Creamy Pumpkin Alfredo Sauce with Cashews and Sage & My New Monthly Column - Heavenlynn Healthy. It’s pumpkin season, in case you haven’t noticed, so I’ll start pumpkin season with this creamy pumpkin alfredo sauce with cashews and sage.
This recipe is actually really special to me since it is the first recipe in my new healthy eating column on the German lifestyle blog OhhhMhhh. Unfortunately the column is written in German only, so I thought I’d just share it here in English with you guys. Moroccan Aubergine & Chickpea Stew. Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend.
One Pot Chickpea Tiki Masala - Making Thyme for Health. One Pot Chickpea Tiki Masala- an easy and nutritious meal made with warming spices, fire roasted tomatoes, fresh ginger and coconut milk.
Just 30 minutes to make! (vegan + gluten-free) Bien Tasty - Journal. MUSHROOM + BLACK BEAN TACOS WITH CILANTRO BLENDER SAUCE. This post was created in partnership with the new KitchenAid®Pro Line® Series Blender.
Mushroom and Black Bean Tacos with Cilantro Blender Sauce // Serves 4 The sauce can be made in a blender or food processor and can sit for a few days so make it in advance if you’d like. The heat of the jalapeno is in the ribs and seeds. The sauce needs some for spice but adjust to your taste. Here it’s drizzled on tacos, but makes for a great salad dressing too. Cilantro blender sauce 1 bunch of cilantro2 garlic cloves4 green onions, light and dark parts1 jalapeno, barely seededjuice of two limes1/4 cup extra virgin olive oil1 Tbsp. drained capers1/2 tsp. salt and pepper. WEEKNIGHT VEGETABLE CURRY. WEEKNIGHT VEGETABLE CURRYServes 4 The heat here will largely depend on your curry powder.
I buy some from Penzey’s but know people are partial to paste versus powders as well. If you prefer paste, sub in about 1 tsp. red curry paste. Long as you use a sweet curry powder, the sambal oelek (chile paste) here should offer enough heat but adjust to your taste. You may add a pinch of cayenne if that is what you have. 1 Tbsp. ghee or coconut oil1 medium yellow onion, roughly chopped4 cloves garlic3 inch nub of peeled ginger1 tsp. sea salt, to taste1 tsp. ground cumin2 tsp. curry powder1 tsp. turmeric1 tsp. muscavado or brown sugar1/4 cup smooth peanut butter1 14-oz. can coconut milk1/2 tsp. fish sauce, optional3/4 cup canned, diced tomatoes1 1/2 cups coconut water or vegetable broth, as needed1 tsp. sambal oelek (chile paste)handful of cilantro and basil leavesjuice of one lime cooked brown rice, for serving.
Baked Tofu Tacos with Chipotle Tahini Sauce. Resting and travelling is so good for the soul.
We just returned from a week-long vacation to Arizona, Utah, and Colorado, and are still in the euphoria phase. Breathtaking scenery, good food, and time with each other and dear, dear friends and family; we truly couldn’t ask for more in a week out of the office. Even more, both Alex and I came away with a clearer vision for our lives: where we are going, what our priorities are, and a renewed passion for loving our friends, family and community well. More on that to come! Creamy tomato risotto. Mushroom, Walnut & Lemon Spaghetti. Roasted Tomato, Basil & Feta Gluten Free Pasta.
SWEET POTATO CAKES — Sprouted Kitchen. Steam the potatoes until tender throughout.
Set aside to cool. While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool. Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor. When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat. Greens, halloumi and egg. June 10, 2014 Tomasz is the healthy part of our family, well, maybe except for his little Nutella addition.
I am a sweet tooth and a big fan of pancakes, honey, fritters … so many good options to have. But since it’s hot in Berlin I feel like eating greens all the time. And it’s a good thing. Buckwheat Power Bowl / Power Bowl de sarrasin. Buckwheat Power Bowl (serves 1) Roasted tomatoes : – 6-8 cherry tomatoes – 1 tsp of olive oil – 1 tsp thyme.
Mushroom and Kale Risotto. After all those holiday sweets, we’re ready for something savory – are you?
We’d been brainstorming entrees for a special holiday dinner when this farroto caught our eye. We decided to try a variation on a traditional risotto using our base recipe with added mushrooms and kale. Shallot, butter, Parmesan and white wine create some kind of magic in this dish. Japanese salmon & avocado rice. BAKED FALAFEL PITA POCKETS with a lemon-tahini sauce. Ingredients For the falafels: 1 can chickpeas (400g) 1/2 red onion, roughly chopped 1 garlic clove, roughly chopped handful of parsley 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp salt freshly ground black pepper. Kale & Basil Pesto with Pasta. Vegan Meatballs. Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member.
We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic). Roasted Mediterranean Vegetables with Fresh Tomato Basil Pesto. For me there’s nothing more delicious than a beautifully simple plate pilled high with the best, freshest ingredients, which is exactly what happens in this recipe. The mix of herb roasted aubergine, courgette and pepper slices drizzled with homemade sun-dried tomato pesto and then served with fresh basil leaves and sliced avocado is just perfect. So light, clean and fresh. Each flavour stands out perfectly on its own, while simultaneously melting together under the pesto to create of Mediterranean deliciousness! Big Comfy Sweet Potato.
Comfort food is different for all of us. For some, it’s a big bowl of macaroni and cheese, for others, it’s ice cream and chocolate sauce. Me? Sweet potatoes. For real. BAKED SWEET POTATOES with avocado, purple cabbage, cherry tomatoes & cilantro. — Anett Velsberg. Grilled Beet Burgers. A while back someone asked me if I missed eating meat. All fellow vegetarians probably recognize this question. QUINOA FALAFELS WITH TAHINI SAUCE. CORN & CHICKPEA BURGERS — Anett Velsberg. Sunday bun-day is upon us again, this time in the form of the perfect corn and chickpea burgers. There’s something about piling up all the best ingredients between two toasted buns that makes it pretty much unbeatable in terms of delicious, comforting food. Pastry with goat cheese, spinach, beetroot and... ROASTED BUTTERNUT PENNE WITH PISTACHIO PESTO — Sprouted Kitchen. Any other subject matter at this time, seems commonplace next to what is happening on the East Coast. Chipotle Black Bean and Avocado Quesadillas.
Pretty Purple Picnic Wraps. You want to know a funny thing about Swedish people? BAKED HERB + PISTACHIO FALAFEL. We ate our last lunch of a quick trip to NYC at Carnegie Deli. There was a line outside, which I'm guessing is due to an Anthony Bourdain or Seinfield episode because I know there is better food in New York. World’s Greatest Vegetable Lasagna!