Roasted Cauliflower and Chickpeas over Shaved Carrots with Chimichurri Sauce

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This is the last of the recipes I needed to update after my birthday party but I think this was the crowd favorite. The chimichurri sauce is such an easy yet flavorful sauce and makes everything taste incredible. You can roast any veggies that are in season but I loved the look of the white cauliflower with the green sauce and orange carrots.

Enjoy this hearty yet light dish!… 

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Make a Meal out of Miso

Miso

Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!… 

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Vegan Split Pea Soup

Vegan Split Pea Soup

A few weeks ago I posted a picture of a homemade split pea soup on Instagram and had several people ask me for the recipe. I actually didn’t really follow a recipe for that soup because I had looked at one that used a pressure cooker and I don’t have one. So I made it my mission to find a split pea soup I felt comfortable sharing with you all. I decided to try a slow cooker version because I love putting something in the crockpot in the morning and coming home to a warm meal. I added in the cauliflower because it gives the soup some extra veggie goodness and also thickens it a little bit (maybe next time I will try it with broccoli)! I enjoyed this last night and can’t wait for the leftovers tonight :).

For updated recipes and photos, check out The Simple Kitchen!
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Roasted Carrots

Roasted Carrots

Ever since I saw these little guys at the farmers market, I have been really into carrots. And given that Scott and my weekly Sunday night routine is to just roast a ton of of the veggies from the farmer’s market (this is such a great and easy way to ensure you have something healthy for the week!), I have discovered the pleasure of roasted carrots, yummmmmm! I’ve played around with a few different ways to season them and have come to love this combo. So find your funky carrots, roast them up and eat with whatever makes you happy!… 

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There is Beauty in Imperfection…

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I posted this on my Instagram last weekend after the Farmer’s market and it has really been top of mind for me all week so I wanted to share with you all as well. We often times get so wrapped up in doing everything perfectly whether it be work, a workout, a meal plan or the pressure we put on ourselves to be a perfect wife, friend, mother, daughter, etc. But when I saw this it was such a great reminder that our imperfections are what make us unique and fun… and relatable! So instead of trying to fix or change your imperfections, embrace them! Scream to the world “Yes! We are Carrots!”

Have a happy weekend everyone 🙂

Chickpea and Root Vegetable Tagine

Root Vegetable Tagine

I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.

For new and improved recipes, please visit my new site The Simple Kitchen!

Chickpea and Root Vegetable Tagine
 
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Serves: 6
Ingredients
  • ⅔ tsp ground cumin
  • ⅔ tsp ground coriander
  • ½ tsp red pepper flakes [adjust based on desired spiciness]
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 Tbsp tomato paste
  • 2 cups vegetable stock
  • ½ cup carrots, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • ½ cup turnip, peeled and diced
  • 1 bell pepper, diced (I prefer red or yellow)
  • 2 cups chickpeas, cooked
  • 6 ounces artichoke hearts, rinsed and quartered
  • 1½ cups peas
  • ½ cup golden raisins
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped mint
  • Sea salt, to taste
Instructions
  1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
  3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
  4. Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
  5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.

Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.

Avocado Cabbage Rolls

There is nothing I love more than some good spring rolls! However, it is not always easy to have rice paper at your disposal. Tip: order it from Amazon and just keep it on hand because there is nothing better than a nice homemade spring roll when you have a craving. You can enjoy the pleasure of putting whatever you want in it and they are a total crowd pleaser for a dinner party appetizer… and if you are my like my husband it can be fun to make it the size of a small burrito :). Anyhow, I saw this recipe on Whole Living and thought it was a great way to still get the look, feel and taste of a spring roll but with a little more ease. It is a bit messier who cares about a mess when peanut sauce is involved, right?! Feel free to play around with the filling – I’m sure they would be awesome with the spring roll filling as well!

Average Time: 15 minutes

Serves: 2-4

Ingredients

Peanut Sauce – found here!

2 cups watercress, chopped

2 carrots, shredded

2 cups jicama, thinly sliced

1/2 bunch basil, stems removed

1/2 bunch mint, stems removed

1 avocado, pitted and mashed

Salt

4-8 cabbage leaves (depending on size and number of rolls you want to make)

Directions

1. Toss watercress with carrot, jicama, basil, mint, avocado, and salt.

2. Roll in cabbage leaf and serve with peanut sauce.

Photo Credit: Whole Living

 

Sweet Potato, Green Chile and Curry Soup

Happy 2013!!! This is a modified version of a soup from Andew Weil, as I found his recipe a bit bland and not hearty enough for my tastes. It has so many health benefits and happens to taste delicious. Just a few of the benefits are listed below:

Sweet Potatoes: They are a good source of Vitamin C and D, which play an important role in digestion, maintaining the skin’s youthful elasticity helping us cope with stress and overall health. Sign me up!

Tumeric: It is a natural liver detoxifier and one of the most potent natural anti-inflammatories available. It also has powerful antioxidant properties that fight cancer-causing free radicals.

Cayenne Pepper: The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. which has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to fight inflammation.

Sweet Potato, Green Chile and Curry Soup
 
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Serves: 6
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy 🙂

 

Get Your Juice On!

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I had heard about juicing for quite a while before making it part of my daily routine. It seemed too time consuming, too expensive and too much for someone with a teeny tiny San Francisco kitchen. Well, after reading Kris Carr’s Crazy, Sexy, Diet, I decided it was about time to start juicing. Below are just a few of the benefits of juicing:

1. By removing the plant fiber during the juicing process, you get a direct shot of vitamins, minerals, enzymes, proteins and oxygen without your body having to do any of the work of digestion, which helps nourish your cells and restore the immune system.

2. When you juice, you use more fruits and vegetables than you could actually eat. As a result, you are drinking a densely packed amount of vitamins, minerals and other plant-based nutrients.

3. Vegetables are alkalizing and your body is designed to function at its best at a slightly alkaline pH level. Many of the things we do in our daily lives (certain foods and drinks, stress, etc) create an acidic environment (it is MUCH easier to become too acidic than it is to become too alkaline) so by juicing you help bring your pH levels back into balance. An acidic environment is a breeding ground for bacteria, yeast and lots of other yucky things that in turn make us feel yucky!

4. Lots of juicing means lots more vitamins and minerals which are responsible for all sorts of necessary chemical reactions promoting health and vitality and therefore lots more energy.

5. And just a few more: Juicing helps to slow the aging process, reduces inflammation, helps cleanse the body (which is especially important post-holiday season), improves the look of your skin, regulates digestion and can help peel off pounds… sold yet? If not, for some real motivation check out Fat, Sick and Nearly Dead!

Here is a simple juice to start with but as you become more comfortable with the taste of veggie juice, the produce isle will become your best friend. Rule of Thumb: At least 3 veggies to every one piece of fruit and the greener the better!

Get Your Juice On!
 
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Serves: 2
Ingredients
  • 2-3 cucumbers
  • 1 head romaine
  • 3-5 stalks of celery
  • 3-5 stalks of kale
  • small bit of ginger
  • Carrots, apple, pear or grapefruit (if you want to sweeten it up a bit)
  • Turmeric
  • Cinnamon
  • ½ lemon
Instructions
  1. Juice.
  2. Sprinkle with turmeric and cinnamon.
  3. Squeeze lemon on top. Enjoy!