Meal Prep is The Key!
In today’s blog and video, I’m featuring one easy meal prep item: shredded carrots. I love using my food processor to make my life easier, and this is a prime example. Just shred carrots and you’ll have them ready to go, to toss in salads, or to make these two easy recipes.
When it’s cold outside, a bowl of leafy greens may not be what you are craving. May I suggest something heartier? My food processor makes it easy to turn some wintry cabbage and root veggies into a crunchy, riotously colorful salad that keeps for a week in the refrigerator. You can get all the benefits of eating raw veggies with your meals, and take a break from the same old mixed greens.
Who needs eggs, when you can have a delicious, high protein plant based breakfast? Drizzled with Sriracha-tahini sauce? So simple you’ll make it all the time.
Once you have these made, just store them in a jar in the refrigerator. They keep for a couple of months, if they last that long. Whether you sprinkle dukkah on a salad, or a bowl of hummus, you’ll be so glad you have it. Gomasio makes its way onto everything from a bowl of quinoa to a toasted bagel at my house. I know it will make your life more delicious, too!
We all love hummus. Like so many global foods, hummus has become as American as tacos and pizza. We love it so much that we can’t resist tweaking it here and there. Kind of like meeting someone great, and saying “I love you! Now change!” We just can’t resist.
Pumpkin Spice, sans sugar, is a fragrant addition to this chili! https://youtu.be/igrSs8itVrA Watch Me Make Pumpkin Spice Lattes and Pumpkin Spice Chili! Are You Crazy For Pumpkin Spice? We seem to fall into two camps. There is a growing number of people who look...
When the temperatures drop, I no longer have to plan menus around keeping the kitchen cool. It’s time to start roasting my meals, and filling my kitchen with the scents of caramelizing vegetables and herbs. As you’ll see in my video, it’s also time to harvest the beets I was growing in my garden, and put them into a delicious meal.
Asian Pickles at Home is a treasure trove of tangy, wildly flavorful pickles from every part of Asia. Don’t be intimidated, most of the pickles in the book are quick and easy, and you can work your way up to full on fermentation. In fact, you might never get there, and still be getting lots of great pickles out of this book.
And once you’ve had corn on the cob three nights in the week, you might want to branch out and try making something a little different. That’s when I like to make this quick and easy Chinese-inspired dish. It’s a brilliant idea, really. If you are thinking about canned creamed corn, banish that from your mind. When you puree fresh corn, season it with lots of fresh ginger, garlic, and chilis, it has much more pizzazz.
Freezing basil the best way to save it. I’ve tried drying it, and it always seems like a waste of good basil. I’ve developed this method, which is simple, and avoids some of the pitfalls that can befall other methods.
In this video, you’ll see just how easy it is to take an ingredient you used to throw away and make it into a creamy , delectable condiment. You won’t feel bad about slathering it on bread or vegetables, when you make it yourself from clean, plant-based ingredients.
So you’re stuck in the house, with a can of beans? Make these tasty Pantry Chickpea-Caper Burgers with Avocado Tzatziki and be well.
Start slow cooker baking to make delicious whole wheat buns with chia in about an hour and forty five minutes, for fresh, warm bread to go with your meal.