1 small box cherry tomatoes
1/2 a red bell pepper
1/2 small onion
big handful cilantro
juice of one lemon
handful sun dried tomatoes
1-2 Tbsp tahini
1 package kelp noodles
Pulse all ingredients besides kelp noodles in food processor until well combined but still chunky. Pour over kelp noodles.
Despite not being particularly appealing to look at, I love this dip because it requires NO crazy kitchen tools. It can be whipped together in a matter of seconds with a fork and a bowl and used as a dip for veggies or a dressing for salad! Creamy, as-spicy-as-you’d-like it, and completely travel-friendly.
1/4 cup your favorite organic salsa
1/2 cup raw tahini
Mix with a fork.
This week I bought a pound of organic kale…for a dollar. I’ve struck leafy green gold at a dollar store near my hotel! I hop in every morning to see what sort of organic selections they have to offer me. Lately it’s been packs of romaine for juicing and today I was thrilled to snatch up their last box of organic cherry tomatoes!
Britney and I have been working our way through this box the last couple of days- yesterday I threw together a kale salad dressed with creamy avocado, fresh garlic, a bit of plain tomato sauce, and a scoop of dijon mustard. The tomato/dijon combo was surprisingly amazing as a sauce!
Adorable Banana Babies
I’ve also been melting over these cute-as-heck baby bananas- they are so dense and cake-like. I’ve fallen in love. Speaking of fruit, I thought I’d mention some tweaks I’ve made since doing The Rose Cleanse last January. I happily juiced-til-dinner for the majority of February and still do on most days now. As long as it feels good, that’s what I do. I did however, find myself feeling a little lackluster once in a while and thought I’d tentatively experiment with some fruit. I used to get really bloated and sleepy eating fruit and doing a sugars cleanse felt really right. The first time I had some fruit post-cleanse though (and I’ve been eating similarly for a lot longer than just this year) I felt incredible! It was so filling and light at the same time and while I don’t indulge every day I’m able to feel out which days it’s really going to feel awesome and which days I’m happy with my veggie juices. I’ve tried out coffee and tea and amazingly (which was never the case before) the fruit feels better. I’ve gone the coffee route a few times in a frantic work pinch but it’s definitely not the norm.
A few other changes I’ve made: I like to eat some nuts and seeds with my dinner sometimes (tahini dressings make the top of the list), early veggie snacks before dinner tend to happen on long work days, and I’ve been toying with raw-honey sweetened desserts. I try not to take in any more sugar than my usual dark chocolate bar feeds me and sometimes a raw honey/cacao treat really hits the spot! That’s about all the changes I can think of. How are all of you post-Rose Cleansers doing?
Filed under Salad, Travel
Red Velvet Creamed Salad- Do you like my attempt at a heart?
Because even your salad should be choco-fied on Valentines Day. As previously discussed, my darling has no appreciation for the extraordinary vegetable called beet. So this salad was for me My lovely ladyfriend was treated to these Autumn Maple Beer Pancakes which I made with spelt flour, almond milk, and organic butter.
Autumn Maple Beer Pancakes for my Valentine
We shared Theo’s delicious Salted Almond Dark Chocolate bar though my salad was so chocolatey I could hardly take but a few little nibbles.
2 medium-sized, roasted beets
1/2 cup raw tahini
2 Tbsp cacao powder
1 Tbsp apple cider vinegar
big pinch of sea salt
pinch of cloves
1-2 packets NuNaturals stevia
enough nut milk to blend and get the consistency you want
Blend all ingredients in a food processor and fold into a big salad. I used a 50/50 mix of baby greens and spiralized zucchini.
On a completely unrelated note, I’m SO excited to be a part of Kris Carr’s Crazy Sexy Juice and Succulent Smoothies E-book- out today!! Download and inside you’ll find my recipe for Jalapeno Cilantro Green Juice along with a heap of other tasty looking treats! I love Kris Carr and all of her work over at Crazy Sexy Life so this is quite an honor!
P.S. Thank-you times a million to Sylvia Christeen for doing such beautiful work on the new banner
The entire dish is Zucchini Pasta with Lemon Tahini Sauce and Roasted Crimini Mushrooms but I figured the above was enough of a mouthful This was the first opportunity I’ve had to use my new spiralizer and the dish turned out beautifully. I credit my roommate for the idea of mincing my cherry tomatoes with an onion chopper, they were so tiny and really mixed in nicely with the sauce.
For the Sauce:
1 clove garlic, minced
2 lemons, juiced
3 Tbsp. tahini
2-3 drops liquid stevia
sea salt and fresh ground black pepper, to taste
For the Mushrooms:
2 cups crimini mushrooms
coconut butter, fresh thyme, sea salt, fresh ground black pepper
2 zucchinis, spiralized
1 cup tomatoes, minced
1/2 cup onions, chopped
Toss mushrooms in a bit of coconut butter, herbs, S&P at 475 degrees for about 20-25 minutes.
Top the spiralized zucchini with sauce, mushrooms, tomatoes, and onions and enjoy!