Brussels Sprouts with Hempseed & Lemon Zest

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Brussels sprouts, you either
love them, or you hate them. I have both prepared, and eaten Brussels sprouts
many different ways: steamed, sautéed, braised in oatmeal stout, grated raw
in salads; some preparations good, some not so good. So who knew that the
quick and easy, clean and vegan preparation would turn out to be so
delightful? Well, not me, but now I am sold. This dish provides the
devout vegan with essential B12 from the nooch, essential fats, and a
complete amino acid protein profile from the hempseed. But don’t let the word
“vegan” put you off. This is absolutely delicious, light, and
satiating and can be enjoyed on just about any diet or lack
thereof.

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Lime & Sea Salted Watermelon & Avocado Salad

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I love it when something is so
ridiculously simple it almost doesn’t make sense. I have been extremely busy
developing some new flex foods to compliment a new cleanse product that
I have been offering on my Whole, Clean
& Green Challenge. The cleanse protocol specifies a very
short list of flex foods, so I was limited to basically just citrus juice and
sea salt for any kind of dressing. I was delighted to discover how flawless
and wonderful just watermelon, avocado, lime, and sea salt taste when
combined together. And therefore I had to share it on the blog! You can
make this in about three minutes. Drizzle some avocado oil on top if you
must, but it really isn’t necessary. Read More

Zucchini Blossoms Stuffed with Macadamia Ricotta

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Nothing says “summer”
like fresh squash blossoms, well except for maybe fresh vine tomatoes, or
figs fresh off the tree…um…you get my point..don’t you? I picked up some
beautiful ones the other day at the Farmer’s Market. Admittedly, it
was pretty hard not to reach for the enchilada cheese when I was
dreaming about what to stuff these with. It took a few passes by the cheese
aisle, but I managed. And so these delicious, healthy-ish
little vegan guys were born.

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Cocoa-Mint Spirulina Chia Pudding

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Spirulina has been around the
block a few times with all of us. But in spite of its past trendiness and ups
and downs with the limelight, it is definitely worth keeping in your pantry
due to its many awesome nutritional benefits. Luckily for all of us, there
are companies out there that are passionate about keeping spirulina relevant
in our lives and finding new, innovative ways to deliver it to us. Whenever
that happens, if I happen to be in the know, I get my hands on it and get to
work seeing what can be done to enjoy it the best ways possible. That brings
us to this incredibly simple dessert that is more of a nutrition powerhouse
than it is a transitional dessert, packed with almost 20 grams of vegan
protein, vitamin b12, and essential fatty acids. It can be enjoyed as a
sugar-free dessert, or as a quick breakfast or snack on the run. This
immediately became a regular in my kitchen. It is worth adding that it’s also
paleo and keto friendly! Read More

Roman Slow Cooker Artichokes

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Every year the artichoke root
system in our garden pops out an abundance of fresh artichokes. For the first
few years this is really fun and rewarding, but after a while, one yearns for
some new ideas and ways to gobble up all those artichokes, without adding a
lot of prep time. This recipe for slow cooker artichokes is super easy,
with just about 15 minutes or less of prep time. Then you just set the
cooker, get on with your day, and return to a crock pot full of tender, moist
artichokes loaded with flavor. Read More

Sweet Potato Hummus

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If you are looking to break out
of the old school of holiday-friendly dips, especially where your health is
concerned, but you want to hang on to some characteristics that appeal to the
autumn and winter senses, consider giving this dish a try. It works well as a
dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it
fresh and still warm, folded into a pita or tortilla with fresh crisp greens,
cucumber, and tzadziki. Actually, any time of the year, this twist on hummus
punches lots of nutrition, and can fill you up fairly easily with the right
kinds of calories. Read More

Heirloom Tomato and Pumpkinseed Pesto Salad

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If you raise basil on a regular
basis, you will encounter those times when you get busy and kind of ignore
the basil for a few days, and while you are busy doing other stuff, the basil
goes nuts and produces an abundance of flower stalks and leaves. This
happened to me the other day and in my rush to prune it all back, I ended up
with a giant pile of basil. So, since autumn is just around the corner, I
decided to do a variation of pesto using raw pepitas (pumpkinseeds). There
is something about the pumpkinseeds’ earthiness and association with the
impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that
season is nearly over, so I put together this sort of “summer-fall”
transitional salad that is vegan, yet packed with high quality, raw protein
and healthy fats. This vegan pesto is very versatile and I have been using it
in a variety of ways beyond this salad. This recipe is definitely a keeper
and a healthier alternative to traditional pesto.

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Rainbow Spring Rolls with Almond Sauce

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I love it whenever I can take a
yummy favorite and reveal how easily it fits into what may be considered a
stricter, more sober health regimen. Take this variation on the spring roll,
for example. Well, it may not really need pointing out, but this delightful
dish is…(drumroll)…raw!! Tah-dah!! This crowd pleaser, starring a handful
of raw plants, works well for your weekend Saturday lunch, an afternoon tea
party, or as an hors d’oeuvre for your evening get together.

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Vegan Cashew Nasturtium Pesto

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Are you a pesto-file? Always
looking at different ways to make pesto? Here is one you quite possibly have
not tried yet, and it is very versatile. A couple weeks ago, I taught a
workshop on edible common garden flowers at Fig
Earth Supply, the edible nursery in my neighborhood. And, it got me
thinking of all the delightful, delicious ways we can get the most
nutritional bang from our outdoor spaces. Enter nasturtium
pesto!

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Maca Cacao Sprouted Brown Rice Pudding

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Yesterday
I attended a seminar given by Australian herbalist Lee Carroll on
the subject of integrative herbal and whole food nutrition. If you are
thinking that I walked away with a recipe for sprouted brown rice
pudding, you are oddly correct. At one point, while discussing Dysbiosis  and
how to support healthy microbiota, he shared cacao’s benefits, then proceeded
to rattle off a rice pudding recipe that he sometimes shares with his
patients in Australia. It sounded so intriguing I jotted down the rough
concept, and decided to give it or something similar a try. The key
ingredients that caught my attention were brown rice, tahini, cacao, and
Manuka honey. This recipe uses a cacao-maca powder blend, but you can use all
cacao powder if you want. Manuka honey is considered to have all sorts
of nutritional benefits.
But getting pure, unadulterated Manuka honey can be a bit pricey. Having said
that, a little bit goes a long way. So if you want this pudding to be packed
with more nutrition, try to keep it pure. The tahini provides the fat
component that gives this pudding a creamier consistency, along with the way
the rice is cooked. Altogether, this pudding packs some substantial nutrition
for a sweet treat. I can see this as a dessert, evening chocolate craving fix
(that is gradiently healthier than many alternatives), or even a quick
breakfast. Read More