Where to begin.

It’s hard to say. I’ve obviously gotten so out of the habit of writing on this thing. And now I’m just trying to figure out where to pick back up. I feel highly motivated to talk about how the past year has been eye-opening and older-feeling and how I’m loving it but I pretty much did that here already. At this moment as I sit at my kitchen tablette with a first attempt at homemade cranberry sauce on the stove, I have nothing to complain about. Nothing bogging me down. I am content in this moment. It feels awesome, what can I say?

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So I guess I’ll talk about all the things that have been going on in my kitchen lately.

(And thankfully no fruit flies were involved)

1. Homemade Nut Butters

(and other food processor awesomeness)
Finished Bliss AKA Coconut Butter

Finished Bliss AKA Coconut Butter

Shredded coconut + food processor = bliss-in-the-making

Shredded coconut + food processor = bliss-in-the-making

Chopped almonds, set aside for CRUNCHY almond butter

Chopped almonds, set aside for CRUNCHY almond butter

Almond butteroundandround

Almond butteroundandround

The finished goods

The finished goods

Asian Ginger Dressing

Asian Ginger Dressing

2. Raw & Roasted Salads

Curried Raw & Roasted Salad

Curried Raw & Roasted Salad

Raw & Roasted Salad

Raw & Roasted Salad

This has been my lunch for weeks now. It’s the perfect transition of lunch-salad into colder weather. Simply roast a large baking sheet worth of vegetables with desired flavoring

Favorites: coconut butter + curry powder, olive oil + chili powder&cumin, olive oil + zatar, coconut oil + cajun seasoning

Then combine a bunch of raw vegetables with a separate dressing

Favorites: lemon juice + olive oil + apple cider vinegar + dijon mustard (add additional seasoning to complement roasted flavorings)

Protein can be tofu roasted with the vegetables or beans/lentils added with the raw veggies.

3. Homemade No Sugar Added Cranberry Sauce

Before

Before

After

After

(As I finished the post, I finished the sauce. And let me tell you, it’s delicious. –> Recipe to follow)

Alright, I think I’ve covered it.

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Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Like I said in my previous post, I’ve been making a lot of salads lately.

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What I may not have mentioned was that I got a food processor, which makes the salad possibilities even greater!

This week I was inspired by the Broccoli “Green Goddess” Dressing I found in this book:

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I tweaked the recipe a little but adding jalapeño for extra kick and subbing fresh garlic for powdered. The outcome was awesomely delicious. 🙂

Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Ingredients:

Salad

1 cup lentils (I used 1/2 yellow 1/2 green)
parsley (2 bunches), chopped
green onions (1 bunch), thinly sliced
yellow bell pepper (1), chopped
shallot (1), finely diced
red cabbage (~1/3 large cabbage), thinly sliced
cauliflower (1/2 head), chopped

Dressing

1 stalk broccoli, steamed
Juice of 2 lemons
1/4 cup apple cider vinegar
2 garlic cloves, smashed
1 jalapeño, chopped
1-2 tbsp extra virgin olive oil
1 1/2 tsp dijon mustard
salt, pepper, onion powder

Directions:

1. Rinse lentils and place in a medium sauce pan. Add enough water to cover them by about 1 inch. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, drain, and allow to cool.

2. Combine parsley through cauliflower in a large mixing bowl. Toss well to combine.

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3. Combine all dressing ingredients in a food processor or blender. Process/blend until well-mixed.

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4. Add lentils do the vegetables and toss well to combine. Add the dressing and mix well.

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And voila! A delicious, healthy salad for lunches (or dinners) this week. Of course I had to make my roasted cauliflower, red cabbage, and purple potatoes (made with coconut oil, madras curry powder, garlic powder, and crushed red pepper) to go along with it.

What are you eating for lunch this week?

Have any yummy salad dressing ideas to share? 

Is it a crouton?

Is it a kix? Is it a dog-kibble? No! It’s SUPER…roasted-chickpeas!

Peanut Flour Roasted Garbanzo Beans

These are probably one of the easiest, most delicious things that I have ever made. They, believe-it-or-not, sort of taste really like Kix.

Anyone else love this cereal as a child?

But those babies are not kix. They are chickpeas  (AKA garbanzo beans). And they are so simple and interesting that they will make you re-excited about your food once again. Or at the very least pleasantly content with your food choice.

Peanutty Roasted Chickpeas
Ingredients
– 1 can (or 1 2/3 c prepared) chickpeas
– 3 tbsp peanut flour
– 1 tbsp stevia for baking
– 1/4 tsp sea salt

Step 1: Preheat oven to 375˚F. Drain and rinse a can of chickpeas. Spread out on a baking sheet and pat dry with some paper towels. (Alternatively: If you’re like me, and made your chickpeas ahead of time, go ahead and skip the drain and rinse part)

...the convenient things you will find with a google search.

Step 2: Sprinkle the remaining ingredients (3 tbsp peanut flour, 1 tbsp stevia for baking, 1/4 tsp salt) onto the chickpeas. Toss and stir until the chickpeas are nicely coated.

Step 3: Place baking sheet in your 375˚F oven. Bake for 45-55 minutes; shaking pan ever 15 minutes. Taste test starting at the 45 minute mark: you want a dry, crunchy chickpea.

And enjoy!

I enjoyed these as is for a few days as a simple snack. Then, I got creative and decided to add them to a raw and roasted salad. The result was epicly delicious.

(that's nutritional yeast on top)

Alright, back to either non-pleasure-reading for school or maybe just bed. Either way there will definitely be sunflower seed butter involved.

What’s something new that you’ve tried lately?

Some Like it Roasted

Pardon the Some Like it Hot pun. It just came to me. Maybe because I recently watched the movie. Anyways. This post has nothing to do with Marilyn Monroe, or a movie for that matter. It has to do with food. Because food is far more interesting, clearly. Or maybe because I like talking about food. You pick. Either way…

I wanted to tell you about an awesomely delicious homemade main dish salad that I’ve been loving lately. I think I first got the idea from another blog, but I forget where, so here it is.

Roasted & Raw Vegetables With Tempeh (Salad)

makes 2

Step 1: Chop up your favorite roasting vegetables and half a block of tempeh, season as desired, and roast on 375˚F for 30 minutes:

Brussel Sprouts, Sweet Potato, Onion, Garlic, & Tempeh

Brussel Sprouts, Carrot, Sweet Potato, Red Bell Pepper, Garlic, & Tempeh

Sample Roasting Spices

Sometimes I use this instead of olive oil for extra flavor while roasting

Other spice options: Basil, Thyme, Rosemary, etc.

Step 2: Combine your raw ingredients on your plate/bowl. (Can be done while roasting your veggies for ultra-efficiency)

Spinach, Broccoli Slaw, Baby Bella Mushroom, Alfalfa Sprouts, Cucumber, & Grape Tomatoes

Step 3: Add the roasted veggies to your raw veggies and top with desired toppings.

Favorites:

a tablespoon of a flavorful cheese

Mango Salsa

Salad dressing. Yes I already posted it in this entry. Yes, it's that good.

The Final Product:

yummmmm

As I mentioned above- I make enough for 2 salads –> one for dinner and one for lunch the next day. Quick, easy, and delicious!

I’m going to leave you with what I’m listening to right now:

So. Good.