Cara Cara Juice

Cara cara oranges are super popular right now.  They're popping up in every store in my neighborhood.  They're smaller, a bit sweeter, and a bit more mild than a regular orange... and although the ones I'm using today are orange, cara caras are usually pink on the inside (v pretty!).  Try this combo next time you break out your juicer:

• juice of 3 cara cara oranges
• 1 cup of pineapple
• half a lemon
• a bit of ginger (optional).  

Definitely cut it with seltzer for a chiller experience or add a slash of tequila or vodka for a wayyy chiller experience.

Marinated English Cucumber

Lazy pickles.  They go well with almost anything.  I eat them straight up as a snack, I put them on sandwiches, on salads, I actually got Indian take out the other night and ate these with my saag and samosas.  Put them on anything.  They're awesome.

• One large english cucumber Chopped into bite sized pieces 
• a handfull of dill
• 1 1/2 cups pickle juice or white vinegar
• juice of one lemon
• pinch sea salt
• pinch black pepper
• 1/4 cup olive oil

Put ingredients in a large mason jar and shake.  Leave in the fridge for an hour minimum and up to two days.

Rainbow Chard Salad with Shallot Dijon Vinaigrette

Chard is rich in fiber, Vitamin A and C, and a plethora of other essential nutrients.  Rainbow chard specifically is delicious and absolutely gorgeous.  Its like spinach's hot cousin (no disrespect, spinach!) with a super earthy taste but it is vibrantly colorful.  This recipe is a really great winter side dish that could work on any dinner table but I usually just mow down a whole bowl to my face for lunch.

DRESSING

• 3 shallots thinly sliced
• juice of one large lemon
• 2 table spoons apple cider vinegar
• 1/4 cup olive oil
• pinch salt
• pinch course black pepper
• one teaspoon dijon mustard
• a drizzle of maple syrup (honey works too!)

Combine ingredients in a mason jar.  Seal it and shake it.  The dressing is best when it has time to meld.  If you plan ahead and make it the day before that's ideal but not necessary. It's super delicious either way.

SALAD

Chop one bushel of chard into small pieces.  Drizzle pan with olive oil and sautee greens until slightly wilted with a dash of salt.  Meanwhile, toast about a cup of walnuts until dark brown.  Combine chard, dressing, and nuts.  Enjoy!

Broiled Pears with Blackberries and Coconut Yogurt

Here's a sweet and simple little treat that's incredibly aromatic and very pretty to look at.  It's mild enough to make for breakfast yet elegant enough to serve for dessert and the taste has a lot of depth to it.  You're gonna love it. This recipe is for one serving. Double it if you're hangin' with a bud!

• One Bosc pear
• 2 tablespoons maple syrup
• One teaspoon apple pie spice (or just cinnamon)
• Pinch of salt
• One table spoon coconut oil
• Half cup blackberries
• One cup vegan coconut milk yogurt (buy any organic brand or make your own... recipe for that coming soon!!!) 

Coat your sliced pears with spice, syrup, salt, and coconut oil mixture and place them in a small baking dish.  Broil them until golden brown and crispy on top (also until your kitchen smells delightfully of cinnamon).

While pears are in the oven lightly muddle the berries and combine 3/4 of them with the yogurt.  Place mixture in a small serving dish.  When pears are ready let them cool for just a few minutes.  Layer the pears on top of the yogurt, add the rest of your muddled berries, and then add orange zest... and you're done!

Raw Noodles

I just bought a spiralizer and holy hell is it awesome.  It’s so fun to use that all I want to do lately is crank out veggie noodles all day every day.  I think it may be turning into an issue.  I just keep making noodles out of zucchini and carrots and cucumber instead of doing important things like calling my mom and socializing and paying my bills. But I mean, c’mon… raw pasta is a really cool way to switch up how you consume your vegetables.  Like Homer Simpson said, “you don’t win friends with salad,” and let me tell you, all my friends who have tried these raw noodles think they’re way cool and super delicious.  So if you wanna eat well and you want all your friends to think you’re totally hip you gotta make these.  And you know what?  If you don’t want to dish out the $25-$45 on a spiralizer that’s okay!  You can always slice your vegetables with a very sharp knife or peeler instead.  I’ve been playing around with zucchini noodles in particular this week so here is a stellar recipe you should try out.

Zucchini Puttanesca

For those of you who don’t know, “spaghetti alla puttanesca” actually means, “spaghetti of a whore”… so there’s that… Basically it’s a traditional Italian pasta dish that’s pretty salty and bold and I’m totally in love with it, so here’s my raw spin on it:

• one large zucchini
• two medium sized tomatoes
• a handful of basil
• 1/4 cup of olive oil
• one clove of garlic
• 1/2 cup yellow cherry tomatoes
• a handful of kalamata olives
• 1/2 a handful capers
• black pepper to taste

Send your zucchini through the spiralizer or carefully cut it into thin strips and set aside in a large bowl.  Combine medium tomatoes, basil, olive oil, garlic and pepper in the food processor and pulse until it’s at marinara sauce consistency.  Pour into a mixing bowl and stir in olives and capers.

Assembly

I know my measurements are far from exact but this recipe makes enough Puttanesca for about two (whoa super romantic!) so divide noodles into two portions and pour sauce onto both.  slice cherry tomatoes and throw them on top for garnish. That’s it.

 

Raw Caesar Dressing

Caesar dressing rules.  It's super rich, the perfect kind of tangy, and you can put it on almost anything.  But caesar salad isn't exactly known for having vital health benefits or being easy on the digestive system.  So here's a delicious alternative.  A raw vegan version of this indulgent classic that's made with only super clean ingredients that you probably have in your fridge right now.  

• 3/4 cup soaked (overnight) almonds
• 1/2 olive oil
• juice of one lemon
• one tablespoon white vinegar
• one teaspoon apple cider vinegar
• two tablespoon course ground dijon mustard
• one clove garlic
• pinch of sea salt
• ground black pepper to taste

Blend all ingredients until smooth. The almonds make the dressing creamy but also create a grainy texture just like parmesan does in traditional caesar.  feel free to add more lemon if needed.  In fact, you can adjust any measurements to taste.  dip any raw veggies you want, toss it with romaine, or drizzle it over kale and add some smoked tempeh (as pictured above).

There you go... enjoy crazy delicious caesar dressing without the belly ache.