Chimichurri is one of my favorite condiments because it is so fresh, vibrant and flavorful. It originated in Argentina but there are several variations across the different countries and regions in South America, most of which have parsley and garlic as the central flavors. It is most commonly used as an accompaniment with grilled meats, and this version is more mild than most but still has enough oomph to liven up quinoa. I put this together for my friend who is a vegetarian Colombian man (not a widely supported lifestyle in his homeland) for a family potluck. Continue Reading →
Nourishing Buddha Bowl
This is a blue print of a well-rounded plant based meal that can give full nutritional support to vegans and vegetarians as well as major benefits to omnivores, especially those that do not regularly have vegetarian meals. Making big batches of millet (or brown rice or quinoa) and having cans of beans or lentils on hand can make this easy to throw together over a few consecutive days with some fresh vegetables. Continue Reading →
Cherry Chocolate Almond Energy Balls
Energy balls are kind of like baby granola bars that don’t need to be baked at all. They are really nutrient and energy dense, making for a great snack during or after any kind of physical activity or for an afternoon slump. Even my picky dad approved of them as a cookie substitute so they work for that too. Continue Reading →
Smoked Salmon Kamut Pasta
Here in the Pacific Northwest, smoked salmon is a regional delicacy. Cold smoked and served over bagels, bread or crackers with cream cheese is pretty common but I like the hot (temperature, not spiciness) smoked versions the best. The end product is denser and flakier, just like baked salmon but with a slight smokiness and firm crust around the top from the pre-smoking curing. All smoked fish and meats tend to have more added sodium than their fresh versions and the use of smoke makes them potentially carcinogenic in large quantities, so they are best saved for occasional indulgences. When I have no inspiration to cook, I like to find an ingredient that I don’t normally use or that I think is really special, like smoked salmon, and build something around that. If it doesn’t work out that great then at least the process is fun. Continue Reading →
Creamy Tahini Vegetable Noodles
Nourishing ourselves well in the spring can be kind of tricky, our bodies are becoming more inclined to fresh produce but it is still too cold and damp out for large amounts of light food. This kind of dish is a balanced combination of warming, grounding food that is easy to digest, with lots of lightly cooked vegetables. Continue Reading →
Comforting Rice Pudding
Choosing brown rice over white rice makes a huge difference in the nutrients of the meal. Generally, brown rice has over twice as much iron, magnesium and B vitamins. Rice pudding can be eaten cold, the more traditional way, or warm like porridge. This version has only natural sweeteners from the fruit and palm sugar and almond milk instead of cream to make it much lighter. Continue Reading →
Spring Detox Salad
I have been getting lots of questions about detoxification lately. Technically our bodies are always detoxing but spring is a time when our we are naturally more inclined towards doing it consciously, so if you are feeling this urge you are probably very in touch with what your body needs, which is a great sign! There are countless trendy cleanses and detox programs out there but it does not have to be complicated or overly expensive. Continue Reading →
Creamy Lemon Salad
My lovely father generally does not eat salads unless they are so drenched in salad dressing that you cannot see the vegetables. Either he was starving or he wasn’t wearing his glasses, but he tried this and to my delight he really enjoyed it. My secret to making creamy dressing that goes a long way is plain Greek yogurt, it lets the other flavors shine through while adding some protein and a slight tanginess. Continue Reading →
Simple Pesto Pasta
This has been one of my favorite recipes for over ten years. It is perfect when you need to feed a bunch of people and want leftovers for lunch the next day. The one change I have made over the years is a switch from regular semolina pasta to brown rice pasta. It has more nutrients and the complex carbohydrates do not spike blood sugar the way that the simple carbohydrates in regular white flour do. Continue Reading →
Quinoa Pepperoni Pizza Bites
These pizza flavor inspired bites are just as unlimited as actual pizza pies when it comes to ingredients you can add in, but they offer much more fiber, protein and nutrients than a regular pizza. Plus they are free from the preservatives and fillers that normally lurk in pre-made frozen pizza bites. Continue Reading →