Sunday, June 19, 2016

Vegan Polenta

This sage polenta from Kris Carr's Crazy Sexy Kitchen is so very delicious that it satisfies vegans and omnivores alike.  I knew a big potful would be appropriate for my daughter's friends, all with differing dietary needs and wants.

This recipe is seriously so good -- replete with soft, buttery onions and fresh sage still warm from the garden.  I topped it with spicy marinara and Italian parsley last night.  Leftovers for breakfast sounds like a great idea right now!

Monday, May 23, 2016

Breakfast of Champions

This was my crave this morning and thank goodness I had it on hand:  broccoli rabe, garlic and organic sunflower seeds sautéed in coconut oil.  YES!

Friday, April 22, 2016

Greening

This richly deep green juice so perfectly matches the state of things in my yard.  Green!  The wood cover is suddenly opaque.  Now when the sun shines on us in the afternoon, it is through a veil of green.

The deep color belies the mellow flavor of this juice.  Inspired by a recipe from Kris Carr's Crazy Sexy Juice, I included no fruit in this juice, but added a cup of plain coconut water at the end to impart a subtle sweetness.  Chock full of electrolytes and low in sugar, this concoction was a delicious blend of organic cucumber, parsley, celery and romaine.  Just perfect.

Thursday, March 24, 2016

An Oldie But a Goodie

You know I can never get enough greens.  Inspired originally by a post on the wonderful blog {Plate+Simple} (no longer active, but you may be able to find archives), I've made so many versions of these sweet curried collards using whatever I have on hand.  This time I started with coconut oil, a leek, three organic carrots, several mushrooms, and a can of black eyed peas, rinsed well.  To these veggies I added a couple of shakes of turmeric powder, a shake of allspice, a pinch of salt, a few shakes of nutritional yeast and a couple shakes of dried oregano.  Once the carrots had softened, I added chopped collard greens, turned up the heat to medium high and added a couple of shakes of tamari and a generous splash of orange juice.  I stirred it all up, popped a lid on it and turned the heat back down, leaving the covered pan on the hot burner for a couple of minutes.  That's it!  I Love, love, love a recipe with no measurements.  It's so much more fun to cook that way!  I cannot say enough good things about this combination of flavors!