Nourishing Flourishing

Yep.

I went there.

I so went there.

We are all probably wanting relief right now, yes? Dog days indeed. Truth be told, if I would have had tequila on hand, I probably would have thrown it in there too. Margarita ice cream? Shoot. It’s 100 flippin’ degrees out — don’t mind if I do!

Remember how I said in my last post that I worked in a local ice cream shop in high school? Yeahhh… about that. Lime ice cream (not with bright green, fake lime flavoring — real lime zest and juice) was how I gained a few extra pounds that summer… But seriously, can you blame me?! This version is a healthy, vegan take on that indulgence. It’s just three simple, delicious, whole-food ingredients. What else could possibly be more refreshing than cold, creamy, lime on these last sweltering days of summer when you feel like you’ve been trapped in the armpit of Hades? It has just enough tart and zing to perk your tastebuds and your mood. (That was way cheesier than I meant it to be. Forgive me.)

Plus, once you share the three magical ingredients, it will make everyone around you start singing and dancing to this song in the kitchen (at least…if you’re a member of my family, apparently):

It’s okay if you drop your spoon (perhaps in a garden as you take photos…ahem), or are simply in a hurry — just get that ice cream in your mouth, friend.

You know you want to go there too. So do it. Go there. And don’t look back.

Ingredients:
2 cans coconut milk
1/2 C agave or honey
2 fresh limes

Recipe:

1) Zest limes.
2) Mix coconut milk, sweetener, zest, and juice of both limes in a large bowl. Taste, and adjust sweetness if desired.
3) Process according to instructions included with ice cream maker.

Um… Do you see those flecks of green? That is deliciousness, otherwise known as lime zest. If you can eat graham crackers (or know how to make a GF version), this would be an a-m-a-z-i-n-g Key Lime pie substitute. I’m drooling on my keyboard so… This just got awkward.

How are you staying cool?

So our friends Quincy and Emily were kind enough to offer us their CSA share from the farm this week while they were gone (we have a garden instead of the CSA this year). Q and E knew we were missing having so many beets around to make one of our summer and fall favorites…borscht. This is a delicious way to use up those bumper crops of beets and other random vegetables you just don’t know what to do about. We hadn’t cooked with beets at all before borscht.. we love beets now, even in all their earthiness. All because of borscht. Borscht!!!

We first learned about borscht — a beet-based, beautifully purple or crimson colored soup — when we were volunteering at a summer camp for children who are adopted from Eastern Europe, Central Asia, and Russia. This “heritage camp” (click here for more information on this fantastic organization) is for the whole family, and offers opportunities for these kiddos (and their siblings) to learn more about the culture of their birth countries through activities, art, dance, music, stories, performances, and food. The BFF Manfriend and I had the privilege of being counselors with the same heritage group both summers — Russia, Eastern Europe, and Central Asia (it was scheduling coincidence, as there are other groups each week — Africa, Latin America, China, etc.). Anywho, it was during this time that we got to meet some great kids, and try out some unique REECA cuisine, borscht being the highlight.

The recipe below– made by the BFF Manfriend himself — is for a more “Russian” style borscht, I suppose, although it lacks the potato element that is very popular because I can’t really eat white potatoes. It is also vegan, whereas some places prefer to add some meat. Like all food, it varies by region. (Ben Hogue, what is it like in Ukraine?)

Here is what you need to know about borscht:
1) IT IS INSANELY CHEAP ECONOMICAL TO MAKE!
2) You can substitute just about any vegetable for whatever you have on hand.
3) Borscht is best served cool or at room temperature. Seriously. Promise.

This was actually the first recipe my husband ever made completely on his own — no recipe, no advice, nothing. Pure creativity. This is a huge milestone, because the man used to be afraid to boil water without a recipe… almost seriously. Over time, he has become an amazing cook! The number one most important factor? Hint: not skill…

Confidence — along with openness and adventure. He learned that you just have to be willing to take the risk of making mistakes, because you can usually correct them anyway. Not sure what [insert spice/ingredient here] will do to your pot of something? Shake-a shake-a shake-a, and taste along the way. Play around! Enjoy the process! Good things happen:

This recipe will yield half of what the BFF Manfriend usually makes in our big stockpot. What can I say? He’s a domestic divinity. [applause]

Ingredients:
1/2 onion, chopped (we use red)
1/2 head of garlic, chopped (yes, as in the cloves in a bunch — not just one clove)
4 beets (ours were smallish)
4 C water
2 carrots, sliced
1/2 bunch chard, chopped or ripped into pieces (~ 6 leafs and stalks — the stalks are great for soup!)
2 yellow squash (or zucchini, or a mix)
1/2 Tb salt (you might want to use less)
1/2 Tb ground pepper (use less if you don’t like spice)
1 tsp oregano

Recipe:
1) In the bottom of a large pot, saute chopped onions and garlic in a tablespoon or two of olive oil on medium. When soft, add chopped beets. Sprinkle a little salt on mixture.
2) Add remaining ingredients, except for squash. Let reach a soft boil.
3) Turn heat down, and add squash. Let simmer until desired texture.

My Husband likes to boil his vegetables to a near-mush when he makes soup sometimes, so I have left it somewhat ambiguous how to tell when the soup is ready. Do what you will! But if you do anything, eat it lukewarm, at the very least : )

Have you tried borscht? Are you intrigued?

I think kids love how unique the color is.

(Add more water or [almond/rice] milk to get a pink hue!)

P.S. Sorry my photos are lacking quality lately… Someone please buy me a DSLR. I pay in doughballs and dessert hummus! : D

I’ve never been a huge fan of Green Goddess Dressing. This shocks me, as well, seeing as I love green so much my blood is probably closer to an emerald tinge… (Random nerd question: Did you ever watch Star Trek: The Next Generation? Ok, please don’t stop reading my blog just because I’m weird like this. Anyway, Vulcans have green blood! I can relate. That is all.) For some reason, when I whipped this up, it worked for me, despite my not being keen on most GG varieties. It is tangy, herby, and reminds me a lot of ranch dressing, but without all the…gross stuff. Heh. Plus, it looks quite delicious atop all this colorful bounty our garden can’t stop generating!

If you are harvesting an abundance of herbs from your garden, you can easily substitute fresh basil and/or oregano. In fact, I think perhaps this dressing would really pop with an even more vibrant flavor if you did so! Just use the conversion of 1 tablespoon fresh herb for each teaspoon dried herb. Voila! You’re a fancy cook who uses fresh garden herbs. Don’t you feel classy?

Ingredients:
1 small avocado (~1/2-3/4 C diced…these are hard to measure precisely!)
1/2-3/4 C water (start with 1/2 C, add more if thinner consistency desired)
1/4 C chopped fresh parsely
1 Tb fresh lemon juice
1 t apple cider vinegar
1 t dried basil
1 t dried oregano
1 t garlic powder
1/2 t salt (warning: this might be a bit much for non-salt lovers like myself)

Recipe:
1) Add all ingredients except for herbs to a food processor.
2) Process briefly until things have combined, but aren’t perfectly smooth.
3) Add remaining ingredients (herbs). Process until smooth.

We store ours in a small glass mason jar, but it never lasts more than two days, the way we eat! : ) The citric acid from the lemon should keep things tasting nice and fresh for at least a couple days. If you prefer your GG dressing sweetener, simply add a few drops stevia.

P.S. – A trick for keeping your herbs fresh? Place them in a mason jar with just enough water to reach the tips. Keep in the fridge, towards the front (the back gets too cold and could freeze ‘em). Just make sure to trim off the leaves that would be submerged, or they’ll get goopy! If you’re worried it will get too chilly, just place a plastic bag over the top.

This is excellent tossed with a lettuce salad, or used as a healthier ranch dip! I served my first version of this with the Cucumber Lettuce Wraps at a party, and caught one rather reserved, professorly man uncharacteristically and quite enthusiastically maneuver himself across the table to grab the whole jar. He ate at least half of it by himself! Love those moments. I’ve since tweaked this recipe a bit, so hopefully it will send him running, not just awkwardly jogging and reaching, next time…

What kind of salad dressings are your favorite?

I grew up mostly on vinaigrettes, and we never had ranch, so it makes me yack when I even smell it! Never been a ranch fan. Our all-time favorite is the Honey Mustard Poppyseed, but here are more ideas: Apple Cider Vinaigrette, Asian Peanut Salad Dressing + Sauce, Summer Grilling Marinade (<– great on salads or as a marinade), and Zesty Italian Dressing.

When I used to go out for sushi on a semi-normal basis, my favorite part wasn’t necessarily the sushi… It was the complementary salad that some of the restaurants I frequented would offer. More specifically, it was the ridiculously delicious peanut dressing that was dolloped on the lettuce leaves. However… the whole “mayo” and “high fructose corny syrup” and “preservative” thang was sort of a turn-off.

Do you want to know something funny? I love lettuce — I will eat it like an apple right off the head, I will chomp on leaves like a rabbit, I will eat a salad without any dressing at all. And I’ll like it. I am not a dressing person… But I also know that I am a freak little different than most people. And since I want to serve healthy food to the people I love, I realize that I’m a lot more persuasive when I serve my veggies with a little somethin’ somethin’ to drench them in. I’m no fool, folks — I am fully cognizant that my friend Joshua comes over to our place to eat solely for the honey mustard poppyseed dressing. Hey, I’m just glad he’s eating a fresh vegetable… those bachelors like to get a little reliant on smoothies and breakfast burritos, from what I hear… (<3 you Joshua!)

When a lovely reader named Brenda asked if I could please post some more dressings (apparently she, too, is hooked on the honey mustard poppyseed), and preferably ones that don’t require a blender, I was more than delighted to oblige. So, here is the first in hopefully a string of successful vegetable-disguising-or-complementing-depending-on-your-perspective dressings! I served an unfortunately water-ed down version of this with the cucumber-wrapped salads (apparently I have sushi on the brain lately, eh?), along with another dressing yet to be published. I tweaked this by eliminating the added water altogether and voila! Perfection. It’s now gone after just one sitting between the Husband and myself. Yes, we like to eat.

The best part? You probably already have all the ingredients, and it takes about 2 minutes total to get everything together, poured, and whipped up. Win!

Ingredients:
1/4 C peanut butter
2 Tb agave
1.5 Tb lemon or lime juice (fresh)
1 Tb apple cider vinegar
2 tsp gluten-free tamari (you can sub soy sauce if you eat gluten)

Recipe(ish):
1) Mix all ingredients in a bowl or small glass mason jar. Cover and store in the fridge.

Wow. One step. That’s pretty easy, yes? Not to mention it is crazy healthy! This dressing has a protein punch thanks to the peanut butter, which I don’t think any other variety of salad dressing can boast. It’s also versatile; it would be delicious as a sauce to toss with stir-fry, or pour over whole grains like millet or brown rice (my BFF Manfriend will be coating his pasta with this from now on), or in a number of other delicious scenarios. (Personally, I’ll be eating the salad I just made for these photos. It’s 8am, but I don’t care. It’s awesome. So. Yeah.)

Go nuts with the possibilities! (No pun intended; peanuts are legumes, not nuts…hehe.)

In other news, this weekend, I will be staying up in the mountains with my mom’s side of the family. We get the chance to celebrate my grandma (I called her G-Funk, and yes, she was adorable and loved it) and her life, which ended early this spring. Even though I am saying my final goodbye to one of my best friends (I mean that sincerely), and it will feel strange to be savoring all the things she loved without her, I am so thankful that we get to be together in one of her favorite places, and enjoy nature just as she would have.

What are you doing this weekend?

Have you ever tried the awesomesauce that sushi places serve on salads?

While we were at the Fitness and Health Bloggers Conference a couple weeks ago, we had the privilege of being served dinner by Whole Foods out on their patio. This meal was made extra special not only by the new friends it was shared with, or the gorgeous backdrop of the Flatirons, but also by the accommodating vegan menu! That meant no one had to worry about triggering a dairy allergy, or picking meat out of their food, or feeling awkward. I didn’t hear a single person say they missed anything, either; we all just rejoiced in how delicious it was. Isn’t that a mark of great cooking — when no one has to be left out, or disappointed with flavor, and everyone can (literally) break bread together? The evening was lovely, in a word. It was the kind of food you relish (no pun intended) the opportunity to capture in pictures. Definitely check out Anne, Lori, Theodora, and Gretchen’s posts for some gorgeous photo recaps of that night.

My favorite (other than the Lemon Tart with Date and Almond Crust [I'm literally drooling right now]) was the cucumber lettuce wrap. It’s essentially what it sounds like: they wrapped a little salad of lettuce and radish inside a cucumber, and drizzled it with green goddess dressing. I finally decided to recreate the presentation/method this past week — an hour before we had to be at a birthday party. Because I thoroughly enjoy putting as much pressure on myself as possible in any given situation. Try some weird new culinary experiment I just came up with that seems impossible but intriguing? Ten minutes before someone comes over? Yes, that’s a GREAT idea!

Why did I think this would work, again? I wondered, as I threw another strip of cucumber on the “discard” (aka Eat Later) pile. Then the BFF Manfriend convinced me that I needed to slice the cukes very thin. I first muttered dismissively a little as he sliced one  – and then, after seeing that the cucumber piece didn’t break for the umpteenth time when I rolled it, said, “Oh, wow. Yeah, you’re right.” Marriage is all about love, honesty, communication… and a lot of humility.

(But I still hate being wrong.)

In my haste I didn’t take step-by-step snapshots (man, those would be helpful, eh?)… And my natural light was fading, thus these photos don’t accurately convey how vibrant the salads will appear. So. Sorry about that. I’ll add some process photos when I make these next. But, in the meantime, just keep this in mind: slice your cukes thin. Thinner than you might think you should. And trust.

Ingredients:
2 large cucumbers
1 head lettuce (use a fairly pliable variety like butter or red leaf)
1-2 carrots
long toothpicks

Recipe(ish)/Method:
1) Slice cucumbers length-wise, to as thin a thickness as possible. They should hold together, and bend without breaking. We ingeniously used the cheese slicer on the side of our broken grater. Classy.
2) Cut carrots into short (~1″), thin matchsticks.
3) Place one or two lettuce leaves on the cucumber slice (line them up length-wise). I rolled my leaves to get them to fit.
4) Place a carrot matchstick or two at the end of the slice.
5) Start rolling the cucumber tightly (like you would cinnamon roll dough; click here for example).
6) Use a toothpick to spear the roll together.

I know it seems complicated, but after a few attempts, you’ll totally get your groove.

These are great as appetizers and fingers food (if you roll them small enough, as I did). You can drizzle dressing on the tops when all are finished and plated, or serve them with dressings to use as a dip. Stay tuned for some recommendations… I have at least two new recipes to share : )

What creative ways have you seen salad served?

I’m not the first person to make an avocado-based vegan “ice cream” or frozen pudding. I realize this! (And if you or someone you know about has a fantastic vegan ice cream/mousse recipe, please leave a link in the comments for others to enjoy; I’m honestly not even sure where I first encountered the idea years ago, as it’s become so ubiquitous!) But, the interesting twist is that I hadn’t intended to make this in the first place; it was the byproduct of a failed attempt to create something else. Hopefully later this week I can show you a (not-failed) finished product of my original goal… This is still smooth, sweet, and totally delectable. In the meantime, here is a happy accident; similar to ice cream, this creamy treat is perfect for the dog days of summer.

Or, you know…whenever you want chocolate.

Ingredients:
1 ripe avocado
1/4 C + 1 Tb cocoa powder
1/4 C agave nectar
1 t vanilla extract
4 Tb unsweetened almond milk (I used vanilla)

Recipe:
1) Throw all ingredients into a blender or food processor and mix until smooth, scraping down sides as needed.
2) Pour/spoon into glass container and place, covered, in freezer for about 5-8 hours. (I used a champagne flute for added classiness…or because it’s what would fit in my overstuffed freezer.)
3) Remove when it is fully frozen (which admittedly, takes a while), and devour!

Now, as with pretty much all my recipes and methods, you can adjust this pretty easily. One avocado might be smaller or larger than another, so if you want to gradually add the agave as you make it, certainly do so. You all know that I am a proud supporter of “tasting along the way,” yes? Yes. And if you haven’t played with this green fruit outside of guacamole, and are wondering what is wrong with me…. Try it. You can’t taste it. At all. Fo rizzy.

Healthy-sneaky win!

Have you tried avocados in dessert before?

Featured in Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

I’m back! So, some of you saw my hints on Twitter and Facebook already…oh my word, do I have some stories to share. But more on that later. I feel badly that the blog has been kind of wacky lately. I would guess that, although you seem to enjoy laughing at my travel exploits, you might miss the recipes. Thus, today I will start with the food from our trip, and save the chronicles of craziness for another time. These aren’t really straight-up recipes; they are more methods that you can adapt to your needs and tastes. I just wanted to share some ideas, in case you’re overwhelmed with “What will I eat?!” camping dilemmas. Please do not assume that camping has to be rough just because you don’t eat gluten, or dairy, or meat. Even if you’re not in any of those boats, after this (egregiously long) post, you’ll know what to pack for your (high-maintenance) friends  ; )

These are some “essentials” for camp cooking that I personally bring, and recommend:
- cast iron skillet (even just a small one)
- heavy duty aluminum foil
- metal utensils (fork, spoon)
- paring knife
- substantial water container (more on that tomorrow…)
- Klean Kanteen

I prefer to use a firepit with a retractable grill instead of lugging around a propane stove. All you have to do is wrap your metal skillet, pot, or food itself (see below) in heavy duty foil. Everything will be fine. Really.

(And of course, please reuse what foil you can!)

Any guesses as to what I’m stirring?

The first night we arrived, I tried something a little different than our usual camp food fare: I made curry!

This is a method, not a recipe; and I assure you, anyone can pull this off! Just trust yourself, and taste along the way. Place your (foil-laden) pot on the grill, and cover the bottom of the inside with a thin layer of curry powder, a generous sprinkling of cumin and turmeric, and a little ginger or garlic (powder, for ease). Give the spices a stir, and once they are a bit fragrant, pour some olive oil in, and stir. Add chopped onions and carrots. Stir. Add more veggies — whatever you have. We used cabbage, and precut cauliflower, broccoli, and zucchini. I also added the bag of frozen peas for protein; I love using them as “ice packs” on trips!

Add a splash (or a few) of water, and keep spicing as you go. Make the dish suit you. And don’t forget to add salt — copious amounts of salt.

Happy campers, indeed.

Save dishes, and trees: just eat right out of your pan (and lid)… Ain’t no shame in my game.

The next morning, we awoke to rain. It was not only a great excuse to snuggle into our sleeping bags a little longer, it was also the ideal setting for a hot breakfast once the sun broke through…*

And by hot, you knew I meant made with fire, right?

(Yes, I almost burned down my house as a child once. Why do you ask?)

Grilled toast (for the BFF Manfriend). Just place bread on the frame, watch, and flip. Easiest toast ever.

These (ethically-sourced) eggs were awesome, I’m not going to lie to you.

But that’s not all…

Slice. Drizzle with olive oil, sprinkle with salt, wrap carefully in foil, set directly in hot coals, near a flame if possible. Turn it halfway through to cook the other side. This method works with regular potatoes, as well as squash! Just keep it upright, so that oil doesn’t leak out. Remove and carefully open the foil to check for doneness. You can always reseal it and drop it back into the heat.

I also diced half the sweet potato and fried it in the cast iron until crisp — ’twas perfect!*

Can you see something hiding in the coals?

Both methods are superb. Just don’t be so adult that you leave your agave ketchup behind… Adulthood is overrated!

At this point, we embarked on our hike. Which, again, is a tale in itself, and shall be recounted in detail soon. I will share that we were utterly depleted when we reached base camp again, and I was not about to spend an hour slaving over a hot stove burning fire. At this point in the camping day, I like meals that I can just throw into coals and walk away from. Call me lazy.

Foil-Wrapped, Fire-Cooked, Easy Stuffed Bell Peppers

2-3 green bell peppers
1 can of black beans
1 can or small jar of salsa or Ro-Tel (or a mix)
organic cheese or Daiya, if desired

1) Carefully cut tops of bell peppers, like you would a jack-o-lantern.
2) Remove seeds.
3) Pour beans (I rinsed and drained mine a couple times in the can) to cover the bottom of each pepper.
4) Add a layer of salsa/Ro-Tel.
5) Repeat.
6) Replace top, and carefully wrap in foil. Keep upright and place in hot coals/fire.
7) Turn halfway through (again, check for doneness at any point, just be careful when resealing).
8 ) Remove and top with cheese if you prefer. Eat directly out of foil with a fork.

If your significant other tries to pass off their pepper remains to you once the filling is gone, fight the urge to selfishly devour it, and hint that some salt will really bring out the flavor. Be patient with his or her skepticism. Then bask in the glow of a happy spouse and no leftovers.

Whew! That’s a serious recap. But I know that so many of you are traveling this summer, and I don’t ever want you to feel left out because of a dietary restriction. Hopefully these examples can provide some inspiration and encouragement for your own creative camp meals. And don’t be intimidated by the fire: remember, everything tastes better when cooked outdoors! : )

Featured in Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free

Any other camp cooking ideas?

*Sorry for the inconsistent quality in photos… The lighting was a bit tricky to work with on this trip!

So.

Allergies.

We meet again.

I am not pleased to see you. There, I said it. I get that you are just hypersensitive and want to be all up in my biznass, but seriously, Immune System – I’m a big girl now and I can take care of myself! You are way too overprotective. It’s embarrassing. I walk around with swollen eyes all day long, totally drained, with these powerful headaches, just because you apparently didn’t get the memo that lilacs are not poison. They just smell nice. Chill out, antibodies.

As a result of this autoimmune fun (and by “fun” I mean “horror”), I was in a daze yesterday. Occasionally, my allergies get debilitating — seriously. I’ll spare you the details, but imagine the worst headcold you can, and then throw some Satan into the picture for interesting twists. Yep, that’s about accurate. It can drag me down to just laying on a couch, mumbling incoherently about how I want BFF Manfriend to “pull the plug.”

He is a patient, saintly man. I know this. (And yes, I did drama in high school — why do you ask?)

Anyway. I suspect there may be an actual cold in the background of the allergies as well right now. It’s hard to distinguish the two sometimes, because they tend to go hand in hand, egging each other on in their torturous ways. So I finally went ahead and tried to make something that would kind of “clean out the attic” – if the attic is my head, and my sinuses are the forgotten corners. (Can you tell I’m still delirious? Good metaphor. Not.) There is one type of soup I crave when I feel unwell – whether it be a flu, a cold, a life disappointment, or a paranoid immune system that hates lilacs (WHO HATES LILACS?!?! Come on, I.S.!) It has to include a tomato base, cabbage, garlic, and some heat. Everything else is take-it-or-leave-it. I made do with what I had, and it was amazing. So, for all my fellow allergy and/or cold sufferers, know that while this won’t cure you, it definitely takes the edge off. And the congestion out.

This is yet another free-and-easy, loosey-goosey, do-what-you-will-and-hyphenate-extravagantly kind of recipe. There’s nothing all that creative going on here; it’s really just vegetables. I’m sure there are a bazillion (roughly) other similar recipes out there. And with good reason. It’s utterly simple – the only added spices are salt, pepper, and cayenne (well, and enough garlic to keep the Twilighters away. Joke.). Yep. It’s easy, crazy healthy (I mean – CRAZY), and comes together in probably 15 minutes. Chop chop, stir, pour, stir, shake, stir, eat. It’s even pleasant to make – rhythmic chopping and a comforting smell wafting through your kitchen. What’s not to love?

The fact that I’m allergic to the best smell in the world – lilacs. Ah. Touché. That’s not to love.

This soup can be eaten cold, like gazpacho, warm/room temperature, or hot. Because things are sort of, kind of, maybe, but not for sure yet, starting to warm up around here (it’s Colorado. We have 4 seasons in every single day so…we have to be noncommittal about our assessments.). I devoured this after I got home from working out – two big bowlfuls. It was spicy enough to keep me downing the H20 to rehydrate, but not to the point that I couldn’t taste and enjoy my meal. It was the perfect ending to my day! And it definitely made a difference in my…uh…overcapacitated sinus cavities, and itchy throat.

It a happily-ever-after soup.

Ingredients:
extra virgin olive oil
½ head or 1 very small cabbage
½ small red onion
2 medium-sized carrots
2-3 stalks celery
6-8 cloves garlic (I used 7, varying in size)
1 28 oz can chunky tomato sauce or diced tomatoes
~ ½ C water (optional)
salt + pepper
cayenne (or hot sauce, or both)

Recipe(ish):
1) Chop cabbage by first slicing the head into ribbons, and then slicing in the other direction.
2) Chop onion, carrots, celery, and garlic as well. I like mine diced quite small in this recipe, but do what you like.
3) Drizzle enough olive oil into a large pot so that when heated to medium, it covers the bottom in a thin layer.
4) Add vegetables, salt generously (to make them sweat a little), and stir.
5) Once veggies are starting to soften, add tomato sauce/diced tomatoes. and stir. You may want to add some water to thin it out to your desired consistency — I used about ¾ C or so.
6) Add salt, coarse ground pepper, and cayenne and/or hot sauce to taste. Stir, reduce to a lower heat, and let simmer for about 5-10 minutes. Serve.

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I like it with some crunch still in the carrots, so my times reflect this. Feel free to cook longer if you wish. It’s even better the next day! I feel so much better after eating this. It’s not a panacea, but it is delicious, healthy, and quick.

Take that, Sinuses.

Do you have allergies? Any special cures?

My doctor relative swears by drinking a teaspoon of your urine in a glass of water every morning. Something about the amount of antibodies… I mentioned this on Twitter once to some hilarious reactions… Thoughts?

(Do you hear the desperation in my voice?)

Ok, ok. You all guessed correctly — the teaser from yesterday was most definitely a portobello burger. Nicely done. If you are yet to taste the glories of this mushroom delight, brace yourself — your world is going to be rocked. The recipe I’ve provided below is just one very, very simple preparation method in a myriad of possibilities. I’ll be sure to keep you updated as I experiment with variations, but for now, I wanted to share the laughably easy and basic manner in which I typically (and lazily) cook our vegetarian patties.

Oh, and do know that many of you affirmed what I knew my recipe page was lacking, and I took every comment suggestion to heart (and…stomach)! Get excited for deliciousness. Destination: Summer BBQ Yum Town. It’s going to be hot. It’s going to be crazy. It’s going to be…food. (Sorry, was that anticlimactic?)

Ingredients:
2 portobello mushrooms
3 – 4 TB of balsamic vinegar
1-2 Tb extra virgin olive oil
minced garlic, if desired

Recipe(ish):
1) Mix vinegar and oil together, adding garlic if desired. Set aside in a small dish that will hold the two ‘shrooms.
2) Remove stems from portobellos. If they are extra-thick, and you are concerned they won’t marinate correctly, just gently and shallowly cut and X on the cap.
3) Place mushrooms in the marinade dish and cover. Place back in the fridge (or not…). Flip after 30 minutes.
4) After the mushrooms have marinated for an hour, either broil them or bake at 425* until tender. They do fine on the grill (just have some foil underneath), or in the pan, too!

I know. It’s kind of ridiculous to even call that recipe-ish. Way too easy. This highly adaptable, of course; more oil if you like a richer taste, less balsamic for a more “pure” flavor (though do salt a little to make up for the loss of vinegar). These burgers are also quite low in calories, so be sure to bulk them up with avocado slices and serve them with hearty, protein-filled sides! Our favorite way to add some extra indulgence is to top them with sauteed, chopped onion that has been cooked with generous amounts of olive oil and salt. Oh yes we did.

Do you do the ‘shroom burgah thang? Or do you have another favorite veggie burger?

Ok, I know everyone and their mom has posted on sweet potato fries — I readily admit that I’m not trying to be wildly inventive here. But, I also know that there are some readers out there who haven’t heard about such wonders, and maybe even some bloggie vets that don’t know all the reasons sweet potatoes are stanking good for you. (Ok, this isn’t going to be that comprehensive, but still.) I definitely didn’t, until I researched it a few months ago. Having stockpiled an abundance of these orange ‘taters in the past week as if the apocalypse were coming tomorrow — did I mention how insanely cheap these are? –, I figured now would be a great time to make a dent in the tuber stores, and share some fun factoids while I’m at it.

This isn’t really a recipe — it’s just a method (and one that probably 80 million people have already tried, soo… Sorry for the lack of ingenuity here.)

Sweet Potato Fries

1) Chop sweet potatoes in half, again and again, until they are the about the shape and size of fries (you don’t want them too skinny though, or they’ll burn. Sad face.).
2) Spray with cooking oil, or toss in extra virgin olive oil (enough to coat) and place on a baking pan.
3) Generously douse with salt. (Or sprinkle. You know. Whatever you want.)
4) Place in an oven at about 425* (I get impatient and do 450* often, admittedly — higher chance of burning, but also higher chance for crispiness/crunch…), and once the underside browns, flip or just stir ‘em. Once they are browned to your liking, they’re done!

Fun Fact #1: Sweet potatoes are a cheap way to access major antioxidants. Usually, we tend to associate antioxidants (those cancer-fighting, cell-healing little awesomes) with really expensive, trendy things like acai, dark chocolate, red wine, and berries. Some of us know that dark leafy greens have ‘em too, but sweet potatoes tend to be (really) cheap by the pound, more satiating, and a more efficient means of assimilating these nutrients, particularly beta-carotene.

Fun Fact #2: Eating a sweet potato is basically like taking a multivitamin of amazing health power. Well, ok, maybe I’m being a little generous here. It’s almost like doing that. One small sweet potato will provide you with about 250% of Vitamin A (an antioxidant — great for eyes, immune system, bones, teeth, and more), about 30% of Vitamin C (another antioxidant, assists with healthy immune system, skin, lowers risk of stroke), another 30% or so of Manganese (a mineral that assists with vital functions in the nervous system, reproductive system, and metabolism, as well as yet another antioxidant), and a little under 15% of Copper, dietary fiber, and Vitamin B6. Not to mention it’s a decent source of Iron and Potassium.

White, starchy, nutritionally-negligible cousin, you lose. Sorry.

Fun Fact #3: Sweet potatoes are an excuse to eat fat. Seriously! Of course, I wouldn’t take this overboard, but you genuinely need to eat fat with sweet potatoes in order to assimilate all the nutrients you can. It doesn’t have to be much, maybe just a small drizzle of olive oil; though I like to stretch this rule from time to time (aka, when I eat sweet potato fries from restaurants : ) In addition, adding some fat and protein to your sweet potato will help lower the glycemic index, allowing for a more gradual insulin response. This prevents the likelihood of Type 2 diabetes, as well as fat storage in dangerous areas like the stomach (particularly scary because of its relationship with heart disease, and the threat fat in this area poses to your organs).

Fun Fact #4: Despite the blood-sugar skyrocketing effect of white potatoes, sweet potatoes are beneficial for regulating insulin response! Basically, sweet potatoes are world’s apart from their cousin in this respect because they contain so much fiber. If you’re diabetic, you know that fiber is your friend; it helps to keep your insulin response level so that your pancreas doesn’t have to endure the abuse of a roller-coaster ride. In addition, sweet potatoes contain a protein hormone Type 2 diabetics have lower levels of, which allows for a more even metabolization process. Win!

Fun Fact #5: Sweet potatoes can act as an anti-inflammatory. If you have an autoimmune disease or disorder (holla!), you probably know why this is an important quality.Antioxidant properties play a significant role in the repair of our tissues (random: sweet potatoes, if damaged, will heal themselves using their antioxidants — that is such a logical, but still impressive, illustration of the power of their nutrients!), but anti-inflammatory properties not only reduce the inflamed tissue, but also prevent them from flaring up again. The antioxidant and anti-inflammatory qualities are of especial interest, perhaps, to those with digestive issues and diseases, because the intestine absorbs all these chemicals (and thus their benefits) directly.

Fun Fact #6: Sweet potatoes are delicious. Ok. This might not count. Buuut. It’s true. Here’s another way I like to get my sweet potato crack fix nutrients… Cinnamon (Un)Sugar Dessert Hummus:

For more information, this is a great resource that offers more detail on the benefits of sweet potatoes. It has plenty of medical journal articles to peruse, if you’re into that sort of thing ; ) I always fact-check using this website, because I find it to be well-researched and copious in referencing the sources. Highly recommended!

What are your favorite sweet potato recipes?