Farmers Market Goddess Salad

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Summer is in full swing the moment you start to see peaches. Last year we suffered a bit over here in NYC. There were some Jersey peaches but New York State did not get blessed with the juiciness of peaches. It almost felt like it wasn’t quite summer but I didn’t really notice, I was in the midst of wedding planning. This summer I’m giddy and just full blown ecstatic about the arrival of peaches, plums and nectarines. And my friends, they are juicy and ready for your salads and salsas.

I haven’t really gotten creative in the kitchen lately. I’ve been fine with making similar things over and over – if it can be made into a taco I’m going to have it (Siete foods has an amazing Almond Flour tortilla, gluten free AND vegan).   But the emergence of peaches inspires me to experiment a bit  I’m trying to push the envelope with food combos.

Peach and corn are an awesome combo, same with peach and blueberry, peach and tomato even, but I really haven’t gone beyond until this amazing salad.

I kid you not my husband Matt practically inhaled this salad- I even got the happy grumble in between each bite (if that’s what we’re calling it).  I’d call that WINNING!

This salad has everything the farmers market has to offer in the summer: heirloom tomatoes, blueberries, micro greens, fresh peaches, cucumbers, fresh sheeps milk feta. I, of course, add in a few extra things to make it a filling, nourishing salad.

So, what are you waiting for? Get off your butt, go to the farmers market and eat this salad for days and feel awesome!

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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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Massaged Kale, Sweet Potato, Pomegranate Salad

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HAPPY DECEMBER ya’ll!

Just like that, it’s time to prepare for Christmas. It’s the most wonderful time of the year!!!! Don’t mind me, I’m on a holiday high, our apartment is almost fully decorated (just need to add snowflakes) and the Christmas music is on 24/7. Not even kidding.

I hope you all had a wonderful Thanksgiving. Legit, it was exhausting. I really enjoy hosting, but sometimes that sh*t is tiring af. From shopping, preparing, cooking, serving, and actually hosting, it’s ALOT of work.

I must admit, however, I had quite the blast.

MY favorite part was creating the ultimate menu that was both seasonally delish and healthy. But mostly delicious 😉

With all the heaviness that is typically associated with the season, I really opt for something light, nourishing and colorful. This is where my massaged kale salad comes in handy.

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Hearty winter greens are warming for the soul and loaded with flavor when paired properly. You know not just greens with lemon and salt. Give that sh*t a boost. Add some roasted sweet potato, pomegranate seeds and pepitas. Holy shiz. It’s da bomb dot com.

I’m sure it will be a favorite at your holiday table, and besides, it looks GORGEOUS as a starting course 😉 Great for BRUNCH, LUNCH and DINNER! Yaas.

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Mighty Mango Salad {Cleanse Approved + Delish}


My fellow New Yorkers and myself have felt the intense sweat fest of the last few weeks which were briefly followed by a few days of Autumn teasing us (you know, with the cool breeze and low temps). But then sister Summer decided she was no where near gone and smacked us in the face with heat. If you thought you could stop eating watermelon and tropical fruits to cool you down, you were wrong.

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This is why this salad is the bomb diggity.

Let me give you a few buzz words to get the taste buds ready…because I promise you…you will want this in your belly…or on top of chips before entering your belly. It’s that freakin’ good.

My might mango salad is…

refreshing

hydrating

tangy (love tangy)

detoxifying

but ultimately…cooling.

I know you must be hungry by now. MWAHAHA!

Mighty Mango Salad

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Serves 2 (or 1 hungry human)
Total time: 10 minutes (depends on how precise you feel like being)

What You Need:

  • 1-3 radishes, thinly sliced
  • 1 ear of corn (roasted on the fire if you have the patience), kernels removed from the cob
  • 1 avocado, diced
  • 1 humongous heirloom tomato, diced
  • 1 mango, cubed
  • 1 cup of black beans, rinsed
  • 1 scallion, chopped
  • 1/4 cup cilantro, roughly chopped (keep the stems, don’t toss, use ’em up)
  • 1-2 limes, juiced (for extra zestiness)
  • Salt and pepper to taste

How You Make It:

  1. Combine all yummy ingredients in a big bowl.
  2. Season. Set aside for proper flavor mingling. Let’s say about 5 minutes.
  3. Enjoy with chips but a smile…of course 😉

Peace, love and NO BEEF!

Guramrit

 

Protein Powered Mason Jar Muesli

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Wait…what in the heck is a Muesli?!

For the last few weeks, I’ve been packing my breakfasts for work (in addition to my daily green smoothie)…and besides the usual overnight oats, I decided to give Muesli a go. And besides, I have some kickass protein powders that I figured belonged in my breakfast (and no longer in my smoothie…I think I over did it for the last month, so I’m all about switching thangs up).

But wait…for realz, what is muesli?

According to our friend the Dictionary and Wikipedia, muesli is a: breakfast and brunch dish based on raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt or fruit juice. 

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Now, I’m not a fan of mixing oats with juice but I’m all about the yogurt and almond milk combo. It’s really nourishing, filling and pretty friggin’ deeeeelish.

This recipe makes breakfast even more amazeballs. It keeps you satisfied because it’s jam packed with protein (that Bob’s Red Mill, really hits it on the head), a variety of textures (I’m all about the crunchy) and keeps the body cool. Sometimes hot oatmeal is not sexy on a muggy summer day.

Besides, don’t you think your breakfast could use an upgrade?! I know I like a little variety (here’s my overnight oats recipe…it’s similar and perfectly adaptable).

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