chocolate & banana ice cream. {grain-free & vegan}

4 February 2015

Usually cold, snowy February evenings do not warrant ice cream, but this incredibly simple and delicious banana ice cream recipe was screaming to be shared (You see what I did there: You scream, I scream, we all scream...yeah, I know. I will not do it again.).  What I am trying to say is that, within 30 seconds your sad frozen bananas are transformed into a velvety delight. You can add any beloved flavorings to the whipped banana or eat it as is and enjoy immediately or store it in the freezer.

I believe that when snow has been continuously falling, a little taste of summer is quite welcome at my house. I hope that you partake with me the enjoyment of watching the surprising process and savoring the sweet flavors of ice cream on a cold winter day. 

Chocolate & Banana Ice Cream.

make 1 pint 

Inspired by the One Ingredient Chef

3 bananas, peeled, sliced or broken apart, and then completely frozen (the more ripe, the better)
1/4 cup cocoa or raw cacao powder
2 TBL maple syrup
1 tsp. vanilla extract

1. Add the frozen bananas into your food processor. Blitz for about 45-60 seconds (this makes a lot of noise at first, but do not be alarm!). At this point, the bananas should be fully blended into a smooth, creamy, and light frozen dessert. 
2. Add the cocoa, maple syrup, and vanilla. Pulse a few times to blend the ingredients. 
3. Be careful not to over-process or the friction from the processor will begin to melt the ice cream. 
4. You can enjoy this dessert right away for best results, but it will also freeze well for a day or two. Easy as that!

happy eatings & cheers!

carrot & raisin spiced almond porridge. {grain-free & vegan}

2 February 2015

Another blustery, winter day in Maine. Wind and snow gently tap against my window, then, like a dance, the flakes fall to the ground accumulating on the already mounting snow banks. It feels so long since Maine has seen this much snow at once: consistent and persistent. It brings me comforting and fond memories of living in the western Maine mountains. Even though I live in a little city now, the insurmountable snow brings me closer to the natural world and the joys of rural living.

It's ideal to begain a chilly, snowy morning with a bowl of warming porridge. This grain-free almond based porridge is hearty, flavorful, and filling. Below I include a recipe that can last one through the week or enough mix for a family of four. This is a great basic mix for a sweet or savory breakfast. Depending on your palate, you can top your porridge with seasonal fruit and honey or stir in some grated cheddar and chopped scallions served with a fried egg on top. This is a versatile, protein packed breakfast that can be whipped up in 5 minutes. I love that- delicious food in a snap.

As watch the snow, sip on my morning coffee and indulge in this bowl of satiating porridge, I feel intense gratitude for my warm home, full belly, and healthy and safe loved ones. I hope you join with me today in taking a moment to feel nourishment and gratitude.

Almond Porridge Mix

makes 4 servings 

2 cups of almonds, roughly chopped
2 TBL flax seed meal or flax seeds
2 TBL chia seeds
a pinch of sea salt

1. Add all the ingredients into a food processor. Blitz until the nuts and seeds are finely ground. At this point you can cook enough for 4 people or store the dry mixture. Recipe for 1 serving of carrot and raisin spiced almond porridge below.

Carrot & Raisin Spiced Almond Porridge

All the flavors of carrot cake, without the cake. 

 1 serving

1/2 cup of dry almond porridge
3/4 cups milk (your choice), plus a little extra for serving (I used almond milk to make the porridge then kefir to serve, but to keep it vegan you can stick with almond milk or coconut yogurt to serve)

1/4 cup carrots, finely grated
2 TBL maple syrup, divided
1 TBL. organic raisins
1 TBL unsweetened coconut flakes
1 tsp. ground cinnamon
1/2 tsp. grated fresh ginger or a pinch of ground ginger

1. In a pot, whisk the dry almond mixture, milk, carrots, 1 TBL maple syrup, raisins, cinnamon, and ginger over medium-high heat. 
2. Whisk the mixture frequently until it comes to a boil. Once it comes to a gentle boil, whisk and cook for about another minute. 
3. Pour into a bowl (it will thicken up a little more as it sits), add coconut, 1 TBL maple syrup, and a little more milk or yogurt, and if you want, a few more raisins and cinnamon to serve.

happy eatings & cheers! 

banana almond green smoothie. {grain-free & vegan}

9 December 2014

I know-- another smoothie recipe on a food blog! I drink a smoothie or juice for breakfast almost everyday (especially during the work week) because it is simple, nutritious, and portable. Today, I am sharing my new favorite green smoothie combination that adds a little kick to a creamy, slightly sweet drink. I hope you enjoy it too!

banana almond green smoothie. 

serves 1

1 cup unsweetened almond milk

1/4 cup coconut water

1 banana

a handful of baby kale 

1 tsp. coconut oil

1 tsp. maple syrup or 1 medjool date

1 tsp. freshly grated ginger

1/2 tsp. Chinese five spice powder

1. Add all the ingredients into a blender, and blitz until smooth.

happy eatings & cheers!

raw sesame ginger zucchini noodles. {grain-free & vegan}

6 May 2014

Finally a wistful breeze, warm rays of sunshine, & bursts of colorful blossoms fill the world. This winter was a real Maine winter. I have been desperate for a true feeling of renewal & a world of beauty that seems long over due. Suddenly out of the icy blue sky, spring has sprung it's small green shoots of life straight from the soil. I feel the anxiety of waiting for "something" to arrive slip away & joyously welcome what comes next.

With a new season comes a new look at food. Spring is to me is freshness & enjoying simplicity. If you haven't gotten on the zucchini noodle train yet, it's time to hop on board--I don't think you will regret it! Peeling a couple of zucchini takes no time at all, it is an incredibly healthy alternative to a grain noodle, & it is, of course, delicious. You can substitute zucchini noodles in Asian inspired dishes like I have done here, or in Mediterranean or Italian dishes (like this Creamy Heirloom Tomato recipe). You simply need a julienne peeler or spiralizer-- they are inexpensive & can be found at any kitchen supply store or online.

raw sesame ginger zucchini noodles. 

serves 2-4 depending if it is a main dish or a side dish

for the noodles.

2 medium zucchini, washed & peeled with a julienne peeler or spiralizer

2 medium carrots, washed & peeled with a julienne peeler or spiralizer

2 tsp of raw sesame seeds

1 avocado, sliced

(optional) cucumber slices; fresh herbs like cilantro, mint or basil; chili slices

1. Place the peeled zucchini and carrot slices on top of some paper towels. Sprinkle with a pinch of salt & pat dry. Toss them in the dressing & plate on to individual plates or in bowls. Top with sesame seeds, avocado, & whatever toppings you like. Enjoy!

for the dressing:

the juice of 1 lemon

2 TBL sesame oil

2 tsp. raw honey (regular honey works fine too)

1/2 tsp. chili pepper flakes

1 thumb sized piece of ginger, peeled & grated

a pinch of sea salt

1. Add all the dressing ingredients in a bowl, & whisk until combined.

happy eatings & cheers!

sea salt & cracked pepper almond crackers. {grain-free & vegan}

28 April 2014

I hope you all  had a lovely, Spring weekend sharing with friends, visiting family, or even enjoying a bit of solitude. Over this past weekend we were lucky enough to spent some time with some friends and family. When people come to our house, cheese boards never seem far from reach. They are easy, versatile, and, well, delicious.

I love a good cheese board. Being grain-free I tend to eat cheese on its own, with some fruit, or pickled goods. Sometimes, though, a vehicle for softer cheeses and jams are must. I have adapted theses simple almond flour crackers from Danielle Walker's cookbook Against All Grain (which are great too!). Keeping with tradition of the way I cook on a daily basis, these are simple and tasty. Perfect for any cheese board.

sea salt & cracked pepper almond crackers.

makes 24 

Adapted from Against All Grain

2 cups almond flour
1/2 tsp. peppercorns
1 tsp. Maldon sea salt
1 TBL raw sunflower seeds
1 TBL raw pumpkin seeds
1 TBL extra virgin olive oil
1/4 cup water

1. Preheat your oven to 350 degrees F.
2. Place all of the ingredients in a food processor and grind until combined thoroughly. You should have a fairly lumpy dough where you can see bits of pumpkin and sunflower seeds.
3. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
4. Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.
5. Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
6. Store in an airtight container at room temperature for a couple of weeks. 

happy eatings & cheers!

roasted carrot & ginger soup.

16 April 2014

I can hardly believe there has been months & so many happenings since the last time I shared a recipe, a photo, or even my thoughts here on we eat. happy. Mostly, though, it has been a long winter here in Portland. I feel so much joy in the snow melting away to reveal purple & white crocuses emerging from the earth & small pale green buds adorning stark branches. The birds have returned, chirping towards the bright mornings & reveling in the warmth of the sun. Needless to say, this revival is inspiring.

Over the past months, I have continued to eat minimally processed foods (sticking with grain-free & sugar-free foods), & have been delighted with the overall results. Now that I have experimented a bit cooking this way, I feel prepared to share my everyday meals as well as the special dishes with everyone here. My beliefs have certainly not changed though. Cooking & preparing foods that are in season (when you can) allow for the best flavor and the ingredients on your plate to really shine. 

Everything about this roasted carrot & ginger soup is simple: from its character to the preparation.  Just because this dish is minimal, does not mean the flavors are--in fact, they are comforting, refreshing, & satisfying. This is a lovely lunch as well as perfect starter for the main course. This version is vegan, but if you are looking for a rich accent, a dollop of creme fraiche or sheep's milk yogurt definitely wouldn't hurt!

roasted carrot & ginger soup.

serves 2 as a meal or serves 4 as a side

6-8 carrots, peeled & chopped
extra-virgin olive oil
sea salt & cracked pepper
2 shallots, peeled & diced
2 cloves garlic, peeled & minced
1 thumb sized piece of ginger root, peeled & grated
3 cups vegetable stock or chicken stock (homemade always elevates the flavor, but whatever you have on hand!)

1. Preheat the oven to 400 degrees. Toss the chopped carrots with about a TBL of extra virgin olive oil, & a pinch of sea salt & cracked pepper in a roasting pan. Cook in the oven for about 25 minutes, or until the carrots are tender and begin to get caramelized around the edges. 
2. Meanwhile, in a heavy bottom stock pot, drizzle another TBL or two of olive oil & bring to a medium heat. Add the onions. Cook until the onions are tender & translucent. Add the garlic & grated ginger, & saute for another minute. Add the broth or stock & bring to a boil. 
3. Take the carrots out of the oven & add them to the broth. Simmer for about 15 minutes. 
4. At this point, carefully blend the soup until smooth with an immersion blender or in a regular blender.
5. Pass the soup through a fine mesh sieve for a more refined texture, or leave it pureed for a heartier texture. Season to taste with sea salt & cracked pepper. 

happy eatings & cheers!

our new nest & an autumn salad.

4 November 2013

Apologies for the long intermission between posts, and what seems like a cooking strike. September & October were a whirlwind, I can't believe how the time flies & the seasons change.  After what felt like a long stint of living out of bags and working out of stacks, Jediah & I finally moved into our new nest in the city. We unpacked with haste, riffled through the cluttered, purged & reorganized. In the quieter moments, we have been exploring the nooks-and-crannies of our neighborhood: discovering the best brunch spot, where to get a delicious sip of coffee, & of course, searching for what will be our go-to bar.

This move recalls my favorite childhood book, The Best Nest by P.D. Eastman. In the book, Mr. & Mrs. Bird are on the quest to find the perfect nest. They try many, but there are flaws in each one: whether it is the noise of a ringing bell tower or the menacing ferocity of a house cat. In the end, after all the searching & frustration, Mrs. Bird realizes that her home was with the ever constant Mr. Bird along. It was never about the place, but the one that you share it with. Although I am thrilled for a new nest my self, I know my home is always where my love & my heart is.

Now that I have my kitchen, my pots, pans, wooden spoons, & all the gadgets that make me quite content, I have been feeling inspired--& positively excited to cook again. I am delighted to partake in laughter, conversation, & meals with my friends, family, & the visitors that stop by here. Today I share with you a simple salad that sings the flavors of the harvest. Since the ingredients are hearty, this is a great one to pack for a lunch as it can stand up to being put together a early & eaten later. Enjoy!

an autumn salad: red kale, roasted beet, apple, red onion, & roasted honey-walnuts

serves 2-4

1 bunch of red kale, leaves torn & stems discarded
4-6 small beets (your choice), roasted, peeled, & sliced
1 small apple (I used a local honey crisp), sliced or diced
1 small red onion, sliced
1 cup roasted honey-walnuts (recipe below)

1. In a large bowl or platter, either toss the ingredients together or arrange them "decoratively."
2. Serve with the house dressing. 

roasted honey-walnuts
1 cup raw walnuts
1 TBL olive oil
1 TBL raw honey
1/2 tsp Maldon sea salt

1. Preheat the oven to 350 degrees. In a bowl, whisk together the oil & honey. Thoroughly fold in the walnuts.
2. Line a baking sheet with parchment paper, & evenly lay out the walnuts. Sprinkle with sea salt. Bake for about 10 minutes. Keep your eyes on them--you don't want them to burn. Let them cool a few minutes before you start snacking on them.

house dressing
makes 1 cup

1/3 good balsamic vinegar
2/3 cup olive oil
1 TBL raw honey
1 tsp Dijon mustard
a pinch of sea salt & cracked pepper

1. Whisk vinegar, honey, mustard, & seasoning. Slowly add the oil until the dressing is thoroughly combined.

happy eatings & cheers!

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing. {grain-free & vegetarian}

14 September 2013

This beautiful salad is inspired by a side dish from our friends, Dustin & Natasha's, wedding. Their wedding was catered by a local (to them) BBQ called Spring Creek. The slaw was a simple BBQ style with crunchy sweet apples in it & I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds & matchsticks bigger, added hearty Tuscan kale, some scallions, & early autumn apples. I elevated the usual sweet slaw dressing to a creamy, bright lemon dressing that compliments the sometimes dull flavor of raw cabbage. This very simple salad really exemplifies the teetering of the seasons, & would be perfect next to a decadent cheese burger or even a cozy, chilly evening meatloaf.

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing.

serves 4 as a side dish

for the slaw:

6 cups of green cabbage, shredded
1 heaping cup of lacinato kale (or any variety of kale that you prefer), shredded
1 medium sized apple, cored & cut into match sticks (I used a Paula Red apple)
1 scallion (green & white parts), cut on a bias
1/2 cup parsley, finely chopped

1. Add all of the ingredients into a large bowl & mix the dressing in thoroughly with your hands. Just roll up your sleeves & get your hands dirty--It is the best way to really cover everything with the dressing!

for the dressing:

1/4 cup of your favorite mayonnaise (I always use Vegenaise just because I love it's clean taste)
2 TBL extra-virgin olive oil
1 clove of garlic, grated
zest & juice of half of a lemon
sea salt & cracked pepper to taste (but don't be too shy because the heartiness of the greens will need to be well seasoned)

1. Whisk all of the ingredients in a bowl, until combined.

happy eatings & cheers!

lentilles du puy. french lentil herb salad.

21 August 2013

Nobody Knows This Little Rose 

Nobody knows this little Rose --
It might a pilgrim be
Did I not take it from the ways
And lift it up to thee.
Only a Bee will miss it --
Only a Butterfly,
Hastening from far journey --
On its breast to lie --
Only a Bird will wonder --
Only a Breeze will sigh --
Ah Little Rose -- how easy
For such as thee to die! 

-Emily Dickinson

The beauty of a rose. A flower that has metaphorically represented  love, innocence, life, & even death by so many prolific writers over history. You may imagine how easy it was for this single rose to captivate my attention. There all alone in its tangle of thorns, in full bloom, it beckoned me to capture the fleeting moment of its life. Much like Dickinson's metaphor for our own mortality, this rose's life is only known by the few that care for it, need it, & will truly miss it when it's petals fall to the ground. What a beautiful thought looking at this single bloom, its deep crimson petals opened up to the quickening summer sun.

french lentil herb salad.

serves 4

Adapted from Roost
This French lentil & herb salad is a beautiful, filling summer meal & is perfect on its own or along side grilled fish or a fried egg. Enjoy!

1 1/4 cup lentilles du puy (green French lentils), soaked overnight, drained, picked through for little pebbles, & rinsed

2 cups vegetable broth

1/4 cup tarragon, roughly chopped

1/4 cup parsley, roughly chopped

1 TBL thyme leaves

6 radishes, thinly sliced

1 large shallot, chopped

juice of 1 lemon

1TBL apple cider vinegar

extra-virgin olive oil

sea salt & cracked pepper to taste

1. Place the soaked lentils & vegetable stock in a pot and bring to a boil. Lower temp and simmer for 45 minutes or until lentils are cooked yet still firm, you do not want to overcook and have mushy lentils!
2. Drain any remaining liquid. Allow to cool and toss with radishes, shallots, herbs, lemon juice, olive oil, vinegar, salt & pepper. Adjust seasonings to taste. You can store in the refrigerator until you are ready to eat.

happy eatings & cheers!

enjoying the summer bounty. appetizers & dinner.

The week continues gluten-free & vegan, & I thought I would share a lovely summer menu that is simple & utilizes what you would find at your local markets (like: red Russian kale, meyer lemons, peas, zucchini, cucumbers, arugula, garlic, tomatoes, & herbs). There is a ton of flavor here & beautiful textures in these healthy dishes.

appetizers & dinner.
serves 4

marinated butter beans.
I love these beans so much. They are great for snacking or on a bed of arugula with fresh summer tomatoes for a satisfying lunch. The longer this dish hangs out--the better it tastes!

1 15oz can butter beans, drained & rinsed
3 scallions, chopped
1/2 cup fresh parsley, finely chopped

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, grated
sea salt & cracked pepper to taste
1/2 tsp maple syrup

1. Whisk together oil, vinegar, garlic, sea salt, pepper, & sugar. Toss in beans, scallions, & parsley. Let marinate in the refrigerator for at least one hour, or up to over night.  

sauteed portobella mushrooms & zucchini.

2 zucchini, slice lengthwise & then sliced
1 portobella mushroom, inside of cap scooped out with a spoon & discarded; stem & cap sliced lengthwise
1 clove garlic, thinly sliced
2 sprigs of fresh thyme, leaves picked
extra virgin olive oil
sea salt & cracked pepper

1. In a large pan, heat up a glug of olive oil over medium heat. Add the garlic & cook for about 1 minute. Add zucchini & mushrooms. Cook for about 8-10 minutes, stirring occasionally (you want the veggies to get a nice color, but you don't want the garlic to burn).
2. In the last minute, add the thyme & season to taste. 

❂ serve with olives, cucumbers, creamy avocado dip, GF crackers (I like Mary's Gone Crackers) & plenty of rose.

For a beautiful gluten-free, vegan dinner, this pea & greens risotto is perfect. It is comforting & fresh. This time, instead of mixing the peas & greens (I used some local red Russian kale this time, but whatever green is fresh for you) into the risotto, I sauteed them separately, plated them, & served the risotto bianco on top with fresh basil & a drizzle of extra-virgin olive oil.

happy eatings & cheers!

five day challenge. gluten-free & vegan. breakfast.

For those of you who follow the blog, you know that I try to eat gluten-free the majority of the time, but I am not a vegan (I eat poultry & seafood). In an attempt to drop a few unwanted summer pounds, I decided to give myself a little food challenge. And, why not? This time of year the fruits & veggies are abundant, so it shouldn't be too boring. Besides veggies, there are all sorts of grains & legumes to eat...it should be a cinch to forego all those summer grilled meats.

I decided to share my favorite new breakfast. Sure, a kale shake sounds really sad, but I really love it. Give it a shot. I have also made it with spinach which is just as good.

kale & almond shake.
It's All Good by Gwyneth Paltrow
serves 1


1 cup of kale leaves, stems discarded
1 cup of almond milk
5 raw almonds (I soak mine)
1 date, roughly chopped
1 TBL almond butter
1 TBL coconut oil

1. Add all of the ingredients into a blender & blitz until completely smooth.

happy eatings & cheers!

power breakfast. quinoa, sauteed garlicky kale, & avocado.

I hope everyone is surviving the summer heat. Here in Maine, it is suffocating & I refuse to leave the air conditioning (& this is coming from someone who never uses air conditioning in hopes to not spoil herself!).

This is not technically a "recipe," but more of a combination of delicious flavors & textures that work as a delicious & healthy way to start the day. This serves two.

perfect quinoa.

1 cup of quinoa
a pinch of sea salt
1 3/2 cups of water or vegetable stock

1. Heat a dry pot over medium high heat. Add the quinoa & toast for about 3 minutes (it will start to smell nutty). Add a pinch of sea salt & the water. Bring to a boil over high heat. Cover & reduce to a simmer. Simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork.
2. Spoon a half cup of the cooked quinoa onto each plate. There will be leftovers for a salad or to serve next to grilled veggies.

garlicky baby kale.

1 clove of garlic, thinly sliced
a glug of extra virgin olive oil
2 big handfuls of baby kale
a pinch of sea salt & a cracked pepper

1. In a medium sized pan or cast iron, heat the oil over medium heat. Add the garlic & cook for 1 minute, add the kale, & stir until the kale is wilted--about 3 minutes. Add a pinch of sea salt & cracked pepper. Divide the greens in half & place on top of the quinoa.

1 avocado, pitted & sliced

1. Serve slices next to the quinoa & sauteed kale. Make sure to mash your avocado into your quinoa & garlic! Yum!

happy eatings & cheers!

dips. for tortilla chips.

'Tis the season for BBQ's, gatherings, cocktails, camping, picnics, etc. I came up with an assortment of dips for tortilla chips that are all vegan and gluten-free recipes to inspire your next get-together. There is a little spice, a little sweet, a little creamy, and a ton of flavor.

All of these dips travel well packed in mason jars, and stored in a cooler (the mango-avocado guacamole would do best with a piece of plastic wrap pressed down over the guacamole, then the lid placed on the jar if you are not serving it right away).  Serve the salsa, guacamole, & hummus with yellow corn or blue corn tortilla chips (or a combination of the two).

poblano cilantro salsa.
This salsa is based on a recipe in Gwyneth Paltrow's It's All Good. She serves it with fish tacos--which is another delicious way to serve this fresh, spicy salsa.

2 poblano peppers
1 small yellow onion, quarters
1 jalapeno, halved & seeded
juice of 1 lime
a big handful of cilantro
sea salt & cracked pepper

1. Turn on your broiler to high heat. Place your poblanos on the lower rack & broil for about 15 minutes, turning every 5 minutes. Take them out of the oven, discard some of the charred skin, & deseed.
2. Place all the ingredients in the food processor & blitz until all the bits look about the same size. 

roasted garlic & cherry tomato salsa.
This salsa leans toward the sweeter side with the roasted garlic, cherry tomatoes, & roasted red pepper. This is a good one for the non- spice lovers of your life; what is lacks in heat, it makes up for in depth of flavor. 

4 cloves of roasted garlic
1/2 of a roasted red pepper
1 pint of cherry tomatoes
1/2 red onion
1/2 cup cilantro
juice of 1/2 a lemon
sea salt & cracked pepper

1. Add garlic, pepper, onion, cilantro, lemon juice & seasoning to a food processor. Blitz for about 20 seconds. Add tomatoes & give the salsa about 20- 1 second pulses. You the tomatoes to be a little chunkier. 

black bean hummus.
Just completely addicting--& great in some soft corn tortillas with leftover salsa & shredded lettuce--oh, & melted cheese. 

1 15oz can of black beans, drained & rinsed
2 cloves of roasted garlic
1/2 jalapeno, deseeded
1/2 tsp cumin
juice of 1 lemon
1/4 cup cilantro
1/4 cup olive oil
sea salt & cracked pepper

1. Combine all the ingredients (except the oil) in a food processor. Blitz until starting to smooth out, add oil until completely smooth. 

mango-avocado guacamole.
This sweet & creamy combination is based on the mango-avocado salsa. 

1 mango, peeled, cored & diced
2 avocados (ripe & a bit soft to the touch), diced
juice of 1 lime
1 shallot, finely chopped
1 clove of garlic, finely chopped
1/2 jalepeno, deseeded & finely chopped
1/2 cup fresh cilantro, chopped
sea salt & cracked pepper

1. Combine all the ingredients into a large bowl & thoroughly mix together, mashing the avocado with a fork for a  creamier texture.

A way to use left over salsas: Mix your favorite salsa into garbanzo beans & serve under eggs over easy...power breakfast! 

happy eatings & cheers!

garbanzo bean & raisin salad.

Classes are officially over, but I still have a bit more work to finish up. Needless to say, it has been really insane around here. We have a mountain of laundry, & I feel like the pile of dishes never seem to make it back into the cupboard. Luckily, we have remained in good eating habits, otherwise I would probably be even more exhausted.

Here is a quick, delicious lunch or side dish with bright flavors.

garbanzo bean & raisin salad.
serves 2

1 15oz can garbanzo beans, drained & rinsed
1/2 cup raisins
1 avocado
spinach or arugula for serving, roughly chopped

1. In a bowl, combine beans, raisins & half the dressing. 
2. Serve over a bed of greens, with avocado wedges & the rest of the dressing on the side.

dressing:
1/3 cup olive oil
juice of 1 lemon
2 TBL chives
2 TBL fresh cilantro, finely chopped
1 TBL maple syrup or raw honey
a pinch of cumin
sea salt & cracked pepper

1. Whisk together. 

Some pictures from a lovely spring Sunday frittata. For a similar one, click here.

happy eatings & cheers!

frozen berry & coconut treat.

Oh, so easy, cold, yummy, & healthy. A perfect treat.

instant berry & coconut sherbet.

serves 2

Adapted from Gwyneth Paltrow's It's All Good

2 cups of berries (strawberries, blueberries, raspberries, or a mix)
1/2 cup coconut milk (from a can)
2 TBL raw honey, agave nectar, or maple syrup

1. Blitz the berries in a food processor until they are have a fine texture. In a separate bowl, whisk together the coconut milk & sweetener of choice. Pour a little bit of the berries in the bottom of an individual size serving bowl, then coconut milk, then more berries. Freeze for at least 2 hours. Take out 10 minutes before serving. 
2. Or you can mix the berries & coconut milk together to make a sherbet. If you want to do this, use frozen berries & the sherbet will be instant!

happy eatings & cheers!

white bean, asparagus, & tomato salad with arugula pesto.

Thanks Latara for remembering to take a picture!

Happy May! Can you believe how time rushes us along?

Here is a healthy, Springtime salad that is a satisfying lunch or a perfect sided to maple-mustard salmon or  roasted balsamic chicken. 

white bean, asparagus, & tomato salad with arugula pesto.
serves 4-6

1 15oz can of cannellini beans, drained & rinsed
1lb asparagus, ends trimmed & cut into 2" pieces
1 pint cherry tomatoes (preferably mixed colors for aesthetic purposes), halved
1 bunch of scallions, chopped
a handful of fresh parsley, roughly chopped
sea salt & cracked pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment & toss asparagus with a little olive oil & season with sea salt & cracked pepper. Bake for 12-15 minutes, until the asparagus is tender, but still a little crunchy. 
2. In a large serving bowl, combine cannellini beans, asparagus, tomatoes, scallions & 1/3-1/2 cup of the pesto (recipe below); add pesto to your taste preference. Season with salt & pepper, & scatter with parsley to serve. 

arugula pesto

4 cups of arugula
3 TBL raw sunflower seeds
1 clove garlic
1/3 cup olive oil
sea salt & cracked pepper

1. Add arugula, seeds, garlic, sea salt & cracked pepper into a food processor. With the motor running, add oil. Store in the refrigerator, with a little olive oil to cover the pesto. There will probably be a some left overs from the salad. Suggestions: add to some Vegenaise for a pesto-mayo to use for a veggie dip or on sandwiches, use on a pasta, slather on some toast with some tomato slices, etc. 

happy eatings & cheers!

risotto with peas & greens.

This is another recipe from Gwyneth Paltrow's It's All Good. It is simple & dairy-free. I have done, dairy-free risotto before, but I love the lemon juice as the wine substitute. This is perfect for a spring dinner.

risotto wtith peas & greens.
serves 4
Recipe from It's All Good

2 pints vegetable stock
1 lemon
2 tbsp extra-virgin olive oil
½ white onion, finely diced
1 leek, white and light green parts only, thoroughly washed and finely diced
2 garlic cloves, finely minced
Leaves from 6 sprigs of thyme
Coarse sea salt
1 cup Arborio rice
3¼oz baby spinach or any other baby greens
6oz fresh garden peas (or you can substitute small frozen peas)
1½oz roughly chopped fresh basil
Freshly ground black pepper

1. Warm the vegetable stock in a small saucepan and set it on the back burner over low heat.
2. Using a Microplane grater or a zester, zest the lemon and set the zest aside. Cut the lemon in half, juice it, and set the juice aside.
3. Meanwhile, heat the olive oil in a large, heavy saucepan set over high heat. Add the onion and leek, turn the heat down to medium, and cook until the vegetables just begin to soften, about five minutes. Add the garlic and thyme along with a big pinch of salt and cook until all the aromatics are, well, aromatic, another two minutes.
4. Turn the heat to high, add the rice and the reserved lemon juice, and stir to combine all the ingredients. Cook until the lemon juice is just evaporated and then stir in a ladleful of the warm stock. Continue to stir the risotto until the stock is absorbed, then stir in another ladleful of stock. Continue in this manner until the rice is cooked through and you’ve used all your stock, about 20 minutes.
5. At this point your arm should feel as if it’s going to fall off and the rice should be luxuriously creamy and rich. Stir in the reserved lemon zest, the greens and peas (these will cook with the risotto’s residual heat), the basil, and a few healthy grinds of pepper. Serve immediately.

happy eatings & cheers!

clementine & avocado salad with citrus dressing.

Fresh local greens, sprouts, sweet clementines & creamy avocado...I'm in.

clementine & avocado salad.
serves 2

4 cups of mixed greens
1 avocado, sliced
1 cup of clementine slices from a can or jar
1/2 cup sprouts
2 scallions, chopped
1 TBL sesame seeds, toasted

1. Toss all ingredients in a bowl with a 2 TBL of the citrus dressing. Serve the rest of the dressing on the side. 

citrus dressing. 
makes 3/4 cup

Juice from 1 lime
2 TBL juice from clementines
1 TBL rice vinegar
1 TBL pure maple syrup
1/3-1/2 cup of olive oil
a pinch of sea salt

1. Add ingredients into a bowl & whisk until combined. Adjust taste by adding a little more maple syrup if you want it sweeter or a little more vinegar if you want it a little more zingy.

happy eatings & cheers!