Category Archives: Recipes
I don’t know where you are, but it is COLD here in New York City – Winter has definitely not come to an end here, for better or for worse. Lucky for us, there is one benefit to the Fall and Winter seasons: WINTER SQUASH!
I absolutely LOVE pumpkins. There are so many things you can do with them. Here are a bunch of delicious recipes that will keep you warm and full – all using one pumpkin!
1 head of broccoli
The guts of half a pumpkin, taken out with a fork or grapefruit knife
Adobo (I put this on almost everything! Make sure to get the Frontier’s brand which has no preservatives)
Sautee broccoli and garlic in olive oil on low heat for approximately 20 minutes or until done. Boil the stringy guts in hot water for 15 minutes. Mix together and top with salt, pepper, and Frontier’s Adobo.
This is a recipe that my Grandfather taught my dad, and my dad taught me – and now I’m sharing it with you, with a little bit of a twist. It’s so simple and fun to do with kids!
Adobo (of course 😉
salt and pepper
Put seasonings on the pumpkin seeds. Bake in oven at 325 degrees for about half an hour, or until toasted.
The other half of the pumpkin meat
tablespoon of nutmeg
tablespoon of cinnamon
1/2 vanilla bean
1/4 cup of coconut nectar
1 tablespoon of raisins
Blend ingredients together in a food processor. Serve with toast or as a side dish.
This past weekend I got together with two of my girlfriends to have an impromptu healthful dinner. Although there were a number of dietary restrictions between the three of us, we ended up creating a delicious meal that followed vegan, paleo, and ayurvedic principles. This dish digests very easily and is delicious. To check out some additional recipes (outside of my blog) you can check out my friend Dr. Karuna Sabnani’s blog. Here is the recipe that we came up with together!
some pine nuts (not too many)
Salt to taste
The juice of one lime
Use a spiralizer to strand the zucchinis into spaghetti-like strands. If you prefer your zucchini cooked, you can cook it in boiling water for about 10 minutes. While the zucchini is cooking, saute mushrooms in olive oil at very low heat. To make the pesto sauce, take the remaining ingredients and blend with olive oil in a food processor. Pour the pesto over the zucchini strands and top off with sauteed mushrooms.
I love this soup! It has been super hot and humid lately, so an easy gazpacho is a great way to have a satisfying meal and cool down. It’s very easy to make and very delicious. I hope you enjoy it!
The juice of 1 lime
½ cup grape tomatoes
¼ cup cilantro
¼ cup basil
1 clove of garlic
sea salt and black pepper to taste
Creamy Almond sauce
¼ cup of almonds (you can also add some walnuts as well)
¼ cup of water
1 tablespoon of miso paste
1 clove of garlic
1 teaspoon nutritional yeast (optional, but makes it taste a lot creamier!)
Two slices of tomato, chopped
A few cilantro leaves
Blend the base ingredients together in a high power blender until the consistency is thick and smooth. If your blender is a bit weaker, you might need to add some water. Pour out the mixture into serving bowls and rinse out the blender. Blend ingredients for the creamy almond sauce, adding more water if necessary. Blend until very smooth. Using a tablespoon, place dime size drops of the creamy almond sauce into the individual bowls. Top it off by placing the chopped tomatoes and cilantro leaves in the center as a garnish.
Today is the first day of my big 2L summer internship. For those of you who are not in the law school bubble, this is kind of a big scary deal! How I perform at the firm this summer is crucial–as it could determine whether or not I have a job offer post-graduation. But I’ll be OK–I’ve got my mint chocolate goodness here to keep me fueled and focused. This lovely smoothie tastes like a mint-chocolate girl scout cookie (without the GMOs or artificial ingredients) and has been doing a great job of waking me up in the mornings. I hope you enjoy it!
1 large fistful of mint leaves
1 tablespoon of carob or cacao powder
5 ice cubes
1 cup of coconut milk
1 teaspoon of coconut nectar (optional–you can also use 1-2 dates or a teaspoon of honey)
1 tablespoon of chia seeds (optional)
Blend together on high speed. Garnish with a mint leaf. Enjoy!