Monthly Archives: August 2013

Hatch Chile Guacamole

Hatch Chili Guacamole

Every year our Whole Foods roasts huge batches of Hatch chili peppers that make the entire block smell delightful. Last year my favorite hatch chili creation was this Summer Corn Salad stuffing but this years favorite tops it. All of my favorite creamy sauces have been dressing giant kale salads lately, all of which get wrapped in crunchy nori sheets. This one was no exception and was followed by a big bowl of carrot cereal!

Ingredients:

1 ripe avocado
4 hatch chiles (seeds or no seeds, stems removed)
juice of one lime
handful of cilantro
1 clove garlic
1 ear fresh, organic corn

Blend in the food processor to desired consistency.

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Almond Creamed Spinach

Almond Creamed Spinach

This made the most heavenly salad when smeared through a bowl of fresh kale, green onions, mint, parsley and sea salt. I wrapped messy handfuls in nori sheets and it was perfection.

Ingredients:

1 10 oz bag frozen spinach
a splash of vegetable broth
1/4 cup raw almond butter
2 cloves raw garlic, minced
juice of one lemon

Steam spinach in veggie broth until warm. Turn off heat and stir in remaining ingredients.

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Carrot Cereal

Carrot Cereal2

I’ve been missing cereal lately and even raw granola seems a bit heavy so I had to get creative! Britney laughed when I casually said that I had invented something I was calling “carrot cereal” but she’s admitted she’s impressed. It’s good stuff!

Ingredients:

1 lb carrots, tops removed
1-2 Tbsp almond butter
1-3 tsp pumpkin pie spice
stevia, to taste (the vanilla version would be great)
big pinch sea salt
1 cup unsweetened nut milk (or as much as you like)

Chop carrots and grind in the food processor to a rice like consistency. Add almond butter and spices and grind again ’til thoroughly mixed. Pour nut milk over top.

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Herbalicious Cucumber Gazpacho

Refreshing Afternoon Gazpacho

Ingredients:

2 cucumbers
handful of mint
handful of cilantro
sliver of jalapeno
juice of one lemon
sea salt and pepper, to taste

Blend to desired consistency.

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Wheatgrass and The Wedding Dress: The First Update

When I first realized the dress didn’t fit I was horrified. That’s sounds dramatic maybe but it’s the truth. When I looked in the mirror I felt fine but I couldn’t deny that my clothes were getting snug and a new wardrobe isn’t really in the budget when planning for (even a very simple) wedding. Ultimately I’m grateful that something, even vanity, got me to slow down and recognize that I haven’t consistently fueled my body properly since the juice feast. I’m not aiming to have a perfect diet for the sake of itself, I’m even looking forward to loosening up a little after the big day but right now I’m noticing how much better I feel in all ways. Not to mention…the dress zips. Not easily, but it zips. Oh and I’m also off coffee and enjoying wheatgrass more than ever before! I’ll keep updating and eventually, I may post pictures 🙂 If you want to follow “the plan” I’m keeping myself on track here.

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Basic Oil-Free Kale Chips

At the beginning of the week, this is what our fridge looked like.

photo (1)

As you can see, I got a good deal on some kale. Interestingly, the more I eat, the more I want! One of the first things I made was a batch of kale chips for Britney. Oily, salty, baked kale chips. Perfect for replacing a mainstream chip addiction. For myself, I just wanted something light and crunchy to toss into a salad sort of like croutons. Here is the result:

Basic Oil-Free Kale Chips

Ingredients:

kale
sea salt

Remove stems from kale and set aside (I like to juice them in my green juice). Massage the kale leaves with sea salt, layer onto dehydrator trays and dehydrate overnight at 118.

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