I’ve recently fallen in love with creamy, dreamy goat and sheep yogurts. I love them unsweetened, silky and tart, they make a lovely dessert or simple breakfast. In this recipe I blend a container with fresh herbs and spicy garlic for a bright, flavorful dressing that is great over baby greens, zucchini noodles, dipping veggies, or spreading on sandwiches in place of mayo.
1 small container plain goat or sheep yogurt
1 small handful fresh chives
1 small handful fresh basil
1 small handful fresh tarragon
2 garlic cloves
juice of 1 lemon
sea salt, to taste
Blend until creamy.
I’m a married lady! I’m just finishing up the most incredible weekend of my life and enjoying indulging in some richer dishes and more complicated recipes. I’ve kept goat cheese to a minimum (I used to eat it almost every day), mostly because since the juice feast I really haven’t wanted it. Well it’s made a comeback in a gorgeous way with this overwhelmingly flavorful Greek-ish salad.
1 head romaine, chopped
2-4 cloves garlic, minced
small handful fresh basil, chopped
2 Tbsp fresh thyme
2 Tbsp fresh rosemary, minced
1 Tbsp fresh mint, minced
1/3 large cucumber, seeded and diced
1/3 small red onion, thinly sliced
1/2 small red bell pepper, thinly sliced
1/2 small yellow bell pepper, thinly sliced
4 kalamata olives, pitted and chopped
4 castelvetrano olives, pitted and chopped
2-3 oz goat or sheep feta (preferably raw)
A sprinkle of red pepper flakes (if you like a little heat)
a few drops of liquid stevia (optional)
sea salt and freshly cracked pepper, to taste
a few splashes of balsamic vinegar or the juice of one lemon
a drizzle of cold pressed olive oil (optional)
Toss and enjoy.
In my Wheatgrass and the Wedding Dress posts I mentioned my concern over the dress (and my irritation overbeing one of “those brides” who diets before the wedding). When the big day arrived, the dress slipped on easily and the day was everything I hoped it would be and more. If you glance over to my profile photo you might notice the name change 🙂 I’m taking my wife’s name and basking in the bliss of knitting together our little family.
1 bag frozen rhubarb
NuNaturals Vanilla Stevia
apple pie spice
your favorite goat cheese
Heat a pat of butter in a pan and add rhubarb. Saute until creamy, add plenty of stevia (rhubarb can be quite tart) along with a couple pinches apple pie spice and a dash of salt. Top with goat cheese, I used cheddar but chevre would have been great as well.
4 slices of cabbage, 1/2 inch thick
2 oz crumbled goat cheese
salt and pepper
2-4 cloves raw garlic, minced
Preheat oven to 425. Melt a little organic butter and lightly coat cabbage wedges. Place in a single file on baking sheets and bake for 30 minutes. Remove from oven, top centers with goat cheese, garlic, salt and pepper and return to oven for another 5 minutes.
1 cup cherry tomatoes, halved
3 free-range eggs
salt and pepper
1 clove garlic, minced
1-2 oz goat mozzarella
handful fresh basil, chopped
Crack eggs into bowl and whisk until smooth. Add cherry tomatoes, garlic, salt and pepper. Heat a small buttered pan over medium high heat. Pour egg/tomato mix into pan and cook, covered until almost cooked through. Top with a handful of basil and chopped mozzarella, place under a broiler until the top is cooked and the cheese is melted.
This delicious dessert-of-a-salad was inspired by my Strawberry Citrus Cheesecake Salad. I’m sure it would be delightful with any berry but I’ll have to experiment to be sure 😉
5 oz baby spring mix
1 cup fresh blueberries
3 oz raw goat cheddar, shredded
juice of three lemons
3-4 droppers of NuNaturals vanilla or regular stevia
sea salt and pepper
Toss, mushing the berries a bit as you go and season to taste.
Our farmers market was selling these gorgeous, freshly roasted peppers in various flavors. We decided to try all three (though I’m unsure of the names, any roasted peppers will do for this). The cauliflower “rice” makes for a much lighter dish than traditional rice and the flavors are to die for.
1 head cauliflower
1/2 cup chopped and packed cilantro
1 clove garlic, minced
juice of one lime
roasted peppers of your choice
2 oz goat cheddar plus extra slivers for however many peppers you wish to stuff
salsa and goat yogurt for serving (optional)
Remove leaves from cauliflower and break into pieces. Process in food processor to a rice-like consistency. Lightly butter a large pan and heat on medium high. Add cauliflower “rice”. Cook for a 3-5 minutes to warm through and add garlic, cilantro and lime. Stir for another minute. Shred in 2 ounces goat cheese. Slice open peppers and remove seeds. You can heat them in the oven or leave them cool. Stuff each pepper with rice, top with a sliver of goat cheddar and put back in the oven to melt cheese.