I am kind of on a hemp kick right now. Hemp seeds have almost earned “BFF” status in my kitchen life. Unlike their chia and flax counterparts, hemp seeds have a buttery nut-like texture making them an ideal go-to for those times you need to fill that “dairy” component in a recipe or a dish. And, three tablespoons of hemp seeds have ten grams of plant based protein! If you can live with their fat content then I say keep them around and discover all their hidden talents. I put them to a pesto test and I was delighted and a bit surprised that it came out better than the traditional pesto with parmesan. By the time it got to the plate it had become the star of a refreshing spring pasta dish. Read More
Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint
This time of year, whenever I start to see fresh English peas and asparagus at the market, and the nasturtium flowers start to take over the garden, my cooking mind always wanders to spring risotto with asparagus and peas. So, the other night I was making a side dish of sprouted brown rice, and I noticed that the texture would probably lend itself well to a risotto-style dish. Well that’s all I needed to give this one a try…voila! A healthy, sprouted risotto that makes a great vegan entree or side dish! Read More
Corn, Black Bean, & Pepita Chiles Rellenos
Sometimes I crave the distinctive qualities of a good old fashioned chile relleno…you know- the one stuffed with cheese, battered, and fried. Well, I do indulge from time to time, but just to make a point, you can create an entirely healthy, and just as satisfying chile relleno experience, that might even resemble some real Mexican authenticity. And, you’ll get a bonus of added clean nutrition! Use a ceramic or safe clay baking dish with a lid if possible, for a great even bake, and a magnificent smell from the oven during preparation. If enjoyed with an open mind and a sense of adventure, this dish should stave off the unhealthy chile relleno craving for quite some time. Read More
Buckwheat Ramen with Shiitake Mushrooms & Vegetables
I’ll be frank: I love buckwheat!!! I have always had a fond place in my heart for buckwheat. I honestly can’t remember where in my childhood buckwheat took its place, I think an aunt used it, or maybe my mom. I just remember it being there somewhere. When I started pursuing this healthier cooking thing, I was delighted to discover the nutritional benefits that buckwheat has to offer. Buckwheat is not actually wheat at all. It is a seed that comes from a sorrel-like flower. This makes it, in my view, a superfood, not to mention gluten free, plant based, and other great qualities many are looking for today. Unfortunately, buckwheat flour doesn’t behave quite the same as wheat flour, so its uses tend to be more limited, but you can find some good products that use pure buckwheat in simple and nutritious ways. You can also use it in recipes here and there, in baking, and always be confident that you are adding amino acids, fiber, and other essential nutrition to the dish. Here is a fantastic and quick way to enjoy ramen without the toxic craziness of the ubiquitous instant ramen. And, it is great on a detox! This recipe can be ready to eat in 20-30 minutes from start to finish. Read More
Calabaza Vegan Chili with Black & White Beans
Let’s be honest. Vegan chili is no replacement for the taste and experience of good old fashioned meat chili, with sour cream, onions, and shredded cheese. But that doesn’t stop me from embracing a healthier ingredients, having fun with the basic chili concept, and seeing where it goes. What if you could have a delicious, satisfying chili, without increasing inflammation in your body, increasing your risk of fatal disease, or risking unwanted weight gain? What if you could have an awesome chili-eating experience using plant-based, nutrient dense, cleansing foods? That is basically what you get with this vegan chili recipe. Read More