Cart 0

TEMPEH SWEET POTATO CUTLETS

It’s hard for me not to overeat these savory treats. They’re wholesome and healthy but taste like dessert! They can be made entirely from leftover, pre-cooked ingredients that are versatile enough to keep stocked in your fridge and used in many other dishes. Just mix and heat.

Ingredients for 10 cutlets:

  • 1 C sweet potato, cut into cubes and boiled for 10 minutes
  • ½ C tempeh, cut into cubes and boiled for 10 minutes
  • ½ C cooked buckwheat, or any other grain
  • Untoasted sesame oil for frying
  • Optional seasonings: salt, tamari, toasted sesame oil, cinnamon, cayenne pepper...

Tools:

  • Big bowl
  • Frying pan

Steps:

  • Crumble the tempeh in the bowl
  • Mix in the sweet potato and buckwheat (I like to use my hands to form a texture that is blended but still a bit chunky)
  • Season with your favorite things! Mine are a dash of sea salt and a splash each of tamari and toasted sesame oil.
  • Heat the untoasted sesame oil in the pan
  • Shape the “dough” into cutlets and brown them over medium-high for 2 or 3 minutes on each side, turning carefully.
  • Serve with leftover steamed or fresh greens, or both!

Inspiration:

  • Know your oils: Regular, untoasted sesame oil is made from raw, pressed sesame seeds. Toasted sesame oil is made from toasted sesame seeds. The first is good for high-temperature cooking, while the second is flavorful and good for seasoning.
  • Sweet potatoes are great with a variety of herbs, spices, and condiments, and tempeh and grains are naturally mild, so you can experiment freely with this recipe! Thyme, red pepper flakes, cumin, and smoked paprika are other lovely flavoring choices.

POTATO FRITTATA WITH GOAT CHEESE

Frittata is a fancy Italian word for “fried.” In the U.S., it’s become the name for an egg-based dish with goodies like meat, cheese, or veggies inside. You can think of it as a crustless quiche with crunchy edges. Mmm!

I love eggs for breakfast. But I also love them for lunch and dinner! This simple, flavorful frittata will satisfy you and a friend any time of day, with enough leftover for another meal (even the next day—frittatas keep well in the fridge, as long as they’re wrapped up tight).

Ingredients for four servings:

  • 4 medium potatoes, thinly sliced
  • 6 large eggs or 8 small eggs
  • 1 clove of garlic, chopped
  • ½ onion, sliced or diced
  • Fist-sized ball of goat cheese, cut into chunks
  • Leafy greens in the light dressing of your choice
  • Untoasted sesame oil
  • Sea salt & fresh ground pepper

Tools:

  • Ovenproof frying pan (I like cast iron)
  • Large pot
  • Large bowl

Steps:

  • Heat your oven to 425°F
  • In the pot, boil the potatoes in salted water for 5 minutes
  • Heat some oil in the pan and sautée the onions to a light brown, then remove from heat
  • Crack the eggs into the the bowl and lightly beat them, then add the garlic, sautéed onions, and salt and pepper. Fold in the cooked potatoes.
  • Pour the mixture into the pan and cook it on the stovetop over medium heat for 5 minutes, then put it in the oven for 15 minutes. Remove when it’s golden brown at the edges.
  • Arrange goat cheese and greens on top, and serve up the joy!

Inspiration:

  • This frittata makes a great picnic dish, as it’s super portable and easy to cut and share. It’s also a brilliant all-in-one meal, with protein and fat from the eggs and cheese; carbohydrates from the potatoes; and vitamins, minerals, and fiber from the greens.
Raw dream of tomato soup.jpeg

RAW “DREAM OF TOMATO” SOUP

I first tried this recipe when I needed to make something quick, healthy, and very delicious for Sunday brunch with a friend who is a bit of a foodie. Check off all of the above with this tomato miracle! My lover of food was surprised it was both raw and vegan, and also reminiscent of her childhood favorite: Campbell's Creamy Tomato. Get in touch with your inner kid and make your own!

Ingredients for 2 bowls:

  • 1 lb Roma tomatoes
  • 2 red bell peppers (I forgot to buy these and used 4 stalks of celery instead!)
  • 1 garlic clove
  • 10 basil leaves
  • Juice of 1 lemon
  • 2 T sun-dried tomato powder (5 or 6 hard sun-dried tomatoes—not oil-packed)
  • 1/4 tsp chipotle powder
  • 1/2 C hemp seeds

Tools:

  • Blender

Steps:

  • Make the powder first by blending the sun-dried tomatoes by themselves
  • Add the rest of the ingredients and blend until smooth
  • A blender with a “turbo” setting can make your soup warm enough to eat, or you can pour it into a pot and simmer it on the stove. (Just be aware that if you go over 104 Fahrenheit, it won’t be raw anymore!)

Inspiration:

  • I like to serve this soup with warm rye toast drizzled with olive oil.
  • This recipe is adapted from the New York Times Best Seller Forks Over Knives, a follow-up to the feature documentary by the same name about the plant-based way to health.
Kasha Porridge.jpeg

SIMPLY SCALLOPS

Scallops are one of the easiest things in the world to make—but an even easier thing to do is to overcook them! Use your scallop-making time as an opportunity to practice being present while cooking, and you will have yourself a delicious meal in under five minutes.

Ingredients for one serving:

  • 3-6 dry-packed scallops*, depending on size
  • 1 T untoasted sesame oil
  • Sea salt
  • Side of greens: fresh with your favorite homemade dressing, or lightly cooked

Tools:

  • Frying pan

Steps:

  • Rinse and dry scallops thoroughly
  • Heat the oil in the pan on medium-high until it produces the tiniest bit of smoke
  • Sprinkle scallops with sea salt
  • When the pan is hot enough, place the scallops in it, flat-side down
  • Be strong! Don’t touch them for two minutes if you want that famous caramel crust :)
  • After two minutes, use a spatula to gently lift the edge of one of the scallops and peek underneath. If it’s caramel brown, flip them all over and cook for another minute. If it’s not yet, wait 30 more seconds and look again. Repeat as necessary.
  • Remove scallops from heat while they still have a slightly translucent center—they will continue to cook off the pan
  • Serve right away, caramel crust facing up, with your side of greens

Inspiration:

  • *Please buy "dry-packed" scallops! They are slightly pink or off-white, smell like the sea, and contain no chemical additives. "Wet-packed" (or “soaked”) scallops are bathed in sodium tripolyphosphate, a neurotoxin used in soaps and cleaning supplies (yuck). In scallops, it acts as a whitening preservative and soaks up water, increasing scallop weight by up to 30 percent—costing you more money for less scallop! Also, because so much liquid is released during cooking, “wet” scallops steam, rather than sear to a nice brown crust. And, they can carry a light soapy flavor, eek! So please, friends: stay dry.
  • Scallops come in two general sizes: sea scallops are larger, while bay scallops are smaller. If you’re going for a standard 5-7 ounce serving size per person, you’ll probably want about three sea scallops or about six bay scallops.
  • I avoid farm-raised scallops from farms in China, Chile, and Peru. The North Atlantic states, Alaska, and Canada tend to use more sustainable and healthier practices for both fishing and farming. Look for scallops (wild-fished or farmed) from these regions at your local farmers market or a supermarket that knows its stuff.
rye toast.jpeg

RYE TOAST

When I see “bread” on my shopping list, I know it can only mean one thing: 100% whole grain German rye! This versatile bread is a staple in my kitchen, my grocery shopping, and my daily life. It’s probably the healthiest bread around, with a lot of protein and iron. It’s found in most supermarkets and natural food stores in the shape of a brick, wrapped in clear plastic. Local bakers are also now selling it in some markets. Get it fresh, if you can.

While this bread is delicious toasted, it tastes quite raw straight out of the package. Don’t be turned off! It just needs a little time to warm up :) When I share it with clients and friends many fall hard for it—some stop eating white bread altogether.

Ingredients for two toasts:

  • 2 slices rye bread
  • 1 tomato, sliced
  • 1 avocado, sliced
  • Herbamare (sea salt infused with organic fresh herbs and veggies) for sprinkling
  • Olive oil for drizzling

Steps:

  • Toast the bread for 8-10 minutes in the toaster or oven, until it’s crispy on the outside but still soft on the inside (patience is the key!).
  • Drizzle, sprinkle, and layer on your slices—and enjoy!

Inspiration:

  • In addition to this tomato and avocado classic, I also like my rye toast with eggs, smoked salmon, greens, hummus, peanut butter and pumpkin seeds—or plain, with just a drizzle of olive oil and a sprinkle of salt.

SPRING CHICKEN

My dear friend is in her 90s as she continues to work, travel the world and inspire so many. She truly knows how to enjoy life and goes for simple things. One of her favorite meals is roasted chicken with tomatoes. And how easy for me - I loved making this fun meal for her.

Please make sure to buy the best organic, ideally pasture raised, chicken you can get your hands on. Rinse it, dry it very well inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss with twine or sewing thread around the ankles and the breast/wings area (see photo). It keeps the bird from drying out. Rain 1 tbsp of good sea salt all over, pepper to taste and leave it alone for an hour in the preheated oven at 450F. Throw in grape tomatoes 10 minutes before taking the bird out. When ready to eat, baste with juices, slather with a little fresh butter and serve with a simple leafy green. We had basil leaves with balsamic vinegar & olive oil to compliment those good looking roasted tomatoes. Fork and knife optional.

KALE & SHIITAKE MUSHROOMS

You know what's really good? Home cooked food you make for yourself. It doesn’t matter if it’s a simple breakfast or a lavish dinner: food just tastes different when it's made for you, by you.

I had that realization the first time I made this dish. If you’re not used to eating lots of veggies, then kale and mushrooms probably aren’t on your list of typical cravings. But if you cook this delicious recipe at home, even once, you just might find yourself reaching for them next time you go shopping!

Ingredients for two side servings (or one big bowl!):

  • Half a bunch of kale (about six big stalks), roughly chopped or torn
  • 1 C fresh shiitake mushrooms, sliced
  • Half an onion, chopped
  • 1 garlic clove, finely chopped
  • 1 - 2 tsp fresh ginger, finely chopped or grated
  • Olive oil
  • Sea salt

Tools:

  • Frying pan

Steps:

  • Heat a little oil in the pan
  • Sauté onion and garlic until golden
  • Add ginger and mushrooms; cook for about five more minutes
  • Throw in the kale and stir frequently until it turns darker green and starts to wilt
  • Season with sea salt & relish all the fresh flavors

Inspiration:

  • Kale and mushrooms are wonderfully savory on their own, but they play well with a variety of seasonings. Mix and match paprika, cumin, turmeric, balsamic vinegar, coconut flakes, or sesame seeds in this recipe—or any other flavors you’re in the mood for—and you’ll see how versatile simplicity can be.

SPICY BEAN & VEGETABLE SOUP

I had no idea what Ayurveda was until I started nutrition school in 2012. Turns out it’s the Sanskrit word for the ancient science of healthy living, developed in India thousands of years ago (ayur = life, veda = science or knowledge).

I was also surprised to learn that curry doesn't grow on trees! It's actually a mix of several Indian spices. Now, I cook with curry seasonings like cardamom and turmeric all the time. They’re not only delicious, but healing to the body and mind as well. This soup is warming and wonderful, just like Ayurveda itself.

Ingredients for four big servings (and probably leftovers):

  • 1 C dry lentils (or 1 can, drained and rinsed)
  • 1 C dry chickpeas, soaked overnight (or 1 can, drained and rinsed)
  • 1 C red beans, soaked overnight (or 1 can, drained and rinsed)
  • Two types of greens—a bundle of asparagus, a pint of brussels sprouts, two baby bok choys, a bag of green beans, etc—chopped into bite-size pieces
  • 1 bundle parsley, chopped
  • 1 bunch kale, chopped
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 T fresh ginger, finely chopped or grated
  • ¼ tsp each of two or more curry spices: cardamom, turmeric, mustard seed, cumin, coriander, cinnamon, ground cloves…
  • 4 bay leaves
  • Sea salt & fresh ground pepper
  • Untoasted sesame oil

Tools:

  • Large pot

Steps:

  • Heat a little oil in the pot
  • Sauté garlic, onion, ginger, and curry spices until fragrant
  • Fill the pot halfway up with water
  • Add the lentils, chickpeas, red beans, bay leaves, and greens
  • Bring to a boil, reduce the heat, and simmer for 20 minutes
  • Stir in the parsley and kale, and simmer for a couple more minutes
  • Season with salt and pepper to taste, and get cozy!

Inspiration:

SECOND LIFE FRIED RICE

I often find myself with an abundance of leftover cooked rice. I make batches of it ahead of time to use in my morning porridge, to have as a side with protein dishes, and to accompany sautéed vegetables—but it’s tricky to predict exactly how much I’ll want at any given time.

Thankfully this bounty is a happy circumstance, since a little extra rice can always be put to good use. Here’s one delicious way.

Ingredients for three or four servings:

  • 2 - 3 C leftover rice (wild and brown are my favorites)
  • 3 to 5 eggs
  • ½ onion, chopped
  • 2 - 3 cloves of garlic, finely chopped or thinly sliced
  • 2 - 3 C veggies (carrots, broccoli, celery, fennel, green beans—whatever you’ve got!)
  • ½ - 1 C canned green peas (always buy cans with BPA-free lining)
  • Untoasted sesame oil
  • Tamari (wheat-free soy sauce) to taste

Tools:

  • Two frying pans

Steps:

  • Heat the untoasted sesame oil in the pan
  • Sauté the onion and garlic in one pan, vegetables in the other. Once they’re done to your liking (I prefer mine brown at the edges), combine them into one pan.
  • Lightly beat the eggs in a bowl with 1 T untoasted sesame oil, then fry it in the empty pan like you’re making an egg pancake. After a couple of minutes, gently break it up with a spatula.
  • Add the sautéed veggies, rice, green peas, and tamari sauce to the eggs and cook for a few more minutes
  • Enjoy your rice’s second life!

Inspiration:

  • If you don’t have leftover rice on hand, you can cook some just for this recipe (of course :)
  • Tamari is usually salty enough for me, but add a little sea salt at the end if you like.
  • I like to mix this simple recipe up each time I make it, with different types of rice and various veggies. If you want to spice things up, this is a great dish to experiment on! Especially if you’re new to certain spices, you can even try sprinkling a tiny bit of them onto individual bites as a taste test.

SWEET FRIES

My favorite junk food is french fries with mayo, Belgian style. I still have them once in a while, but more often I now go for healthier substitutes like roasted sweet potato chips or these baked carrot fries. They’re good both hot, right from the oven, and cold, as a fun sweet snack or lunch side dish.

Ingredients for three or four servings:

  • 1 lb carrots
  • Untoasted sesame oil
  • Sea salt
  • Spices (I like cayenne and turmeric)

Tools:

  • Baking sheet

Steps:

  • Heat your oven (or toaster oven, if you’re doing a smaller batch) to 350°F
  • Depending on their thickness, cut the carrots either in half or in quarters, lengthwise
  • Drizzle with a little sesame oil, and sprinkle with sea salt and spices
  • Pop ’em in the oven and take a peek after 20 minutes. They could be done then, or you can leave them in a bit longer if you like yours softer and sweeter.

Inspiration:

  • I’m still after a healthy mayo recipe! If you have one, let me know :)

SWEET POTATO AND KALE FRITTATA

It’s natural to have sugar cravings after we've been eating too much of it—especially post-holidays or vacation. A great way to beat these refined food blues is to make sure we’re eating high-quality protein—beans, grains, pasture-raised eggs, fresh-caught fish, and grass-fed meat—and that we’re replacing all that refined sugar with naturally sweet produce, like sweet potatoes, carrots, and onions. This recipe is a delicious way to balance the sweetness we crave with the protein we need. Win-win.

Ingredients for four servings:

  • 1 large or 2 small sweet potatoes, cut into cubes
  • 6 large eggs or 8 small eggs
  • ½ onion, sliced or diced
  • Two big fistfuls kale, chopped
  • Leafy greens in the light dressing of your choice
  • Untoasted sesame oil

Tools:

  • Ovenproof frying pan (I like cast iron)
  • Large pot
  • Large bowl

Steps:

  • Heat your oven to 425°F, or heat up your broiler
  • In the pot, boil the potatoes until tender
  • Heat some oil in the pan and sautée the onions to a light brown
  • Add the cooked potatoes and kale and cook for a few minutes more
  • While they’re cooking, crack the eggs into the the bowl and lightly beat them
  • Pour the eggs into the pan and cook until the mixture is a light gold color all over
  • Place the skillet in the oven or under the broiler for 3 - 5 minutes, until it’s golden brown at the edges
  • Serve with fresh greens

Inspiration:

  • For side salad greens, I love how the spicy snap of arugula complements the sweet potatoes and sautéed onions in this frittata. Another good, milder pick is baby romaine.
  • Sweet potatoes play well with many herbs and spices. Depending on what you’re in the mood for, try adding a teaspoon of thyme, cumin, chili powder, nutmeg, or paprika to the pan when you’re making this recipe.