Monthly Archives: June 2013

Not Too Sweet Plum Sorbet

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My kids are teenagers (my youngest turns 13 tomorrow!) and they very rarely go to the grocery store with me. It doesn’t seem that long ago when they were ALWAYS¬†with me. One in the shopping cart and one glued to my hip. I remember the few times I’d shop by myself and it felt like such a luxury.

Well every now and then I can talk one of them into joining me on a trip to the store. Now it’s a gift to spend that kind of time with them. Funny the way it is. Anyway, recently Eli and I were checking out the produce area and he asked if we could get some organic plums. Hmmmmm…YES!!! They were the best plums ever and I decided to play with a few sorbet ideas.

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Roasted Poblano Sweet Corn Chowder

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I’ve been thinking about making this for at least a week. I wanted to make a lighter version of corn chowder with a little Texas twist to it. So I added roasted poblanos and a simple fresh salsa to my version.

Well, I actually grilled the peppers and corn because it’s way too hot here to roast anything. ¬†And I grilled some kale to throw in to give it a little nutritional kick. If you’ve never grilled kale, please give it a try…it’s soooooo good.

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Heather’s Raw Oatmeal Raisin Cookie Dough

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Heather is one of my YTT classmates and she brought these delicious treats to share with our group. I warn you now, these are a little addictive. Very hard to have just one. And it’s crazy, but they really taste like oatmeal raisin cookie dough, but are made with super healthy ingredients like cashews, hemp seeds and shredded coconut.

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Two Potato Salad

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I’m a potato salad freak. I love it. But, it’s hardly ever vegan. It’s usually loaded with heavy mayo and eggs. Not my thing. So I came up with this version and I get to be freaky in love with it.

I think my passion for potato salad goes back to when I was a kid. I’m pretty sure my grandmother thought it was an important food group for growing children. She was so happy whenever she saw how much I loved potato salad. Looking back, it was kind of weird, but in a sweet way.

Well, this recipe couldn’t be easier. Steam potatoes, chop a few veggies, toss it with vegan mayo and some seasonings. The secret ingredients are a little white wine and fresh thyme. I think it works and is way healthier than the mayo/eggy stuff you usually get.

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Moroccan Quinoa Confetti Salad

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So, I graduated from 200-hour Yoga Teacher Training last weekend. Yay for me and my amazing classmates!!! And how do all good yogis celebrate, with a vegan potluck, of course. Everyone brought in the yummiest food and we all sat around in our circle of gratitude and chowed down. I brought this Moroccan quinoa salad.

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Blueberry Lavender Ice Pops

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So I stopped by my local farmers market yesterday afternoon and somehow got totally inspired to make this. It started when I walked by the blueberry guy. There was no way I was leaving without some of those babies. Then I spent a long time talking with the lavender guy. He had some tomato samples sprinkled with this amazing lavender seasoning…oh my.

When I saw this cute little tin of culinary lavender, I knew I wanted to pair the blueberries and lavender in some way. I’ve actually never put these two things together, but they seem like a natural flavor combination. Think I will probably be playing around with this idea some more.

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BBQ Tofu Salad With Cornbread Croutons

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If I ever write a cookbook, I so want this recipe to be in it. There is a lot going on with this little salad and it’s all super delicious. For starters, I made my own BBQ sauce…without sugar, corn syrup, preservatives, additives, flavoring, coloring or any of the other junky junk that you’ll find on the labels of most store bought barbecue sauces. To sweeten the sauce, I used only a handful of medjool dates and the taste is amazing.

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