πŸ’šπŸ’šπŸ’š Spring Smoothies πŸ’šπŸ’šπŸ’š

πŸ’šπŸ’šπŸ’š Spring Smoothies πŸ’šπŸ’šπŸ’š

Smoothie love!
πŸ’šπŸ’šπŸ’š


A non-negotiable for me is drinking up a green smoothie every. single. day. I see the smoothie as a vehicle for the nutrition I want to be SURE that I get each day: a variety of anti-oxidants, vitamins and minerals (depending on the ingredients), the living enzymes from raw plant foods which aid digestion, and loads of fiber to keep the small intestine scrubbed and my intestinal villi buoyant (so  my nutrient uptake is top notch).

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Light Late Summer Dal

Light Late Summer Dal

Dal is incredibly versatile and has become a dish that I turn to again and again for a fast and satisfying meal. The versatility is really what makes me swoon.  By making a few small changes to a basic recipe, you can create a whole new dish. I love to change up dal by adding different veg - depending on the season. You can also be playful with different spice profiles, as well as different mediums for the broth. For a light version use water, for something heartier go for coconut milk. Finding staple recipes that you can easily and satisfyingly change up is the KEY to cooking for yourself at home! . . .

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VEGETARIAN SPRING ROLLS + EASY PEANUT SAUCE

VEGETARIAN SPRING ROLLS + EASY PEANUT SAUCE

This method of "roll up a bunch of tasty fresh veg and dip in something delicious” is great for summer time eating, when the produce is abundant and spending time in the kitchen is less savory. I also love "rolls" for camping or big family gatherings, because it's fun to make and eat outside, and you can get everyone in on the roll up fun! I find this can be especially good for picky eaters, young or old. Kids that are picky eaters like to have some authority over their food. Allowing them to pick the fillings will give them a connection to their food that will get them excited about eating their creations!

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Wondrous White Bean Spread + Homemade Crostini

Wondrous White Bean

Creamy, smooth, decadent---you will barely believe that this is dairy free. This bean spread, or a variation with garbanzo beans, is my go-to for a potluck or a party. I know it's a clean eats dip that everyone will love! Even kiddos. I encourage you to try different beans, try different mix ins, spread it on crackers, use it as a veggie dip, or a spread on sandwiches. The possibilities are endless. I like to make a big batch and take it for lunch over a bed of salad greens. So easy and very satisfying. This spread is so dang easy to make up and lasts for almost a week in the refrigerator.

I say, make a big batch and snack healthy for the week!

INGREDIENTS

  • 2 cups cooked cannellini beans-or other white bean (or 1 can)
  • 3 spring onions, finely diced
  • 1/2 red onion, diced
  • 1 stalk celery, diced
  • 1/2 cucumber, seeded and diced 2 T capers (*optional)
  • 2 T Stone Ground Mustard
  • Juice of 1/2 lemon
  • sea salt and fresh cracked pepper, to taste
Wondrous Bean Ingredients

DIRECTIONS

  1.  Drain beans, and add to serving bowl.
  2. Crush beans with a fork or spoon. You want to have a nice blend of crushed beans and whole beans for some texture.
  3. Add diced vegetable, mustard, and lemon juice. Combine.
  4. Salt and pepper to taste.
  5. Enjoy on crackers, bread, in sandwiches, on salads, with veggie sticks--etc!

Keeps in an airtight container for 4-5 days.

WhiteBean

TO MAKE CROSTINI:

Who doesn't love a crostini?! Sure you could buy a bag in the store, which probably was made with some craptastic oils---or-- for half the price you could buy a quality baguette and make these tasty toasts yourself!

INGREDIENTS

  • 1 baguette, sliced 1/4 inch thick
  •  3/4 cup olive oil
  • coarse sea salt and black pepper

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2.  Arrange baguette slices on two large baking sheets brush both sides with oil, and season with salt and pepper.
  3. Bake until golden, 7-12 minutes on each side. Keep watch, it is so easy to burn these beasts!