Avocado & Parsley Salad Recipe

Avocado & Parsley Salad Recipe

Confession: I’m madly, deeply in love with avocados. In fact, I’m so in love with them that maybe someday, inspired by Pablo Neruda’s Ode to an Artichoke, I can see myself drafting an Ode to Avo. Sooooomeday…Maybe. Or… maybe not. In the meantime, I’ll just keep putting them on everything in site. Today, I felt like cutting differently. I halved, peeled, pitted and punched out avocado pieces with a cookie cutter. And then, I fell even more deeply in love the soft gradient of green to yellow that appeared on these mini circles. Because, some days after cutting, stabbing out the pit, slicing, smashing with a fork, stirring and more smashing, I forget about how delicate avocados can appear. I try to stay consistent with the food I cook most days… I like oats for breakfast when it’s cold out, smoothies for a snack if the sun is shining, and I try to pack a salad every day for my lunch at work. But on the days when I’m cooking at home, I like to get a little lost in it – and slice and dice things my way, however the mood happens to strike. This creativity can get buried in my daily survival food – aka: meals I make everyday to get through the week. Don’t get me wrong, they taste delicious, but when I think about cooking, I think about creating, about having fun with it. Some days that could be a three-course meal for my friends, made with whatever happens to be in the fridge, and some days, it’s just as simple as taking a cookie...
Midnight Sin Chocolate Torte. Cherry Sauce.

Midnight Sin Chocolate Torte. Cherry Sauce.

Exactly as moody, sultry and decadent as the name implies. Just looking at the photo makes me crave a deep glass of Malbec, a cozy loveseat with a plethora of cushions and a close friend. The chocolate layer is fudgy and rich, but not overly sweet and the toasted hazelnut crust lends a unique flavor and a nice amount of crisp ‘n crunch to each bite. You could make this torte in a traditional spring-form pan and slice into pie-shapes. I prefer the bite-sized, slightly irregular, geometric shapes as they make for an interesting presentation. Asymmetry is fun to look at, and a nice surprise on the plate. Not to mention – this way I can go back for seconds. And thirds. And… well, a nibble every night on occasion. With summer nights creeping up on us, this chilled torte makes for a satisfying treat that will still leave you with plenty of room to enjoy that glass of red wine on the porch. Midnight Sin Raw Chocolate Torte Recipe Adapted from Angela Liddon’s “Chilled Espresso Chocolate Torte” Ingredients Crust ¾ cup hazelnuts, toasted ¼ cup coconut oil, melted 3 Tbsp maple syrup ¼ tsp sea salt 1 ½ cups oat flour (Or place 1 1/2 cups rolled oats in the food processor until it becomes flour) Filling 1 ½ cups cashews, soaked overnight ¾ cup maple syrup ½ cup coconut oil, melted ⅓ cup black onyx cocoa powder (I use this for it’s dark color, you can sub in any cocoa powder) ⅓ cup chopped dark chocolate, melted 2 tsp pure vanilla extract ½ tsp sea salt Garnish...
Sunomono – Japanese Cucumber Salad

Sunomono – Japanese Cucumber Salad

Some weeks I get stuck in a salad rut. I rely on the same tired ‘ole veggies on the bottom shelf until they’re almost as tired of me as I am of them. And then… I remember rice vinegar. This is a traditional Japanese quick-pickled cucumber salad. You can get as crazy as you want with the recipe. Craving some heat? Add in some ginger juice or diced chilis. Looking for more color? Add rainbow carrots, red bell peppers, radish slices, maybe even try some cabbage. Whatever veggies you use, be sure to slice as thinly as possible. Ingredients 1 cucumber (Persian or Japanese cucumbers are better, but an English cucumber will work as well) 1/4 tsp sea salt 3 Tbsp rice vinegar 1 Tbsp mirin (or sugar) 1/4 tsp shoyu (soy sauce) 1 tsp black (or white) sesame seeds, toasted Rainbow carrots (or other veggies of choice), optional Directions 1. Thinly slice cucumbers and carrots (if using). Add salt, stir to combine and allow to sit for 5 minutes. Then, squeeze all the liquid from the veggies, and set aside. 2. In a small bowl, mix the rice vinegar, mirin and shoyu together. Stir to combine. If using sugar, mix until all the sugar has dissolved. Taste, and adjust seasonings as desired. Be sure to adjust seasonings as there is quite the variety of shoyu and vinegar available. 3. Add vinegar mixture to cucumbers and carrots and mix well. Stir in sesame seeds. Eat immediately, or store, covered in the fridge for your next salad adventure. If you have leftover dressing, store it in a jar in the...
Gluten-Free Pancake Recipe. Cherries and a Resolution.

Gluten-Free Pancake Recipe. Cherries and a Resolution.

Every year, the holiday season comes and goes in a snowstorm-like flurry. I take that back, it’s more like a foodstorm-like flurry. Rich foods lurking on every table, stuffed into every stocking, practically jumping off platters and fighting their way into my mouth. Or at least that’s how it seems to me…. I’m guessing sweet treats probly don’t fly off the table into your mouth. Anyway. By the time the new year rolls around, I’m usually feeling a little bit peeved at myself. One or two…..or ten extra bites of insert-something-scrumptious later and my mojo’s cowering in the corner. This year left me feeling about the same, so a few days ago, I decided to change my perspective. So here is my 2015 resolution, or let’s call it a paradigm shift: I’ll celebrate every healthy food choice I make, no matter how small or insignificant it may feel at the time. See, some days I find myself overlooking the ten great choices I’ve made for the day, just because I wolfed down double helpings of dessert at dinner. But over time, it’s the small, frequent choices that add up to the whole. We don’t suddenly leap into good health; we attain it slowly, one forkful at a time. The occasional double dessert is far less significant than the months of nutrient-dense breakfasts, the hearty lunch salads, and the veggies or trail mix snacks I eat on a regular basis. Don’t get me wrong, chocolate treats may still fly into my mouth unbidden, and sometimes I’ll eat one too many appetizers, but I won’t allow those moments to bring me down. This year,...
Pumkinchiladas. Cilantro Sauce.

Pumkinchiladas. Cilantro Sauce.

Being an Arizona-born gal, I find myself gravitating toward my Southwestern roots more and more as the temperature drops to “icy.” By my definition – that’s anything under 50 F. Don’t judge. I want comfort food now- gooey and hot from the oven, oozing with flavor and warmth. And I’m sure this has nothing to do with living in an old house, where the heater hardly works and I can see my breath in the morning. Positive. Now, I’ve never been enchanted by pumpkin sweets. They’re just  not my thing. But add in some smoked paprika and cumin? Now we’re talking! This recipe is Southwest meets Winter. Spicy, smoky, rich meets creamy, warm and earthy. I’ve used tempeh as the protein source, but if you’re looking to avoid soy, you can substitute black or kidney beans instead. Tempeh is made by fermenting whole soy beans, which leaves the final product more easily digestible than tofu, not to mention it actually has texture and flavor. While this recipe would be delicious served with a traditional red enchilada sauce, I went the lemony, cilantro route. Now, I could go on and on about the benefits of incorporating raw elements into each meal, but let’s be honest, I happened to have cilantro in the house… and you’re looking to make dinner. Here’s the recipe. Ingredients Pumpkinchiladas 24 corn tortillas 1 medium onion, small dice (~ 1 1/2 cups when diced) 8 oz package Tempeh, grated 1 Tbsp olive, or avocado oil 4 cloves garlic, minced 1 1/2 tsp sea salt 3/4 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp hot chili powder 1/4...