I announced earlier this year that I Feel Super Nourished, A Cookbook is due to hit the world all shiny and published sometime in the Summer of 2017. I am so excited about getting this passion project into hungry hands!
Well today I completed the first draft! That's nearly 100 recipes written and to celebrate, I'm sharing another favorite for you. It's timely, too, because as those of you with vegetable gardens know, cucumbers coming into season. Enjoy!
Homemade Dill Pickles
Fills 1 wide mouth, quart-sized mason jar
1 lb organic cucumbers (any variety will work, though Persian are a great shape), sliced into desired pickle shapes
3 full fronds dill
½ T multicolored peppercorns
1 t cumin
½ t garlic powder
½ c white vinegar
½ c apple cider vinegar
1 c filtered water
2 T kosher salt
Fill jar with sliced cucumbers, dill, and spices (not including salt). Secure lid and shake to coat cucumbers with spices. In a large, microwave safe bowl make brine by combining vinegars, water, and salt. Microwave on high for 3 minutes, or until brine boils. Pour brine into mason jar. Top the jar off with water if it doesn’t quite fill to capacity. Seal jar with lid and refrigerate. Within 24 hours, pickles will be cool and crisp! Yum.
They're everywhere on Instagram and while I wasn't necessarily willing to make time for elaborate plating or "bowling" when I tried my hand at 'em, smoothie bowls are super appealing. I mean, if you can get a low carb, high protein frozen treat packed with produce and fiber in your hands (not to mention your belly), why not? Here's how I made my most recent bowl:
1 c frozen strawberries
1 T natural peanut butter
1/4 c goat's milk
1/2 t vanilla extract
1 T flax seed
1/2 apple, chopped
1 T unsweetened, toasted coconut shreds
1 t organic honey
Blend smoothie ingredients together in a blender on high until smooth and pour into a bowl. Top with the goodies listed above, arranging as eloquently as you desire. Enjoy!
Warm weather has arrived in Southern California and although I often reserve this-my most FAVORITE potato salad recipe-for summer months, it's going to be my contribution to family dinner this Easter Sunday. This is one of my favorite recipes period, actually. I should probably be charging you for it, but I can't put a price on Grandma's recipe! My Grandma always put dill in her potato salad, which is what made it so special. To me, her cooking meant playful weekends, stick-to-your-ribs, 1950's style lovin'. I enjoy making my own pickles for this salad once cucumbers are growing in the garden, but this weekend will used good 'ole jarred pickles. My point: the recipe is simple! I hope your family will enjoy it as much as mine does.
Grandma’s Potato Salad
Serves 10-12 (I like to make a big portion for parties/family gatherings, but it’s real simple to divide for less servings)
12 medium organic potatoes (any variety will work, but I like yukon gold or red for a smoother texture), peeled and boiled
6 cage free hard boiled eggs, peeled
1 c homemade or store-bought, diced dill pickles
¾-1 c organic mayonnaise
½-1 t salt
½ t cracked black pepper
¼ c chopped, fresh dill
Start with chilled potatoes and eggs. Chop potatoes into bite-sized pieces (small enough for mayo to evenly coat) and eggs into smaller pieces. In large bowl, combine potatoes, eggs, and mayo. Stir to combine, allowing mayo to pull egg yolks into a creamy dressing. Fold in the remaining ingredients. Start with just ¾ c of the mayo and ½ t of the salt, adding to taste, as necessary. Serve cold and keep leftovers refrigerated.
I know what you're thinking! Ew. And honestly, the best way to introduce people to this recipe is to say, "Here, taste this chocolate pudding!" THEN, when they're like, "Oh, wow, that texture is awesome," you come at them with, "Yeah, it's made with avocados." Stunning ensues. But this is a blog and I can't give you a spoonful of the stuff, so you'll just have to trust me. I straight up prefer this pudding to a conventional one and as an added bonus, it totally counts as a serving of vegetables. With Valentine's Day just around the corner, I thought another chocolate recipe was called for. And no, it's not green (see photo). You and/or your sweetie will love this!
2 medium, ripe avocados, peeled and pitted
1/4 c milk or milk substitute (I made a version last week with organic half and half and this week's batch was with coconut milk...both delicious)
1/4 c unsweetened cocoa powder
1/4 c pure maple syrup
1/2 t vanilla extract
2 oz organic dark chocolate, chopped
Pinch coarse sea salt or kosher salt, to taste
In a blender, combine first 5 ingredients. If you have a great blender, it will take care of this completely, but it you have a weak blender (like me), you'll want to then transfer the contents to a bowl and whisk thoroughly until no avocado bits remain visible. Finally, fold in chocolate chunks and salt. Serve cold with a dollop of organic whipped cream or coconut cream, if desired.
Happy Valentine's Weekend!
So, I thought maybe it wasn't fair to everyone who didn't comment that I was hoarding the amazing salad recipe I gave away to commenters a few weeks ago. I found this salad at a delightful little restaurant in Palm Springs (that I can't for the life of me remember the name of) last February and have been obsessed with it ever since...I recreate it with my own little tweaks about every 6 weeks, it seems. If you like what you see, leave a comment about other recipes you'd like showcased here and I'll see what I can do!
Yam and Arugula Salad w/ Citrus Dressing
Serves 8 as a side salad, or 4 as a main course
8 c (or one pound package) of baby arugula
2 large yams, baked, peeled, and cooled
⅓ c crumbled feta cheese (organic, if possible)
½ c chopped cilantro
1 large, organic green bell pepper, diced
1 recipe citrus dressing
In extra large bowl, layer half the arugula, half the yams, half the feta, half the bell pepper, and half the dressing. Repeat. Serve cold but store any extra salad undressed.
¼ c ruby red grapefruit juice, freshly squeezed
¼ c extra virgin olive oil
1 t grated ginger
½ t sea salt
½ t ground black pepper
Time for another recipe! One of my most helpful methods for staying on track with my lifestyle diet is to have healthy treats on hand. My family is in from out of town this week which means there are going to be so many opportunities for celebrating through food. However, for my own health, I need to get back on track after the holidays and a time of travel. Today, I'm sharing a dessert recipe that I almost always have in my freezer...Freezer Fudge, or as I call it more often, "Fudgies". So simple and delicious! When my family cuts into another pie or whips out another platter of cookies this week, I don't just have to say, "No thanks." I can run to the freezer and celebrate through food right alongside them...
Makes 12 portions-less than 100 calories in each square!
¼ c no sugar added, natural peanut butter
¼ c coconut oil
¼ c unsweetened cocoa powder
2 T raw honey
1 t vanilla extract
Combine all ingredients in large bowl with a whisk. Pour mixture into a flat, rectangular tupperware, secure with a lid, and lay in a flat space in the freezer. After 1 hour, take a butter knife and cut the fudge into 12 squares. Fudge will defrost quickly-in about 2 minutes when brought to room temp, so store in the freezer ‘til ready to eat. Enjoy!
In honor of today being the last day of August, I'm sharing a very summery recipe for grilled fruit. Grilling fruit seems to be a fad right now, and for good reason. When fruit is heated, its natural sugars create a juicy and sweet effect. Paired with the smokiness of a good sear, nature's favorite dessert now has a fresh face. Below is my favorite recipe for grilled fruit. It will vary depending on the type of grill you have and how hot you can get said grill, but it's also rather foolproof in that if your fruit isn't looking done, you'll just leave it be a few minutes longer. And yes, this recipe was both featured at the Nourished! dinner party and will be taking center stage in the side dishes chapter of the upcoming Nourished! cookbook.
Grilled Fruit (serves 12 as a side dish):
6 organic peaches, halved
1 lb large organic strawberries, hulled and kept whole
½ lb figs, stemmed and halved
¼ c extra virgin olive oil
2 T balsamic vinegar
2 T honey
½ t large flake sea salt or kosher salt
½ t cracked black pepper
2 T chopped, fresh rosemary, plus 1-2 sprigs for garnish
Slice fruit and toss all ingredients in a large bowl. Place fruit piece by piece on a hot grill (as hot as it will go) and flip after 1-2 minutes, once grill marks appear. Figs and strawberries will be ready for a flip before peaches. Remove from grill and keep warm. In a small saucepan, reduce the fruit marinade and juices over low heat for 15-20 minutes. Drizzle over fruit and garnish with sprigs of fresh rosemary.
What is your favorite healthy summer side dish? Share in the comments below!
Dill is the star of this month's Nourished! recipe. I fell in love with dill when I traveled to Turkey for two consecutive summers as part of my cross-cultural internship for my Intercultural Studies degree. The only experience I'd had with dill before those summers was having it sprinkled over my Grandma's potato salad. It was a distinct, peppery taste that I wasn't used to. I had little option, though, to go without it since Turkish cooking is smothered in fresh dill, especially if it's any sort of raw vegetable dish. I quickly began to associate the smell and flavor of dill with my time in Turkey and my mind and palate were changed.
Like all herbs, dill is very low in calories and high in flavor. It specifically contains beneficial levels of vitamin A, vitamin C, and calcium. Paired with the fresh tomatoes and cucumber here in the salad, you've got yourself an immunity booster!
Enjoy this recipe full of seasonal goodness:
Turkish Tomato and Cucumber Salad
-1 organic cucumber
-2 large tomatoes
-2 large fronds of fresh dill, rinsed and coarsely chopped or 1 t dried dill
-1 T olive oil
-1 T balsamic vinegar
Peel cucumber lengthwise, in stripes (leaving half of the skin intact). Chop cucumbers and tomatoes into bite-sized pieces and combine in medium bowl. Add dill, olive oil, balsamic vinegar, and salt and pepper to taste. Toss salad and serve cold.