Every day is a choice on how we react towards our daily life stress. What if you relieved yourself from some of that stress and came from a place of “I am right on time.” ?Breath…you ARE right on time :)

Every day is a choice on how we react towards our daily life stress. What if you relieved yourself from some of that stress and came from a place of “I am right on time.” ?Breath…you ARE right on time :)

Thai Sweet Potato Boats A wild combination of powerful flavors from sweet to spicy, to savory to sour and back again. Each bite makes you even more excited for the next! These are great for appetizers or as part of your main dish. They can easily be reheated and also keep well over night if you need to bring them to your next party. I snuck these babies in at a recent family potluck and everyone went wild for them. There is a lot of flexibility in the ingredients listed above so feel free to use more or less of anything to create even more of a buzz around these party boats! Eat up! Ingredients: 4 medium sweet potatoes 1 red bell pepper, diced (approximately 1.5 cups) 1 tsp jalapeño, fine dice 2 tsp garlic, minced 2 tsp ginger, minced 1 Tbs red curry paste (taste of thai brand is my favorite) ¼ C coconut milk (taste of thai brand is my favorite) ¼  C scallions, chopped ¼ C cilantro, rough chop 1 lime, all juice and zest Salt to taste Procedure:1. Preheat oven to 375 degrees2. Wash sweet potatoes and fork each sweet potato twice and bake on a cookie sheet until done (approx 50-60 minutes)3. In a pan sautee diced red bell pepper, fine diced jalapeno, and minced ginger and garlic until soft and set aside.4. When sweet potatoes are done wait until they are cool enough to handle and cut them in half long ways. Scoop out most of the sweet potato into a bowl, making sure to leave at least ¼ inch of sweet potato on the skin so the sweet potato doesn’t collapse.5. Place sweet potato filling, red curry paste, coconut milk, lime juice and zest in a large bowl and mix until smooth. Add in remaining ingredients to combine and place them in the empty skins.6. Broil to reheat for approx 2-5 minutes depending on your broiler, being careful not to burn them. Eat hot or cold. Enjoy!

Thai Sweet Potato Boats

A wild combination of powerful flavors from sweet to spicy, to savory to sour and back again. Each bite makes you even more excited for the next! These are great for appetizers or as part of your main dish. They can easily be reheated and also keep well over night if you need to bring them to your next party. I snuck these babies in at a recent family potluck and everyone went wild for them. There is a lot of flexibility in the ingredients listed above so feel free to use more or less of anything to create even more of a buzz around these party boats! Eat up!
Ingredients:
  • 4 medium sweet potatoes
  • 1 red bell pepper, diced (approximately 1.5 cups)
  • 1 tsp jalapeño, fine dice
  • 2 tsp garlic, minced
  • 2 tsp ginger, minced
  • 1 Tbs red curry paste (taste of thai brand is my favorite)
  • ¼ C coconut milk (taste of thai brand is my favorite)
  • ¼  C scallions, chopped
  • ¼ C cilantro, rough chop
  • 1 lime, all juice and zest
  • Salt to taste
Procedure:
1. Preheat oven to 375 degrees
2. Wash sweet potatoes and fork each sweet potato twice and bake on a cookie sheet until done (approx 50-60 minutes)
3. In a pan sautee diced red bell pepper, fine diced jalapeno, and minced ginger and garlic until soft and set aside.
4. When sweet potatoes are done wait until they are cool enough to handle and cut them in half long ways. Scoop out most of the sweet potato into a bowl, making sure to leave at least ¼ inch of sweet potato on the skin so the sweet potato doesn’t collapse.
5. Place sweet potato filling, red curry paste, coconut milk, lime juice and zest in a large bowl and mix until smooth. Add in remaining ingredients to combine and place them in the empty skins.
6. Broil to reheat for approx 2-5 minutes depending on your broiler, being careful not to burn them. Eat hot or cold. Enjoy!

Shitake Crunch

I absolutely love these little shitake crunches! They are incredibly savory and so satisfyingly crunchy. I like to use these as a garnish to dishes to help create some height and flavor pizzaz. Add to salads, pastas, roasted vegetables, sauteed greens or anything else your beautiful heart desires. They are extremely addicting so you might need to hide them from friends and family and small animals if you plan to have any left for your meal! Enjoy enjoy enjoy!
Ingredients:
  • 4 cups shitake mushrooms
  • 1 Tbs olive oil
  • ¼ tsp crushed garlic
  • ¼ tsp dried thyme
  • ⅛ tsp salt
  • ⅛ tsp pepper
Procedure:
1. Preheat oven to 400
2. Destem shitake mushrooms and slice into ¼ inch slices
4. In a large bowl toss with all ingredients
5. Spread mushrooms on a cookie sheet and bake approx 20-25 minutes or until crispy, make sure they don’t burn
6. Place in a container and set aside
**They are best after cooling so they develop a great crunch.
**These can be simplified to just olive oil and salt or have fun with it and add other dried spices
Serving size approx 1.5 cups (they shrink a lot)

Purple Kale Crunch

Delicious, health supportive, simple, beautiful and addicting! 

Dish: Purple Kale Chips

Music: “I Miss My Cat” (imissmycat.com)

Dhal

Dahl is a very popular delicious indian dish made of lentils and a mixture of spices. 

  • 1 Tbs Black mustard seed
  • 1 Tbs Cumin
  • 1 Tbs Coriander
  • 1/2 Tbs Ginger powder
  • 1/2 Tbs Tumeric powder
  • 1/2 Tbs Black and red peppercorns
  • 1/4 Tbs Red chili pepper flakes

One of the most wildly flavorful yet simplistic dishes I love to make especially amidst colder temperatures is lentil Dhal. Toast the spices in a dry pan for a brief minute or two. You will begin to hear the sweet sounds of crackling mustard seeds as the spices begin to fill the room with delicate aromas. Let the spices cool before placing them in a food processor to grind them. This prevents moisture from being produced. Measurements and spices can vary to your preferred flavor profile so have fun with it. Toasting isn’t necessary but tasty. Add this spice mixture to lentils and water and boil, adding more spice mixture as needed. Eat with positive thoughts and enjoy!

Blueberry Cashew Coconut Pie

So incredibly creamy and delicious! And it just so happens to also be vegan, raw, dairy free, and soy free. The key ingredients are soaked cashews and coconut milk. This recipe is truly a piece of cake!

Seaweed Cigars

This is a quick and really easy snack that takes less than 10 minutes to prepare. The crazy bizarre flavor combinations make for a surprisingly tasty treat. 

Ingredients:

  • Nori 
  • Almond butter
  • Carrots
  • Sprouts
  • Lemon juice 
  • Apple cider vinegar
  • Salt

Procedure:

  1. Shred carrots in a food processor or grate them on a grater
  2. Add a dash of salt, lemon juice, and apple cider vinegar to the carrots (*optional)
  3. Spread almond butter on a sheet of nori (*preferably raw, unsalted almond butter)
  4. Place carrots and sprouts on almond butter
  5. Roll it up away from you
  6. Seal your roll by making the end of the seaweed moist with water to prevent from unraveling.

Enjoy! 

Garlic & Herb Croutons

These croutons are so easy and speedy to make. They are addicting and tasty on salads or simply as a snack. Enjoy! PS: Good luck not eating them all right away!

Ingredients:

  • Baguette
  • Garlic
  • Dried herbs (basil, oregano, thyme, rosemary etc…)
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. Slice bread into bite sized pieces
  2. Toss in a bowl with all ingredients
  3. Place on a cookie sheet spread out evenly
  4. Broil in oven until golden brown 
  5. Let cool and store outside of the fridge in a jar or container

**Depending on the type of oven you have broiling might be 1-2 minutes. Be careful not to burn them. Check them frequently.

TIP: You can use a fresh baguette or one that is a few days old and getting hard. This is a great way to make use of an otherwise old baguette. Sourdough bread is my favorite type of bread to use for this recipe as it has a great crunch to it but any bread will do the trick. Have fun with it!

TIP: Very gently with a knife peel around the perimeter of a strawberry until all the skin is removed and roll it back up into a beautiful strawberry rose!

Basil cashew fettuccine tossed w/ shaved asparagus ribbons and capers

Raw vegan energy bar dipped in organic dark chocolate, topped with coconut flakes and raspberry dust. 
This is the same energy bar but plated two different ways to demonstrate how slight changes in plating can make a big difference in your presentation. Cutting your food in half and leaning one against the other shows the delicious insides of your food as well as giving it some height and food architecture. This works great on all types of food from sandwiches, wraps, burritos, deserts etc…
TIP: Don’t forget that we eat with our eyes first so make your dishes beautiful and colorful. To add color to a dish buy organic freeze dried berries and gently scrape them over a strainer over your dish to add beautiful color to your plate. This is also a great way to add color when you don’t have fresh berries on hand or are on a budget. Organic freeze dried berries last a lot longer than fresh ones do.