Pumpkin Chia Seed Pudding

Pumpkin Chia Seed Pudding

Halloween may be over, but there’s still plenty of time left this fall and winter to enjoy this warming treat. Pumpkin is full of fiber, healthy carbohydrates, potassium, magnesium, and vitamins A & K. This is a dessert that can also be disguised as a breakfast or snack. And. It takes about 5 minutes to make. And. It tastes like a pumpkin-pie in a jar. Creamy, seasonal, with a hint of chocolate. Now, please excuse me while I go lick the jar! This recipe is vegan, gluten free, dairy free, and paleo. Ingredients: 1 cup pumpkin puree 1/4 – 1/2 cup almond milk 3 Tbsp chia seeds 1 dash sea salt 1 dash cinnamon, optional 2 Tbsp maple syrup, add more to taste if desired Toasted coconut flakes and cacao nibs for garnish Directions: 1. Whisk all ingredients together and chill in fridge for 2-3 hours. 2. Remove from fridge and top with coconut and cacao. Enjoy every bite. Soundtrack: Witchcraft by Bill Evans....
Roasted Cauliflower Steak. Romesco Sauce.

Roasted Cauliflower Steak. Romesco Sauce.

As I type these words, summer is almost gone. There’s a new, brisk morning air when I get up at 5 am for work. This past week I’ve been unprepared for the chilly mornings and feel like I’m floundering for some fall inspiration. I’m not ready to let go, I guess… It’s been a spectacular summer! I grew a backyard full of vegetables, went on hikes with friends (and ate my vegetables on said hikes), bought my first house (say whaaaaaaat?!?!), and practically wore my sundresses threadbare. I kept my toenails painted silver, taught all kinds of great classes – DIY Oil & Vinegar Infusions, All Things Peachy, Summertime Detox, and Weeknight Indian. It’s been action-packed, to say the least. I’m hoping fall brings many meals in my new home with friends.. wine and chocolate nights, wine and vegan cheese nights, and soup galore. Because soup. And cozy couches with warm blankets. Fireplaces and settling in. Creating my home. Evenings spent planning my garden. In my new home, you guys. I can do whatever I want! What should I grow? What should my first meal be in my new home? This dish just appeared in my mind a while ago, and I felt compelled to bring it to life. Somehow, it looks pretty much exactly as I’d imagined, and tastes even better. Indeed, it warmed my kitchen and my belly. Cauliflower steaks provide an elegant presentation for a humble vegetable. Cauliflower takes center stage and hold it’s own, hands down. I gave the plate a dash of cilantro infused oil and a sprinkle of microgreens. If you’ve never made...
Cucumber Bites with Pomegranate Salsa

Cucumber Bites with Pomegranate Salsa

Pomegranates are red. Mint leaves are green. A more picturesque salsa, I have never seen. Just in time for Valentine’s Day, this lovely, crunchy salsa can be served as an appetizer, amuse-bouche, or used to top an entree of your choice. Think tacos, fajitas, or even veggie nachos! See, I love fondue as much as the next girl, but when I’m dreaming up a romantical evening, I want food that calls to all five senses. I want something visually stunning, tasty, aromatic, and sensual. I want to leave the table feeling completely satisfied, and still able to rock some lingerie. Seriously – it’s Valentine’s Day, folks! Enjoy! Cucumber Bites with Pomegranate Salsa Ingredients 1 small shallot, minced ~ 2 Tbsp 1 medium jicama, peeled, small dice 1 pomegranate, peeled, seeds separated 1 small cucumber, peeled and sliced thin 1 small jalapeno, seeded and minced 1 lime, juiced 1 pinch sea salt, to taste Mint, Cilantro or Microgreens for garnish (Amaranth and Beet Microgreens pictured above) 1 pinch chili powder, optional for those who like it spicy Directions Peel and mince shallot. Place minced shallot in a small bowl of cold water and set aside. Remove shallots from water and drain well. Toss with pomegranate seeds, jicama and jalapeno. Mix well. Add lime juice and salt to taste. Top each slice of cucumber with pomegranate salsa. Garnish and serve. Mix it up! If you want to dice all of the jicama AND cucumber and serve the salsa on tortilla chips, that’s an option. You could dice all the jicama, and serve the salsa on cucumber slices. Or you could dice all of the cucumber, and serve the salsa on jicama slices. You...
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...