• Home
  • About
  • Recipe Index
  • Subscribe
  • Writing Services

Get Natured

Every year for Christmas dinner we have our "Traditional Non-Tranditional" meal. In the past we have had lasagna, crepes, tacos, or raviolis. This year our gathering will be small but cozy. I'm planning a Mexican theme and this tortilla soup was a great warm-up.

This spicy soup is the perfect meal for a cold winter night and, while you're making it, your kitchen will smell amazing! I love the fragrant peppers and sizzling onions and garlic. The recipe, as written, is somewhat light on veggies. Feel free to add corn or any of your favorites to make this even more hearty!

Recommendation: Serve over brown rice or another grain for a complete meal in one bowl.

IMG_5271.JPG

Vegan Tortilla Soup
Serves about 6

3 large dried New Mexico chiles
1 15-ounce can diced fire-roasted tomatoes
2 Tbsp canola oil
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled and roughly chopped
4 cups vegetable broth
4 cups water
1 large sprig or 1 1/2 tsp dried epazote (optional)
2 cups cooked black beans
4 cups chopped greens (chard, spinach, or kale)
1/4-1/2 teaspoon salt

Garnish:
1 avocado, chopped
Chopped cilantro
1 large lime, cut into 6 wedges

  1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.) When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.)
  2. Heat 2 tablespoons oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and cook, stirring frequently, until golden. Add the onion and garlic to the blender with the tomato mixture. Process until smooth.
  3. Return the pot to medium heat. Add the puree and stir continuously until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote. Bring to a boil, then reduce heat to a simmer. Add the beans and simmer for 30 minutes.
  4. Add the greens and season with salt to taste. Cook until the greens are wilted, about 2 minutes, depending on the type of greens.
  5. Serve garnished with cilantro, avocado, and a squeeze of lime.
IMG_5267.JPG

IMG_5272.JPG

(Inspired by Eating Well.)
Share
Tweet
Pin
Share
3 comments
I occasionally get burned out on my regular snacks and, with Christmas on its way, I'm craving spicy flavors and warm baked things. With visions of gingerbread dancing in my head, I created this granola bar recipe. These wholesome bars are rich in iron, protein, and fiber and can easily be made gluten-free by using gluten-free oats.

IMG_5292.JPG

Gingerbread Granola Bars
Makes about 9

1 2/3 cups quick rolled oats
1/3 cup brown sugar
1/3 cup oat flour (process 1/3 cup oats till finely ground in a food processor or blender)
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1/2 tsp ground cloves
1 tsp ground ginger
2 to 3 cups dried fruits and nuts or seeds (I used 1/3 cup dried cranberries, 1/3 cup raisins, 2 Tbsp hemp seeds, 1/3 cup pumpkin seeds, 1/3 cup chopped walnuts)
1 tsp vanilla extract
3 Tbsp melted Earth Balance margarine
1/3 cup almond butter
2 Tbsp chia seeds (optional, you can omit or sub ground flax seeds)
3 Tbsp applesauce or canned pumpkin
3 Tbsp blackstrap molasses
3 Tbsp real maple syrup
1 tablespoon water
A little more brown sugar for sprinkling on top (optional)

  1. Preheat the oven to 350°F. Line an 8″ x 8″ pan with parchment paper. Stir together all the dry ingredients, including the fruit and nuts (except chia seeds).
  2. In a separate bowl, whisk together the vanilla, melted Earth Balance, chia (or flax) seeds, almond butter, applesauce (or pumpkin), molasses, maple syrup, and water. Add the wet ingredients to the dry and stir until well combined.
  3. Spread mixture evenly into the prepared pan and sprinkle brown sugar lightly over the top (optional). Bake for about 35 minutes, until brown around the edges. Cool in the pan for a few minutes then use the edges of parchment to lift them from the pan and place on a cooling rack to cool completely. Once cool, cut the bars into squares. If they seem crumbly, you can refrigerate them for 30 minutes or so before cutting them.
IMG_5295.JPG

(Recipe inspired by Smitten Kitchen)
Share
Tweet
Pin
Share
2 comments
Yesterday I posted a few photos of the romanesco that I received in my last CSA box. I think it is the coolest looking veggie that I've ever seen! I'm a bit obsessed with it, really. The second that I found it in my box, I immediately started taking photos of it...even before I finished unpacking the rest of the fruits and veggies.

Bloggers are weird, right?

IMG_5207.JPG

You can use romanesco as you would broccoli or cauliflower. That is, if you can bring yourself to cut into it- that's hard because it is so darn pretty! I chopped and cooked this one in a Thai curry sauce and served it with tofu over brown rice.

Here's a recipe from 101 Cookbooks to give you some inspiration: Cilantro Noodle Bowl
Share
Tweet
Pin
Share
3 comments
With parties and gatherings stacking up on our calendar this weekend, my four year old spiked a 102+ degree fever on Friday. Deep breaths. Cancel. Reschedule. Tylenol. Apple juice. Sleep...

We seem to be just about back on track today and my boy is feeling better, thankfully.

I have been, in the in-between moments, working on my goals for 2011. For 2010, I had WAY TOO MANY goals. Way. Too. Many. I wasn't able to keep track of the list but, honestly, I think the most important things were summed up by my word for the year: CULTIVATE.

GetNatured was born at the end of 2009 and has been growing and evolving organically into something that feels really good. I completed my second and third triathlons in the summer of 2010 and have built new friendships with some amazing women through my moms' group and tri training.

I haven't chosen a word for 2011 yet, but my general themes include having more adventures and more barefoot time (downtime). I want to write more and "to do list" less. I want to have more reasons to take pictures and fewer reasons to stay indoors.

What are your goals from 2011? Did you choose a word for the year?

Aside from creating goals, I know many people are party hopping this time of year and dips, chips, cheese, and desserts abound. Here are three of my favorite recipes that can be eaten with crackers, pita bread, baguette, or veggies or as a salad topper or sandwich filling:

  • Roasted red pepper dip (recipe)
  • Chickpea salad (recipe) - try adding a little cayenne for an extra kick
  • Spicy edamame dip (recipe)
Speaking of veggies, we received this romanesco in our last CSA box. I LOVE the way that it looks!

IMG_5214.JPG

IMG_5213.JPG

IMG_5210.JPG
Share
Tweet
Pin
Share
3 comments
sky.jpg
(The sky from my backyard this afternoon.)

This time of year can be a mixed bag of emotions for many people. The holidays apply pressure to be jolly. To bake and shop. To wrap and invite. To consume. The cloudy skies and early setting of the sun can keep us inside and away from the things that feed our souls (like friends and exercise) and drive us to the things that feed our bodies (although not well), like snack foods and eggnog lattes.

I have experienced bouts of this too.

The dance of maintaining balance seems to have an increasingly complex choreography. Over the years, I’ve become pretty adept at self-renewal. I find inspiration in many places and I’ve developed a list of things that I have come to depend on for shaking loose the clingy fingers of the blahs. I call my list my "bag of tricks to stay buoyant". When I notice the cloud cover settling over me, I go through this list in my mind to figure out where I'm out of balance.

With the help of excerpts from a blog that I wrote from 2005-2009 allibrew), here is my list:


  1. Get some sleep. A minimum of seven hours a night (preferably eight).
  2. Move. I need to run, bike, swim, or otherwise get my heart rate up at least three times a week (preferably outside) to keep sane.
  3. Be social. Bond. Spending time in good conversations and laughing with friends and family is hugely energizing for me.
  4. Eat healthy food and drink water. When I eat well, I feel well (physically and mentally). Minimizing sugar keeps my immune system strong and my moods and appetite even-keel.
  5. Sunlight. I need to go outside and breath. To get fresh air and feel sunlight on my skin. To "commune with nature". Sometimes my backyard will do. Other times I must (MUST!) drive to the coast and watch the ocean for a little while. (One of my favorite blog posts from the past: "Two roads diverged in a yellow wood...")
  6. Write. Wax poetic or make lists on a napkin- whatever you need. This is an outlet for me. As I put it in a blog post almost six years ago: there are tiny seeds of contemplation dwelling in my soul. Holding onto these thoughts creates a quiet fear of losing them. It is as though they become something valuable and necessary as soon as they arise. Writing them down alleviates my subtle urgency to free them.
  7. Yoga. My yoga mat is more thorough than a doctor visit for a check up. I can so clearly gauge my heath and happiness from that vantage. When my balance is good in tree pose, it is a sign that life isn't overwhelming me at the moment. When I can breath freely while holding strong in a triangle, my anxiety is low. When my crocodile is smooth and slow, I feel strong and confident off the mat. When forward folds feel really good, I am happy and content. When I can hold and enjoy pigeon and crow, I am on top of the world.
This "bag of tricks" works really well for me but life still throws me curveballs on occasion. When things get overwhelming or I feel like I'm stuck in a rut, I take a timeout. 

IMG_0360.JPG 

When I yearn for days punctuated by pink and purple sunsets instead of the exhaustion of another routine completed, I schedule a spa day or maybe even get in the car (or a plane) and head for the beach.

Another excerpt from my past: When I’m on vacation, my brain shifts to a different frequency. It goes on brain vacation. I start to tune out the noise of the world and tune into my head space. I pause to ponder simple things in great detail. Like, do I really want waffles for breakfast or would an omelet taste better? Do I want to swim first or start the day by cracking open the first item on my summer reading list? Are gardenias more fragrant in the afternoon than in the morning? I don’t have to have brilliant ideas. I don’t have to ask thought-provoking questions. I don’t have to hurry.

How do you nurture yourself through the blahs?
Share
Tweet
Pin
Share
4 comments
Maybe it is our broken heater or maybe it is Thanksgiving leftover burnout, but our meals have taken a spicy turn this week. We've had Thai spicy green beans with tofu and curried red lentils. I received my CSA box this morning and I fully expect to be creating a meal or two that involves chiles and other belly-warming things.

These curried lentils are super healthy and make a hearty one-pot lunch or dinner. Feel free to cut back on the jalapeno if you prefer a little less heat and add as many veggies as you can (carrots and red bell peppers would be great). This dish (inspired by Eating Well Magazine) is loaded with protein, iron, and fiber!


IMG_5218.JPG

Curried Red Lentils with Bulgar and Spinach
1 tablespoon canola oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons garam masala
1 teaspoons amchoor (or amchur or green mango) powder (*optional, see note)
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over
1/4 cup bulgar wheat
8 cups reduced-sodium vegetable broth
3-4 cups fresh spinach leaves
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
Sea salt and freshly ground pepper, to taste
Water as needed to thin

  1. Heat oil in a large pot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, garam masala, amchoor powder, and bay leaves and cook, stirring, for about 5 minutes longer.
  2. Stir in lentils, broth, and bulgar and bring to a boil. If you are using additional vegetables other than greens (e.g. carrots, bell peppers, etc.), add them now too. Reduce heat to low and simmer, partially covered, for about 45 minutes. Add water, if necessary, if lentils get too thick- you can serve this thinner as a soup or thicker like chili.
  3. Discard bay leaves. Stir in cilantro, lemon juice, and spinach. Season with salt and pepper.
IMG_5222.JPG

*Note: Amchoor (amchur) or green mango powder can be difficult to find and is optional here. I found it at Whole Foods Market. It may also be found at Indian grocers or online.
Share
Tweet
Pin
Share
No comments
Our heater is on the fritz again and when I woke up this morning it was 59 degrees in our master bedroom. I know that some people like to switch their heaters off at night so they can sleep in a cold room. I am not one of those people. Even our cat wouldn't lay anywhere but in front of the fire!


IMG_5158.JPG

Since I knew it would be hours before the repair guy would arrive, I lit a fire in the fireplace and decided to bake a cake for breakfast. I had a couple of persimmons and some Granny Smith apples from my CSA box that I needed to use up, so I invented this moist breakfast cake. I loved the pecan and brown sugar topping- it was almost like a pecan pie but with much less sugar. Yum!


IMG_4981.JPG

Persimmon Apple Breakfast Cake (vegan)

  • 3/4 cup pureed persimmon (peel and chop ~2 fuyu persimmons and puree in a blender or food processor)
  • 1/2 cup non-dairy milk
  • 1 tsp vanilla
  • 1/4 cup canola oil
  • 1 Granny Smith apple, chopped
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup + 2 tbsp rolled oats
  • 2 tbsp hemp seeds (for protein and omega 3s)
  • 1/4 tsp sea salt
  • 1/4 tsp each: cinnamon, cardamom, fresh grated nutmeg
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • Topping: 1/4 cup chopped pecans, 1 tbsp melted margarine (Earth Balance), 1 tbsp brown sugar, 1/4 tsp cinnamon, 1 tbsp flour
IMG_5124.JPG IMG_5127.JPG
  1. Preheat the oven to 350°F (180°C). Combine the persimmon puree, non-dairy milk, vanilla, and oil in a small bowl.
  2. In a medium bowl, combine the dry ingredients (all remaining ingredients except the apples and topping). Add the wet ingredients and the apples to the dry ingredients and stir until combined. Pour the batter evenly into a cake pan lined with parchment paper.
  3. Melt the margarine in a small bowl or measuring cup. Add the rest of the topping ingredients and combine well. Sprinkle the topping over the batter. Bake for about 50 minutes or until browned on top and edges look done. Cool before slicing.
Batter:

IMG_5130.JPG

Ready to go into the oven:

IMG_5141.JPG IMG_5146.JPG

Finished baking:

IMG_5176.JPG

MMMMMM!

IMG_5192.JPG

IMG_5193.JPG

This cake tasted delicious and even my "chunk"-avoiding kids liked it. I think next time I'll try reducing the oil to 2 tbsp and possibly cutting the sugar a little more too (I don't like things very sweet). If you don't have persimmons, I'm sure that applesauce or another pureed fruit would work just fine!
Share
Tweet
Pin
Share
1 comments
I'm finally thawing out after a cold but fun Thanksgiving weekend. We went with family to Lake Tahoe and holed up in a little cabin for a few days.


IMG_1393.JPG

I looked around online for a Turkey Trot in the area for Thanksgiving morning but I wasn't able to find a race close enough. I am, however, thankful for that in retrospect! Thanksgiving morning was COLD!!

IMG_1380.PNG

Instead of braving the sub-zero morning, I decided to wait until the sun warmed things up to a balmy 24 degrees to head outside to play with my kids.

We bundled up.

IMG_1383.jpg

A lot.

IMG_1421.jpg

Then we hit the "slopes" for some driveway sledding!

For the big "feast" (as my 4 year old calls it), I ordered a vegan meal from Whole Foods Market and made a few appetizers (vegan sun-dried tomato and pesto torta), side dishes (sweet potatoes, green beans, and vegan stuffing), and dessert (pumpkin gingerbread with spiced buttercream) to share with everyone. Everything was delicious- especially the sweet potatoes! I used a recipe from OSG and these were the best sweet potatoes I've ever had! Seriously awesome!


Since there were eight of us in a tiny cabin, you can imagine how crowded things were. I didn't take photos of our dinner but I did capture one of the appetizer dip that I invented for the occasion: Vegan Sun-Dried Tomato and Pesto Torta.

IMG_1427.JPG

Vegan Sun-Dried Tomato and Pesto Torta
1 prepared recipe of cashew cheese (use 2 cups of cashews and as little water as possible)
1/4 cup oil-packed sun-dried tomatoes
1 cup fresh basil leaves
1/4 cup lightly toasted pine nuts

  1. Divide cashew cheese into 3 equal parts. Line your container/mold with plastic wrap, letting it hang over the sides of the bowl. Place one part cashew cheese in the container and smooth over.
  2. Place second part of cashew cheese and sun-dried tomatoes (drained) in a food processor and process until smooth and well-blended. Add this mixture to the bowl on top of the plain cashew cheese and smooth over the top.
  3. Place third part of cashew cheese, basil leaves, and pine nuts in the food processor (washed after SD tomato layer), and process until smooth and well-blended. Add this pesto layer to the top of the bowl/mold and smooth over. Gently fold the excess plastic wrap over the top and refrigerate for several hours or overnight.
  4. To serve, uncover the torta and place a serving plate on top of the bowl. Flip the bowl over and carefully remove the plastic. Garnish with pine nuts and a basil sprig (if you're fancy!) and serve with sliced baguette.
Did you know?... Cashews provide heart-healthy monounsaturated fat, protein, copper, magnesium, iron, manganese, and immune-boosting zinc. The nutritional yeast in the cashew cheese adds B vitamins (including B12) and more protein to this healthy appetizer!

Heading home was a little sketchy. We left a day early, hoping to beat the crowds. The roads were frozen and it was snowing sideways!

IMG_1439.JPG

IMG_1433.JPG

IMG_1445.JPG

Thanks to 4-wheel drive and window defrosters we made it home safely!
Share
Tweet
Pin
Share
2 comments
You guys know how I feel about muffins, right? I'm just about burned out on all things pumpkin (well, maybe just one pumpkin pie for Thanksgiving...), so I have officially entered my "cranberry orange/tangerine" phase of the year. This seems to happen every November, which is fine with me- the combination is delicious!

I love these muffins and so do my muffin-loving kids. Enjoy!

IMG_4848.JPG

IMG_4855.JPG

Cranberry Tangerine Muffins
  • 1 1/2 cups fresh or frozen cranberries
  • Juice from 2-4 tangerines (or oranges)
  • 2 Tbsp tangerine (or orange) zest (preferably organic or tangerines not coated with wax or another coating)
  • 1⁄3 cup flax meal (ground flaxseeds)
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour (or more whole wheat)
  • 1/4 cup protein powder (optional, replace with flour if not using)
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄3 cup sugar
  • 1⁄4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1⁄2 cup chopped walnuts or pecans (optional)

  1. Preheat oven to 350°F (177°C). Coat a muffin pan with cooking spray.
  2. Pulse cranberries in a food processor until coarsely chopped.
  3. Pour zest and tangerine juice into a measuring cup for a total of 3⁄4 cup. Pour into a small bowl and add the flax meal, sugar, oil, and vanilla. Combine well.
  4. In a large bowl, combine flours, protein powder (optional), baking powder, baking soda, and salt. Add the wet mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and nuts. Scoop the batter into the prepared pan.
  5. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 20-23 minutes.
Share
Tweet
Pin
Share
7 comments
This dish has recently become one of my favorites. The vegetables take on a natural sweetness when they are roasted in the oven and all of the flavors come together so well. It is like autumn on a plate!


IMG_4789.JPG

Roasted Fall Vegetables with Tempeh and Farro
  • Several cups of chopped autumn veggies (carrots, sweet potatoes/yams, parsnips, rutabagas, turnips, Brussels sprouts, kohlrabi, etc.)
  • 5 or so garlic cloves
  • Olive oil
  • Salt, pepper, and Italian seasoning (or fresh herbs like thyme and oregano), to taste
  • Several shiitake mushrooms, sliced
  • 1 package of tempeh*, chopped into 1/4 inch squares (*you can substitute another protein, such as chicken or white beans, if you wish)
  • 1/3 cup lightly toasted pecans, chopped
  • 1 bunch of hearty greens (such as rapini (broccoli rabe), kale, or turnip greens)
  • Cooked farro
  1. Preheat the oven to 425°F (218°C). Line a large baking dish with parchment paper (for easy clean up). Toss the chopped veggies lightly with olive oil then season with salt, pepper, and Italian seasoning. If using fresh herbs, wait until about half way through the cook time to add them. Tip: I don't peel or chop the garlic cloves. I roast them in their skins and then squeeze them out when they are fully cooked to keep them from getting too brown.
  2. Pour the veggies into the prepared pan and roast in the oven for about 30 minutes or until soft and lightly browned in places, stirring occasionally.
  3. While the veggies are roasting, saute the mushrooms in olive oil or margarine until well browned and set aside. Lightly brown the tempeh in olive oil then add the greens and saute until they are bright green in color. Combine the mushrooms, greens and tempeh, pecans, and roasted veggies and serve over farro or another grain.
Share
Tweet
Pin
Share
1 comments
It was really cold in my house this morning. Our heater stopped working yesterday and, even though I live in Northern California and not North Dakota, it still gets cold enough at night to cool the house down a few degrees. I lingered in bed for a few extra minutes before the thought of hot coffee lured me to the kitchen. Despite my love for green smoothies, today was a hot food kind of day.

After fixing "the usual" (oatmeal with applesauce and raisins) for my four year old and handing my toddler a muffin and a banana, I went about fixing some oats for myself. Don't let cooking oatmeal scare you away! It really doesn't take that long. In fact, you can cook rolled oats in about 1 1/2 minutes. Fast, right?

I call my oats "kitchen sink oatmeal" because I love to add all kinds of things to them. They are a fantastic vehicle for added protein, iron, fiber, and so much more. I use at least one kind of fruit and one kind of nut and/or seed.

Here are some of my favorite combos:

  • Bananas, peanut butter, chia seeds and/or ground flaxseeds
  • Apples, walnuts, raisins, hemp seeds, and cinnamon
  • Peaches and/or fresh berries and raw almonds
  • Pears, almonds, nutmeg, and cardamom
This morning I mixed up rolled oats, pears, whole raw almonds, fresh grated nutmeg, cardamom, brown sugar, and a splash of vanilla soymilk. This bowl of steamy goodness and a perfect cup of French-pressed coffee started my cold day off right!

IMG_4885.JPG

IMG_4904.JPG

IMG_4894.JPG

To make rolled oats quickly, combine 1/2 cup oats and 1 cup of water or milk and microwave for 90 seconds or until it reaches your desired thickness. Watch it closely to make sure that it doesn't boil over (especially if you use milk)!

Confused about what kind of oats to buy (steel cut, rolled, quick, etc.)? Check out this post for more info.
Share
Tweet
Pin
Share
2 comments
I'm back! I didn't actually go anywhere but I've had a bit of a busy week, technically speaking. First, my website was hacked. This was not awesome. It didn't take my site down, but it did cause some issues and gave me a major case of the hebegebees. Hackers are so creepy. After I cleaned up much of the hacker mess, my site host had a server outage and that DID take my site down. For almost 24 hours. I had to re-do some hacker cleanup after my site was restored. Sooooooo, it has been a long week in terms of all things GetNatured.com.

I planned several meals for the next week or so. I'm not really all that organized about this process. My main goals were to use up some things in my pantry and to get through my CSA produce before it went bad. After listing out all of my "must use" ingredients, I came up with this list of meals for the next several days:

  • Pot of pinto beans with brown rice and avocado
  • Vegetable soup with "Harvest Grains Blend" (grain and bean combo from Trader Joe's)
  • Whole wheat pasta tossed with chard, sundried tomatoes, white beans, and a creamy pesto sauce (cashew-based)
  • Pita pizzas with cashew ricotta (there it is again- love it!) and steamed green beans
  • Veggie burgers and chipotle sweet potato oven fries
  • Stir fried bok choy and turnip greens with tofu, wild rice, shiitake mushrooms, and toasted pecans
  • Roasted turnips, carrots, and sweet potatoes with farro, tempeh, pecans, and shiitake mushrooms (this is a repeat- it was SO GOOD last week)
  • Potato leek soup with white beans added for protein
  • Breakfast dishes: Apple cinnamon crockpot oats and persimmon apple breakfast crisp
*A tip: Portion out leftover dinner meals into single-serving reheat containers and refrigerate or freeze for easy grab-and-go lunches.

I love these containers:


(link)

I will share a few recipes from this list as I cook these meals. Today, I'll share a super fast split pea soup recipe that I made last week.

Did you know...? Split peas area fantastic food- they don't require pre-soaking and they are loaded with iron, fiber, and protein!

IMG_4858.JPG

IMG_4862.JPG

IMG_4865.JPG

Simple Split Pea Soup
1 1/2 cups split peas (green, yellow, or a mix), sorted and rinsed
6-8 cups of water
2 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
1-3 tsp liquid smoke (to taste, optional)
Sea salt (about 1 Tbsp) and fresh cracked black pepper to taste

  1. Heat the olive oil in a soup pot and add the onions and carrots. Saute until the onions are lightly browned.
  2. Add the remaining ingredients and simmer, partially covered, for about an hour. Serve the soup topped with homemade croutons.
To make croutons, I chopped up the heals of a few loaves of bread that were lingering in my fridge for just such an occasion. I tossed them with olive oil, salt, fresh chopped parsley, and minced garlic and baked them at 300 degrees until they were crunchy (about 25 minutes, turning once or twice).
Share
Tweet
Pin
Share
2 comments
Now that it is November and the evenings are cooler, I have shifted my dinner plans to warmer foods. This week I am planning:

  • Split pea soup with added veggies and warm bread
  • Baked penne with cashew ricotta and sauteed green beans
  • Butternut squash and leek gratin (also with cashew ricotta...I'm hooked!)
  • Roasted root veggies with tempeh and farro
Farro is a hearty grain that lends itself well to combining with all kinds of foods. It will make a great vehicle for my roasted veggies this week and leftovers reheat well for a healthy and filling breakfast (just add a little milk of choice and top with fruit, nuts, seeds, etc.). One serving of farro contains 5 grams of protein, 3 grams of fiber, and 10% of the RDA for iron.

IMG_4788.JPG

To cook: soak the farro in cool water for at least an hour. Bring fresh water to a boil and add farro (1 cup of water for every 1/2 cup of farro) and simmer, partially covered, for 25-30 minutes (or until all liquid is absorbed).

What are some of your favorite fall meals?
Share
Tweet
Pin
Share
3 comments
IMG_4679.JPG

Because of their high antioxidant levels, pomegranates frequently appear on "super foods" lists and they are touted to have benefits for a variety of ailments. I have read that they may slow the growth of prostate cancer, combat heart disease, reduce the risk of breast cancer, prevent lung cancer, provide relief from arthritis, cure diarrhea, and lower blood pressure and cholesterol. Wow. That is a lot from one fruit! I'm not sure of the depth of the studies that support those claims but, that aside, pomegranates are indeed high in fiber and vitamin C and they taste great in salads or smoothies or on their own.

IMG_4637.JPG

How to open a pomegranate

Step 1: Score the pomegranate into four sections. Be sure to cut through the skin.

IMG_4682.JPG

Step 2: Pull the pomegranate apart into four sections.

IMG_4697.JPG

IMG_4695.JPG

Step 3. Hold the sections, one at a time, upside down in hand over a large bowl. Hit the pomegranate section with the back of a wooden spoon (pretty firmly) to knock the arils (seeds or pips) out. A word of advice: this can be messy so be prepared with a dish towel and don't wear your favorite white sweater!

IMG_4711.JPG

IMG_4710.JPG

For a little extra help, Martha Stewart demonstrates this technique here.
Share
Tweet
Pin
Share
2 comments
Wow. This is one of my favorite desserts ever. I had a batch of cashew ricotta in my fridge and thought to myself, "this sure looks like it would make a good cheesecake..." That is how this recipe was born.

These cheesecake bites are not low fat or low calorie, but they are vegan and a truly a decadent treat! There are quite a few steps here, but each of these layers comes together pretty quickly.

Vegan Chocolate Dipped Pumpkin Butterscotch Cheesecake Bites

Crust
1 cup pecans
1 tablespoon coconut oil
1 tablespoon coconut (or brown) sugar

  1. Line a bread pan (or other small pan) with plastic wrap, letting it drape over the side (you will use the plastic to lift the cheesecake out of the pan later).
  2. Process all ingredients in a food processor until they start to stick together and form clumps. Press the crust into the bottom of the prepared pan.
IMG_4509.JPG

IMG_4513.JPG

IMG_4528.JPG

Butterscotch
2 tablespoons Earth Balance margarine, melted
3 tablespoons brown rice syrup
3 tablespoons real maple syrup
1 teaspoon rum or butterscotch extract

  1. Combine all ingredients in a small bowl, mixing well.
  2. Pour into a skillet over medium heat and cook, stirring continuously, until it starts to thicken.
  3. Pour butterscotch over prepared crust.
IMG_4534.JPG

Pumpkin cheesecake
1 1/2 cups cashew ricotta
2 teaspoons pumpkin pie spice
3 tablespoons coconut oil or coconut butter
3 tablespoons real maple syrup
1/2 cup pumpkin puree (canned is fine)

  1. Process all ingredients in a food processor until smooth. Pour over the butterscotch layer in the prepared pan. Place in freezer for several hours or overnight.
  2. Remove frozen cheesecake from the freezer and lift it out of the pan using the plastic wrap. Cut the cake into ~1 inch squares and return to the freezer until the chocolate coating is ready. You may want to leave the squares in the freezer and take out only a few at a time as you're dipping them.
IMG_4523.JPG

IMG_4531.JPG

IMG_4535.JPG

IMG_4537.JPG

Chocolate coating
12 ounces of vegan chocolate, chopped (chips work too)
1 tablespoon non-hydrogenated vegetable shortening

  1. Place chocolate and shortening in a glass bowl. Melt on a low power setting in the microwave (stirring every 15 seconds) or in a double boiler.
  2. Dip each cheesecake square in the chocolate using a toothpick or tongs. Place the dipped squares on a wax or parchment lined baking sheet and use a spoon to pour a little more chocolate over the top.
Store the finished cheesecake bites in the fridge. These have a little condensation on them because they are still cold. They taste good at any temp!

IMG_4554.JPG

IMG_4557.JPG

IMG_4585.JPG

IMG_4587.JPG

Happy (early) weekend! I'm off to Lake Tahoe for a training weekend with my triathlon training group. Think warm thoughts for me, it is supposed to be COOOOLD!
Share
Tweet
Pin
Share
3 comments
Newer Posts
Older Posts

About me

About Me

My name is Allison. I am a writer, boy mom, and a nature lover living in Northern California. Read more here.

Categories

  • Kids
  • Nature
  • Running
  • The Winter Project
  • Travel
  • What summer days are made of
  • Yoga

Blog Archive

  • ►  2020 (1)
    • ►  March 2020 (1)
  • ►  2018 (3)
    • ►  November 2018 (1)
    • ►  October 2018 (1)
    • ►  September 2018 (1)
  • ►  2016 (1)
    • ►  April 2016 (1)
  • ►  2014 (12)
    • ►  April 2014 (1)
    • ►  March 2014 (1)
    • ►  February 2014 (5)
    • ►  January 2014 (5)
  • ►  2013 (62)
    • ►  December 2013 (6)
    • ►  November 2013 (32)
    • ►  August 2013 (4)
    • ►  July 2013 (7)
    • ►  June 2013 (8)
    • ►  February 2013 (1)
    • ►  January 2013 (4)
  • ►  2012 (19)
    • ►  December 2012 (1)
    • ►  September 2012 (1)
    • ►  August 2012 (1)
    • ►  July 2012 (1)
    • ►  June 2012 (3)
    • ►  April 2012 (2)
    • ►  March 2012 (3)
    • ►  February 2012 (2)
    • ►  January 2012 (5)
  • ►  2011 (63)
    • ►  December 2011 (3)
    • ►  November 2011 (6)
    • ►  October 2011 (4)
    • ►  September 2011 (3)
    • ►  August 2011 (4)
    • ►  July 2011 (6)
    • ►  June 2011 (5)
    • ►  May 2011 (4)
    • ►  April 2011 (4)
    • ►  March 2011 (9)
    • ►  February 2011 (10)
    • ►  January 2011 (5)
  • ▼  2010 (120)
    • ▼  December 2010 (6)
      • Vegan tortilla soup with New Mexico chiles
      • Gingerbread granola bars
      • Romanesco
      • Fevers, goals, and party dips
      • Staying afloat: My bag of tricks for staying buoyant
      • Curried red lentils with bulgar and spinach
    • ►  November 2010 (7)
      • Persimmon apple breakfast cake
      • Driveway sledding and vegan sun-dried tomato and p...
      • Cranberry tangerine muffins
      • Roasted fall vegetables with tempeh and farro
      • A hot breakfast on a cold morning
      • Meals for the week and split pea soup
      • Farro
    • ►  October 2010 (11)
      • How to open a pomegranate
      • Vegan chocolate dipped pumpkin butterscotch cheese...
    • ►  September 2010 (11)
    • ►  August 2010 (9)
    • ►  July 2010 (16)
    • ►  June 2010 (11)
    • ►  May 2010 (12)
    • ►  April 2010 (6)
    • ►  March 2010 (12)
    • ►  February 2010 (9)
    • ►  January 2010 (10)
  • ►  2009 (13)
    • ►  December 2009 (9)
    • ►  November 2009 (4)

recent posts

Privacy Policy

Created with by ThemeXpose