Fall at the Farmer’s Market

Fall at the Farmer’s Market

I made plans to quickly stop by the Farmer’s Market this afternoon to grab a few essentials. But my quick trip turned into an hour of perusing in pure bliss with a pumpkin spice latte in hand. It is still so hot here in Los Angeles, I had not expected to see all of my favorite fall vegetables…purple potatoes, kale, endive, leeks, and all sorts of delicious root vegetables. I was like a kid in a candy store!

I absolutely adore Autumn. The changing leaves, the over-whelming anticipation of my favorite foodie Holiday – Thanksgiving, the cool crisp air, college football, jeans and comfy sweaters. Fall is also my favorite season for cooking; making huge pots of soup and roasting pans of root vegetables to caramelized perfection. My mind was on overload with ideas and recipes I have been wanting to try. Because it is still warm here in Southern California, I decided to keep it simple and make a veggie soup that would be tasty hot or cold. And, of course had to get spaghetti squash, which I adore.  If you’ve been wanting to prepare spaghetti squash on your own…check out my “how to” post here. It is super easy and delicious! Next week I am going to try a new white bean and mushroom soup…recipe and photos to come!

recipe | cilantro pesto

Hello Loves! I took a bit of an end-of-summer hiatus from blogging recently to get out and enjoy life , but I am back full-force. I woke up this morning and realized how much I missed being in my kitchen, exploring new foods and recipes, and with a yearning and longing to head to the farmers market. So, that is exactly what I did. I got up early, strong cup of coffee in hand and went to a local market and simply luxuriated in all of the gorgeous fruits, vegetables, and herbs. The colors were so vibrant and stunning, the aromas overwhelmingly strong and fresh…I was literally in heaven!  I picked up some beautiful tomatoes, strawberries, peaches and okra (the things I know won’t be around much longer) as well as tons of greens and an enormous amount of cilantro, basil, and mint.  The smell of the herbs was so sweet and strong, I couldn’t resist.  When I got home I immediately wanted to make something  tasty to accompany my eggs, and the cilantro was just speaking to me. So, I decided to make my Green Cilantro Pesto. It is so simple and easy, but with a big punch of flavor and that amazing bright cilantro zing. This stuff is seriously good on everything: Toss it into a pasta dish, add a little to jazz up a sandwich, mix it in with quinoa and veggies, or add it to your morning eggs with a few slices of tomato…DELISH! And of course, I have a few photos to share with you!

CILANTRO PESTO (adapted from Sarah Britton’s recipe)

INGREDIENTS:

  • 4 bunches fresh cilantro
  • 1 small sweet onion, rough chop
  • 1 shallot, rough chop
  • Juice of 3 lemons
  • 1/4 cup toasted pine nuts
  • 1/4 tsp cayenne pepper
  • 2-3 Tbsp olive oil
  • 1 tsp of organic local honey
  • Salt to taste

DIRECTIONS:

Trim ends off cilantro bunches and place them in a large bowl of fresh water, dunking them several times. Drain water and repeat once more to be sure that all of the dirt has been removed. In a blender, puree onion, shallot, and lemon juice. Add cilantro (both leaves and stems), and remaining ingredients to blender and blend until mix is uniformly green and smooth. Add salt to taste, and Voila!

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recipe | raw cacao+coconut bites

I am a girl who LOVES rich, decadent, dark chocolate. And despite my best efforts I almost always indulge in a little something sweet before bed every night.  For me, there is definitely an emotional comfort and a simple pleasure in a small bite of chocolate before I wind down for the night. For months I have been in love with these delicious raw tarts which I buy from Whole Foods. And believe me, the Chocolate-Mint Miracle Tart is truly sinful. But because I enjoy experimenting in the kitchen and trying new recipes, I wanted to attempt a raw dessert myself. And these Cacao + Coconut Bites are simple, easy to make and the best part is you probably already have all the ingredients in your pantry.  So, when you find yourself without your nightly treat to satisfy that sweet tooth, these can be whipped up in no time.

The recipe does call for Coconut Oil. Which I use for almost everything, but because I know some of you have already told me that you have no idea where to start with this oil, I wanted to give you a quick run-down. Coconut Oil is a saturated fat that for the most part can be used for cooking at high heat. (But be aware, there are some that are not made for high-heat cooking).  It has a consistency similar to butter at room temperate, so melt it slightly if necessary for cooking or baking.  Depending on which variety you buy there may be a very slight coconut flavor, but it is so mild that it has never impacted the flavor of what I am making. It is easier to digest than most oils and studies show it is good for aiding in weight-loss, boosting immunity and helping to relieve stress. As an added benefit it is also a wonderful moisturizer and can be used on dry skin or hair. I use it on my cuticles almost nightly. (Of course, I recommend keeping a separate jar for kitchen and personal use!) I prefer the Fresh-Pressed, Unrefined Virgin Coconut Oil.

RAW CACAO + COCONUT BITES

INGREDIENTS:

  • 1 1/2 cups dried, unsweetened coconut (whole foods or other health stores carry this)
  • 1/2 cup cacao powder (you can use natural cocoa powder if you prefer)
  • 1/3 cup rolled oats
  • 1/2 cup organic maple syrup
  • 1/4 cup extra virgin, unrefined coconut oil
  • 1/2 tsp vanilla extract
  • dash of cinnamon
  • OPTIONAL: 1 tbsp of nut butter or a handful of carob chips

DIRECTIONS:

Combine the coconut, cocao powder and rolled oats together in a large mixing bowl. Add the coconut oil, maple syrup, vanilla and cinnamon (and nut butter or carob chips if using). Stir well until mixture is coated evenly. Set in the fridge for 20 minutes (this step is not necessary, but it does make them easier to handle). Line a serving plate with parchment paper. Make 1 inch balls using your hands and then set them on paper-lined plate. Place in freezer to cool for about 40 minutes until they have hardened. They can be kept in the refrigerator after the time in the freezer. Enjoy with a nice hot cup of mint tea before bed!

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monday motivation

I was reminded by a dear friend today the importance of accepting and facing challenges. I have no doubt, that maintaining balance and peace are imperative to living a happy and fulfilled life. But, truthfully what would life be without challenges to help us grow, re-evaluate and become stronger?  Difficulties strengthen the mind, as labor does the body, and challenge brings truth to the heart. So even in the midst of a difficult time; face the challenge head on, embrace the emotions you feel, and release your fears so that you may move forward bravely.

recipe | sun-dried tomato pâté

This recipe requires only a few simple, fresh ingredients, is easy to make and packs a huge punch with a diverse flavor profile. So of course, this sun-dried tomato and macadamia nut pâté has quickly become one of my favorite snacks to whip up. It is tasty enough to eat all by itself, but is also delicious in a wrap or tossed onto a bed of greens. I personally love it served atop fresh baby spinach. There is something really  nice about the melding of the textures and it makes a perfectly light, yet satisfying lunch!

I know there is often times a misconception with macadamia nuts being unhealthy. But, in moderation, they are really quite good for you. While they are high in fat, it is primarily monounsaturated fat, which helps lower cholesterol and decreases your risk of heart disease and stroke. Macadamia nuts are also one of the only food sources that contain palmitoleic acid. Palmitoleic Acid is a type of monounsaturated fatty acid that may speed up metabolism, thus reducing the body’s ability to store fat.  Sounds pretty good, right?

SUN-DRIED TOMATO + MACADAMIA NUT PâTE

INGREDIENTS:

  • 1 cup of raw, unsalted macadamia nuts
  • 2 tbsp fresh lemon juice
  • ½ cup sun-dried tomatoes, rough chop
  • 2 tbsp fresh parsley
  • ¼ tsp himalayan sea salt
  • fresh ground black pepper to taste

DIRECTIONS:

Place nuts and lemon juice in a food processor, blend well until you get small crumbled texture.  Add sun-dried tomatoes, salt and 3/4 of the parsley and blend again until all ingredients are combined. The mixture should remain crumbly and slightly moist. Remove mixture from food processor and place in bowl, adding remaining parsley and black pepper to taste. Enjoy as a simple snack on its own, use in a wrap or place on a bed of greens for a delicious lunch!

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recipe | zucchini patties

Veggie dinner is a frequent occurrence in my household, at least 4-5 times a week.  And while I absolutely love the pure simplicity of roasted or grilled vegetables, every once in a while I crave a different texture and a bit of variety with the flavor patterns. So, I look for new ways to prepare some of my favorite vegetables.  With the warmer weather right around the corner, I know zucchini (aka summer squash) will be a frequent visitor in my kitchen.

Zucchini is a wonderful source of Vitamin C, alpha-carotene, beta-carotene, and lutein. Not to mention, the skin is loaded with anti-oxidants (so be sure to leave the skin on when preparing). Because of the strong presence of B-complex Vitamins, zucchini may also help regulate blood sugar, possess anti-inflammatory benefits, and is even being linked to studies showing it may help to protect against diabetes and manage insulin levels. Plus it’s delicious and can be prepared in a variety of ways to help keep it interesting!  And thanks to the folks over at {Smitten Kitchen}, I discovered this little recipe which we eat at least once a month.  I have altered the recipe a great deal to make it gluten-free, and I prepare them a lot thinner, for a bit more crunch.  In many ways the texture reminds me of potato cakes! Toss-up a quick salad for the perfect accompaniment when you want something fresh and light. On the menu: Zucchini Patties and “Little Gem” Salad with Meyer Lemon Vinaigrette (I will post the salad recipe very soon).

GLUTEN-FREE ZUCCHINI PATTIES

INGREDIENTS:

  • 1 lb zucchini
  • 1 large egg, lightly beaten
  • 3 scallions, sliced thin
  • 1 small shallot, diced
  • 1 garlic clove, minced
  • 1 tsp himalayan salt (or whatever type you prefer)
  • 1 tsp fresh ground black pepper
  • 1/4 cup almond flour
  • 1/4 cup gluten-free panko bread crumbs
  • zest of 1/2 lemon
  • 2-4 Tbsp olive oil

DIRECTIONS:

Preheat oven to 300.  Clean zucchini and trim ends.  Using the large holes of a box grater, shred zucchini.  Try to remove the excess moisture from the zucchini by either squeezing the liquid out in whatever method you like.  I would recommend using a cheese cloth and a strainer, but you could also use paper towels and then set in strainer for 10 minutes.  Whisk egg in a large bowl. Add zucchini, almond flour, GF panko, scallions, shallot, garlic, lemon zest, salt & pepper.  Mix well.  Heat oil in a large skillet over medium heat.  This required 2 batches for me, as I was only able to cook about 5 at a time. Using your hands and a spoon, make the patties of the mixture and carefully drop into hot skillet.   Flatten slightly.  Cook, turning once, until browned, 4-6 minutes on each side.  Transfer to a baking dish.  Repeat with second batch. Place baking dish with patties in the oven and bake for about 5 minutes.  You can always exclude this step, but I like mine extra crispy!

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recipe | spinach w/ lentils + herb-roasted veggies

After an overwhelming response from friends asking about the recipe I made for our lunch last week, I thought I would photograph and share with all of you too! The herb-roasted vegetables are, no doubt the star of this simple salad. I don’t know about y’all, but I have yet to come across a vegetable that doesn’t taste delicious roasted to golden brown perfection with a bit of charring on the edges! I roast a huge pan of veggies no less than three times a week, using whatever I have picked up from the farmer’s market.  I simply chop, sprinkle with herbs, drizzle with bit of olive oil, dash of fresh pepper and into the oven they go. Roasting slowly enhances and intensifies the natural flavors of the vegetables, making them even more delectable. I toss them into a salad for a light lunch, mix with kale and quinoa for dinner, or simply eat them alone as a quick snack.

This particular dish is wonderful because it is light and fresh, but satisfying.  You get fiber and protein from the lentils, tons of phytonutrients from the vibrant green spinach, and loads of other vitamins depending on what vegetables you decide to use.  Not to mention, you end up with a beautiful looking plate with a stunning array of colors.

SPINACH SALAD with LENTILS + HERB-ROASTED VEGGIES

INGREDIENTS:

  • 2 cups steamed lentils, should be warm when meal is ready to serve
  • 5 carrots, washed, peeled, and quartered lengthwise
  • 2 medium yellow squash, washed and cut into thick slices
  • 2 medium shallots, peeled and sliced thin
  • 1-2 tbsp fresh thyme, chopped
  • 1-2 tbsp fresh dill, chopped
  • 1 tbsp extra virgin olive oil
  • sea salt and fresh cracked black pepper to taste
  • 8-10 cups of baby spinach
  • NOTE: feel free to substitute your favorite vegetable for the carrots/squash

DRESSING:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup white balsamic vinegar
  • zest of  1 lemon
  • juice of 1/2 lemon
  • sea salt and fresh cracked black pepper to taste
  • OPTIONAL – drop or two of liquid stevia

DIRECTIONS:

Pre-heat oven to 400.  Place carrots, squash, shallot and herbs on baking sheet lined with parchment paper.  Toss with olive oil, salt and pepper.  Before placing in oven try to evenly distribute vegetables on baking sheet for more consistent roasting. Roast for 25-30 minutes until veggies are tender and start to get a little brown (You can always cook a little longer if you like them with a little char on the edges, like I do). While the veggies are roasting, prepare the dressing. Simply combine vinegar, lemon juice, 3/4 of the lemon zest, salt and pepper (and stevia if using) in a small mason jar or use a measuring cup. Slowly stir in olive oil and mix well.  To serve, place a heaping handful of spinach on each plate, toss with lentils and 1 tsp of dressing. Arrange roasted vegetables atop plated spinach/lentils.  Drizzle with a bit more dressing and a pinch of lemon zest. This dish is just as delicious warm as it is cold or even room temperature the next day. I will often pack the leftovers for a light + healthy lunch.

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