I don’t eat a lot of soup in the summer but I like this one because it’s light yet flavorful. The sauerkraut adds a ton of flavor and since it’s added at the end and not cooked it keeps it’s beneficial raw live probiotic cultures intact. Happy belly, happy tastebuds, happy you.
On a recent trip to Native Foods Cafe it was a pretty cool night and I decided to try their soup of the day – Tortilla Soup. Now, I can handle some spice with no problem but one bite and I thought my mouth was literally on fire. My husband, who can eat a habanero and not even break a sweat, gave the soup a try and deemed it to be one of the best he had tasted. He flattened the whole bowl in less than a minute and asked if I could try to make something similar at home. I’m always up for challenge and I love creating new soup recipes. I know he’s biased but my husband enjoyed this soup more than the original. I love that the creaminess of this soup comes from heart healthy nuts and avocado. This was a great addition to our weekly taco night! Enjoy.
Say hello to my newest obsession. I have eaten this salad every single day for almost 2 weeks now and some nights I even have it again for dinner. I just can’t stop eating it!!!! It needs it’s own Facebook page where people can come and say nice things to it and how much they enjoy it’s crunchy texture and delicious balsamic glaze. If Bull Testicles can have a Facebook Page then my Krunchy Kale Salad can too! And it’s such a polite salad, letting you add in your favorite veggies or seasonings – it doesn’t mind, it’s cool like that. It just wants to fill your belly with yummy goodness – isn’t it sweet?! Maybe it will trend on twitter – #krunchykalesalad. Make it happen people!
Patty Pan squash are so adorable that sometimes I just can’t bring myself to cut them up to prepare them so the next best thing is to leave them intact and stuff them! I don’t know how they came to be called patty pan squash. I would name them sunshine squash since they are so bright and cheerful looking.
Purple pepper, purple pepper, purple pepper! I like saying it as much as I like eating them. This last week my local grocery store was bursting with peppers- red, green, orange, yellow and of course, purple. I might have gone a little pepper crazy but I put them to good use! I had some limes that I needed to use up so I threw together this delicious pepper inspired salad. I put some on top of salad greens for lunch one day, later my husband and I enjoyed it as a dip with tortilla chips and the other night I used the last of the salad in quesadillas.
It must be that I know the end of summer is upon us because I have been having this weird craving for cucumbers. I bought 3 of them at the market the other day and less than 2 days later they were gone. I’ve been eating them with everything and sometimes I just chop them up and eat them raw. My husband has been obsessed with Chef Matthew Purnell’s Raw Tacos and we’ve been eating them almost every night for dinner. I wanted to get my cucumber fix in so I decided to whip up this light and refreshing cucumber salsa. I used the last of the cherry tomatoes from my garden and got the other ingredients fresh from the market. It made for a delicious end of summer meal. Enjoy!
It might be the end of summer but it’s the peak of many fresh fruits and vegetables at the farmers market. Cucumbers, tomatoes, corn, onions, apples, peaches, pears and so much more. This salad is comprised of many of the seasons peak ingredients tossed with the most creamy, mouthwatering and to die for vinaigrette that you will ever taste.
I’m a crackers and dip kinda girl. When I made my Rawesome Crackers last week for Vegan MoFo, I knew I would need a tasty dip to go with them. Normally I would whip up a batch of Homemade Hummus but I was out of chickpeas so I had to get creative. I literally threw this recipe together by mixing a few of my favorite things. I love sweet potatoes and the Asian flair added such a great flavor. While I used this as a dip for my crackers and veggies, it would be perfect as a healthy alternative to traditional mashed potatoes too.
I almost always have a large bowl of cooked brown rice on hand at home. My husband is a big fan of rice and we usually have Crispy Fried Rice for dinner at least once a week. I had a bit of leftover rice left at the end of the week and threw together this delicious cold salad. For a bit of fun I decided to take half of the recipe and make it into cute bite sized rice balls. This salad is also super yummy wrapped in a Nori wrap. Any way you serve it it’s sure to be delicious.
Aren’t these beautiful?! I had a version of these a few weeks ago that were made by my very good friend, Chef Matthew Purnell from Living On The Veg. He made these during a raw foods class that he was teaching and they were amazing! The original recipe featured a wrap made of coconut meat that was created by dehydrating it until it was a pliable wrap.