11.18.14

of champions

8.7.14

or are you just happy to see me?

8.5.14

almost ready

8.2.14

 

bounty

i know i focus on the flowers, but my veggie garden is pretty damn gorgeous.

4.21.14

cauliflower me

i used to hate cauliflower.  then i discovered roasting it and now i eat it about twice a week.  
cut the florets
coat them with olive oil, salt and pepper
roast at 400 degrees mixing occasionally for about 30 - 40 minutes
eat as desired!

great in salads, mixed with chickpeas and parsley, dipped in aoili, snuck into burritos, the list goes on...

3.11.14

so good carrot soup

even though it is spring elsewhere, here it is colorado.  so it's stills snowing.  today i wanted something warm and comforting and busted out my carrot soup.  i do not like carrots and i'm not even crazy about soup.  but i love this recipe and i make it alot.  every time i eat it i think to myself, 
"i cannot believe how many carrots i'm eating right now."  
this time russ said, "it's like ice cream; except hot, and not."

i don't know about that but it is good.  here's the recipe:

11.30.13

radical health challenge:
between thanksgiving and christmas go on a mini-cleanse; for two or three days eat only fruits, veggies and fresh squeezed juices.  no alcohol, no refined anything, and (if possible!) no caffeine.  be sure to drink plenty of water, and by plenty i mean a gallon, or close to it, each day.  have a water drinking contest with yourself!  this season is for sure a time of indulgence but anything is possible for a couple days - so go for it.  namaste bitches, xx

p.s. am i the only film nerd who noticed how much the edges of this photo look like film?

11.19.13

i hesitate to even call this a recipe because it's so simple.  in a skillet, over medium high heat:

-saute kale with a dash of salt, pepper and garlic powder
-add a glass of water 
-stir till it's been cooked off and absorbed, leaving the kale nice and moist and soft
- stir in a hand-full of pre-cooked quinoa and push the mixture to the side. drop the heat to low.
- crack an egg in the pan.
- when the whites have just cooked and yoke is still runny mix everything together.
- eat!

this is really fun to cook.  enjoy.

11.6.13

food porn

kale & sweet potato frittata

- cube a small sweet potato (about 1/2 inch chunks)
- coat in olive oil, salt, pepper
- roast on a baking sheet at 400 degrees until chunks are just softened yet still firm
- finely dice half an onion, mince one clove of garlic, de-stem and medium finely chop a small bunch of kale
- in a cast iron skillet saute onions till nearly carmelized, add garlic, salt, pepper, and desired spices (i used a dash of cumin and a bigger dash of pementon)
- add kale and saute until soft, add the roasted sweet potato, spread the sauted veggies evenly over the pan
- beat a dozen eggs with a dash of cream (or non-dairy milk) salt and pepper
- pour the eggs over the veggies slowly and evenly, cook on medium low until the sides have cooked and little frittata blowholes have appeared in the egg (you'll know what i mean!)
- pop in the oven at 250 degrees and cook until only the very top layer is still runny
- throw on the broiler for a minute or two until the top has goldened nicely
- remove from heat, sprinkle with feta
- eat hot or cold!