Category Archives: Dressing

Creamy Roasted Pepper Sauce and Rose Cleanse, Day 7

One week of Rose Cleansing. One week of juicing ’til dinner without an almond milk latte or cacao spiked carrot juice in sight :)

Enjoyable Things:

I’m re-learning to appreciate the lighter, more vibrant energy that comes from juicing instead of the jittery caffeinated energy that I’ve found so easy to rely on.

Clothes fitting a little more comfortably.

Much more calmness and mental clarity during the day.

Not-So-Enjoyable Things:

A few head and body aches

Needing some extra rest.

Occasional moodiness.

I had a very near disaster today when I got halfway to work and realized I’d forgotten my juice! Thankfully I leave early and had time to go back. Crisis averted. I brought along a berry chai (2 bags Celestial Seasonings Wild Berry and 2 bags herbal chai steeped in 4 cups hot water with stevia) and some yummy bright pink veggie juice loaded with beets!

Dinner was inspired by the Detoxinista. This Roasted Pepper Cream Sauce is great on kelp noodles, or spiralized veggies of any kind!

1 cup goat yogurt (raw if you’re lucky enough to have it!)
2 large roasted red peppers (de-seed raw peppers and broil, skin side up for 10 minutes)
1 clove garlic, chopped
1/4 cup fresh basil
salt, pepper, and stevia to taste
pinch of cayenne

Blend until creamy.

Today was easily the best day I’ve had on the cleanse, no headaches or really anything negative. I felt more calm and present at work than usual and juicing sustained me well until evening. I’m quite tired now that my flights are over but grateful for a day that felt so good.

Happy weekend!


Filed under Dressing, Goat Cheese, Recipes, Salad

Balsamic and Dark Chocolate over Arugula

Balsamic and Dark Chocolate over Arugula

Another day of simple, whatever’s-left-in-the-fridge meals was a success! I don’t do vinegar often as it’s quite acidic but I found myself craving it after Thanksgivings Oregano Balsamic Vinaigrette and thought I’d try out a sweeter version. Bittersweet chocolate and arugula are such a win and you don’t need a lot of the dressing to bring it all together. I ate the salad along with a big hunk of baked kabocha which made for a lovely airplane dinner :)


A big bowl of baby arugula
balsamic vinegar
NuNaturals liquid stevia
a handful of 70% dark chocolate chips
salt and pepper

Sprinkle a bit of vinegar and a few drops of stevia over your greens and chocolate and add a pinch of salt and pepper. Toss and you’re good to go!

Winter and the Holidays tend to be the most challenging times for people to continue to eat well and stay healthy and I am no exception. I’ve been lucky this year as I’ve done most of the cooking and entertaining but the busyness, chilly weather, and frequent company (extreme introvert over here ) have left me putting a lot of effort towards not falling into old patterns and bad habits. Interestingly, I did quite well over the holiday weekend but once the guests went home and I started to unwind, I let work stress get to me and made food choices (airplane food…oy…) that were other than life generating. Processed “food” hits me pretty hard these days and while recovering I returned to a couple of helpful resources to assist in not falling into these patterns repeatedly this season. I have a huge history of disordered eating and I’m so proud when I look back over the last couple of years at how much I’ve healed and grown. That said, there are days when I realize I still have a long way to go. I’m re-reading Natalia Rose’s Emotional Eating SOS and am amazed once again at the different perspective I have this time around. I’m “getting” things I didn’t before. I also listened to last years holiday audio recording from the Detox the World blog and found it to be very helpful. If you find yourself dealing with emotional eating over the holidays or anytime I would recommend these highly!


Filed under Dressing, Recipes, Salad

Happy Thanksgiving

Any day that I can spend poking around in the kitchen for hours and not feel like I’m “wasting time” is a good day. Today was a good day. My dad is here from Colorado, my ladyfriend is up from Seattle, and my roommate was in the kitchen until I kicked her out ;)

I started my day with Cinnamon Ginger Green Juice and my favorite herbal chai.

The day’s menu didn’t go exactly as planned. Our Herbed Cauliflower Couscous passed its “couscous” stage in the food processor and had to be made into a raw mashed “potato” dish instead (it was alright). I also threw in a not-so-living Sprouted Grain Stuffing which was a hit with everyone and really worked wonderfully with the other dishes.

Dorian enjoyed another day atop the open oven while the pesto stuffed mushrooms (thanks, roommate!) were dehydrating. He was also appreciative of his organic turkey dinner (the only turkey served here today!).

Appetizers were placed out mid-day: fruit with raw chocolate fondue (a simple mix of agave and cacao powder) and veggies with a delicious balsamic vinaigrette. I thought I’d share the recipe since it turned out so well (though it may be better for dressing a salad than dipping veggies).


1/2 cup balsamic vinegar
1/8 cup cold-pressed olive oil
1 tsp apple cider vinegar
1 tsp coconut aminos
1 clove garlic, minced
big pinch dried oregano
pinch of salt and pepper
2-3 drops NuNaturals liquid stevia

Mix together gently.

After noshing on veggies and a glass of red wine we sat down to holiday movies (Living Thanksgiving tradition!) and dinner. Today I felt so thankful for my wonderful girlfriend who willingly took TWO emergency trips to the grocery store for me, my dad for fixing things in the apartment I didn’t even know were broken, and my roommate for cooking (un-cooking? rawking?) half the food today until I made her hand the kitchen over to me.

We unanimously agreed that this was the most successful Living Thanksgiving yet. While we spent the last two with aching stomachs and a lump of nuts that took forever to make it through our digestive systems, this year we still managed to eat a lot and not suffer from the usual post Thanksgiving dinner coma.

I hope everyone else had a lovely T-Day as well with desserts as delicious as ours. And since it’s now its officially OK to play Holiday music (and apparently sing it too as at the moment I’m falalala-ing with the roomie while trying to type) I’m off to enjoy Lady Gagas newly released wonderfulness.

Happy Thanksgiving!


Filed under Dressing, Recipes

Acorn Squash “Ribs” and Rosemary Mashed Cauliflower

Acorn Squash "Ribs" and Rosemary Mashed Cauliflower

So the girl who has never actually tried ribs should probably not be the one trying to make a substitute but nevertheless, here we are :) I will brag a bit and say they were a hit with actual rib eaters! Try them out with the sugar free BBQ sauce below or just buy a bottle (preferably a good natural one, no high fructose corn garbage).

Acorn Squash “Ribs”

1 acorn squash, cut in half, seeds scooped out, sliced on the ribs or thinner
coconut oil or butter

Coat the squash slices with the coconut oil or butter and BBQ sauce and bake at 400 for 30-40 minutes (depending on thickness) until soft. You should have leftover sauce, feel free to coat them again and bake a little longer and/or use the remaining as a dipping sauce. These are best eaten hot (and with Rosemary Mashed Cauliflower!).

Sugar-Free BBQ Sauce

2 6 oz cans tomato paste
2 dropperfuls NuNaturals stevia (or less, mine was on the sweet side)
30-ish drops liquid smoke
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne

Rosemary Mashed Cauliflower

1 head cauliflower
1 Tbsp butter or coconut oil
3 cloves raw garlic, chopped
1 1/2 tbsp dried rosemary
sea salt and pepper to taste
1 Tbsp dried minced onion or onion powder

Chop the cauliflower and cover with water in a large pot. Bring water to a boil and cook until cauliflower is very soft. When it’s finished cooking pour off water and let cool a little. Place in a food processor with butter or coconut oil, garlic, and seasonings. Puree until completely smooth.


Filed under Dressing, Potatoes, Squashes, and Starchy Things, Recipes

Carrot Greens Pesto

When I eat apples, I like to eat the whole thing. Core, seeds, and all. Same goes for watermelon, no seed spitting for me, I even love the rind! Pretty much if I find out its edible, I’ll eat the whole thing (much to my girlfriends initial horror I think ;). That said, I’m not always sure what’s edible! I was recently excited to discover (thanks, Google…) that the long and lovely greens that you’ll see on the top of carrots at your Farmers Market are delicious (or “nomalicious” as I like to say) for eating. I’ve had them in salads and sautes which are equally yummy, but today I would like to present to you…
Carrot Greens Pesto.

1 bunch carrot greens
1 ripe avocado
1 clove garlic
salt and pepper to taste
a bit of water for blending.

Blend until creamy in food processor.

Eat with carrots.

So simple.


I’ve been playing around with some of my CCK recipes (40-ish down! Heaps to go!) and turned the Breakfast Peach Bake into a tasty, almost raw dessert. I replaced the cereal with raw soaked buckwheat and just mixed everything else right in.

Does anyone else like to raw-ify, veganize, or otherwise modify tasty looking recipes? I find myself doing it quite a bit with generally good results. While I’m asking questions, please tell me somebody out there likes to eat entire pieces of fruit, leaving nothing for the compost pile. Any other adventurous fruit eaters?

Two weeks down in the Vegan Mofo, I’m immensely enjoying all the other bloggers out there and will be posting a list shortly of all my favorites.

Happy Saturday, I’m off the the Farmers Market!


Filed under Avocado Based, Dressing, Recipes

Spicy Mexican Chocolate Mole Sauce

Spicy Mexican Mole Sauce

I’ve developed a bit of an obsession this week with perusing the blogs on the Vegan Mofo blogroll. There is so much variety, so many interesting people, great recipes, and attractive sites. Not to mention, so many versions of veganism! I’ve come across everything from absolute junk food junkie vegans to gourmet salads galore (with a few raw foodies thrown in). Back in my serious vegan days, about ten years ago, I had the “if its vegan, then its healthy!” perspective (which I may have been rather stereotypically preachy about, the world needed to know why my soy chip/soy cheese/soy sausage nachos were better than whatever was on their plate)… It had little to do with animals and more to do with how much better I thought my diet was than everyone else’s.

I was raised in a religious community that favored vegetarianism (and I was raised as such) and in my mind, veganism was an even more “spiritual” choice. Looking back, I can’t say that I was any healthier than anyone else, and I definitely didn’t feel good in my body. It took a lot of years of experimentation to figure out what worked for me and now, as a completely unlabeled eater, I’m actually much more conscious of where my food comes from, how animals are treated, and how my body really feels when certain things go in. For the record, I absolutely do think that you can be a healthy vegan and the health I enjoy now has less to do with the animal products I consume and more to do with the abundance of fresh foods and unprocessed goodies. I immensely enjoy the way I eat now and I do plan on going back to my dearly loved goat cheese and a few other carefully chosen animal products when this month is over. However I’ve been surprised and delighted with the ideas that have to come to life on my dinner plate in the absence of my default favorites. The ethnic theme over the last couple of days has been completely accidental (and utterly enjoyable), here is a Spicy Mexican Mole sauce that I ate over broccoli, and the ladyfriend poured into a bowl of chickpeas.


1 Tbsp coconut oil
1 small white onion, chopped
4 cloves garlic, minced
1 Tbsp cumin
1 1/2 tsp cinnamon
1/2 tsp cloves
5 Tbsp cocoa powder
1 1/2 Tbsp sea salt
1 tsp black pepper
1 can diced green chili peppers
1 Tbsp red chili flakes (less if you don’t want it too spicy)
2-4 Tbsp brown sugar or NuNaturals liquid stevia, to taste
1 box Pomi strained tomatoes
1/2 cup water
1/4 cup organic cornmeal
a handful of dark chocolate chips


Saute the onions and garlic in coconut oil until they start to soften. Add the can of green chilies, spices, cocoa, and sweetener, stir for another minute or two. Pour in the tomatoes, water, and cornmeal and let simmer until all the flavors are coming together and everything is heated through, adjusting the seasonings to taste, I did a lot of adjusting and these measurements are close but probably not exact. Pour into a dish and while its still hot, add the dark chocolate chips and give it a little stir. Serve over veggies, beans, or whatever you like!

Today was a most exquisite Autumn day that I celebrated with a walk through leaves that should have been crunchy but were really soggy due to the predictable Seattle afternoon downpour. I can’t say I minded spending a day off reading in a cozy library chair while it poured outside and then coming home to make Pumpkin Pie Parfaits. I can’t think of any food more Autumn-y than pumpkin and even though I failed a bit on the intended consistency (too much sunflower milk…) these were incredibly tasty and honey-like!


Filed under Dressing, Recipes

Asian Inspired Slaw with Wasabi Peas and Miso Dressing

Oh my goodness, sometimes I even impress myself. I have to say that this is one of the best dinner salads I’ve come up with in awhile and a breath of fresh air to my temporary vegan state…and I love the word “slaw”…which makes it that much better…

Salad Ingredients:
1 large or 2 small heads romaine, finely chopped
2 carrots, shredded
1 shallot, finely sliced
1/2 cup cilantro, chopped
1/2 cup wasabi peas
1/2 cup edamame

Dressing Ingredients:
1/4 cup sweet white miso
1 avocado
2 Tbsp soy sauce (I like coconut aminos)
1 tsp fresh ginger, minced
1 clove garlic, minced
juice of 1 lemon
1 Tbsp Trader Joe’s Chili Pepper Sauce

Blend dressing ingredients well and mix into salad until everything is creamy and smells like heaven.

Tonight I made CCK’s Chocolate Chip Blondies…and managed to forget the Chocolate Chips…a blonde joke seemed appropriate at the moment (how I hated those as a kid!) but thankfully the only one around was Britney who is too sweet to bother with such things and went to work taking pictures and eating blondies I had stuffed with chocolate chips after I realized my mistake!

Ten days in to the CCK challenge and I thought I would share with you the favorites so far. The votes are in (all two of them) and these are the winners, go check them out!

Rande’s Choice Week 1:

Samoa Fudge Babies

Britney’s Choice Week 1:

Flourless Chocolate Chip Cookies

Question. Am I alone in my love of weird words? “Slaw” has been the most fantastic thing to come my way in recent days so I’ll be using it as much as possible for my own amusement. Previous loves have included “scamper”, “smattering”, “twitterpated”, and my favorite word of all time…”fish” (I know…I’m the only one.).


Filed under Avocado Based, Dressing, Recipes, Salad