Category Archives: Vegetarian

Tropical Seaweed Wraps with Hummus, Mango & Avocado

Tropical-Seaweed-Wraps

Do you ever get stuck in a food rut? Somehow you can’t think of anything to make for dinner despite the endless inspiration of the world wide web and those forty five colorful cookbooks on your bookshelf. Sometimes you just need to invite a foodie friend over to grease the wheels of your imagination. I turned to my health coach, Blake Eyster. By the end of the weekend he had me brewing my own kombucha and eating pickled plums. But the show stopper was the Tropical Seaweed Wrap with juicy mango, ripe avocado, and crunchy kelp noodles smothered in a creamy homemade hummus. Sushi meets Wrap. Why didn’t I think of this? It’s brilliant.
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Portabello Pizzetta with Greek Olives, Leek & Feta

Portabello-Pizzetta

It’s been a real challenge to stay inside and cook during daylight hours since the rains have passed and daylight savings is here. In order to capture the food in the best light, I use natural daylight coming in a kitchen window. Which means I better start cooking about four or five o’clock if I want to leave myself time to take photos while the food is fresh out of the oven. You see my dilemma? Garden or cook? Lately I’ve been choosing gardening as my evening activity…but today I chose to cook. I have been dreaming about these little mushroom “pizzas” since I made them for the first time last weekend. All the savory goodness of a pizza without the bloated feeling at the end. Now that’s a sign that you’re eating right for your body…if you don’t feel like the pillsbury dough boy after you’ve finished your last bite.
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Beet Salad with Balsamic Glaze, Goat Cheese & Borage Blossoms

beet-salad

Are you a beet lover or hater? I used to be a hater. Growing up all I knew were canned beets. At some point I tried fresh beets and they tasted like dirt. Gradually I developed a taste for these vibrantly-colored veggies. To my surprise, they’re actually sweet. Not pickled and dirty as I previously thought. Roasting them brings out their sweetness. They’re even sweeter with a maple balsamic glaze drizzled on top. Pillowy clouds of soft goat cheese and delicate cucumber-flavored borage blossoms add sophistication and decadence to this down-to-earth root vegetable. What is borage? Glad you asked…
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Watercress Pesto Cast Iron Pizza

watercress-pesto-pizza

Well, I wouldn’t exactly call this healthy. Comforting, yes. Warm and cheesy, most definitely. But healthy? Not unless you mean good-for-the-soul-healthy. I started this pizza with the best of intentions: to take a shot at making a gluten-free crust. Because a gluten-free crust magically makes a pizza healthy, right? Anyway. That first wad of gluten-free dough never saw the light of the oven. After I let it rise, I tried to knead it with my fingers. Had I been blindfolded, I would’ve told you that I was sticking my hands in peanut butter. I couldn’t get it off my fingers. I could not wash my hands of that gooey mess. Needless to say that dough ball hit the bottom of my trash can in a moment of aggravated flurry.
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Pumpkin Cashew Curried Millet

pumpkin-cashew-curried-millet

Warming ginger, flavorful curry, and scrumptious pumpkin turn mild-mannered millet into a mouth-watering meal. Post-holiday canned pumpkin was a bargain last month, so I stocked up. Coincidentally, my peer health coach at the Institute for Integrative Nutrition recommended this recipe straight from the IIN website. Millet has recently become one of my favorite whole grains. Like quinoa and amaranth, it’s nutritious and quick-cooking. It makes a great breakfast porridge, side dish or a meal in itself. Thought to have originated in Ethiopia, Millet has been a mainstay in Africa, Asia and India for the last 10,000 years. Only recently has it gained popularity in the United States as a gluten-free alternative. Traditional roti flatbread of India is made by grinding Millet seeds into flour.
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Ginger Coconut Mango Aloha Granola

ginger-coconut-mango-granola

In a former lifetime I worked as a real estate transaction coordinator in Everett, Washington. My boss, Clint Schlotfeldt, was the coolest boss ever. Our political views were polarized and we had very few common interests, but I had great respect for him and the way he ran his business. He gave me a lot of autonomy and taught me not only about real estate, but about people and negotiation. His nickname for me was…”Granola.” Yup, Granola. If I had to be nick-named after a food, I don’t mind being dubbed after this Ginger Coconut Mango Aloha Granola.
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Carrot Apple Raisin Kale Salad

carrot-apple-raisin-kale-salad

Carrots and apples and kale…CARROTS and APPLES and KALE, Oh My! These are three foods you’re likely to encounter on the yellow brick road to health. We’re going to dress these veggies in a tangy apple cider vinaigrette, then fold in some raisins for chewy goodness and walnuts for Omega-3 crunch. This colorful, cleansing salad tops my list when the old digestive tract needs a little help, if you catch my drift.
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Citrus Lentil Salad With Kumquat-Mint Vinaigrette

Citrus-Lentil-Salad

Tangy kumquats, tart cranberries, zesty lemons, and refreshing mint mingled together in a satisfying lentil salad. This pick-me-up meal packs some serious zing. I have a kumquat tree in my yard and every time I walk by it I say to myself ‘What can I make with these cute little things?’ Frost-hardy mint is about the only other plant growing in the yard that survived the late November cold spell. Luckily, mint and kumquats pair quite nicely. And so the Citrus Lentil Salad was born.
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