July 21, 2015

Summertime Red Smoothie {vegan}

There’s a b-word in this smoothie, the red veggie that people either love or profess to hate. Don’t ask, don’t tell, just blend–you are in for a brilliant delicious surprise. Cool, juicy and nutrition packed, this summertime red smoothie rocks with flavor and hue. It’s like wow, what am I tasting?

Summertime Red Smoothie
Did you guess the b-word? Yup, there’s a sweet summertime garden beet in your smoothie and that bright violet red means anti-oxidant, anti-inflammatory and detox awesomeness.

Like I said, don’t worry about the beet; its earthy flavor blends with and complements the natural sweetness of watermelon and apple, both nutritional stars in their own right. Hydrating watermelon benefits kidneys and overall cardiovascular health. Apples—well—an apple a day… Continue Reading…

July 18, 2015

Cucumber and Basil Yogurt Salad

I was shooting photos of this Cucumber and Basil Yogurt Salad when one of our local deer ambled through the yard. Shifting the camera up on the tripod, I quickly aimed, and shot her too. I swear she was so tame she would have stayed for salad, but she saw our dog Carlos on the deck and moseyed on.

Cucumber and Basil Yogurt Salad

The deer, a covey of quail, an occasional bunny rabbit and a flock of wild turkeys all seem surprised to find us here, me typing outside at my stand-up desk, an upside down box on top of a plastic portable table. Eleven months of the year this little piece of paradise is their home. Continue Reading…

July 12, 2015

Maple Pecan Vinaigrette Salad

Life is like a box of chocolates, you never know what you’re going to get.” Our weekly CSA box is like that—we sometimes get unusual veggies and I get to figure out something delicious to make with them.

Maple Pecan Vinaigrette Salad-0064-2

Last month we found Japanese “salad” turnips in our farm share box. A quick Internet search doesn’t bring up much about “salad” turnips, just that they are usually white, look like radishes and are best when eaten young, in the spring.

Like opportunities and chocolate, when you get funny vegetables —just say yes. I marinated the salad turnips in a sweet and tangy maple vinaigrette and paired them with creamy avocados and maple-candied pecans—this maple pecan vinaigrette salad. Continue Reading…

July 4, 2015

Red Lentil Confetti Salad

Happy 4th of July! Please pause a moment with me to give thanks–to be grateful that 239 years ago our forefathers had the hootz to declare a new nation independent from the British Empire–to breathe appreciation.

This is our day to feel proud to be an American citizen and wave our flag. Let the parades, the fireworks, the barbecues, the red, white and blue celebrations begin. You know the salad I’m bringing—red lentil confetti salad.

Red Lentil Confetti Salad

Loaded with fragrant fresh herbs, sweet pepper and pungent onion—this hearty red lentil confetti salad has become a favorite repeater at our house. They might be called red lentils, but they cook into pretty pale orange. Put them in a bowl with bits and pieces of dark green, purple and red, marinate everything in red wine vinegar and olive oil dressing, and you’ve got a bright colorful and flavorful confetti salad. It’s so tasty you’ll be taking it to every potluck party the rest of the summer.

Continue Reading…

June 30, 2015

Strawberry Ice Cream Pie + Cookbook Review {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

Stir, lick spatula, rinse, repeat. “Hey, you’d better stop that licking or there won’t be enough to fill the crust.” “I know, but it‘s unbelievable! How can strawberries, dates and cashews blended together make a filling so berry bright, sweet and rich? The best strawberry ice cream pie ever!”

strawberry ice cream pie closeup not cut-

They loved every creamy mouthful. Last week, without saying a word about its being dairy-, gluten- and sugar-free, I shared this frozen strawberry pie with friends. I’m stoked to have a new dessert in my back pocket that makes people happy and healthy all in the same bite.

Strawberry Ice Cream Pie—vegan and gluten-free

Perfect for hot summer days, the four-ingredient recipe caught my eye because it’s so simple. I almost didn’t make it because the nuts needed soaking in water for at least 8 hours. No worries. Soaked almonds ground with dates make up the easy press-in crust; soaked cashews become the cream in the filling. Plan ahead and your pie will be nicely frozen the next evening. Continue Reading…