Tuesday, August 28, 2012


OK another recipe that made me cry with joy. The pumpkin seed puree is absolutely amazing.

2 large heirloom tomatoes
1 bunch of curly kale
1 1/2 tbsp avocado, olive, flax, hemp, or sacha inchi oil
2 tbsp + 2 tbsp lemon juice, divided
1 tsp agave nectar
1/2 + 1/4 tsp sea salt, divided
1 tbsp + 1 tsp dijon mustard, divided
1 1/2 cups pumpkin seeds, soaked four hours or more, rinsed, and drained
1 tsp apple cider vinegar
Black pepper to taste
1 clove garlic, minced
1/3 cup fresh basil, tightly packed
1. Place seeds, 2 tbsp lemon, ACV, 1/2 tsp salt, pepper garlic, and 1 tbsp mustard in a food processor. Process on high, scraping down the sides of the bowl when necessary. When the texture is getting more even, add a thin stream of water (3-4 tbsp) until the mixture is taking on a totally smooth, spreadable texture.
2. When the texture is right, pulse in the basil till it’s well combined. Set pumpkinseed spread aside.
3. Wash, de-stem, and chop the kale into small pieces. Whisk together the oil, 2 tbsp lemon juice, 1 tsp mustard, agave, and 1/4 tsp salt together. Pour over the kale, and massage well, until the kale is wilted and well dressed.
4. To assemble napoleons, slice the tomato into 1/2 inch slices. Layer one slice on a plate, top with a tablespoon or so of the pumpkinseed spread, cover with a layer of kale, and repeat. End with a single layer of tomato on top, and stack until it’s too high to stay upright if you stack any more!

Spicy Buffalo Cauliflower "wings"

WOW WOW WOW these are amazing.

1 cup almond milk
1 cup flour (any kind)
2 tsp garlic powder
1 head of cauliflower, washed, cut into chunks
1 cup buffalo sauce
1 tbsp olive oil

Preheat oven to 450 degrees
Combine milk, flour and garlic powder in a bowl. Stir until well combined.
Coat the cauliflower with the flour mixture. Place in a shallow baking dish. Bake for 20 minutes.
Pour the buffalo sauce over the baked cauliflower and bake for 8 more minutes.
Serve with vegan blue cheese dressing or ranch dressing.

Monday, August 20, 2012

Chinese Food

My friend Celia made me an authentic Chinese meal. So good. It is all veggies with some that came from her last trip to China. Thank you Celia!!!