Cauliflower Couscous {a party in your mouth}

The Awesome Autumn Cleanse

Recipe wizardry (as I like to call it) is an art. You want food to actually taste good, look good but be easy enough that the amateur home cook can think to his or herself, “Oh hell yea, I can make that and it sounds delicious.” I’ve always had that intention when it comes to my recipes, my cookbook (and long long long project of cookbook number 2- it’s a tough one guys and gals, it’s really freakin’ tough) and the classes I teach. I want everyone to feel like nourishing, healthy food is not just some luxury. It should come naturally almost like a symphony of ingredients perfectly coexisting in a foodgasmic harmony.

Can’t a girl dream?

Over the last month or so I’ve hosted a few cooking workshops (GiMix it Up) and really gave people the opportunity to get into a real NYC kitchen. I do not create my food in a commercial kitchen, I have minimal counter space and I make due with the space I have. I LOVE my apartment and my kitchen. It was one of the first things that stood out to me. I at least have cabinets and I get to create yummy things as a result. I think having people in my kitchen to see what I work with gives them a little relief. Like, hello, I’m a real person, this is real life and I’m not going to magically pull out an already made version of a dish we are putting together. That’s not how it works.

One of the awesome menus I put together, legit, took no time at all. People were amazed at how easy this meal came together, how delicious and how the flavors developed with minimal ingredients. I’m all about that life.

This menu included: easy braised greens, roasted veggies AND the piece de resistance: cauliflower “couscous” with tart cherries, pepitas and a tangy, light honey lemon sauce.

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Easy Veggie Enchiladas

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Holy moly. Can you believe that 2014 is practically over? There are amazing opportunities for growth, goal setting, and to break out of that comfort zone. I am really looking forward to having my book come out in just a few months. It amazes me that I really have had this as part of my life’s purpose but only recently have tuned in to make space for this to become a reality.

As I continue to crank out this fantastic book, I am really busy in the kitchen testing out the oldies and improving those recipes to make them divinely delicious (and simple) for all readers. But I gave myself a break last week and decided I wanted to make enchiladas (something I have NEVER made before). I love the idea of having a brown rice tortilla drenched in a tangy, spicy sauce and having it bake until it melts in your mouth.

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