Riced Cauliflower with Porcini Mushrooms, Fennel & Peas

riced cauliflower

I know you are probably thinking that I post too many things with mushrooms, and you are right! But when I glanced at my bag of dried porcini mushrooms the other day, I couldn’t help thinking how great they would be as a rich, flavorful foundation for riced cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel & peas makes a nice springtime side dish or vegan entree. Porcini mushrooms have a natural, rich, gamey flavor and the higher quality ones give off a roux when cooked, that naturally adds some thickness to the dish.

riced cauliflower with porcini mushrooms, fennel & peas

3 cups vegetable broth or water
About 1 ounce dried porcini mushrooms
1 tbsp. tomato paste
1/2 bulb fresh fennel, cored and thinly sliced
2-3 cups riced cauliflower
1 cup fresh or frozen shelled English peas
Sea salt & pepper to taste
1/4 cup nutritional yeast (optional for flavor enhancement) Read More


Roman Slow Cooker Artichokes, an Easy Spring Appetizer

slow cooker artichokes

Every year the artichoke root system in our garden pops out an abundance of fresh artichokes. For the first few years this is really fun and rewarding, but after a while, one yearns for some new ideas and ways to gobble up all those artichokes, without adding a lot of prep time. This recipe for slow cooker artichokes is super easy, with just about 15 minutes or less of prep time. Then you just set the cooker, get on with your day, and return to a crock pot full of tender, moist artichokes loaded with flavor.

roman slow cooker artichokes

4 artichokes, stems removed
1 tbsp. Balsamic vinegar
2 tbsp. olive oil
4 cloves garlic, sliced (slivered)
2 sprigs fresh rosemary
2 sprigs fresh oregano
Sea salt & fresh cracked pepper Read More


Shrimp Cocktail and Nopalitos Are Good Friends

shrimp cocktail

The nopales of Los Angeles are sprouting up everywhere! This may seem completely insignificant unless you have explored the special nutritional benefits of nopal and how much it is enjoyed in Mexican cuisine. This recipe for Shrimp Cocktail with Nopalitos takes the Mexican classic shrimp cocktail and combines it with the classic Mexican Nopalito Salad. Nopal, also known as cactus pad, is very low in saturated sat and cholesterol. It is also a good source of riboflavin, vitamin B6, iron and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, calcium, magnesium, potassium and manganese. And with an amino acid score of 71 the protein content isn’t bad either– for a vegetable! I must give credit to my partner Ricky who makes the bomb-est shrimp cocktail, and came up with this awesome combination.

shrimp cocktail with nopalitos

2 pounds of shrimp with peel
1 onion, chopped, separated in half
1 lemon, cut in half
10 garlic cloves, peeled and sliced, separated in half
2 quarts water or vegetable broth
2 tsp. each sea salt and pepper (for seasoning shrimp boil water)
8-12 nopales, depending on size (cactus leaves), peeled of thorns and cut into squares (nopalitos)
3 tomatoes, diced with seeds Read More


13 Bean Soup Satisfaction

13 bean soup

The chard in the food garden is making gigantic leaves right now. They are so big I am tempted to preserve them and use them as shoe leather, or a hand fan, or something practical. Since those wild ideas are probably ultimately not as practical as one would hope, I opted to put together this 13 bean soup, and just enjoy the chard in its glorious, minimally processed form. That’s actually my favorite way to enjoy nutrient dense greens! My partner Ricky bought a bag of 13 bean soup mix a while ago, and has been nudging me to make soup out of it. So here is one more hearty soup to get into your belly before the seasons completely change over. Or enjoy it all spring and summer using a variety of different seasonal greens and fresh vegetables. The key is to put the greens in at the end, so they are super fresh, vibrantly colored and retain as much of their living nutrition as possible.

13 bean soup with garden chard

2 cups Bob’s Red Mill 13 Bean Soup Mix
2 1/2 quarts vegetable or chicken broth
1 onion, coarsely diced
2 large carrots, cut into hearty slices
2 stalks celery, cut into hearty slices
2 cloves garlic, chopped
10 oz. crimini or conventional white mushrooms, left whole, or cut in half if they are large
Fresh Thyme
Fresh Sage Read More


Stuffed Portobello Mushroom for Veggie Lovers

stuffed portobello mushroom

I like to work a little tofu into my diet here and there. This tofu stuffed portobello mushroom usually hits the spot. If you stick to natural, more traditional, and unprocessed forms of soy you can alleviate most health concerns around soy. The commercialization of soy has managed to turn soy into a “Frankenfood” monster by using GMO soy and creating so many products from refined soy. Therefore, my personal policy about soy is to use a whole food approach and common sense, backed up by this article from Dr. Mark Hyman, MD. Keep your soy products organic, natural, fermented, sprouted if possible, and in a more traditional form.

This recipe uses two such traditional forms of soy: organic tofu and organic miso paste. I love combining miso, mushrooms, any chance I get. These flavors love being together! This makes a great, simple entree. You can enjoy it right away or as a protein-rich salad topper for a lunch or brunch. The stuffing is somewhat similar to a tofu scramble, with a little more depth from the other ingredients.

miso-tofu stuffed portobello mushroom dynamite

10 ounces of organic, sprouted tofu (I use firm so it retains some of it’s chunky texture in the stuffing, but you can use soft as well)
3 tbsp. miso (I love Korean miso, much more pungent with chunks of soybean still intact)
2 tbsp. Emil’s Vegan Mayonnaise or Veganaise (if not going strictly vegan, try this avocado mayo)
1 tsp. granulated garlic or garlic powder, or 2 tsp. minced fresh garlic
1 tbsp. nutritional yeast
2 portobello mushroom caps without the stems
4 cups fresh baby spinach, uncooked Read More


Tuna Salad on a Mission

Used to be that tuna salad was considered the “healthy choice.” But now who knows? Is the tuna wild? Is the mayo used to make the salad healthy? What about the bread for the sandwich? Is it gluten free? We can drive ourselves bonkers trying to keep up with all the information. And, this may  be part of the reason why tuna salad has lost popularity lately.  So, if you ever just get a taste for a tuna salad sandwich, why not just try it from a different angle? This recipe combines a dairy-egg free variation of tuna salad with Life Changing Bread, to bring you a clean(er) nutritional powerhouse of a tuna sandwich, with fiber, complete proteins from the fish and also plants, healthy fats, and other vitamins and minerals.

So, forget about “whether a tuna sandwich is okay” and dig in!

niçoise tuna salad finger sandwiches

2 tablespoons fresh grapefruit juice
2 tablespoons extra virgin olive oil
About half a scallion, chopped
2 sprigs fresh tarragon, loosely chopped
Splash of unfiltered raw cider vinegar
1 teaspoon Dijon (or more if you like strong mustard flavor) Read More


It’s a Radish Wrap

So, I guess I have thought in the past about slicing a daikon radish thin to use as a wrap. But for some reason, when my airbnb guests from Korea introduced this dish to me, it seemed like a totally groovy new thing. I think what did it was the fact that the daikon radish came already sliced into perfect round sheets, and packaged. At first, I thought it was a gyoza (pot sticker) wrapper, but when I saw that it was radish, I was pleasantly surprised. So, today we have a couple of unwitting guest bloggers,  Hyoungwoo & Silhui from Seol, Korea, and their super simple, daikon veggie rolls. I see these being very versatile, stuffed with shrimp, seared tofu, smoked mushrooms, all sorts of things. This recipe is just a basic veggie roll, just like the ones that were prepared in my home the other day.

The pickled radish has sugar, so if you want to avoid that, make your own and use a healthier substitute for the sugar, like stevia, or jaggery sugar. Besides that though, this is a great way to get some raw, nutrient density into your body in a very simple and delicious way.

korean daikon radish wrap with vegetables

15-20 slices of Ssam-Mu (sliced & pickled Korean or daikon radish)
NOTE: You can also find it packaged at a Korean and sometimes Japanese Supermarkets
1 bunch asparagus spears, trimmed and steamed or roasted
1 bell pepper, color of your choice, trimmed and julienned into slices
1 package enoki mushrooms, earthy base removed and cut into long, loose mushrooms
Your favorite Asian style dipping sauce

OPTIONAL OTHER FILLINGS: shrimp, sliced chicken, fresh herbs like basil, perilla leaves, Read More


Tuscan Kale Soup Supercharge

Many of my recent clients are following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which requires obtaining high nutrient density per calorie. So, I have been delving into meals that fit that profile. I am finding that this style of cooking does not have to be complicated at all. I love it when something really simple comes out delicious and nutritionally complex. Enter this quick, rainy day soup. Not only is it Paleo, but it’s clean, weight management friendly, and can be converted to vegan very easily. If you want to go vegan and are not concerned about avoiding certain plant based foods, you can replace the sausage with cannellini beans, but since the sausage brings some flavor to the soup, you may need to ramp up the herbs and garlic to compensate.

tuscan kale soup with sausage

1 pound of your favorite organic sausage (like organic chicken basil or wild boar), cut up into pieces or made into meatballs
NOTE: For a vegan variation use cannellini beans, hemp tofu, or sprouted organic tofu
2 medium carrots cut into large pieces
2 celery stalks, sliced across the grain
1 medium onion, chopped
1 tbsp. fennel seeds, crushed or partially ground in a coffee grinder
6-8 cups vegetable of chicken broth, warmed
2-3 cloves garlic, minced Read More


Carrot, Ginger & Turmeric, Yes!

Have you ever picked up some fresh turmeric root at the market, just to have it sort of sit in your kitchen and shrivel up? Well, here is an easy, season-appropriate way to put that turmeric root to really good use. This soup will make you want to curl up under a blanket and turn the phone off.

healing carrot, ginger & turmeric soup

1 tbsp. coconut oil or ghee
½ onion, chopped
3 tbsp. chopped, peeled fresh turmeric root
2 tbsp. chopped, peeled ginger root
1 tsp. curry powder
4 garlic cloves, coarsely chopped
4 cups vegetable broth
1 pound roughly chopped carrots Read More


Cocoa-Mint Spirulina Chia Pudding- Say What?

Spirulina has been around the block a few times with all of us. But in spite of its past trendiness and ups and downs with the limelight, it is definitely worth keeping in your pantry due to its many awesome nutritional benefits. Luckily for all of us, there are companies out there that are passionate about keeping spirulina relevant in our lives and finding new, innovative ways to deliver it to us. Whenever that happens, if I happen to be in the know, I get my hands on it and get to work seeing what can be done to enjoy it the best ways possible. That brings us to this incredibly simple dessert that is more of a nutrition powerhouse than it is a transitional dessert, packed with almost 20 grams of vegan protein, vitamin b12, and essential fatty acids. It can be enjoyed as a sugar-free dessert, or as a quick breakfast or snack on the run. This immediately became a regular in my kitchen. It is worth adding that it’s also paleo and keto friendly!

cocoa-mint spirulina chia pudding

1 cup almond milk (the more pure or homemade the better)
4 tbsp. chia seeds
2 tbsp. cocoa-mint spirulina powder
1 tsp. pure vanilla extract
Optional berries for garnish Read More