Oh Amanda and Aneta, the dreamboat creative team behind Juniper Wood Kitchen, a blog committed to beautiful and simple plant based recipes.
I’m pumped to have the chance to share my hot salad recipe, The Colonel, with Amanda and Aneta’s followers. And since it doesn’t seem to be warming up outside, no better time than now to share with you too.
Check us out on Juniper Wood Kitchen.
And for a Q&A with yours truly click here.
And our love for local blogs continues this week with Murr’s.
Mariah Craig is the self-proclaimed culinary ninja behind Murr’s Menu, creating gorgeous custom meal plans, desserts and recipe generation.
I’m excited to share my recipe for savoury sprouted Mung Patty Cakes with you and Murr’s loyal followers. Who the heck needs a pita with these babies around.
Check us out now on Murr’s Menu.
It’s home cooking kinda weather and we’ve partnered with local friends, who create beautifully plant powered blogs, to share some of our favourite new recipes with them and you.
This week, the lovely Tara Tomulka, creator of Rawcology has invited me guest blog and I’ve chosen my recipe for these addictive BBQ Brussles Crisps. They are raw, vegan and delicious.
Check us out now on Rawcology.
We’re pretty excited, we had the lovely ladies in from The Coveteur and they were just so darn nice and sweet that we decided we should share five of our lunch recipes with them.
What’s so great about these recipes, other than the fact that there are delicious raw, vegan, gluten-free, nut-free, soy-free and low-glycemic options…. they are also super easy to prepare, you don’t even need a blender for three of them AND they each make four days worth of lunches. Get yourself organized Sunday night and you’ll have lunch Monday through Thursday. Smart.
Here’s a challenge, over the next five weeks make one salad each week and let us know how great you feel after eating the Goods daily… and how jealous your work mates are over your beautiful lunches and glowing skin.
It must be the season, I’m so into fermented veg right now.
Mother nature does not mess around, sauerkraut is amazing for digestion, as it’s a natural probiotic, plus it has lots of antioxidants and B vitamins. Plus it’s touted as the viagra of choice for most of Eastern Europe….
I’ve been using leftover cabbage to make kraut, it’s pretty hard to use a whole head in good time at home so cut off a chunk and keep it in a baggie then use the rest to make sauerkraut.
Spicy Good Kraut
3/4 head red cabbage, shredded (or whole head)
1 tbsp mineral salt
2 tsp my spice OR cayenne (optional)
Shred cabbage thinly as possible in a food processor, dump into a large bowl and massage, punch, squeeze and love that cabbage until it’s limp and there is lots of juice. Place in a very clean jar and pack it tightly so the liquid rises above the cabbage.
You’ll want to leave it on a shelf for about 3-4 days, prop the jar lid on top to keep the kraut clean but not sealed. It will ferment naturally, magic!
Oh shit, I’m obsessed. This is what’s in my morning smoothie today.
2 cups filtered water
1/2 cup of soaked raw sunflower seeds (soak ’em for 1 hour prior)
1 massive handful of mixed greens
3/4 cup of frozen wild blueberries
It’s blowing my ever-loving mind right now.
Ok, now I’m awake. Right. Let’s get to it.
Officially losing our minds over these brussels sprout crisps in the kitchen. A friend mentioned she makes them for her kids and they gobble them up, so we had to try.
The recipe is rough as it’s mostly to taste and patients for quartering brussels sprouts… I suggest making a big batch as they go fast. You can use a dehydrator overnight or pop them in the oven similar to kale chips.
Brussels are nutrient and fibre full. They also have vitamin C, almost 50mg in a 1/2 cup. With daily intake varying from 25mg to 120mg depending on your age and gender, this is a delicious way to get some extra vit C into your body.
1 lb brussel sprouts
3-4 tbsp organic olive oil
himalayan pink salt
Wash sprouts, chop stumps and compost, quarter length wise, toss well with olive oil and season as needed. Place on dehydrator tray overnight or until crunchy.