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.
This was a re-creation of a salad I fell in love with while having a rare evening out at a restaurant. The Humboldt Fog (a glorious goat cheese) is what really takes it over the top, you really only need a teeny piece in every bite for major flavor explosion. We found ours at Whole Foods but there is also a link below- I highly recommend trying it at least once!
4 white onions
4 cups arugula
2 oz humbolt fog
1 lemom, zest and juice
salt and pepper, to taste
Peel and thinly slice onions on a mandoline. Place a pat of organic butter in a pan and heat on medium. Cook onions for 30-45 minutes until soft and shrunken down. Add a splash of balsamic vinegar. Fill two bowls with arugula, dress with lemon juice and zest and top with caramelized onions and a chunk of cheese.
Filed under Recipes, Salad
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.
We spent Friday evening having a lovely wine-and-cheese style picnic in a beautiful waterfront park. We’ve been attempting to visit a new-to-us place every weekend and have been pleasantly surprised at all the yet-to-be discovered spots in Seattle!
I’ve been wanting to try this cheese sampler from Trader Joe’s, a delicious combination of sheep and goat cheese that paired wonderfully with the rest of dinner…
I was craving the experience of a glass of wine without the headache that tends to come along with it so I bought a bottle of grape kombucha which pretty much did the trick! I even brought our wine glasses all the way to the park 🙂
Fresh raw corn has been a major staple this Summer- I can’t get enough! I have a little trouble digesting cooked corn but the raw version is just wonderful. I’ll post the recipe at the end of this post.
Whole foods was selling freshly roasted hatch chiles which I stuffed with the corn salad. I’d imagine any roasted chile would be tasty for this dish though.
Summer Corn Salad in Roasted Chiles
roasted hatch chiles (or large chiles of choice)
4 ears raw, organic corn
1 Tbsp cold-pressed olive oil
1/2 cup cilantro, chopped
3 shallots, chopped
2 limes, juiced
salt and pepper to taste
Toss all salad ingredients together and stuff into chiles.
Filed under Recipes, Salad
raw manchego or pecorino romano, sliced as thinly as possible on a mandoline
fresh figs, halved or quartered
raw honey or NuNaturals stevia
Using thinly sliced cheese as your wrap, layer in honey, microgreens and fresh figs. Roll up and eat.
1 3 oz dark chocolate bar
3 Tbsp coconut flour
pinch of sea salt
1 dropper NuNaturals vanilla stevia
Melt dark chocolate over low heat. Remove from heat, add coconut flour, salt and stevia and stir until fudgy. Spread into a small dish and refrigerate.
Turning a vegetable into dessert has to be one of my favorite things in the world. I actually ate half of this as a fresh salad and baked the others into crispy treats.
1 large bunch kale
2 tbsp coconut oil
1 cup shredded coconut
NuNaturals vanilla stevia and sea salt to taste
Preheat oven to 275. Remove kale leaves from stems, massage remaining ingredients into kale leaves and place in a single layer on baking trays. bake for 20-30 minutes until crispy.