Leek and Asparagus Stir-Fry with Mushrooms

I learned a very important lesson recently.

You know those lessons that you'll never forget because they were so embarrassing to learn?  Yep, it was one of those.

Lucky for you that I'm going to share it with you so that you will never have to learn this the hard way: when you are signing one of those slightly awkward cards being passed around your office (you know those cards from everyone for someone's birthday, departure, or a general congratulations, etc...), make sure to double check who the card is for.

I mean, you wouldn't want to be the one who wrote "best of luck at your new job!" to someone who's supposed to be getting a "congratulations" card for starting their family, would you?

That's just awkward. Don't be that person.

But, if you do happen to be that person, here are a few options:

Option #1: White it out. However, this only works if the card is white and those tricky Hallmark folks love those fun colors...

Option #2: Cover it up with stickers. Of course, that is assuming that you are an adult who happens to carry stickers around. Unfortunately, (or perhaps, fortunately), I'm not that person.

Option #3: Own it. Just admit that, yes, you are that person who wrote the weird message in someone's card and there is no taking it back now.

Ohh if only cards were as easy as stir-fries... 

See, with stir-fries, there are no mistakes, no awkwardness. You can always alter ingredients or change things up as needed. They're impossible to mess up. And they work for any occasion.

So, I guess the lesson I learned is really this: sign less cards and make more stir-fries. I think that's my new motto.




This stir-fry starts with a spring favorite: asparagus.

Next we add in another spring favorite: leeks. Never used leeks before?

Don't be intimidated, let me show you how!



Leeks are part of the allium family and taste similar to scallions, but with a bit more flavor.  Look for fresh, firm leeks with white necks and no bruises. Large leeks tend to be too fibrous so I usually select medium leeks that are about an inch and a half in diameter.

Start by chopping the tip and the tough green tops off so you have just the middle section of the leek (see the left side of the picture below). Compost the tops or save them to make veggie stock. (If you are storing fresh leeks, keep them whole in the refrigerator and they will easily keep for 1 - 2 weeks.)

Next, slice the leek down the middle and open it up to see all the inside layers (see the right side of the picture below). These layers tend to trap a lot of dirt (as you can see) so be sure to wash them thoroughly.

Then simply slice the leek into small 1/2-inch slices (not pictured).

You've just prepared a leek, my friend! Give yourself a high five!

This stir-fry is easy to adapt and is a fabulous way to use up any leftover produce that might be laying around your fridge. It's perfect as a side dish to any weeknight meal or you could also add a good protein-source to make it a stand-alone meal. This recipe has minimal spices so the flavors of the leeks, asparagus, and mushrooms really shine. If additional flavor is desired, some tamari or red pepper flakes would certainly spice things up.

Leek and Asparagus Stir-Fry With Mushrooms
Vegan, vegetarian, gluten-free, grain-free, soy-free
Serves 4 as a side

Ingredients:

2 tablespoons sesame oil
1 medium leek, ends trimmed, and sliced
1/2 cup crimini mushrooms, sliced
1 bunch asparagus, trimmed, and cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece of fresh ginger, minced
1/4 cup raw or lightly toasted cashews

Method:
Add oil to a pan over medium heat.

Add leek and mushrooms and saute for about 3 minutes, until fragrant.

Add asparagus, garlic, ginger, and cashews and saute for an additional five minutes, until asparagus is just tender.

Remove from heat and serve hot.

Smoky Tempeh with Purple Asparagus

I don't want to alarm you, but I think this is the best thing I have ever made. And, to be completely honest, I wasn't expecting it to be. 

Sure, I thought it would be good. I mean, salty, smoky tempeh combined with fresh asparagus? Sounds pretty amazing, right?

The end result is more than amazing. 

As I was typing this out right now I got a little nervous and doubted myself. Could this really be the best thing I have ever made? 

*Takes another bite.* 

Yep, it is.  Affirmative. 

First we start with these spring beauties: purple asparagus.  Just look at that gorgeous color!

Asparagus is in peak season right now and I chose purple asparagus for this recipe because I love the color, but you can use any asparagus of your choice. This dish is perfect served over a bed of millet or quinoa or, if you are grain-free, fresh or lightly sautéed greens. I love using tempeh as a hearty, plant-based protein source and it's a fabulous way to adventure into the world of fermented foods. (If you are new to cooking with tempeh, you can read more about it in my teriyaki tempeh post.)

Smoky Tempeh With Purple Asparagus
Serves 2 - 4

Ingredients: 

1/4 cup low-sodium soy sauce or tamari (if gluten-free)
1/2 cup water
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chile powder
1 package tempeh, sliced into thirds and cut into thin strips
2 tablespoons coconut oil
2 tablespoons water
1/2 bunch purple asparagus, trimmed, and cut into 1-inch pieces (about 2 cups)
1 green onion, thinly sliced

Instructions:

Add soy sauce (or tamari), water, apple cider vinegar, dijon mustard, cumin, paprika, and chile powder to a large saucepan and bring to a boil. Add the tempeh slices and bring down to a simmer. Simmer for about 1 - 2 minutes, then remove from heat. Let marinate for about ten minutes.

Add coconut oil to a pan over medium heat. Add the tempeh (reserve any marinade) and cook for about five minutes, flipping as necessary to ensure both sides are evenly browned.

Add the asparagus. Saute for about 3 minutes, flipping as necessary, until asparagus is just browned on both sides. Add any remaining marinade and about two tablespoons of water. Continue cooking for about 7 - 10 minutes, until any remaining liquid has evaporated and asparagus is just tender.  Remove from heat, top with green onions, and serve hot.

Recipe shared at Weekend Wellness

How to Cook Plant-Based Meals for Meat Eaters (and a taco recipe)

I have received a few emails from readers asking for my best tips on making vegetarian and plant-based (or vegan) meals for meat-eaters. After posing the question to our Facebook community, it definitely sounds like this is an area many of you are interested in learning more about. And, since I’m in a “mixed eating” relationship myself, I’m always curious about how other couples manage different eating preferences. So, here goes!

First, let’s start with a little background on this: I’ve been with my partner, Ashley for seven years. Ashley was/is a meat eater and when we first met, was a huge skeptic of anything known as a vegetable. When we began dating, I was also a meat eater, but was working my way towards a healthier diet without processed foods. 

A year into the relationship, I began cutting meat and animal products out of my life as well as processed foods and refined sugars. I started eating a greater variety of vegetables, more whole grains, and a variety of legumes. shley was completely supportive of my decision to change my diet and we soon began to find new places to eat out together that could accommodate both of our eating styles. We both discovered that we preferred veggie burgers to the real thing and that there were a variety of plant-based meals that were able to satisfy us both. Even though Ashley was supportive of my dietary changes, she clearly told me that she had no intentions of changing her diet. I strongly believe that the food we chose to eat is a personal choice so although I wished Ashley ate a little healthier, I tried my hardest to respect her food choices.

Let’s flash forward to the present. In our house, I do all the cooking. This works out well for the both of us because I love doing it and Ashley doesn’t. (And I’m pretty sure that if I wasn’t around Ashley would live off of peanut butter pretzels. No joke.)

How meatless meals work for us:


All of the meals I make are completely plant-based. By the time I started learning how to cook, I was already eating this way so I honestly don't have a clue on how to cook meat! Over time I’ve found a variety of meals that we both love and enjoy on a regular basis. We’re big on Mexican food so anything that can be wrapped up in a tortilla is always a hit in our house. 

When I was first learning how to cook, meals weren’t as complex or creative as what you see here on the blog today. I used faux meats several times a week because I was still learning how to create hearty dishes without them. Over time, I transitioned away from processed meat-alternatives and began to rely on legumes to add bulk to our meals.

One thing that I occasionally use (at Ashley’s request) is Field Roast, a local faux meat product made from wheat gluten here in Seattle. I love their company and trust their ingredients so I don’t mind including it in recipes. I also appreciate how it adds a certain texture to meals that I couldn’t achieve otherwise.

What about the veggies?


The funny thing is that the issue in our house isn’t the lack of meat in meals; it’s the addition of vegetables! Ashley is the classic “picky-eater.” I work with young children and do recipe development and menu planning for kids so I will often test out recipes on Ashley because she is pickier than any of the kids I work with! I’ve learned that if she likes a recipe, then the children will love it.

When I began transitioning to a plant-based diet, it was my first time experimenting with vegetables like kale, beets, parsnips, radicchio, collard greens, fennel, bok choy, mushrooms, parsnips, and a variety of others. As I began to incorporate “new” vegetables into our diet, this was a huge challenge with Ashley. Meal planning for us became even more challenging as I pushed my diet further into living seasonally and sourcing locally.

I have learned to treat meals in our house the way that I do when I am working with children: Ashley is expected to try a bite of each dish, but she isn’t pressured to love it or eat the entire thing. I think this is really important because as adults we can be especially closed-minded about trying new things and sometimes our tastebuds surprise us!  Ashley absolutely refuses to eat mushrooms, bok choy, eggplant, zucchini, and tomatoes so I reserve those veggies exclusively for my meals to help keep the peace.

Now that I’ve been eating this way for many years (and bringing Ashley along for the ride), it has actually had a huge impact on her taste buds. Even though she was adamant (and still is) that she “would never change her diet,” she now eats a huge variety of vegetables and legumes, in addition to drastically reducing her dairy intake. 

Ashley still eats lots of sweet things and some processed foods, but the overall quality of her food and food choices has increased significantly. I’m also always impressed to hear about the food choices she makes even when I am not around. She recently returned home from a trip visiting some relatives to tell me that she missed my cooking. There is no way she would have said that five years ago!

My point in sharing all of this is that these changes have happened slowly over time without either of us forcing it. As I have cleaned up my diet and prepared better food for the both of us, this has changed the way we both think about food choices and meals, even though it was never her intention to change her eating habits. If you are in a “mixed eating” relationship, I believe that one of the most important things you can do is respect the other person’s way of eating and not force them to change. 

My tips for cooking plant-based meals for meat eaters:

Focus on incorporating hearty, plant based proteins like lentils, beans, tofu or tempeh. Some of my favorites include tempeh tacos (pictured above), lentil loaf, tempeh of the sea, teriyaki tempeh, lentil and greens casserole, spicy tofu with spelt berries, and field roast tacos (see recipe below). Hearty, meatless breakfast options may include banana and seed granola bars, sprouted buckwheat granola, breakfast quinoa, cinnamon oatmeal porridge, or a green smoothie.

When cooking plant-based/vegetarian/vegan meals for someone who doesn’t usually eat that way, as silly as this may sound, I think it’s really important to make good food! Meat-eaters sometimes think that plant-based dishes are bland, boring, and unsatisfying. However, I think it’s important to realize that any dish – plant-based or animal-based - can be bland, boring, and unsatisfying if made incorrectly or not seasoned well.

I always make it a point to make our food delicious and flavorful, as well as use garnishes. People eat first with their eyes so focus on serving meals using attractive plates, plating the food nicely, and adding a variety of colors to dishes. If you are the one doing the cooking, pretend like you are making food at an upscale, hip, vegetarian/vegan restaurant. This may seem like a small detail, but I promise it makes a big difference!

If you are a vegetarian/vegan eater cooking for meat-loving folks, it’s also helpful to cook foods that are already known for being vegetarian/vegan so they don’t feel like the “meat is missing.” I found that Thai and Indian dishes like Simple Lentil Dal, Chana Masala, Coconut Lentil Curry, or Tom Kha Soup, tend to go over well. 

The last tip that I will say here is to relax and have a sense of humor about it all. No, it’s not fun when Ashley tells me that my green smoothie tastes like “liquid barnyard” or the time when she ditched my bok choy stir-fry for a PBJ, but just like all things in a relationship, eating together is about having good communication, mutual respect, and a little compromise.  

I’d love to hear your thoughts on this topic please leave me a comment telling me about what meals are like in your household. If you are vegetarian/vegan, I’d love to hear what your best tips are for cooking for the meat-eaters in your family. And if you are a meat-eater, what tips do you have for enjoying vegetarian/vegan/plant-based cuisine? 

And now onto the tacos...

This recipe is a great way to satisfy folks of different eating preferences at the same meal. I also think this recipe is helpful for anyone trying to transition away from faux meats or who doesn't like beans. When I was first becoming vegetarian, I honestly didn't like the taste or texture of beans so creating dishes mixed with another veggie protein source (like Field Roast or tempeh) was especially helpful for me. If you are gluten-free or prefer not to use the Field Roast, this recipe is fabulous with just the beans. Be sure to serve the tacos with a variety of toppings like grilled onions, tomatoes, or avocado slices.

Pinto Bean and Field Roast Tacos

Serves 4

1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3 cups cooked pinto beans
1/2 cup vegetable stock
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
2 Mexican-Chipotle Field Roast Links, sliced
Freshly-ground sea salt and black pepper to taste
12 corn tortillas, warmed
Toppings of choice

Add olive oil to a pot over medium heat. Add the onion and saute for five minutes, or until translucent. Add the garlic cloves and saute for an additional minute, until fragrant. Add the pinto beans, stock, cumin, paprika, chili powder, and Field Roast. Simmer for 10 - 15 minutes and add salt and pepper to taste, if desired. 

Spoon bean mixture into tortillas and serve with toppings of choice. 

Roasted Fennel and Cauliflower Soup

Let me start this by saying that I'm not a big "kid person." I heavily admire people who are parents (seriously, you have the hardest job on this planet!), but I've never wanted to be one myself.  I also work with children and families in my job so I get a pretty good dose of being around kids in my daily life.

And this is precisely why when a friend told me several months ago that I "would make a wonderful mother," I practically laughed in her face. That's nice and thank you, but nope, it's not for me. 

She proceeded to tell me that she was convinced someday I would adopt a child from an orphanage. I continued to argue that ain't ever gonna happen.

This is exactly why this week I had a mental breakdown when I read this blog post by Lindsay at Pinch of Yum.  Lindsay and her husband moved to the Philippines for a year to teach at an orphanage. When I saw the pictures of these kids and read her post yesterday, I literally felt an urge from deep inside of my chest to move there and adopt these children. All I could think was, "oh $*%t, it's happening..."

And so, in order to prevent myself from moving to the Philippines and/or adopting children tonight, I made soup. This may not make a lot of sense, but it seemed like a better choice than hiding in a corner of my kitchen and stuffing my face with cookies from sheer panic.

If you see a cookie recipe posted here tomorrow, please send help.

As we ease into spring, I love making pureed soups that feel light enough to eat in warmer weather, but still hearty enough to serve at a meal. And since roasting fennel is my new obsession, a roasted fennel soup just seemed to make sense. This soup is light with a mellow flavor from the fennel and cauliflower and I love how the dill and lemon make the flavors pop.

One of my trademarks with soup is to puree beans in for a source of plant-based protein and to add some general heartiness to the soup. I used garbanzo beans in this batch, but any white bean would also work. Since the fennel and cauliflower were going to be pureed, I dry roasted them without any oil (I have a well-seasoned baking sheet and they didn't stick), but you can roast them in oil if needed.

Roasted Fennel and Cauliflower Soup

Vegan, vegetarian, sugar-free, gluten-free, soy-free, and grain-free
Serves 4 as a side

Ingredients:

1 large fennel bulb, chopped (about 2 cups)

1 large head cauliflower, chopped (about 4 cups)

1 tablespoon olive oil
1 medium yellow onion, chopped

2 garlic cloves, minced
6 cups vegetable stock

2 cups cooked garbanzo beans or chickpeas
Freshly-ground sea salt and black pepper
2 tablespoons fresh dill, divided

2 organic lemons, zested, then cut into wedges
Olive oil for drizzling

Instructions:

Preheat oven to 350 degrees F.

Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside. 

Add olive oil to a large pot over medium heat.  Add the onions and saute for five minutes, until translucent. Add the garlic and saute for 1 - 2 minutes, until fragrant. Add the roasted fennel and cauliflower, vegetable broth, and garbanzo beans. Bring to a boil, then simmer for 10 - 15 minutes. 

Add one tablespoon fresh dill and blend the soup by using an immersion blender or transferring it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend blending small batches while holding the lid down with a pot holder or towel in hand.)  

Before serving, add sea salt and black pepper to taste. Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges. 

Recipe shared at Weekend Wellness

Fried Beets

I've been in the midst of an awkward living situation for the past few months and have had the utter joy of living with my partner's older brother while him and his wife are in the process of moving overseas. As someone who has had very few roommates in her life, I am overjoyed that at the end of the month we will have the place to ourselves and life will be back to normal. 

I think the best part of the last three months was when I got a lecture from my partner's brother about "not leaving dirty dishes in the bathroom." This lecture turned out to be a misunderstanding spurred by the fact that I had left a bowl of my homemade citrus and coconut body scrub on the bathroom counter. Apparently when the coconut oil hardens (as coconut oil does when it is cold), this mixture ends up looking like "moldy cereal with almond milk."

I'm totally guilty of being an almond milk drinker, but dude, I didn't leave moldy cereal in the bathroom. It's body scrub, I swear. I think by the end of this experience we are all excited at the possibility of having our own personal space again. 

I do have to say one thing I am grateful to him for and that is this recipe. I thought I had enjoyed beets every possible way that one could enjoy beets: roasted, boiled, steamed, and raw. But fried? Ooh, this is dangerous business. 

The important thing about this recipe is to keep a close eye on the beets as they cook. Since beets contain a lot of natural sugars, they can quickly burn if they cook too long. The cooking time depends on the type of pan you are using and the heat of your stove so my best advice is to turn them frequently and pull them when they are just fried and crisp. If the edges start to turn black, they are definitely done and should be removed immediately. If you don't have a fresh lemon and parsley, these are delicious enough with some simple black pepper and salt on top. 

Fried Beets
Serves 6 as a side

2 pounds beets, tops removed
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh parley, chopped
Freshly-ground black pepper and sea salt to taste

Wash and peel beets. Slice into matchsticks.

Add olive oil to a large pan over medium-low heat. Add the beets and saute for 20 - 30 minutes, turning frequently, until beets are fried and crispy. Remove from heat and toss with lemon juice and fresh parsley. Add salt and pepper to taste and serve hot.

Recipe shared at Weekend Wellness

9 Green Drinks for St. Patrick's Day!

I know that St. Patrick's Day isn't typically associated with green smoothies and juices, but I think maybe it's time we changed the tradition. If you are one of those people heading out to a weekend celebration with corned beef, Irish bread, cabbage, potatoes, or beer, I hope that you'll down one of these green drinks before embarking on the festivities. I promise your body will thank you later!

1. Mojito Juice
A juice packed with fresh enzymes that resembles a fancy cocktail? I'm in! This combination of cucumber, celery, mint, kale, and lemon will leave your tastebuds begging for more!

2. Green Smoothie 101
Green smoothie newbie? Perfect, you've come to the right place! This video tutorial will get you blending up smoothies correctly so your drink ends up healthy and enjoyable!

3. Green Lemonade
This fresh juice combo resembles my favorite childhood drink and is loaded with nutrients! The lemons help cut the "green" taste so this drink is perfect for those new to juicing.

4. Energizing Green Smoothie
If you are trying to replace your morning cup of joe with something healthier or just need a quick, filling breakfast on-the-go, this smoothie is your new best friend. It's perfect for boosting energy, detoxing, and helping you recover from a workout.

5. Bok Choy Green Juice
This juice is simple and refreshing. I love that it only contains two ingredients and makes me feel amazing anytime I drink it.

6. Kale Smoothie For Kids
No green smoothie round-up would be complete without this one! This smoothie is perfect for transforming "picky-eaters" -- adults included.

7. Kale Smoothie For Ladies
This green smoothie naturally boosts energy (without caffeine!), balances hormones, alleviates cramps, helps stabilize blood sugar, and tastes like chocolate. Enough said.

8. Kale Smoothie With Pear and Herbs
This smoothie is one of my favorites in fall when fresh pears are first available at the market, but I love its refreshing quality in spring. The herbs add a beautiful zest that makes me feel like winter is finally over!

9. Mean Green Juice
Don't be intimidated by its name - this juice is incredibly friendly! This post also has a great video to help you get started with the basics of juicing. Drink up!

I hope you enjoyed this green drink round-up! Have a healthy weekend!

Cheers,
Sonnet


Psst, if you enjoyed this, be sure to share it with your friends!

Hearty Yam and White Bean Hash

Hi friends,

I have a special treat for you today! I am off traveling in Washington DC for a conference this week and can't wait to share my food journey with you! Until then, I guess you'll just have to do with this hearty yam and white bean hash I cooked up over the weekend.

You can find this recipe over on Richa's blog, Vegan Richa. I'm a big fan of hers and I love the way she combines simple, plant-based ingredients into amazing dishes with a focus on Indian cuisine. (Plus, if you haven't checked out her Roasted Butternut Squash Sliders with Balsamic Caramelized Onions you definitely should!)

Hope you have a wonderful week!

Continue to the recipe...

Kohlrabi Chickpea Salad

What is kohl-rabi? Kohl...rabi? Is that how you say it?

What does kohl-rabi taste like? Can you eat the leaves?

That's a funny looking vegetable! 

I've seen kohlrabi at the store, but I don't know what to do with it. How do you prepare it?


In my life away from this computer, I spend a lot of time talking to people about vegetables and encouraging kids and adults to eat outside of their comfort zones. Fall and winter brings us many vegetables that we are already familiar with and love, including: winter squashes, a variety of greens, and beautiful root vegetables. I've found that kohlrabi is one of the most unfamiliar veggies this season and most people have questions about how to prepare it and what to do with it.

Today I have a special treat for you... Check out the video below to learn how easy it is to prepare kohlrabi and see the cooking demo for this delicious recipe!

This recipe can be easily assembled in under ten minutes and is the perfect make-ahead dish for weekday lunches. The ingredients are very flexible so if you don't have broccoli stalks, you can sub more kohlrabi or cabbage.  And, if a sweeter version is desired, simply add some shredded carrots or apples to the mix!

Kohlrabi Chickpea Salad
Serves 6 - 8

Ingredients:
2 medium or 3 small kohlrabi
five medium broccoli stalks (one pound)
one small head (one pound) red cabbage
grated zest of 1 lemon
lemon juice from two lemons (6 tablespoons)
large bunch of dill, roughly chopped (about 6 heaping tablespoons)
1/3 cup olive oil
1 garlic clove, minced
1/2 teaspoon coarse sea salt
2 cups cooked chickpeas/garbanzo beans
freshly-ground black pepper to taste

Instructions:
Peel the kohlrabi and broccoli stalks and grate or process in food processor, until finely shredded. Slice the cabbage finely into 1/4-inch thick strips. Put kohlrabi, broccoli, and cabbage into a large mixing bowl.

Mix the lemon zest, lemon juice, dill, olive oil, and garlic clove together and pour over kohlrabi mixture. Add sea salt.  Use your hands to massage everything together for about a minute so the flavors will mix and the cabbage will soften.  Add the chickpeas and mix. Let sit for about ten minutes.

Top with freshly-ground black pepper and serve. Leftovers can be stored in the refrigerator for up to five days.

Recipe shared at Wellness Weekend

Yerba Mate Chai

There are quite a few things that I am utterly obsessed with at the moment...

80's music. 

Soba noodles with mung bean sprouts. 

Kettlebells. (If you live in Seattle, Kettlebility's classes are awesome!)

Tim Ferris and The 4 Hour Workweek.

Chicago Fire on NBC. (a.k.a. A drama about beautiful people that rescue people. I'm in.)

Popcorn with a little coconut oil and sea salt. Pure bliss. 

Kris Carr's new cookbook. 

Danielle LaPorte and The Desire Map. 

Yoga pants. Always and forever.

And yerba mate tea. Ooh how I love mate tea.

I first began drinking mate tea in college and instantly fell in love. Later that year I completely gave up coffee for mate and have never looked back. Yerba mate tea is a South American tea that tastes sweet and grassy. To me, it has a milder taste compared to green tea. I prefer to drink mate because it gives me an energy boost without the side effects of caffeine (e.g. headache, jitters, etc) that I experience when I have black tea or coffee.  You can find mate at any health food store or online. 

I love drinking mate tea with just a little homemade vanilla almond milk, but I decided to change it up this week with a simple mate chai. If you don't like the taste of mate tea or prefer to have a caffeine-free version, simply sub rooibus tea instead. 

Yerba Mate Chai

Adapted from Simply Recipes

Makes 1 large pot of tea (6 cups)

Ingredients:

1/2 of a star anise star

10 whole cloves

2 cinnamon sticks

6 whole white peppercorns

1 cardamon pod opened to the seeds

1-inch piece fresh ginger, mashed

3 cups water

2 heaping tablespoons of yerba mate tea (or another tea of your choice)

3 cups almond milk (or milk of your choice)

Sweetener of choice, to taste

Instructions:

In a small saucepan, add spices and water. Bring to a boil. Remove from heat and let steep for 5 - 20 minutes, depending on how strong you want the spice flavor to be. 

Add almond milk to the water and spices. Bring the milk and spice mixture just to a boil and remove from heat. Add the tea and let steep for 5 to 10 minutes.  Add sweetener to taste, if desired.  Strain into a pot and serve warm. 

Daikon Carrot Salad with Almonds

Do you know how hard it is to get a cat to make a cute paw print on a card?  No, of course you don't... because why would you?  Why on earth would you do something weird and wacky like that?  Things like this are best left up to me; then I can come back and tell you how crazy they are.

I got this idea to make a card "from our cats" for my partner for Valentine's Day.  Naturally my first concern was what medium to use that would be safe on their paws. Anything possibly toxic like ink and paint were most definitely out so I opted for fresh beet juice.

You should know that beet juice stains. Bad. Especially when there are tiny paws covered in beet juice that are running very quickly away from you. In the end, I didn't even get a cute paw print on the card. All I got was a couple of red, ill-shaped blobs. I think the card ended up looking more like a threat than a gesture of one's love and admiration.  

So, the lesson here is simple: don't be like me when it comes to cats... or probably life in general. But, if you like good food, you are more than welcome to be like me when it comes to this salad.

This salad is simple and easy to adapt depending on the produce you have on-hand.  I love using daikon radish in this salad for its mild spice that complements the sweet carrots and broccoli stalks perfectly.  Serve this as a refreshing appetizer or side dish to any entree.

Daikon Carrot Salad
Adapted from Clean Start by Terry Walters
Serves 4

Ingredients:
2 cups julienned daikon radish
2 cups julienned carrots
2 cups julienned broccoli stalks
1/2 cup chopped fresh cilantro
1/2 cup chopped raw almonds

Dressing
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons sesame oil
2 teaspoons maple syrup
2 teaspoons ume plum vinegar
1/4 teaspoon sea salt

Instructions:
Place daikon, carrots, broccoli, and cilantro in a large mixing bowl and toss to combine.  In separate bowl, whisk together dressing ingredients.  Drizzle dressing over salad and toss evenly to coat. Fold in chopped almonds and serve.

Simply Gluten-Free Magazine and DIY Face Masks

Hey gluten-free folks,

I wanted to do a quick shout-out about an awesome new magazine, Simply Gluten Free Magazine, founded by Carol Kicinski of Simply Gluten-Free. You'll find amazing gluten-free recipes for meat-eaters, vegetarians, and vegan diets (created by my friend Ricki of Diet, Dessert, and Dogs), as well as great articles on gluten-free news, travel, health and wellness, and beauty. 

You can find me in this month's beauty section (pg 76-77) whipping up some easy (and cheap) DIY beauty treatments! I wanted to give you a sneak peek of one of my favorite DIY Face Masks featured in this issue: a seasonal citrus, antioxidant skin-brightening mask. If your face is in need of a little pampering from the winter weather, look no further than this simple treatment using ingredients straight from your kitchen!

This mask combines kiwi with honey and lemon/orange juice to slough away dead skin cells, tighten pores, and reveal a brighter, smoother complexion. (And you thought kiwis were just for eating!)  This mask works for any skin type and you can even mix it with sugar to create a delightful scrub for your hands, neck, and chest. If you prefer to skip the honey, substitute 1 tablespoon of olive oil instead.

Antioxidant Skin-Brightening Mask

Makes about 4 masks

Ingredients:

1 medium ripe kiwi, peeled and pureed

1 tablespoon honey

1 teaspoon fresh lemon or orange juice

Instructions:

Wash your face with warm water and pat dry with a towel. Mix pureed kiwis with honey and lemon or orange juice. Apply a thin layer to face using fingertips (avoiding the eyes and delicate eye area). Leave on until dry, then rinse well.  Moisturize as normal.

Store any leftover mask in a sealed container in the refrigerator. Mask will stay fresh for up to 5 days. 

Spicy Wakame Chili

I'm currently in the midst of a weird living situation and it includes living with two football fanatics. The television is always blaring sports. There are randoms screams and bouts of profanity blaring from the living room at all hours. And I have committed the football schedule to heart so I know exactly when I should be out of the house. Come Super Bowl Sunday you can find me at the spa, thank you very much.

When I made this chili this week it was not with the intention of serving it at a pre-game party, but I think this recipe will nourish you regardless of what you have in store this weekend. And, I'm really excited to share this recipe with you because this chili has a special ingredient.  Can you guess what it is?  I suppose judging from the title you might say wakame, and you would be correct!

If you are not already familiar with wakame, it's definitely time to get this sea vegetable on your radar. Wakame is a seaweed loaded with magnesium, iron, calcium, iodine, folate, and a host of vitamins. I've mentioned before that I can't stand the smell of the ocean or anything that tastes "fishy," but I have become an expert at hiding sea vegetables in foods.

I always add kombu (edible kelp) to my beans while cooking (to help soften them and add trace minerals) and I can't get enough of this gingered sea vegetable salad with arame. I've recently begun to sneak wakame into my vegetable stocks and soups and I promise that with this recipe, you won't even know it's in there!

I usually buy my wakame and sea vegetables from Eden Organic. I trust their brand and have always been impressed with their quality. (You can usually find them in your local health food store as well as online.)

Start by soaking the wakame in water. Look at it grow! I only used two teaspoons of dried wakame in this recipe so that I wouldn't notice it in the broth. However, if you actually like the taste of the ocean, feel free to add more!

Once you soak the wakame for about five minutes, simply drain the soaking water and then blend it with the vegetable broth. I have found that blending it helps to disperse the seaweed so you can be sure you won't find any chunks in your soup. You can use this technique to add wakame to any recipe that calls for vegetable broth. 

After this, you're off to make your chili. This chili is fabulous on its own, but it's even better when topped with tofu sour cream!

(Psst: Have you "liked" For The Love of Food on Facebook yet? This is a great way to stay updated on new recipes and engage with our food community!)

Recipe shared at Wellness Weekend

Spicy Wakame Chili
Serves 6

2 teaspoons dried diced wakame
2 cups vegetable broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
2 cups cooked black beans
2 cups cooked kidney beans
2 cups cooked pinto beans
2 cups fresh or frozen corn kernels
1 tablespoon cumin
1/2 teaspoon chile powder
2 teaspoons paprika
1 tablespoon dried oregano
1-28 oz can diced tomatoes with juice
1-14.5 oz can diced and fire-roasted tomatoes
1/4 cup tomato paste
Sea salt and freshly-ground pepper to taste

Begin by soaking the wakame in some water for about 5 minutes, until it expands. Drain the wakame and add to a blender with your vegetable broth. Blend until smooth and set aside.

Add the oil to a pot over medium heat. Add the onions, carrots, and celery and saute for about 5 minutes, until onions are translucent. Add the bell pepper and garlic and saute an additional minute, until the garlic is fragrant.

Add the remaining ingredients, along with your vegetable broth, and simmer on low for about 30 minutes. Serve hot, topped with the tofu sour cream.

Tofu Sour Cream
adapted from Food.com

1 (10 1/2 ounce) box silken firm tofu
1 tablespoon olive oil
2 teaspoons lemon juice
3 teaspoons apple cider vinegar
2 teaspoons maple syrup
1/2 teaspoon salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. I recommend placing it in the fridge or freezer for about 10 minutes to help firm it up prior to serving.

Store in an air-tight container in the refrigerator and it will keep up to 5 days. (Note: it may separate so mix thoroughly before reusing).

Mojito Juice

I've learned that I am a very indecisive person when it comes to buying produce.  It usually takes me three rounds in the produce section or at the farmers market before I feel ready to make some commitments.  And apparently, my indecisiveness is even worse when I'm buying produce online.

Picking out my SPUD juicing box each week has been the most excruciating process because I love them all!  Do I try something new?  Do I stick with an old favorite?  The options! In the end I went with my favorite Organic Dynamic Beauty Juicing Box for this week and I'm definitely glad I did because I discovered a brand new green juice combination that I adore.

I know that many of you have been excited and getting into juicing on your own so I wanted to remind you about this special offer from SPUD that ends in a few days.  SPUD has two juicing promotions going on until the end of January so if you've been looking for an affordable way to start juicing, this is your chance!

1. If you sign up to buy a juicer (with weekly installment payments) and 6 months of juicing boxes, you'll receive a $140 SPUD gift certificate! (This is a great option if you're looking to do a long-term juicing program for yourself.)
2. Or, if you do a one-time payment on a juicer, you'll get 4 weeks of organic produce free ($140 value)!

Onto the juice! This Mojito Juice is one of my absolute favorite green drinks. I love the combination of cucumber, mint, and lemon in the juice because it makes me feel like I'm sipping a fancy cocktail, which also happens to be fabulous for my health! If you want a sweeter version of this juice, simply sub out the celery for an apple of your choosing.

Mojito Juice
Makes one 12 - 16 oz juice

1 cucumber
3 stalks celery
handful fresh mint
2 kale leaves
1 lemon, peeled

How To Make Perfect Vegetable Stock (for cheap!)

A few months ago I stumbled upon a little secret that I’ve been dying to share with you. Are you ready? Here goes…

Making vegetable stock is one of the easiest and cheapest things you can do to add flavor to your meals while reducing kitchen waste.  

Are you ready to get started? It’s super simple and today I’m going to show you how. Vegetable stock is made by boiling water with vegetables. The common vegetables used in making stock are celery, carrots, onions, mushrooms, and potatoes, along with a host of other veggies that all add their own unique flavor. Since several of these vegetables are on the dirty dozen list, I highly recommend using organic produce for making stock (and in your kitchen in general).

One of the thrifty tricks I discovered is that instead of using whole pieces of produce, you can easily save vegetable scraps in your freezer and turn them into flavorful vegetable stock! This might include the skins or unused pieces of onions, potato or carrot peels, or the tips of leeks and celery. If you have any produce that you know you won't be able to use up (unless it's a member of the cruciferous family - more on this in a minute!), you can always add this to your freezer scrap pile for stock. This saves you money and allows you to use up produce that would have otherwise gone into the compost bin!

I created this handy chart to show some of my favorite veggies for making stock. I like to start with onions, carrots, celery, mushrooms, and sweet potatoes, then I’ll usually add leeks, winter squash, parsnips, fennel, potatoes, or corn cobs, depending on what’s in season.  If I am making a good neutral stock that can be used for a variety of recipes I like to add bay leaves, parsley, cilantro, peppercorns and/or thyme to add a bit more flavor.  However, if I have a specific soup or recipe in mind for the stock, I might also use rosemary, ginger, or cloves depending on the flavor I am going for.  My suggestion is to play around with different vegetables and spices and see which ones you like the best.

There are a few things that you will want to avoid. It’s important never to use spoiled or rotten produce (there’s a difference between a vegetable scrap and a vegetable that’s gone bad) or cruciferous vegetables (e.g.  broccoli, bok choy, Brussels sprouts, cabbage, etc), which can add a sour flavor to the stock. I personally don’t like to use red beet scraps in my stock because they turn the stock red and this can be a challenge if dishes to be a certain color (which tends to be my goal as a food photographer). 

My stock usually tastes different each time because the ingredients depend on what scraps I have on-hand.  There have definitely been times when I've needed stock and have not had enough scraps so then I'll throw in an onion, a few carrots, several pieces of celery, garlic, mushrooms, and a sweet potato, along with various herbs and spices. They key to making good stock is to use a variety of ingredients that add different flavors. For example, you probably wouldn't want a stock filled with all onions as this would be rather bitter, but instead, you would want to balance the onions with the sweetness of carrots and sweet potatoes. I've found this scrap method to be perfect for creating rich, flavorful stocks because I tend to use a variety of vegetables in my kitchen so my scrap pile is usually quite diverse.

Making stock is a loose and adaptable process so instead of giving you a regimented recipe, I'm going to give you the basic method for making vegetable stock using scraps. Once you try this and see how easy it is, you'll be hooked!

How to make perfect vegetable stock using scraps:

• Save vegetable scraps in a plastic bag or glass jar in the freezer. When you have enough scraps to easily fill half of a medium pot, you're ready to make stock! (You can always make smaller or larger batches, but this seems to yield the perfect amount that I use up within a week in my home.)
• Add vegetable scraps to a large pot and add enough water to just cover the scraps.  Or, if you want to make a concentrated stock, add enough water to cover the bottom half of the scraps. 
• Bring to a boil, then simmer for one hour.
• Strain stock to remove solids. 
• Store vegetable stock in the fridge and use within 7 days. Or, freeze vegetable stock by adding to glass jars, leaving 2 inches of room at the top (for expansion), and storing in the freezer until ready to use. (Any glass jar will do, but I love my mason jars for freezing extra stock.)
• Use in your favorite soups, stews, or in any recipes that call for stock. You can also replace any water in recipes for stock (such as when making rice or legumes).