baking and they are staples in my pantry.

A wonderful gift in August in the large amounts of fresh fruit, veggies and herbs you can find at your local farmer's market, backyard or road side stands. I bought the above produce at my local farmer's market for a whopping total of TWO dollars. I am sure you could even find it cheaper or maybe you have a garden or access to a friends or family member's garden too. These are so easy and cheap to find right now. So basically you can make this whole quart of pickles for around 2 dollars- what a fun fresh bargain to enjoy this season!

Steph's Version of Refrigerator Dill Pickle Recipe
{gluten, dairy, egg, soy, nut, seed and refined-sugars-free}

2 TB of coconut palm sugar
1 TB of sea salt
1 ts. of whole black peppercorns
1/2 ts. of dry mustard powder (or whole seeds)
4 fresh garlic cloves chopped
1/2 cup of apple cider vinegar
3 cups of pure water
1 handful of fresh dill roughly chopped
1 quart small cucumbers

In a quart sized Ball jar put in the coconut palm sugar, salt, pepper, mustard, chopped garlic and vinegar and fresh dill. Stir if need be so that the sugar and salt dissolve into the vinegar. Then wash and slice up the cucs and layer them in the jar. When up to the top, stop and fill with pure water to cover all of the cucs. I usually give a little shake to let the fluids evenly cover all through the jar. Screw on a top and put in the fridge. I think they taste best after 24 hours and then you can keep them in the fridge for up to two weeks for best tastes in my opinion.

Hope you are enjoying the fresh summer produce from your garden and markets. Much love to you as always and let's enjoy these last few weeks of summer shall we?!? xoxo

Zucchini Brownie Bite Muffins

Every year when zucchini is fresh and coming up abundantly I seem to remember again how much I love chocolate and zucchini together. It always turns out so moist and rich and chewy and wonderful.  So today when I woke up early ready to bake up a treat for my kiddos and some friends- it was this combo on my mind (and stomach!)

These minis could be a dessert, a treat, a snack...OR...breakfast ;) I am calling these little babies Brownie Bite MUFFINS instead of CAKES because that is just what they are of course.  Topped with a little sprinkle of mini chocolate chips :) So call them what you will, I decided to call them muffins because they are hearty and wonderful and full of goodness. The chocolate is just the disguise...and it sure is a trickster to mask a vegetable-filled muffin.

Zucchini Brownie Bite Muffin Recipe

{gluten, dairy, egg, nut, seed, soy and refined-sugar-free}

1 1/3 cup of fresh ground certified GF oat flour
2/3 cup of white rice flour
1/4 cup of tapioca flour
1/2 cup of cocoa/cacao powder
2 ts. of baking powder (corn-free Hain brand)
1 ts. of baking soda
1 ts. of sea salt
1/2 ts. of ground cinnamon
3/4 cup of coconut palm sugar

2/3 cup of coconut milk beverage (or other plant milk)
1/3 cup of apple cider vinegar
1/4 cup of maple syrup
2 TB of molasses
1/2 cup of date puree paste
optional addition: 1/2 cup of mashed cooked black beans
1/2 cup of soft melted coconut oil (or avocado oil)
1 1/2 cup of freshly shredded/grated zucchini

1 cup of mini-dairy-free chocolate chips (ENJOY LIFE brand)

In a large bowl, whisk all the dry ingredients together first, then add in all the wet and whisk together well. I grate 1 large or 2 small zucchini right before I add it to the bowl so it is super fresh and if it is super wet you can squeeze out some of the excess water. I lastly fold in the chocolate chips and then even save a little sprinkle of chips to top the unbaked muffins for the added touch of chocolate goodness. I made these as mini muffins so the recipe made a ton...36 minis. But you can make about 18 large mufins too. Bake in a 350 degree oven for 22 minutes until stiff and baked all the way through for the mini muffins and you may need to bake closer to 30 minutes for the larger regular sized muffins. Pull from oven and let cool for at least 15 minutes before you eat just so to don't burn your taste buds. You're gunna want to keep those safe ;)

I hope you give these sweet treat snacks a try. A special treat this time of year with zucchini coming up in droves and you're struggling to come up with ways to use it all. Seriously friend- this is a muffin to make... so stop now and make these and your day will be complete. Share with friends and bring joy- you won't regret it.

Much love to you as always xoxo

Zucchini Oatmeal Bread

Who has zucchini coming up like crazy this year?! I didn't plant any myself sadly, but I love to grab some at road side stands and the farmer's market 4/ $1 ! It has to be one of the best cost efficient veggies this time of year. I love it sauteed and added over rice or quinoa with a side of protein. Of course there is the 'zoodle' recipes which are all fabulous and so fresh and wonderful too! I also try and freeze some already sliced to add to soups and stews over the winter months, and.... OF COURSE I love to bake with it as well...

This year I experimented with another zucchini bread recipe. My last one I made was years ago, and I love it, but it has eggs in it, and I wanted to give a try at a vegan one for my allergy sensitive daughter. So this one is made with alot of GF oat flour and date paste, both of which have been staples in my GF/DF/egg-free baking as of late.

You can easily put in the eggs in this recipe too, I would just add 2 of them right in. They will bake in just fine.  This recipe will make 3 mini/smaller loaves, or 2 larger loaves. I guess you could make a cake of it too and spread it out in a 9x13 pan if you wanted. I was going for a cute little loaf with this recipe and even brought out some mini pans I had in the pantry ready to use.

This bread is super moist and heavy. Those zucchini baked right in make is one-of-a-kind! I might find myself doing more zucchini bread experimenting before the summer is up because it is always so easy to whip up and enjoy. So do yourself a favor and make some zucchini bread this week- it's just one of those you can't pass by this time of year- ENJOY!

Zucchini Oatmeal Bread Recipe
{gluten, dairy, egg, seed, nut and refined sugar-free, plus VEGAN}

2 1/2-3 cups of freshly ground certified gluten free oat flour (depends on how wet your zucchini is...) I start with 2 1/2 cups and then add another 1/2 cup of flour if the batter is a little loose after adding in the grated zucchini

1/2 cup of white rice flour
1/4 cup of coconut flour
1/4 cup of tapioca flour
1/4 cup of potato starch
1 1/2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1 ts. of ground cinnamon
1 ts. of ground nutmeg
1 ts. of pure vanilla
1-2 TB of molasses
3/4 cup of coconut palm sugar
1/3 cup of date paste (or applesauce works too)
1/3 cup of pure maple syrup
1/2 cup of coconut milk beverage with 1/4 cup of apple cider vinegar add in separately
3/4 cup of avocado oil (or melted coconut oil) Or a mix of each
2 packed cups of freshly grated zucchini squash (1 large squash or 2 small)


In a large bowl, mix together all the dry ingredients, then add in the wet, and the zucchini and stir all together well so there is no clumps. Pour into parchment and oiled bread pans. This recipe will make 2 medium larger loaves or 3 smaller mini loaves. I sprinkle a little nutmeg and cinnamon over top with maybe even a few more zucchini strands to dress up the top of the bread. Bake in a 350 degree oven for 50-60 minutes depending on your oven. This bread bakes longer because it doesn't have the eggs in them and so it just is a slower bake. When you pull from the oven let cool for at least 30 minutes before cutting into for best results. Let store on the counter covered for 3 days for best bread too. 

Hope you give this recipe a try and dress it up however you see fit. Maybe even some dried fruit, fresh blueberries, chocolate chips :) I personally love it just as it is. I love the simple but unique flavor of a moist and heavy zucchini bread. Much love and ENJOY!

Fresh Herb Garden Pasta Salad

This is a salad I start making almost every summer about this time. The fresh herbs and produce you can find at the farmer's market is a part the inspiration- not to mention an easy dish to pass at a gathering, pack up for a picnic, and serve from the fridge when it's super hot and sweaty.

It's not overly difficult and you can switch out different veggies for what you got available. It is a great "detox" summer meal because of the fresh herbs and veggies and with the GF pasta it is a great allergy-free option as well. Also, it can easily be vegan- but if you want to add some parmesean or motzarella cheese it would be that much more fabulous too. I have also added organic chicken sausages and those not only had flavor but added protein too. So it can be made a few ways, but if you make it the fresh herbs in the dressing is what makes the difference in my opinion. The dressing is super fresh, green and wonderful!

Hope you give this super easy and fabulous summer salad a try!
Much love and light to you xoxo

Fresh Herb Garden Pasta Salad Recipe
{gluten, dairy, egg, nut, seed and sugar-free}

1 cup of cherry tomatoes halved
1 cup of chopped sweet bell peppers
1 cup of sliced and quartered cucumbers
1/2 cup of thinly sliced and cubed radishes
1/4-1/3 cup of thinkly sliced and chunked red onion

1 12 ounce package of GF pasta (my favs include brown rice, or a rice and quinoa mix option. I avoid the GF pastas with corn because of digestion issues and they get too mushyin my opinion)

Herb Pesto Dressing Recipe
1 cup of fresh parsley
1 cup of fresh cilantro
(if you got other fresh herbs growing I sometimes add a handful of fresh basil, chives, oregano or thyme too...)
1/3 cup of quality California olive oil
1/3 cup of fresh squeezed lemon juice
lemon zest from squeezed lemon
1-2 ts. of dried italian herb blend
1 ts. of dried garlic
pinch of dried onion
big pinch sea salt and black pepper
optional: add in a drizzle of honey or maple syrup before blending

Blend all of the above in a high powered blender to emosify and be a creamy green dressing. I sometimes double or triple this recipe above and make it available in the fridge to marinate meat, pour over salads and just have available to flavor rice, quinoa, or whatever other summer salad you got going. It's an added treat to just about anything savory!

Cook your GF pasta in boiling water and drain when it is AL DENTE! Then rise with a little cool water and pour into a large bowl with all the added veggies (and sausage if you are adding that) and then mix well together with the dressing and viola you got yourself a salad! If you are adding any cheeses or extra chopped herbs do that after it is all mixed well. Serve warm, or chilled, or however you damn please ;)

Hope you are well and enjoying the season of summer! Much love xoxo

Quinoa Stirfry Pilaf

I made this quinoa dish on a whim last weekend, and loved it so much I thought it deserved a blog post. If you are not used to making quinoa then this may be a good starter recipe or at the least will show you you can use what veggies you have laying around to make something special with quinoa. It is a great dish to pass at gatherings and not to mention packed with protein, vitamins and minerals so a great addition to the diet if you are avoiding animal proteins for allergies or other reasons.

I added in carrots, broccoli, and kale, but you could easily add in some zucchini, peppers or spinach depending on what you got. The fresh chopped cilantro is a great topper, but if you want to add some crushed peanuts, scrambled eggs, or even add in the additional meat protein you have yourself a main dish. Quinoa is great this time of year because it is not an overly heavy grain and mixes so well with fresh or cooked veggies from the garden or farmer's market. It also is great warm, but also great cooled off or packed for a picnic. When spring and summer roll around I find much more inspiration for quinoa dishes in my life and this is just one of them :) Happy cooking and much inspiration as you take the steps for hope and healing in your life.

Quinoa Stirfry Pilaf 
with Carrots, Broccoli, Raisins, and Cilantro Recipe
{gluten, dairy, egg, soy, nut and seed-free, vegan}

2 small sweet onions finely chopped
4 cloves of garlic finely minced
1 TB of finely grated fresh ginger
1 cup of finely chopped kale
2-3 TB of olive or avocado oil

2 cups of dry quinoa
4 cups of water (or 2 cups veggie broth, 2 cups water for more flavors)
1/3 cup of coconut aminoes (you can use tamari, aminos or soy sauce here too if soy is not an issue)
1 cup of shredded carrot
1 ts. of sea salt (more or less depending on taste preference)
1/4-1/2 ts. of black pepper
1/2 cup of organic raisins
1-2 cups of fresh or frozen broccoli pieces
1-2 extra cup of veggies: peas, zucchini, peppers, or green beans

1 cup of freshly chopped cilantro for topping
can also top with toasted almonds, cashews or peanuts in you prefer

In my humble opinion, the best way to make a quinoa pilaf is starting by sauteing the onion, garlic and spices in oil first then add in the dry quinoa and saute that for a few minutes and then add in the water/broth and wet ingredients if there is some. Then in this dish once you do that you can cook on medium heat until it comes to a boil, then turn on low and add in the rest of the veggies, and cover and cook until the water is gone. Then turn off the heat completely and let sit for 15-20 minutes, then open the cover and fluff it and pour it into a serving bowl- this is when you can top with fresh cilantro or other favorite toppings. It is that simple. If you want to add in some scrambled eggs or grilled chicken to the final dish then by all means :)

Hope you give this simple dish a try to see how you like it, and maybe inspire your own quinoa creations depending what you got on hand in the pantry and fridge and what you can forage from the garden or market. Happy creating and much love, xoxo

Wild Rice and Mushroom Lentil Burgers

The simplicity and flavor of this simple little wild rice and lentil burgers is really amazing. How can with only a few simple ingredients you can make a big batch of goodness with such simple and wonderful flavors be so filling?  I love that this recipe is cost efficient and can be made in a batch and savored for many weeks to come from the freezer. Truly a recipe to give a try and see what you think. 

Sometimes the vegan and vegeatrian option look a bit plain, and this might look a bit plain even from the pictures. But somehow with a little healthier condiments, herbs and deep rich earthy flavors you can come up and truly enjoy the option whether you are a meat eater or not. This is not a meal in place of a beef burger- this is a burger of it's own style and flair. It truly cannot be compared because it is a fulfilling nourishing option just as it's own self. It begs to be accepted for just as it is and not to be fit into some meat comparison box. I hope you give it a try- why not, right?!? I know you will be wonderfully surprised and delighted :)

Wild Rice and Mushroom Lentil Burger Recipe
gluten, dairy, egg, soy, seed, nut and sugar-free, vegan

1 cup of chopped small portabella mushrooms
4 cloves garlic finely grated or minced
1 TB of olive oil
pinch of sea salt
pinch of black pepper
1 cup of dry wild rice
2 cups of pure water

In a small pan, saute the garlic and muchrooms in the oil with some salt and pepper until they are soft and then add in the dry wild rice and saute that together dry for 3-4 minutes and then add in the water and bring to a boil and turn down the heat to low and cook until the water is gone and because this is wild rice- it will take a bit longer- about 20-25 minutes. Once the water is gone, turn of the heat completely and cover and let it sit and cool for this is the last stage of cooking the rice and getting it soft.

At the same time the rice is cooking you can be cooking the lentils....

1 TB of olive oil
3-4 garlic cloves finely grated or minced
1 medium (about 1/2-2/3 cup) of finely chopped sweet yellow onion
2 cups of washed (or prevoously soaked) green lentils
1 ts. of sea salt
1/2 ts. of black pepper
4 cups of water

In a medium pot, saute the onion and garlic in the olive oil until soft, then add in the lentils without the water and saute for a few minutes to gain the oil and flavors. Then add in the water and cover and let cook on the medium heat. Cook on medium to low heat for 45-50 minutes until the lentils are more than cooked, but they start to get soft and mushy. Keep stirring and making sure they are able to be moved well- If you have a large ladel or spoon you can mush in the pot and try and get the lentils to be half mushed up and half whole. This isn't really important, but you for sure want your lentil mixture more mushy than hard. Then let cool for a few minutes so you can mix with the wild rice.

In a large mixing bowl add...

the cooked wild rice mushroom mixture
the cooked mushy lentils
1/2 cup of organic ketchup (or you can use crushed canned or even fresh tomatoes or tomato paste to avoid sugars)
2 TB of coconut aminoes, you you can use wheat-free tamari sauce too
sea salt and black pepper to taste
1 TB of dried Italian herb blend (rosemary, thyme, oregano, marjoram)
1 ts. of dried basil leaves
optional: if you want to use fresh herbs, use 1/2 of the dry herbs amount and add in a handful of fresh basil or other available fresh herbs

Mix all together and let sit and cool and you can form a handful (3/4-1 cup amount) of the mixture and form it into a patty to place on a parchment papered baking sheet. This amount will and should make 12 burger patties, you you can make 1 giant lentil loaf, or 2 smaller lentil loafs too by putting parchment paper in a loaf pan and pouring the mixture into the pan. You can brush or drizzle a little extra organic ketchup on top of the patties or loaf for a little extra flavor and good looks. 

Then bake the patties in a 375 degree oven for 30 minutes until crispy on the edges and still soft in the middle. The loaf can be baked for 1 hour if it is one large loaf, and about 45 minutes for 2 smaller loaves. 

Serve with a salad or side of veggies. The burger is pretty simple so that you can add a variety of side or sauted veggies to the serve with. This is a great recipe to make ahead of time and freeze the patties to warm up later for summer-time cook outs, or for a vegetarian otpion alongside other meals. 

Green Apple-Kale-Avocado Slaw

It's almost time for the school year to close and official summer to commence. The coming Memorial Day weekend has people sprucing up their yards and venturing to the farmer's market looking for fresh greens and plants.  It's time to pull out the grill and have the friends and family over, and time to cook up a few great salads and grill the rest. And maybe an adventurous, but simple fresh kale slaw could catch your attention...

I was making a kale slaw I loved for years- my Tangy Kale Slaw- but then discovered a little avocado in place of some of the nuts and seeds was just the right move to try something a little different.

This is a bunch of curly kale, but you could use some lacinato kale too for this recipe. Both work great and you'll find that you like one variety over the other. Or perhaps you have some growing in the yard and if you do, you usually have TONS of it as it grows and need a little inspiration to keep up :)

I used some crunchy sweet and tart green apples in this slaw and if you cut them small and thin, they are the perfect match to the soft kale after its been rubbed with the sweet lime dressing. This recipe is ridiculously simple- so you can add or take away from it depending what is fresh that week in your garden or what you got on hand before a last minute cook-out. I hope you give it a try and seek a little green crunchy (maybe said at one point to be odd), but wonderful fresh and tasty kale slaw.

Green Apple-Kale-Avocado Slaw Recipe
gluten, dairy, egg, nut, seed and soy-free

1 (1pound) bunch of fresh kale (washed, dried and finely chopped)
2 small green tart apples, finely chopped
2 very ripe avocados, finely chopped in chunks
1/3 cup of organic raisins
1/3 cup of finely sliced red or sweet onion
1/2 cup of finely chopped fresh cilantro or basil or a combo

sweet lime dressing
2 TB olive or avocado oil
1 fresh lime squeezed (2 TB's juice)
1 TB of red wine vinegar
1 TB of Dijon mustard
1-2 TB of maple syrup
healthy pinch of salt and pepper

In a large mixing bowl, mix by hand the kale and herbs and apples and half of the avocado. In a small Ball jar, mix and shake up all of the dressing ingredients and then pour over the slaw and use your hands to massage well into the finely chopped leaves. Then top with the rest of the avocado, and raisins and optional onions. You can add more or less of the dressing if needs more and you can half or double this recipe depending on your group size.

Happy chopping, and ENJOY xoxo

Abundance Bowls

I have been seeing recipes pop up over and over again on Pinterest and Instagram for such a thing called Buddha Bowls, or Healing Bowls, or Layered Bowls, or Abundance Bowls. Have you seen these too?!? I love it because it seems like they are always just a touch different, but really are all in the same recipe pool with a few common layered parts to make it complete. You can make them with different flavors or veggies depending the season or what you got left in the fridge or pantry. They are fully flavorful and always amazing in color and appeal. I am forever hooked!!!

The common thread for all these bowls is this....
-a grain base (basmati rice, quinoa, buckwheat, millet...)
-a roasted veggie or root option
-a legume or bean protein
-a fresh veggie or green salad option
-a fresh avocado or herb topping

I like to stick to these bowls being vegan, but you could obviously add a meat protein or egg if that is more up your alley than some lentils or beans. If you ask me, this is the best version of a vegan meal...It covers all the bases of feeling nourished and satisfied after a meal.

Truly a beautiful bowl of what real healing food entering your vessel should be all about. It makes you stop and be mindful of each bite as it enters your mouth and as you swallow and reach for the next. The textures...the colors...the warmth and love....So good!

The name "Abundance Bowl" really stuck with me though and thought it would be worth a recipe post to help teach us that this "bowl" really is not super hard if we take the time to make the pieces and have it available for a few days of meals on end. I love that name though because it truly describes to me what it offers. Abundance. You don't need more than what this bowl can offer. It covers all the bases of tastes, textures, nutrition and on and on. It is more than enough. It offers abundance and maybe even a little hope for the journey....(to your mind, soul and body). And because they can so easily be made to be full of abundance without meat or animal proteins I like making them that way. You can add meat to many other meals through your week if that is your diet, but this one really can be so satisfying without meat. If you are looking for ways to eat less meat for health or environmental reasons- here is your start...!

Abundance Bowl Recipe Layers

Cooked Basmati or Quinoa are my go-to's. I like making at least 2 cups dried (4 cups cooked) for these recipes to enjoy and then have easily ready in the fridge as leftovers. 

I almost always cook my basmati in 1 TB of coconut oil and then add the water or even more coconut milk as the liquid part. I usually add a sprinkle of sea salt to the water as well. I cook on medium heat half covered until the water is gone and then I turn off the heat completely and fully cover and let it sit for 15 minutes and then it is always ready to fluff up and serve.

I mostly like to cook my quinoa with a little more flavor... I usually saute a little onion, shallots, or garlic first with some olive oil and then toss in the dried quinoa and after a few minutes add in the water part and sea salt and maybe some pepper. I cook on medium heat till water is gone, half covered and then after water is gone I turn off all heat and cover fully and let it sit for 15 minutes. Then it is ready to fluff up and serve. 

Roasted Roots
1 medium Japanese Sweet Potato
1 medium sweet potato
2-3 carrots
2 medium beets
1-2 TB of olive or avocado oil
sprinkle of sea salt and black pepper
1-2 TB of fresh or dried rosemary, oregano, sage and thyme

Cut up cubes of all the above roots and spread out on a parchment covered baking sheet, rub with the oil, salt, pepper and herbs and bake in a 375 oven for 25-30 minutes until soft and crispy.

Green Garlic Lentils
3-4 fresh garlic cloves sauteed in 1-2 TB of olive or avocado oil
1 cup of green lentils that have been washed and/or soaked and rinsed
2 ts of dried turmeric
1/4- 1/2 ts. of black pepper
1/4-1/2 ts. of sea salt
2 cups of water

In a medium saucepan, saute the garlic, and then add in the lentils, spices and water and let cook n medium heat, half covered until water soaks in and lentils are soft. Then turn off the heat and cover and let it cool and cook the rest of the way. Then within 15 minutes they are ready to serve.

Crispy Curry Garbanzo Beans
1 large 29 ounce can of Eden Garbanzo beans
sprinkle of sea salt
sprinkle of black pepper
1-2 ts of curry powder
1 TB of olive or avocado oil

You can cook these two ways... To get them crispy, almost like crunchy chips or nuts, rub them with the oil and spices and spread them on a baking sheet and bake them around the same time as the roots, or maybe closer to 20 minutes at 375. Or you can put all the ingredients in a sauce/frying pan and warm and crisp up over the open flame in a pan and cook for 5-10 minutes. The crispy ones are great for snacking and topping almost anytime- the ones from the pan are a little more soft and easy to make the main dish with the rest of the ingredients. 

Kale or Mixed Greens Salad
1-2 bunches of lacinato or curly kale washed, dried and cut up in chunks
rub with 1/4-1/3 cup sweet lemon dressing and then top with some of the following...

thinly sliced red onion, or celery, or radishes
sliced pears or apples
roasted pecans, almonds, sunflower seeds, or pumpkin seeds
shaved carrots, raisins, craisins, pomagrante seeds, or dried cherries

Sweet Lemon Dressing
1 fresh lemon squeezed (about 1/4 cup of juice)
add fresh zest from lemon too
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs

Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emulsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests. 

Add fresh slices of avocado 

Add LOTS of fresh cut cilantro, parsley or basil or a mix of it all if you have a fresh herb garden

You can eat all the parts separate in the bowl, or you can layer and pile it on and mix it all up, or you can put it in a wrap or make a larger salad with it all. It really is what you make it. These have been my go-to layers and like I said I am hooked! This is me on my deck the next day after I did all the cooking enjoying the left-overs and abundance...

I hope you give this recipe idea a try, or even at the least it inspired you to eat more whole, fresh, and colorful. You deserve it- this is a way to show love and kindness to yourself and to those around you.

Much love and abundance to you my friends!! xoxo

Ginger Carrot Baby Greens Salad

I may be rushing into the urge to eat a greens salad before true spring. But it is 'green filled March' now and about this time of year I start to get the craving to have a few more fresh veggies than just warm and cooked in soups, stews and roasted. So, this salad with it's warming fresh ginger and sweet grounding carrots was just the right fit.

It is a great side to 'Friday night pizza night' or add it as a topping to a plate of quinoa or rice and some roasted meat or curry roasted chickpeas. It can be what you make of it but the parts that make it warm and spicy come from the fresh juiced ginger. It might even be too spicy if you are not familiar with the fresh medicinal root spice.

Ginger Carrot Greens Salad Recipe
{gluten, dairy, soy, egg, and sugar-free}

4 Cups of washed, dried baby kale and spinach mix
(or chop larger leaves...even small enough to make a slaw)
2 large carrots grated to make 1 cup of grated carrots
1/2 cup of organic raisins
(I used Thompson's-but I think golden ones would be a nice touch)

additional options depending on preferences/allergies:
1/2 cup of roasted cashews
1/2 cup of roasted cooked chickpeas, possibly with salt, pepper and a little curry powder

Fresh Ginger Dressing:
1-2 TB of finely minuscule grated fresh ginger root (or if you have a juicer you can juice your ginger root and use 1-2 TB of the juice instead)

1/2 cup of California Olive Oil
1/3 cup of fresh lemon juice
(can sub apple cider vinegar if you do not have fresh lemon)
3 TB of raw local honey
pinch of ground nutmeg
pinch of good sea salt
pinch of good black pepper

Whisk up the dressing in a bowl or shake it in a pint Ball jar and try to get it to an emosified state for best flavor and pouring. Then assemble the bowl of greens, grated carrots, raisins, cashews, or chickpeas and then drizzle the dressing on and rub with your hands or with some spoons... for best results massageing the dressing into the greens does make them a little less tough and soft. Then sprinkle extra toppings on top before serving. This salad should feed 4. Double/triple depending on your group.

I love how this salad is pretty simple, but touches on all the taste buds of sweet, salty, bitter, and sour. It really is a nice compliment or main dish this time of year. Much love and hope to you, xoxo

Ginger Carrot Muffins with Raisins

It's been awhile since I posted a muffin recipe. So here's my latest- still on the theme of raisins and roots that have been getting me through the cold winter weeks and months. I would not even really be aware of this until I look back on my recipe posts and creations over the past few months and they  come back to ginger....roots...and raisins... and now look here's a muffin recipe that involves them all ;) The more you eat with the seasons the more you notice what your body loves and needs through the differing seasons.  

These muffins are kinda like a little carrot cakes- but without the frosting and the feeling of eating a slice of cake- but still with all of the moist gingery goodness to feel satisfied and a little bit of comfort with the warmth and spice. I seem to talk a lot about being comforted by food- and you might take this as an unhealthy connection- but I like to see it as a relationship of love. Yes you can have a love relationship with food that does not involve over-eating and obsession. This conversation about loving food can take over your life- but, you can also see it as only a varying piece of love in your life and still live fully into that love when you do enjoy food. It is so easy to feel anger, hate, fear, shame and guilt towards food when you are on a restricted diet and had a loss in your food life. And this loss can take away all enjoyment from when you do create and eat food- and this is a loss- a deep loss that takes away the truth the food is a gift for our lives. Yes, a necessity too. But also a true and honest gift that is offering to us something to be enjoyed and loved. Even in its simplest forms of fresh plants...or rice and beans...or looking outside our windows to what the great wide world of food has to give to us. So yes, food is something to be enjoyed- it might take a bit of working through the guilt, shame, fear and whatever emotions do come when it comes to food and eating- but that journey  and hard work is worth it when you come to the other side of seeing it as enjoyment and a gift.

This is my hope for you- that your healing can bring you to a place of enjoyment and love for food rather than fear and hate. And that's what keep me posting these recipes...much love, as always, xoxo

Ginger Carrot Muffins with Raisins Recipe
{gluten, dairy, egg, soy, nut and seed free}

1 1/2 cup of certified gluten free oat flour*
*(I grind rolled oats in a high powered blender to make flour)
1/2 cup of rice flour
1/3 cup of tapioca starch
1 TB of potato starch
1 TB of coconut flour
1/2 cup of coconut palm sugar
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
2 ts. of ground ginger
1 ts. of ground cardamom

1/2 cup of date puree--This involves pouring 1/2 cup boiling water over 1/2 cup of pitted dates and letting it sit for 5 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/4 cup of applesauce
1/4 cup of maple syrup or blackstrap molasses
2/3 cup of non-dairy milk (I used So Delicious Coconut Milk Beverage)
----mixed with 2 TB's of apple cider vinegar
1 organic orange zest (2 TB) and juiced (1/3 cup of juice)

1 1/4 cup of fresh grated carrots
1/3- 1/2 cup of organic raisins

Mix all the dry ingredients together in a large mixing bowl. Then add in the date puree and the rest of the wet ingredients. Whisk together well and lastly fold in the shredded carrots and raisins. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff to touch. Let cool 10-15 minutes before serving. Store in a cool dry place to last longer.

...some steamy carrot moist goodness. The carrots help hold moisture and texture into these sweet muffins. So perfect right from the oven too, but they also are a great muffin to make before a trip or to keep for days because they stay so moist and fresh for days.

Don't let a Monday get you down- start new, start fresh and hopefully that involves some nourishing, grounding food that keeps you strong and going! Much love as always... ENJOY xoxo