Carrot Top Chimichurri

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Carrot Top Chimichurri
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Course Main Dish, Salad
Cuisine South American
Servings
Ingredients
Instructions
  1. Add all ingredients to a medium mixing bowl and whisk to combine. Add salt and pepper to taste. Transfer to an air-tight container and refrigerate.

Beet & Orange Smoothie

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Beet & Orange Smoothie
The beet flavor is beautifully balanced by orange juice, apple, and ginger!
Course Drink
Servings
Ingredients
Course Drink
Servings
Ingredients
Instructions
  1. Add all ingredients to a blender and process on high until completely combined, about 1 minute. Divide between two cups and serve.
Recipe Notes

This recipe was adapted from The Everyday Ayurveda Cookbook.

Smoky Dill Hemp Seed Dressing

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Smoky Dill Hemp Seed Dressing
Course Salad
Servings
cup
Ingredients
Course Salad
Servings
cup
Ingredients
Instructions
  1. Add all ingredients to a small food processor or blender. Puree until completely broken down and emulsified. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 1 week.

Fresh Pepper Kimchi

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Fresh Pepper Kimchi
An easy way to make a local and customizable kimchi!
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
quart
Ingredients
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
quart
Ingredients
Instructions
  1. Start by preparing the napa cabbage: trim the root end and then slice in half length-wise. Turn cabbage cut side down and slice thinly cross-wise. Weigh the prepared cabbage and add 3.5% salt by weight (see story above for more details). My trimmed cabbage weighed 1 pound 6 ounces to which I added 1 tablespoon plus 1/2 teaspoon canning salt. Massage the cabbage and salt together until the cabbage has wilted and it has released it's moisture. Set aside.
  2. Add the remaining ingredients to a food processor, starting with 2 tablespoons of vinegar, adding more if necessary, to create a pesto-like paste. Add paste to the cabbage and mix well to combine.
  3. Pack into a quart-sized canning jar by adding a small amount of the cabbage mixture at a time and packing down with the back of a large spoon before repeating the process. Run a skewer around the jar to release any air bubbles. Weigh down the cabbage to ensure it is completely submerged under the liquid (see story above for more details).
  4. Set aside to ferment - the time will depend on the temperature of your space along with your taste preferences. Taste it often to decide when it is finished (I let mine ferment for 1 week). Transfer to the refrigerator and eat within a couple of months.
Recipe Notes

The pepper paste is adapted from Gjelina: Cooking From Venice, California.

Green Cherry Tomato Chutney

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Green Cherry Tomato Chutney
A tangy, sweet condiment to preserve the last of your summer tomatoes!
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pint
Ingredients
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
pint
Ingredients
Instructions
  1. Bring tomatoes, sugar, vinegar, coriander, salt and pepper flakes to boil in Dutch oven over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to jamlike consistency and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to an hour. Stir in lemon juice.
  2. Transfer chutney to a pint jar with a tight-fitting lid and let cool to room temperature before refrigerating. Chutney can be refrigerated for up to 1 month.
Recipe Notes

A couple substitutions you can make:

  • If you wish to use normal green tomatoes, be sure to cut them up into 1-inch pieces before cooking
  • The original recipe calls for using white distilled vinegar, so feel free to use that or another favorite vinegar, in place of the apple cider vinegar
  • A note on the spicing - this recipe only includes coriander seeds and a pinch of red pepper flakes. I liked the simplicity both in terms of preparation and in terms of how the flavor balanced with the sugar and vinegar. However, my husband found it a bit one-sided. So if you want to boost the flavor profile, add other common chutney spices, like mustard seeds, ginger, or cinnamon.

Golden Milk Waffles

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Vegan Golden Milk Waffles
Flavor-forward and filling waffles to start your morning off right!
Course Breakfast
Prep Time 30 minutes
Servings
waffles
Ingredients
Course Breakfast
Prep Time 30 minutes
Servings
waffles
Ingredients
Instructions
  1. Preheat your waffle iron. All waffle irons are different, but I use an electric one and set it to a uniform texture at almost the highest darkness level because I like the crispness. Play around with your settings to see what you like best.
  2. If you intend on using a flax egg, start by making that first. Whisk together 1 tablespoon ground flaxseed meal with 2.5 tablespoons of water and set aside for 5 minutes until thickened.
  3. In a medium mixing bowl, whisk together flours, almond meal, sliced almonds, cinnamon, baking powder, salt and pepper. In a large mixing bowl, whisk together the egg, milk, brown sugar, agave, oil, turmeric and ginger. Fold the dry ingredients the wet ingredients until just combined.
  4. Pour about 1/3 cup of the batter in the waffle iron and cook according to the manufacturer's instructions. Transfer cooked waffles to a cooling rack to cool slightly before eating and repeat with remaining batter. Transfer any uneaten waffles to an air-tight bag and refrigerate for a week. Alternatively, freeze waffles in a single layer until frozen through and transfer to a plastic ziplock bag. Use within a couple months.
Recipe Notes
  1. The list of ingredients is lengthy, which is why I typically measure out and combine all of the dry ingredients the night before. I also combine all of the wet ingredients except the eggs, turmeric and ginger.
  2. You can make a number of substitutions in this recipe:
    1. Use all oat flour or all all-purpose
    2. Leave out the sliced almonds
    3. Use a chicken egg instead of a flax egg
    4. Different types of milk can be used in place of the almond milk
    5. Maple syrup can be used in place of the agave

Mint, Ginger & Lime Green Tea

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Mint, Ginger & Lime Green Tea
A refreshing sweet, tart and earthy drink perfect for summer!
Course Drink
Servings
drink
Ingredients
Mint, Ginger & Lime Syrup
Mint, Ginger & Lime Green Tea
Course Drink
Servings
drink
Ingredients
Mint, Ginger & Lime Syrup
Mint, Ginger & Lime Green Tea
Instructions
Mint, Ginger & Lime Syrup
  1. Combine water, sugar, ginger and lime zest in a small saucepan and bring to a boil over medium-high heat. Stir to ensure all of the sugar has dissolved and remove from heat. Add the mint leaves, cover and steep for 10 minutes. Strain and set aside to cool to room temperature. Transfer to an air-tight container (a pint sized canning jar works great) and store in the refrigerator.
Mint, Ginger & Lime Green Tea
  1. Brew a cup of green tea according to the manufacturers directions and set aside to cool to room temperature. Add a couple of ice cubes to a 12 ounce cup and add the green tea, syrup and lime juice. Stir to combine and enjoy.
Recipe Notes
  1. I have tried this with lemon juice as well, and while I prefer lime juice, lemon was still great.
  2. This recipe was inspired by a restaurant I visited in Nashville over 2 year ago...but I can't for the life of me remember the name of it! So thanks, random Nashville restaurant.

Spiced Hibiscus Syrup

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Spiced Hibiscus Syrup
Lightly spiced ruby red syrup that makes a fabulous drink!
Course Drink
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Course Drink
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 30 minutes
Servings
cups
Ingredients
Instructions
  1. Combine all ingredients in a medium saucepan and place over medium heat. Bring to a boil, then reduce to medium-low and simmer for 5 minutes. Remove from the heat and allow to steep for 30 minutes.
  2. Strain through a fine mesh strainer set over a mixing bowl and press on the solids with the back of the spoon to extract as much juice as possible.
  3. Transfer to a canning jar or other container with a lid and allow to cool to room temperature. Cover and transfer to the refrigerator. Use within 1 month.

Rosemary & Lavender Shortbread Cookies

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Rosemary & Lavender Shortbread Cookies
A deliciously herbal shortbread that is perfect for just about any occasion.
Course Dessert
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Instructions
  1. Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
  2. Whisk together the flours and salt in a medium mixing bowl and set aside.
  3. Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
  4. Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
  5. Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
Recipe Notes
  1. These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
  2. You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour

Carrot and Kombu Quick Pickle

Share this Recipe!Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInEmail this to someone
Print Recipe
Carrot and Kombu Quick Pickle
A lightly crunchy pickle with the perfect balance of sweet, acidic, and sea flavors.
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Instructions
  1. Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
  2. Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
Recipe Notes

I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).