Crunchy Af Asian Persuasion Farmers Market Salad

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Summer is made for salads…at least for the two of us. With the fluctuating and confusing weather going from hot to crazy hot to randomly Fall like, we’ve kept it simple. Basically, less cooked foods besides the occasional roasted veg that happens on those below 70 degree days. I mean, I’m going to have my roasted sweet potato because that crunchiness is not replicated on the stovetop. It’s not the same!!!

To get creative and eat outside the box, salads have become entire meals loaded with everything you could possibly need. Protein, check. Healthy fats, check. Crunchy things, check. Greens, check. Delicious dressing, check check and check. Basically any REAAAAALLLY good salad needs at least something crunchy, creamy, salty, sweet and it needs a really freakin good dressing. It’s a must!

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Hubby and I really love that miso ginger dressing that coats every crevice of lettuce at a sushi spot or Hibachi grill. Besides the actually hibachi veggies, the starter salad is WHERE IT’S AT!

If you don’t feel like making your dressing (it’s okay, this is normal human-ness, sometimes I’m lazy af too), there is a creamy miso ginger dressing over by the sushi section at Whole Foods (it’s so damn good). It’s going to run you about 5-6 bucks but it’s worth it if you’re feeling lazy. Or you can give that Newman’s branded sesame ginger dressing a shot. Easy to find. Easy on that budget too 😉

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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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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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Strawberry Rhubarb Crisp {SF, GF, V}

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There’s nothing I enjoy more than summer fruit…

Seriously just wait until watermelon is officially back in season (I’m already partaking…but you know when it’s at it’s best, it’s well…it’s best. DUH).

Right now I’m enjoying the short strawberry season here in NYC. And once you try a fresh seasonal local strawberry, there ain’t nothing else like it. It is THAT good.

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And if you know anything about fresh strawberries, they do not last very long (besides the instant snacking), they are super delicate. So I when I brought home two pints of these sexy thangs and had a few stalks of rhubarb, I thought why the heck not.

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