Coconut Curry Tempeh with Coconut Quinoa

I love coconut.

Sprinkling little flakes on top of oatmeal makes me happy. Watching virgin coconut oil melt in a pan, allowing its lovely scent to perfume my kitchen is heavenly. Digging into the meat of a young Thai coconut makes all my raw dessert dreams come true.

And then there's coconut milk. It's creamy, luscious, and a perfect complement to curry powder and garam masala. It makes me swoon. My senses*, particularly smell, go into overdrive. I feel almost exotic, even with my Irish skin and gray blue eyes.





* Except for sight. I apologize for my recent penchant for similar color schemes in food.

This dish explodes with just enough coconut to mellow the aroma and heat of my homemade curry powder and the tinge of heat from cayenne pepper. The quinoa almost melts away, posing a perfect texture contrast to nutty chunks of tempeh and crisp green beans. Top with just a touch of roasted cashews and cilantro, and you have a trip to a far away, Exotic land in your mouth.


Coconut curry tempeh
Ingredients
- 1 block tempeh, cut into cubes
- 1/2lb green beans, cut into inch pieces
- 1/2 cup coconut milk
- 1T coconut oil
- 1 garlic clove
- 2t curry powder
- 1/2t cayenne pepper
- 1/2t ground ginger
- 1t garam masala
- 1/4t sea salt

Instructions
- Melt coconut oil in a large saute pan. Add curry, cayenne, ginger, and garlic and toast on medium heat, stirring constantly, until spices are a shade darker (make sure not to cook them for too long - they burn easily). Add coconut oil and stir to combine. Once heated, add the tempeh and green beans and toss until everything is thoroughly coated. Cook on medium heat for around 10 minutes. Add cooked coconut quinoa, stir until combined, and serve with a garnish of chopped cashews and cilantro.

Coconut quinoa
Ingredients
- 1/2 cup quinoa
- 1/2 cup coconut milk
- 1/2 cup water
- Pinch of sea salt


Instructions
- Combine all ingredients, bring to a boil, then simmer (covered) for 15 minutes or until all liquid is absorbed. Let stand for 5 minutes, then fluff.

Serves 2

Pasta with Avocado Cream Sauce and Cilantro Oil

For the past week or so, I've gone through at least half an avocado a day. Usually I'd just top my lunchtime sandwich with half or mash some up for Mexican salads; I didn't get too creative with them. So when I saw a lone, super ripe avocado in the fridge, I decided to get sassy.

Since I also had a decaying bunch of cilantro in the crisper, I decided to let loose with that as well. Does it bother anyone else that when you want to use fresh herbs, you end up buying way more than you need, letting the herb ultimately decompose in the fridge?

Right, this is a food blog. You don't want to hear words like decaying and decomposing. Moving on.

This was definitely one of those "use up the leftovers" type of meals. One of those "I pray this somehow comes together" dishes.



(It also happens to be one of those "looks horrifically unappetizing and monochromatic" dishes, but that's a minor detail.)

And come together it did. Beautifully, in fact.

The avocado cream sauce is just so creamy. It's luscious and coats the pasta in such a way that each noodle is almost cloaked. The cilantro oil adds just enough fresh punch; each bite has just a subtle herbaciousness that takes the dish to a heightened level. It just works.



Pasta with avocado cream sauce and cilantro oil
Ingredients
- 8oz pasta (I used gluten free rotini, but most will do)

Sauce
- 1 large ripe avocado, halved and pitted
- 1T white miso (optional)
- Juice of 1/2 lemon
- 1 garlic clove
- 1/4 cup unsweetened milk (I used almond)
- S&P, to taste

Cilantro oil
- 1 cup cilantro
- 1/2 cup olive oil
- Sea salt, to taste

Instructions
- Cook pasta according to package directions. Set aside.
- Prepare cilantro oil by blending olive oil and cilantro until thoroughly combined. If you want to remove the solids, strain through a mesh sieve. Set aside.
- Prepare sauce by adding all ingredients except milk in a blender or food processor. Slowly add milk until mixture is creamy and completely smooth. Add sauce to pasta and toss until coated. Drizzle each serving with cilantro oil.

Serves 4

Mexican Salad

Many months ago, I went to Cafe 118 for yet another perfectly deletable meal. I ordered the taco salad, which was full of so many flavors and textures that my mouth went into overdrive. I took a bite. I moaned. I took another bite. And moaned.

Oh did I moan.

After proclaiming it to be the best salad ever, I vowed to make it at home.

And I didn't.

Dehydrated tortillas? Cashew sour cream? I'd love to. My wallet? Not so much.



So, after reading a post on Andie's blog, I decided I had to make a Mexican salad. A simple one, full of my aromatic frijoles, fresh, vibrant vegetables, guacamole as smooth as butter, and one of my favorite herbs, the misunderstood cilantro.



It's easy. So easy you've probably seen it before. So easy you probably don't think it's worthy of a blog post. But I do, and that's all that matters, isn't it?


Mexican salad
Ingredients
- 1 head romaine, chopped
- 2/3 cup black beans
- 1 large corn cob, grilled* and kernels removed
- 1 cup pico de gallo
- 1/2 cup guacamole**
- 2-4T plain Greek yogurt, or sour cream

* To grill corn, just coat with a little olive oil and place on direct heat, turning every few minutes, until lightly charred.

* My guacamole varies almost every time I make it. For this, I mashed one avocado and combined it with the juice of 1/2 a lime, 1/2t each cumin, onion powder & garlic powder, 1/4t cayenne, and some sea salt. I like mine super smooth.

Instructions
- Combine all ingredients and serve chilled.

Serves 2

Pico de gallo
Ingredients
- 1lb roma tomatoes, chopped
- 1 small red onion, diced
- 1 small jalapeno, minced
- 1 garlic clove, minced
- Juice of 1 lime
- 1/2 cup cilantro, chopped
- S&P, to taste

Instructions
- Combine ingredients and chill for at least an hour.

Raw Chard Wraps

I remember a time in my life when I thought that "raw food" meant eating a bagful of baby carrots smothered in ranch dressing, or choking down a skinned, sliced pear that my mom forced me to eat after lunch or dinner, as a feeble attempt to get me to eat one nutrient dense food.

To me, at that time, vegetables were only palatable if they were cooked to near exhaustion - losing their luster, their vibrancy - and left clinging to whatever nutrient they could find in a bath of boiling water. Fruits were reserved for bowlfuls of summer fruit salads, scarfed down between handfuls of chips and cookies at my grandmother's backyard.

The word "sunflower seed pate" meant nothing to me. The only sunflowers I knew were in their salty shells, poking me in the gums every time I tried to eat them.



And then I went to Florida. I went on a little date to Cafe 118 in Winter Park and fell absolutely, head over heels, will-you-elope-with-me-tomorrow in love with raw food. And raw s'mores. Especially those s'mores.

I dream of those s'mores night.

Ahem. Anyway. I've made multiple attempts at making raw food meals, but never tried my hand at a raw wrap. The reason? I can't wrap things.

Don't ever think about asking me to making a burrito. Unless you want a tortilla flung across the room.



But I put on my big girl panties and decided to make these anyway. And you know what? They are marvelous. They're full of nutrients, varying textures, and give you a boost of energy that only raw foods can; these wraps are everything I hoped they would be.


Raw chard wraps
Ingredients
- 2 large swiss, red, or rainbow chard leaves
- Sunflower seed pate
- 1 avocado, sliced
- 1 small cucumber, sliced
- 1 small red pepper, sliced
- 2 carrots, shredded
- 2T cilantro

Instructions
- Spread 1/4 cup pate on two chard leaves, in an even layer in the center. Divide remaining ingredients on top of each leaf. Fold bottom of leaf up, then fold the sides in, and roll tightly. Slice in half and serve.

Serves 2

Sunflower seeds pate
Ingredients
- 1 cup raw sunflower seeds, soaked 1 hour
- 1 garlic clove
- 1T lemon juice
- 2t nama shoyu
- 1/4 cup water
- 1/2t cayenne

Instructions
- Combine all ingredients except water in a food processor and pulse until a paste forms. Add water until pate reaches desired consistency.

Serves 4

Seared Scallops with Millet, Chickpeas, and Watercress

I'm currently riding the silver bird in the sky en route to Orlando, but I wanted to leave you with the special dinner I prepared myself a few days ago.

You see, I wanted to make myself something a little fancy for my last dinner at home. I don't know how often I'll get to cook or eat as I normally do while in Florida, so I figured I'd take some time to treat myself to something lovely.

What is lovely to me?



Scallops that are crisp and caramelized on the outside, and melt in my mouth like pats of butter on the inside. To me, scallops are the marshmallows of the sea.

After I picked up some big sea scallops from the fish monger, I pondered what to pair with them. I ended up grabbing a few things that seemed complementary - organic chickpeas, peppery watercress, a juicy lemon, and some parsley.



The scallops were so fresh, sweet, and easy to cook. Many people are intimidated by scallops, but please don't be! They take but a few minutes and, with a little care, are fantastic.


Seared scallops with millet, chickpeas, and watercress
Ingredients
- 1lb sea scallops
- 1/2 cup millet, uncooked
- 1 cup chickpeas
- 1/2 cup watercress
- 1/4 cup flat leaf parsley
- 2T olive oil, divided
- 2T lemon juice
- 1t lemon zest
- S&P, to taste

Instructions
- Prepare millet. Set aside.
- Prepare scallops. First, check to see that the muscle is removed. Then, pat them dry with a paper towel, as dry scallops sear much better than wet ones. Season with salt and pepper.
- Add 1T olive oil to a skillet on medium high heat. Once skillet is hot, add scallops and cook for 2 minutes on one side. Scallops will let you know when they're done when they lift easily from the pan. Flip and cook for 2 minutes on the other side.
- Combine millet with chickpeas, watercress, parsley, lemon juice/zest, and remaining oil. Stir and heat on warm until greens begin to melt and chickpeas are warmed. Divide millet mixture and scallops between two plates and serve warm.

Serves 2

Grilled Greek Salad with Shrimp

Sometimes, a situation arises that is so perfect that you just have to slow down, savoring every moment, trying to stop its inevitable end.



That happened to me when I made this salad, and sat in the backyard, dining al freso with a large glass of wine. The sun was shining on my shoulders, the birds and crickets were having secret conversations, and the air smelled faintly like fire smoke and fresh cut grass. To top everything off, the food was exactly what I wanted. Full of both raw vegetables and grilled, salty feta cheese, perfectly juicy grilled shrimp, all tossed in a simple vinaigrette.

I took a bite complete with succulent grilled zucchini, briny kalamata olive, and just the right amount of feta, alternated with small sips of wine, and just relaxed.

Go have a moment like that today. You deserve it.



And then, when my meal was done and my glass was empty, I sat cross-legged on the grass. And meditated. It was beautiful.


Grilled greek salad with shrimp
Ingredients
- 1/2lb shrimp (31-40 count), peeled and deveined
- 1 large zucchini, cut in half lengthwise
- 1 tomato, chopped
- 1/2 red onion
- 2 small or 1 large cucumber, diced
- 8 mushrooms
- 1/3 cup pitted kalamata olives
- 1/4 cup feta crumbles

- 1/4 cup olive oil
- 2T red wine vinegar
- 1 garlic clove, minced
- 1t oregano
- S&P, to taste

Instructions
- Whisk together vinaigrette ingredients. Reserve half and set aside.
- Toss shrimp in half of the vinaigrette and marinate for about 20 minutes. Skewer and set in the fridge until ready to grill.
- Prepare zucchini, mushrooms and onion by brushing them lightly with olive oil. Grill them until slightly charred. Allow to cool slightly and cut into bite sized pieces.
- Grill shrimp skewers for about 2 minutes on both sides, or until pink and firm.
- Toss together grilled veggies with remaining ingredients, reserved vinaigrette, and feta cheese. Place shrimp skewers on top or toss them in the salad.

Serves 2

Shrimp

White Beans with Fiddleheads & Lemon

The other evening, while perusing the produce section of my local grocery store, I came across a crate of fiddleheads. I've not seen them before, so I was immediately drawn to them. Deeply green, coiled tightly but in a way that was charming and almost mysterious. Like the shy guy you dated who wouldn't open up, but had a sweet smile and disposition that made you want to know everything about him.

So I bought some. Mostly because I know they're only in season for a short time (May-July), but also because of their name. Fiddlehead. Just say it a few times and try not to smile. I dare you.



I bought them without knowing anything about them. However, I later found out that they can be used similarly to asparagus. Since asparagus makes my heart sing, I figured it'd be easy to make a dish that tasted wonderful.

For those who are curious, fiddleheads are, indeed, quite similar to asparagus in texture and taste. They're quite mild, pair beautifully with lemon, and are just as cute as can be.



So I tossed the fiddleheads with some creamy white beans, fruity olive oil, bright lemon and nutty parmesan cheese. Simple ingredients coming together to make something simply divine; it made for a quick and utterly lovely Springtime dinner.


White beans with fiddleheads and lemon
Ingredients
- 1 15oz can white beans, drained and rinsed, liquid reserved
- 1/2lb fiddleheads
- 1 shallot, minced
- 1 garlic clove, minced
- 2T olive oil
- Zest of 1 lemon, juice of 1/2
- 1t thyme
- Red pepper flakes, to taste
- S&P, to taste
- Parmesan cheese, for garnish (opt)

Instructions
- Prepare fiddleheads by cutting off the brown tip. Blanche them in lightly boiling water for 2 minutes, then shock them in cold water.
- Saute shallot and garlic in olive oil over medium heat. Once translucent, add fiddleheads and saute until tender. Add beans, remaining olive oil, thyme and seasonings and cook until warmed through. Add bean liquid as needed if mixture becomes to dry. Serve in bowls with parmesan sprinkled on top.

Serves 2 as main, 4 as side

Double Cheddar & Caramelized Onion Mac & Cheese

The other day, my mom told me about a "Hungry Girl" recipe for mac & cheese, which involved both broccoli in cheese sauce and Laughing Cow cheese wedges.

I distorted my face and ranted about how awful it sounded for a good twenty minutes.

Let me repeat to you guys: it's awful. I don't subscribe to the "low fat, low cal, low taste" mailing list.

Why would anyone...? Don't get me started again.

Anyway, my food philosophy involves eating foods the way they're meant to taste. Using real, wholesome ingredients to allow for the integrity of the dish to shine.

So, when a craving for mac & cheese hit, I did just that.



I used real cheese. Fresh grated, good quality cheese. And real milk.

And perfectly al dente orecchiette pasta.

And slow cooked, sweet and luscious caramelized onion.

No artificial cheese to be found. Not a gelatinous thirty-five calorie wedge in sight.



Instead, a combination of flavors that created such a beautifully rich, thick and creamy mac & cheese that a small bowl satiated my craving, my belly, and my soul. Oh, did it ever satisfy my soul.

Real food. Real good.


Double cheddar & caramelized onion mac & cheese
Ingredients
- 2 cups dry, small pasta
- 1 large onion, thinly sliced
- 3/4 cup mild cheddar (I used champagne cheddar), grated
- 3/4 cup smoked cheddar, grated
- 1 cup milk
- 1T butter
- 1T flour
- Pinch of nutmeg
- S&P, to taste

Instructions
- Caramelize onions in an oiled large skillet on medium low for about 45 minutes, or until onions turn a nice golden brown. Set aside.
- Cook pasta per instructions. Set aside.
- In a sauce pot, melt butter and slowly stir in flour. Stir and cook for 2-3 minutes to remove the raw flour taste. Slowly pour in milk, whisking to avoid lumps, then add nutmeg. Stir until warm and slightly thickened. Slowly add cheese and stir until smooth and fully melted. Add in cooked pasta and onions and stir to combine.

Serves 4

Pomegranate Molasses & Falafel

What do you get when you simmer pomegranate juice for over an hour?



You get my new obsession.

I'd eat it off a spoon. I'd eat it off my shoe. I may have eaten it off my table. Hell, I'd even eat it off my cats.

(Sorry, Lucy and Mary)

It's pomegranate molasses - a thick, tart and richly concentrated syrup which is often found in Middle Eastern cuisine. It is my latest form of liquid crack.



Since my cats weren't around, I thought I'd drizzle it over some falafel* stuffed pita. I stuffed chewy pita bread with warm, aromatic falafel (pan fried this time), crisp romaine, vibrant red onion, tart and cool homemade tzatziki, creamy goat cheese crumbles and completed it all with a luscious drizzle of pomegranate molasses.



It was heaven. Absolute, total Middle Easter syrup heaven.

I can't be to blame if the leftover molasses is accidentally dumped into my ice cream tonight. What can I say? I'm clumsy.

I have big plans for this, you know, aide from dumping it on ice cream and using it as a garnish for my shoes. Just you wait.

Pomegranate molasses
Ingredients
- 2 cups 100% pomegranate juice
- 1/4 cup sugar

Instructions
- Bring ingredients to a low boil. Turn to medium low heat and simmer for 70 minutes, or until reduced by at least half. Cool for at least half an hour.

Makes about 1 cup

* = Remind me to update that recipe once I make more falafel. I've changed it and I much prefer the new one.

I Wish

I wish I had this whole post-weight loss thing down, but I don't.

The truth is, it's confusing. It's scary. I lost weight, hit a wall and basically had a breakdown, gained some weight and threw wellness out the window, and now I'm trying to do everything the right way.

The truth is, weight loss isn't a magic cure-all. I was no more happy thin than I was obese. In fact, some days I think I'm more unhappy now. In order to be happy, you have to be kind to your mind and your emotions and find happiness within yourself; your body will not make you wholly happy, it's merely one corner of the table.

Now, I'm taking things a day at a time. I'm not going to wake up tomorrow morning and be perfectly happy and fit. It takes time.

It's a journey for a reason, is it not?


I wish I hadn't crushed my toe with a shower door, but I did.

It's throbbing. Send ice.

I wish I could have kept running for miles and miles today, but I couldn't.

I went on my first outdoor run of the year today. I was nervous (what with a crushed toe and all) and partially thought that I'd want to pass out after 5 minutes. Twenty five minutes later, I found myself stretching after a glorious 2 mile run. I wasn't particularly fast or coordinated and my headphone wire may or may not have wrapped around my neck multiple times, but I did it. I ran. I ran and didn't collapse. I almost felt on top of the world.

Then I got a text from my mom. She was watching me from her car as she drove away from my college campus. She said: "You looked good. Like a runner". Folks, that's the push I needed.

I felt on top of the world.

I won't say I'm going to be a runner. I don't know if I'll ever sign up for races or if I'll do it daily. But I'm realizing that, although bringing myself to start running is a pain in the bum, the feeling I have afterward is immeasurable.


I wish the bok choy looked good at the market today, but it looked sad and lifeless.

But I managed to make a quick, inexpensive, and healthy dinner without it.



I'm not usually a stir fry kinda gal, but I had a craving. So I browned a block of tofu and tossed it with carrots, broccoli, snow peas, zucchini, yellow pepper and garlic. I made a sauce with soy, sesame oil, cornstarch and a tiny pinch of sugar.



Wonderful.

I'd post a recipe, but honestly, it's stir fry. Toss whatever you have on hand together in a skillet/wok, make a quick sauce, cook some rice and dinner is served.

For now, I'm tired of wishing; it's time to ice my toe.

Puffed Amaranth Adzuki Cakes

The name almost rolls off the tongue, doesn't it?

I have, what I like to call, "Octopus Syndrome" in the grocery store. This means that, out of nowhere, I suddenly grow six additional arms that like to grab at anything that looks good, is shiny, or contains chocolate. This results in a hefty bill and in me stuck carrying multiple bags across campus. This time around, two of my random purchases were adzuki beans and amaranth. My experience with either was limited, so much so that prior to tonight evening all I had under my belt was a sad, pathetic pot of mushy beans and a grumbling tummy.



That all changed tonight. My mind got crankin' and me and my eight arms went into the kitchen to throw things together and pray that it resulted in, well, something. I now have a profound love for both ingredients; puffed amaranth may even beat out millet as my favorite grain. Then again, I haven't actually cooked amaranth yet, which I've heard is pretty funky. So, for now I'll stick to popping amaranth and cooking my sweet millet.



These are similar to my millet yam cakes, but with Asian inspired flavors and the most wonderful nuttiness from the amaranth. These cakes are full of complete protein, lots of flavor and just the faint touch of the sea from a dash of dulse granules. They're even gluten-free to boot!


I know these don't look very appetizing, but they most certainly are.


Puffed amaranth adzuki cakes
Ingredients
- 1/4 cup amaranth
- 2 cups cooked adzuki beans
- 1 garlic clove, minced
- 1T toasted sesame oil
- 1T wheat-free tamari
- 1t mellow white miso (optional)
- Red pepper flakes, to taste
- Fresh cilantro, to taste
- 2T sesame seeds
- 1/4t dulse granules

Instructions
- Pop amaranth: Heat a large pot on high heat. Place amaranth 1T at a time, cover and shake until most or all of the grains are popped. It should take between 15-20 seconds. Continue until all the amaranth is popped.
- Place amaranth and remaining ingredients into a bowl and, using your hands, mash until ingredients are combined and you can form the mixture into balls. Divide mix into 4 equal portions, form into patty shapes and chill for at least an hour.
- Preheat oven to 375 and bake for 20-25 minutes (flipping halfway through) or until golden brown on both sides.

Serves 2-4

Crispy Almond Crusted Eggplant

If you learn nothing else from me, please take away this little bit of knowledge: salt your eggplant. Trust me, it makes all eggplant dishes much more palatable. It takes away the bitter bite often associated with the berry (yes, eggplant is a berry!) and makes it tender and lovely. Just sprinkle each slice of eggplant with salt on both sides and allow to sit for about 15 minutes, pat with a paper towel to remove excess liquid and salt, and you have some mighty tender eggplant.

It works wonders. It made this dish so tender that the only utensil I needed was a fork. Well, that is until I decided to stop being dainty and just inhaled the last few pieces using my hands. One of the joys of living alone, people.


Crispy almond crusted eggplant
Ingredients
- 1 medium eggplant
- 1/2 cup almond meal
- 1/3 cup panko breadcrumbs
- 1 flax egg (1T flaxmeal, 3T water)
- 1 clove garlic, finely minced, or garlic powder
- 1/2t each dried basil and oregano
- S&P, to taste

Instructions
- Preheat oven to 375.
- Slice eggplant in 1/2" rounds and salt using the above directions.
- Combine panko, almond meal and seasonings on a large plate. Dip each slice of eggplant first in the flax egg and then into the panko mixture, coating each side liberally. Place on a greased baking sheet and bake for 45 minutes, or until golden brown and tender.

Serves 4



You could top this with marinara and Daiya (or mozzarella) for a fun twist on eggplant parmesan, balsamic reduction, or, as I did, with homemade vegan gravy.



I used Emily's recipe and it came out perfectly. I'm normally not a gravy fan, but I thought this went beautifully with the eggplant, which was silky on the inside and had the right amount of crunch on the outside. It was almost like a vegan remix on chicken fried steak, but with some fiber and healthy fats.

Now, if you'll excuse me, I have to work on a writing project and then rest up for some (undoubtedly embarrassing) booty shaking tonight. Happy weekend!

Coconut Curry Yellow Lentil Soup

Well, it has been a fun hiatus, but fortunately (or unfortunately, since you all now have to deal with me) I'm officially back - this time with an actual recipe! Yes, folks, I'm actually cooking again. I thought I lost my touch since, prior to this evening, my biggest culinary endeavor was heating up a Trader Joe's masala burger. Thankfully for my taste buds and the sake of the blog, I didn't lose my cooking prowess.



Since it's bitterly cold, I decided to make my favorite comfort meal: soup. So, I threw together some ingredients that I thought would complement each other well, and ended up with a creamy, stick-to-your-ribs soup that will provide a week's worth of warm bowls to help ease those freezing nights.


Coconut curry yellow lentil soup
Ingredients
- 1 medium yellow onion, finely chopped
- 1 carrot, diced
- 1 rib celery, diced
- 2 cloves garlic, minced
- 2t ginger, minced
- 1 russet potato, peeled & diced
- 1 1/2 cups split yellow lentils, uncooked
- 2 cups brown rice, cooked
- 4 cups vegetable broth or stock
- 1 15oz can coconut milk
- 2t curry powder (I make my own, but use what you have on hand)
- 1t garam masala
- Juice of half a lemon
- Fresh cilantro, chopped
- S&P, to taste

Instructions
- Rinse lentils. Add them to 4 cups water, bring to a boil and simmer for about 30 minutes, or until they just begin to get tender. Drain and set aside.
- Saute aromatics (I used coconut oil) until translucent. Add stock, coconut milk, cooked lentils, potato and spices. Bring to a simmer and cook until potato is fork tender and soup is thickened. Add cooked brown rice at the last few minutes to heat through. Finish off with cilantro, a squeeze of fresh lemon juice, and serve!

Serves 6



Definitely give this soup a try. It has a nice heat, though not overpowering, and is totally and completely warming. It's also wonderfully thick and hearty, and left me full for hours. Followed by a cup of green tea and a ginger chew, I was a happy girl.



Oh, and you're not going crazy. I am back to using Organically Me. So, rest assured, I'm the crazy (indecisive) one. But I feel at home here, and that's all that matters.

Subscribe to the blog here!

Raw-cos

I may be doing poorly on my sweets resolution, but I'm making progress on eating more raw foods! I find it's much easier in Florida; it was a lovely 78 degrees yesterday, which left me craving a fresh, energizing meal. As much as I love a hearty soup or pasta dish, there's something about raw foods that make me feel so incredible; I feel lighter, refreshed and just plain good. That feeling I'm left with is why I know that eating more raw meals will be a welcome addition to my life.

I knew exactly what I wanted: raw tacos. After hitting a local Latin food store and scoring avocados for 2/$1.00, I got to work creating the healthiest tacos I've ever eaten.


Raw tacos
Ingredients
- 1 cup raw walnuts
- 1 tsp olive oil
- 1 tsp nama shoyu
- 1/2 jalapeno, de-seeded
- 1T cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne

- Pico de gallo
- 1/2 avocado, cubed
- Romaine heart leaves

Instructions
- Add ingredients (walnuts through cayenne) in a food processor and blend until it reaches your desired consistency. It should hold together well and look similar to ground beef.
- Make a taco by adding a scoop of walnut meat to the inside of a romaine leaf, then topping with pico de gallo, avocado, and whatever else you desire.

Serves 2



This recipe is great because it's so quick and easy to put together. It's also pretty inexpensive, if you can find cheap avocados and disregard the insane price of raw walnuts. I served it along with some raw Mexican rice, which was mighty tasty, but not exactly where I want it yet. I'll share the recipe once I perfect it.





Oh, and the pico de gallo was made by tossing together 1 chopped tomato, 1/4 of a chopped large onion, 1 minced garlic clove, the zest & juice of 1/2 lime, some cilantro, salt and pepper and letting it sit in the fridge for at least an hour. Simple and fresh.

Now, I think it may be time for some macaroon making.