#health food
Hello friends! I’ll be honest… all I’ve done so far today is eat and watch Grey’s Anatomy. Is anyone else absolutely addicted to that show? I’ve cried 4 times already.
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Made myself a scrumptious bowl of blueberry #nicecream topped with even more blueberries, crunchy coconut shavings and mildly sweet dark chocolate coconut balls. Who needs ice cream when you have bananas!!?
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Happy Friday all!
Hope you’ve started off your weekend right! I know I did.
Summer is just around the corner and it’s about to be #nicecream season!
Digging into this bowl of purple fluff topped with fresh berries, cashews, plantain chips (does anyone else do this? There’s something about the saltiness that really compliments the sweet), and delicious cocoa nib squares. Not a lot of people like 100% cocoa, but for me, it’s like having a good cup of coffee. ☕️
Nice cream is made of:
1.5 frozen nanas
A cup of frozen bloobs
3 large frozen strawberries
1 tbsp of soy yogurt
A cup of ice
A splash of vanilla almond milk.
Blend until fluffy and gorge!
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Black bean quinoa burger with melted mozzarella topped with guacamole and surrounded by sautéed asparagus and morels
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Baked beans, turnip greens, and vegan twice baked potatoes
Gnocchi with vegan creamy mushroom sauce
Spicy black eyed pea burger dressed with spinach, tomato, onion, and chipotle mayo. Served with homemade fries!
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Fresh summer salad with cucumbers, tomates, and red bell peppers. Also topped with basil from our garden
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Vegan fish and chips! Made with gardein fishless fillets, homemade crispy potatoes, garlicky kale, and dijon mustard
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Vegan creamy grits topped with sautéed peppers, tomato, cilantro, and this spicy habanero sauce that I love to put on everything!
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My favorite afternoon snack. A banana covered and natural peanut butter and a small handful of cacao nibs. Always relieves my midday sugar cravings!
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Quinoa Boxty Cakes
I don’t always eat a healthy breakfast, but when I do, you can bet that I’d rather be eating bacon. ლ(｡-﹏-｡ ლ)
Luckily, since I’ve renounced bacon from my diet (crying), I’ve surprisingly been able to tame my craving with other tasty -and wholesome!- alternatives. The patrons of The Drunken Sheep don’t seem to mind either.
Although this recipe isn’t completely traditional, I’ve based it off of my love for Irish boxty cakes. What is a boxty cake, you ask? Well, boxty is an Irish potato pancake cooked to golden perfection. It’s texture is a unique combination of soft, cakey goodness and crunchy hash brown.
Drooling just yet? Click “Read More” for the entire recipe!
Quinoa Boxty Cakes ~makes about 4-5 servings
Ingredients:
1 cup cooked qiunoa
2 tbsp olive oil (or a pat of butter)
2 cups of spinach
½ of an onion, chopped
2 large eggs
½ cup cooked mashed potato skins or mashed potato (feel free to leave this ingredient out)
A couple sprigs of rosemary, chopped finely
A sprig of fennel herb
A dash of salt & pepper to taste
Preparation:
1. Preheat a saute pan over medium low heat and add in olive oil (or butter). When the oil is heated (or the butter melted), add the onions and cook until translucent. Then add the spinach, cover the pan, and cook until just wilted. Then, turn the heat off.
2. In a bowl, mix the cooked quinoa, the cooked spinach and onion, the eggs, the mashed potato skins (if you please), the chopped rosemary, the chopped fennel (or dill), and the salt and pepper If the consistency is too watery, you can add some all purpose flower to thicken up the mixture. If it is too dry, you can always add water.3. Place a skillet on medium heat and add enough oil to coat bottom of pan.
4. Form patties using the quinoa mixture and place cakes in skillet being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, approximately 5 minutes per side
5. Remove cakes, drain on paper towel and serve.
While boxty cakes taste heavenly just by themselves, i like to serve them with a light Larrupin sauce (Swedish style sweet mustard). Add a side of apples, assorted nuts and cheeses, and you’ll have yourself a lovely morning feast. Filling and delicious!
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Felafel in collard wrap from the Santa Monica Farmers Market on the weekend. Filled with ALL THE THINGS! Beets, arugula, carrot, tahini, felafels …ofcourse. By the time i returned home on the bike, the collards has kind of steamed; which i actually like as it wasnt so harsh on ze tummmmmy!! Favourite felafel locations please!!! and..while i have you, happy abd bountiful equinox blessings to you!!! (at Santa Monica Farmers Market)
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Butternut Salad w. Cider Dressing
3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes
Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
¼ Cup Good Extra Virgin Olive Oil
Salt and Pepper
http://www.sproutedkitchen.com/home/2009/11/25/butternut-salad-with-cider-dressing.html
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