My dietary experiments have gone through multiple evolutions, taking twists and turns here and there, juice fasting, cleansing, branching out to try things I’ve never had before, and going through stretches of just not caring. I grew up vegetarian and some things that I really missed when I got into a simpler, cleaner way of eating were beans and tofu. So after several years of cleansing and leaving them out I started eating them again for a period…and it was alright. I don’t digest them well and they weigh me down after awhile but I can’t say I won’t ever eat them again. I’m currently avoiding them because fussing with digestive upset isn’t of interest to me and greeeeeeens and green juice are way higher on my list of things that make me feel good.
However, my wifey made a special request and cooking for her is one of my favorite things on the planet. I basically threw this together with ingredients we had lying around and it was a huge hit. In cases like this I always have to ask “Is it good? Like blog-worthy good?” – and this one got the go ahead. Brit likes spreads like this for sandwiches, wraps, and pitas and today used a portion as dipping sauce for home baked potato wedges.
1 can black beans, drained
1 handful of cilantro
1 clove garlic
juice of 1 lemon
sea salt and cayenne, to taste
Blend to desired consistency.
I love sweet potatoes all year round but especially during Autumn. These are syrupy sweet and oil free but you could also do a sugarless version by spritzing them with coconut oil spray and massaging in a sprinkling of stevia and a splash of maple extract.
2 medium sweet potatoes
3 Tbsp maple syrup
1/2 tsp chipotle powder
Preheat oven to 425. Slice sweet potatoes into fry shaped wedges. Coat with maple syrup and chipotle powder, massage with your hands to get them evenly coated. Spray a baking pan with coconut oil or line with parchment paper, add the sweet potatoes and bake for 20 minutes.
4 medium-large sweet potatoes
2 Tbsp. coconut oil or organic butter
1 tsp. sea salt
2 tsp. pumpkin pie spice
1 packet or one dropperful NuNaturals stevia
Preheat oven to 400. Cut sweet potatoes into thick wedges. Melt butter or coconut oil and coat sweet potatoes. Add spices and coat evenly. Place in a single layer on baking sheets and bake 45 minutes.
Hello from my third week in Arizona (oh yes, and Happy St. Patty’s Day. Go eat something green)! Today I was lucky enough to have my feet firmly planted on the ground (airplane-free!) and to connect with a new friend from the detox community!
Meet Renae. Renae and I met over green juice (of course) and had an absolute blast comparing notes on our home colonic units, exchanging stories about being the oddballs in our relationships, discovered we had each been to the same kooky colon hydrotherapist at different points, sharing post-Rose Cleanse thoughts, and were delighted to find we were both going to Natalia Rose’s Advanced Training Course in NYC this Summer! Another highlight was comparing our purse stashes: stevia galore as well as other goodies!
The Combined Stevia Stash
The best news of all: my lady came to visit me this weekend :) I haven’t been able to make it home yet and having her here is absolutely wonderful. She got in around dinner time and I made her a kale/drunken goat cheese/avocado salad (in a bag!) that she nommed on with some Terra Chips. She managed to chew and sing a cute little ditty about “a-salad-in-a-bag-and-my-lovie-for-the-win”. She’s pretty much the cutest ever.
For myself I made a very un-Britney-friendly meal that included seaweed and tahini (two of her not-so-favorites). It was one of the best meals I’ve had since I’ve been here. I called it “Creamy Noodle Sushi” but “Seaweed wrapped in Seaweed with Sauce” would have worked too.
1 package kelp noodles, soaked for an hour
1/2 cup tahini
1 clove garlic, minced
1 Tbsp dijon mustard
juice of one lemon
water to thin
Drain the kelp noodles. Mix together sauce: tahini, garlic, dijon, lemon, and water, thinning to desired consistency. Pour sauce over noodles and wrap in nori sheets. Worth every messy bite.
Dessert was two fun new treats: a small chocolate tart from Hail Merry and a Yogi’s Caramel Bedtime Tea. The tart was yummy but didn’t live up to the hype I’d been hearing. Before we dug in Britney said “I bet this is gonna taste like coconut”. To her, all raw desserts taste like coconut because of the heavy use of coconut oil. She was right but we still ate every bit :)
My tested-and-proven coconut opening method:
1. Place coconut on hardwood floor
2. Smash it with a hammer
3. Clean up mess
Seriously, if anyone knows something I don’t, I’d love your expertise (as fun as cleaning up the mess was…).
A few days ago, after cracking this baby open, I tweeted a cry for help. I wasn’t sure what to do with the thing! I’ve eaten fresh coconuts as-is before but I was hoping to do something more creative. Aubrey, if you’re reading this, you saved the day (and our dinner)! It had never occurred to me to put coconut in a stir fry but let me tell you: it was amazing!
4 cups of your favorite stir-fry veggies (I used 1 bunch broccolini, 1 white onion,and 4 small zucchini)
a pat of coconut oil
1 Tbsp cumin seeds
1 tsp red pepper flakes
2 tsp garlic powder
1/2 cup nama shoyu (or soy sauce of choice)
1/2 of a mature coconut
Chop your veggies and begin by cooking them over medium-high in the nama shoyu. They will get soft this way and you won’t have to use as much oil. Add more nama shoyu, if needed, to get veggies to desired doneness. Add a pat of coconut oil and spices. Stir a bit longer to incorporate the spices and crisp up the outside a bit. Add chunks of coconut at the very end, stirring just until warm. Feel free to throw this over some parsnip rice like we did in the Eggplant Curry.
I’m off on a new adventure!
As I type this, I’m sitting at the airport waiting to board my flight to Phoenix (ok, Mesa, but that doesn’t sound as glamorous ;)) for what I’m hoping will be a much warmer March than I would have in Washington. I’ll be living in a hotel room for the month and yes, my juicer is in my suitcase :). I’m leaving my beloved kitchen behind so you can expect recipes this month to be of the “travel-friendly” variety! I’m planning on posting a lot about travel and taking care of yourself when you’re in an unfamiliar space. I’ll share what I’ve packed, and what I stock my hotel mini-fridge with. The sunshine I’ve been lacking this Pacific Northwest Winter will (hopefully) be abundant and provide some inspiration for keeping things interesting around here!
It’s Indian food night at The Vegetable Centric Kitchen! I’ve been promising Britney for ages that I would learn to cook Indian food and this was my first experiment! I have a hard time eating at Indian restaurants, usually ending up with a stomach ache from all the oils. I also never seem to remember to ask for my dish without the rice, meaning I either eat the rice (which does NOT go well) or end up unsatisfied. Parsnip rice to the rescue!
1 Tbsp coconut oil (plus a little for coating)
1 yellow onion
1 clove garlic
1 thumb-size knob ginger
1.5 Tbsp curry powder
1 tsp EACH of cumin seeds and sea salt
1 15 oz can diced tomatoes or one large fresh tomato
1 big handful fresh cilantro leaves
Preheat oven to 400. Cut eggplant in half lengthwise, lightly coat with coconut oil, and place skin-side down on a baking sheet. Bake for 20-30 minutes.
Over medium heat, warm coconut oil and saute onion, garlic, jalapeno, and ginger until soft. Season with spices.
Chop parsnips into a few chunks and pulse in food processor to a rice-like consistency.
Remove finished eggplant from oven and chop. Add chopped eggplant and tomato to pan with onion mixture and cook for another 5 minutes. Blend in food processor and serve over parsnip rice.
Happy Chocolate Mint Day!
So yesterday was Chocolate Mint Day…Really, I don’t make this stuff up! I bought a box of Stash’s Chocolate Mint tea to celebrate- it’s a caffeinated tea so I saved it as a treat for dessert with a scoop of extra cocoa powder for a mint hot chocolate!