My Heart Beets for You.

My Heart Beets for You.

I confess – I don’t celebrate Valentine’s Day. However, I do celebrate amazing food. And I do that everyday. At least three times – usually more. And what better way to celebrate deliciousness than to make a fun appetizer?? So, today I did just that. Beets are all around awesome. They contain high amounts of antioxidants, phytochemicals, iron, magnesium and fiber. Recent scientific studies have even shown that beets are high in nitrates, which are converted to nitric oxide in the body. This helps maintain blood vessel elasticity and lower blood pressure. Cashews are high in protein and heart healthy fats. Neither contain any cholesterol. More importantly, they are both delicious. Ingredients 1 large beet 1 dash extra virgin olive oil 1 pinch sea salt 1/3 c raw cashews, soaked overnight 2-3 tsp fresh lemon juice 1 tsp freshly minced thyme 1 tsp white miso, or nutritional yeast 1 tsp minced chives for garnish Directions 1. Slice off both ends of the beet. Thinly slice into rounds either with a Japanese mandolin, or by hand. Then, cut the beet slices into heart shapes. (Dinosaur shapes would be pretty neat too.) You can use a cookie cutter, or free hand your heart. I free handed my heart with a paring knife, then used the first beet as a guide to cutting the rest of my beet slices. 2. Drizzle a teensy bit of olive oil over the hearts and add a dash of sea salt. Carefully massage the olive oil and sea salt into your hearts until they are slightly softened. This step is not to be confused with open...
Collard Greens and Crispy Chickpeas

Collard Greens and Crispy Chickpeas

Living in New York City, I took up the habit of cooking greens for breakfast on my days off – those rare days when I wasn’t running to catch a train and could spend a bit of time in my tiny kitchen. I loved how energized those breakfasts made me feel. So energized, in fact, that I’ve kept up the habit here in Denver. Today I chose collard greens. Typically used in Southern cooking and paired with a salty meat, I added smoked paprika chickpeas for a similar flavor and a bit of crunch. This chickpea recipe makes extra chickpeas. Store them in a glass, airtight container with a bit of rice to keep them from getting soggy. Then, put them on everything you make this week. You will want to, I promise. In the same family as kale, collard greens provide an abundance of phytonutrients, fiber and Vitamin E. They are also an excellent source of Vitamin K and omega-3 fatty acids, both of which are anti-inflammatory agents. Not to mention that chickpeas, also known as garbanzo beans, provide an excellent source of fiber and protein. Hello, powerhouse breakfast. Ingredients Crispy Chickpeas 2 cups chickpeas, rinsed and drained. I defrosted a previously cooked jar from my freezer 2 tsp extra virgin olive oil 1 tsp smoked paprika 1 tsp chili powder 1/2 tsp cayenne, or more to taste 1 1/2 tsp garlic salt, or more to taste 1/2 tsp onion powder Collard Greens 1 bunch collard greens 1 Tbsp olive oil 1/2 tsp sea salt, more to taste 1 dash freshly ground black peppercorns Juice of 1/2 a lemon...
Plant Based Lasagna

Plant Based Lasagna

On cold, snowy days in Denver I find myself craving comfort foods. I crave the process of making them from scratch just as much as the actual craving to devour their creamy goodness. I want to simmer vegetables with a sprig of thyme for hours. I want to smell onions and garlic sauteing in my cast iron skillet. And I want each step to fill my house with its aroma until the final step when the aromas swirl together and I am rewarded with a teaser of what I’m about to pull out of the oven. Feeling inspired by Oh She Glows and her “Vegan Lasagna with Basil Cashew Cheeze,” I decided to create my own lasagna. I skipped out on using the Daiya, and made an almond bechamel sauce from scratch instead. I created the second layer by sauteing grated tempeh with onions, garlic and herbs in cast iron. And of course, to create the third layer, I simmered fire roasted tomatoes with a sprig of thyme....