Green Beans with Lemon, Tarragon & Chia Seeds

green beans with lemon

This green beans with lemon recipe is another one of those super simple, “too tasty and easy to be true” dishes for an easy lunch or dinner side dish. Sometimes demonstrating that you can grab one vegetable from your garden or the Farmers Market, and easily turn it into a fairly complete meal or tide-over, is the best way I can use my blog space! The chia seeds provide extra complete protein and healthy fats to this, making it a decent light meal. And you can always add more chia seeds to suit your own nutritional preference and taste. So enjoy this one and let me know in the comments all the different ways you did! I used some rattlesnake beans from my garden for this recipe.

green beans with lemon, tarragon & chia seeds

About 1 pound of green beans, trimmed
1 tbsp. fresh lemon juice
1 1/2 tbsp. extra virgin olive oil
1/4 tsp. garlic powder
1 tsp. Manuka honey (or other organic raw honey) Read More


Watercress Salad for Simple Summer Soirees

watercress salad

I found some flowering watercress at the Farmers market this week, so I decided to make it the star of the blog post! There isn’t much to say about watercress except how simple it is to enjoy it as a stand alone ingredient, or mixed into all kinds of stuff. I pulled some tomatoes and basil from the garden and came up with this simple salad that will add some delicious color and quality nutrition to any summer table. You can make your own cheese fairly quickly, or look for an artisan vegan cheesemaker like Blöde Kuh, or use your favorite fresh cheese that you think would go great with garden tomatoes and watercress.

tomato & watercress salad with basil cashew cheese

About 3-6 tomatoes of varying sizes
2 cups watercress
2 tbsp. fresh lemon juice
3 tbsp. extra virgin olive oil
1 clove garlic, minced
3-4 tbsp. basil cashew cheese or any fresh cheese that would go great with tomatoes Read More


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


Sweet Nutrition for Rosh Hashanah

Shana TovahIn the midst of all the Rosh Hashanah greetings this weekend, I decided to whip up something that touches on the Jewish New Year tradition of consuming sweet foods, like apples, honey and dates. Here is a nutrient rich, yet sweet and delicious salad that you can definitely celebrate if you are celebrating the Jewish New Year, or even throughout your year-end holidays. This is a delicious stand-alone salad, or an accompaniment for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch you get from the walnuts and walnut oil helps you keep your body in balance during the indulgent holidays. Enjoy! 

Spaghetti Squash, Beet & Apple Salad

3 cups cooked and cooled spaghetti squash strands
2 medium beets, grated
2 apples, grated
1 clove garlic
2 tbsp. minced dates, or more if you like it extra sweet
1 tsp. honey
1 tbsp. lemon juice
1 tbsp. walnut oil
1 tbsp. fresh tarragon or parsley Read More


Pumpkinseed Pesto Yumminess

If you raise basil on a regular basis, you will encounter those times when you get busy and kind of ignore the basil for a few days, and while you are busy doing other stuff, the basil goes nuts and produces an abundance of flower stalks and leaves. This happened to me the other day and in my rush to prune it all back, I ended up with a giant pile of basil. So, since autumn is just around the corner, I decided to do a variation of pesto using raw pepitas (pumpkinseeds). There is something about the pumpkinseeds’ earthiness and association with the impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that season is nearly over, so I put together this sort of “summer-fall” transitional salad that is vegan, yet packed with high quality, raw protein and healthy fats. This vegan pesto is very versatile and I have been using it in a variety of ways beyond this salad. This recipe is definitely a keeper and a healthier alternative to traditional pesto.

Heirloom Tomato and Pumpkinseed Pesto Salad

2 heirloom tomatoes
2 cups fresh basil leaves
1/4 cup avocado oil + extra for drizzle
1/4 cup + 2 tbsp. raw pipitas (hulled pumpkinseeds) + extra for sprinkling
3 cloves garlic
1 tsp. fresh lemon juice Read More


Avocado & Pear, What a Pair!

I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. Here is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple raw fruit and vegetable go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!

avocado & pear salad with basil lime dressing

1 fresh pear
1 avocado
1 lime, juiced
1 garlic clove, minced
1 tsp. raw honey, agave nectar, or maple syrup
1/2 tsp. sea salt
2 tbsp. avocado oil (or extra virgin olive oil)
2 tbsp. julienned fresh basil Read More


Black Bean Rotini Salad

I thought I would squeeze in a 4th of July recipe this morning! Here is a gluten free pasta salad that is packed with summertime garden goodness, contains all the comfort and zesty flavors of the holiday, but won’t leave your body starving for awesome nutrition. I named it “L.A. Summer” because it contains all the stuff that you might find growing in one of L.A.’s back yards or urban farms, like nopales, cucumber, tomatoes, and peppers, and it has some hints of Mexico and the Southwest in it’s flavor profile, two prominent cuisines in the area. Enjoy, and happy Independence Day!

L.A. summer black bean rotini salad

1/ 12-oz. bag of black bean rotini pasta
2 average sized vine ripened tomatoes, diced
1 Japanese or equivalent cucumber, scored and diced
2 cups Prepared Nopalitos
1 red, yellow, or orange bell pepper, seeded and diced
2 ears of corn, not yet shucked
1/c cup loosely chopped cilantro
1/4 cup nutritional yeast
1/4 cup hulled hempseed Read More


Summer Squash Season is Here

romanesco squash with spring onion & fresh mint

I have struggled with my food plot for the past few years, probably due to lack of focus, failure to be organized with watering, and-or misdirected soil maintenance. Fortunately, a new edible plant nursery opened up down the street. In just a couple of months, they have helped my garden transform and heal from whatever funk it was in. Loretta Allison of Spade & Seeds brings her magnificent seedlings to Fig Earth Supply, much to the delight of our neighborhood. Loretta raises most of the seedlings herself, with just a small selection brought in from outside suppliers. I took a couple of their workshops, and tapped into her amazing garden of knowledge, and then gleefully planted her starters, one of which was a romanesco squash. As a result, I have this wonderful, simple recipe to share, comprised of just garden zucchini, spring onions, and fresh mint. You don’t have to grow food to make this, but try to get your ingredients from the Farmers Market or in as fresh a state as possible. It really makes a difference in flavor and nutrition.

summer squash with spring onions & fresh mint

2 large romanesco or other fresh garden summer squash, cut into hearty pieces
2-3 spring onions (depending on size), sliced, use the onion bulb and all the greens
2 sprigs fresh mint, julienned, with about 6 leaves left whole for garnish
1 tbsp. coconut oil (or substitute grass-fed butter)
Sea salt & fresh cracked pepper to taste

Heat the coconut oil in a large sauté pan on high heat. Add the squash and onions at the same time. Cook for about 5-10 minutes, until the squash starts to brown and become tender, and the onions start to brown, but not caramelize or burn too much. You want the Read More


Simple Brussels Sprout Brilliance

Brussels sprouts, you either love them, or you hate them. I have both prepared, and eaten Brussels sprouts many different ways: steamed, sautéed, braised in oatmeal stout, grated raw in salads; some preparations good, some not so good. So who knew that the quick and easy, clean and vegan preparation would turn out to be so delightful? Well, not me, but now I am sold. This dish provides the devout vegan with essential B12 from the nooch, essential fats, and a complete amino acid protein profile from the hempseed. But don’t let the word “vegan” put you off. This is absolutely delicious, light, and satiating and can be enjoyed on just about any diet or lack thereof.

brussels sprouts with hempseed & lemon zest

10-15 oz. Brussels sprouts, whole, or cut in half or quarters, depending on size
1-2 tbsp. vegan butter from healthy oils, like avocado, olive, etc. or coconut oil (suit amount to your taste and oil consumption needs)
2 tbsp. hulled hempseed
2 tbsp. nutritional yeast Read More


Riced Cauliflower Salad TBG

I’m having a “mini-series” of riced cauliflower in my kitchen! Riced cauliflower is great as a raw salad, because cauliflower florets are already slightly tender and porous to start with, so, when mixed with other salad ingredients it makes a great base! So, a while, back, I tried using it as you would pasta in a classic “TBG” (tomato, basil, garlic) salad, and the results were delicious.

riced cauliflower salad with tomato, basil & garlic

2 cups raw riced cauliflower
1 tomato, diced
2 cloves chopped garlic
2 tbsp. julienned basil
2-3 tbsp. extra virgin olive oil (depending on desired oil intensity)
1/2 tsp. raw apple cider vinegar
1 tbsp. nutritional yeast
1 tbsp. hulled hempseed
Sea salt & pepper to taste Read More