Vegan-Paleo Squash Blossom Fritters

2 Comments October 23, 2016 Harvey

“Vegan-Paleo Squash Blossom
Fritters” is about as complete a description as I could get for these
very interesting, chewy-yet-crisp treats that were basically an experiment.
But I guess that is how it’s supposed to work on here, right? I started
thinking I was going to make a gluten-free, vegan squash blossom pancake, but
the texture of these, coming from the tapioca flour, is definitely more
“fritter”- like. These seem best right out of the oven, but I’ll
bet they would be great cold or reheated also. The problem is, I gobbled them
up so fast I didn’t have any to save for later, so now I have to wait until I
get some more fresh squash blossoms on my hands. Technically, these only
fulfill the ingredient guidelines of being “Paleo.” In order to be
truly paleo from a macronutrient standpoint, they wouldn’t be so heavy on
carbs. But, they are gluten, grain, dairy free and totally vegan as well. So
enjoy these as a healthier indulgence and as a great way to enjoy the
season’s squash, zucchini and other blossoms from the garden or the Farmers
Market. I’ll bet the chewy texture of these is unique from many things you
have tried before. Read More

Cashew Cream of Turmeric Cauliflower Soup

2 Comments September 10, 2016 Harvey

Sometimes, when I see whole
turmeric root at the market, I like to grab a handful to see what I can
create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my
latest turmeric root adventure! Be sure to use a Vitamix or other high powered
blender to get the most awesome taste explosion and creamy texture ever!
You’ll want to keep this recipe handy for cold nights in front of the
fireplace. Read More

Spiced Sweet Potato & Pear Soup

Leave a comment July 2, 2016 Harvey

> These Sicilian Eggplant
Wraps are a perfect example of how the slightest ingredient hacks can make a
big impact on the quality of nutrition you consume per calorie. Eggplants
have some surprising health benefits and are rich in essential nutrients like
manganese, folate, potassium, vitamin K, vitamin C, and fiber. And they are
particularly rich in essential fatty acids. In this recipe we are simply
replacing wraps or flatbread made from flour with grilled eggplant slices,
making this a simple healthy solution for any busy schedule.

3 Comments May 28, 2016 Harvey

The other day I picked up a bag
of “riced cauliflower” at the market, for the first time. I have
been playing around with it, both hot and as a raw salad, with delightful
results. In fact, the other day I posted a candid quickie of a raw riced
cauliflower salad I had created for lunch, that invoked such a positive
response in the social media world, I have decided to do two “riced
cauliflower” recipes in a row on here. First though, I want to share
this extremely simple recipe that brings saffron into the picture. The
cruciferous personality of cauliflower, both in taste and smell, seems to
blend extremely well with the distinctive flavor and aroma of saffron. I
enjoyed this with some seared wild tuna but you could easily add in some
legumes, sprouts, and-or vegetables for a vegan entree.