The idea behind this post is quite simple. During my childhood back home, street vendors sold all kinds of snacks in small paper cones – toasted sunflower seeds, berries, nuts, candy, and other homemade treats. The food varied depending on the season and the part of the country. The cone is an inexpensive, simple container that was usually rolled and filled right on the spot.
During recess at school, we would often run across the street to a small market and buy whichever snacks were sold that day. Then we would proceed to sit in the schoolyard with our paper cones, gossiping and munching away.
Inspired by those memories, we had the idea to serve salad in an edible cone, just like ice-cream. We wanted to create a cone that would reflect the colours and flavours of the salad and add a nice crunch to the overall effect.
Oh my goodness, it is time to breathe. I spent the last 6 weeks working 15 hours a day without a taking a single day off and completed the greatest accomplishment of my life thus far…my book.Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen (link http://www.glowingtemple.com/purepleasures.php) is published! Wow, that feels good.
So now I’m trying to get back into some sort of “normal” rhythm, whatever that means. There’s actual dinners rather than downing a quick smoothie and yes, I’ve taken a few hours off here and there for time at the beach and visits with friends. Though, I’m having trouble not working because I guess I really created some pretty deep habits. It’s amazing how quickly something truly begins to feel natural. So I’m still up until midnight every night, but now it’s more with promotion rather than production and there’s a lot less pressure if I feel I need to put something off until tomorrow.
These last 6 weeks focused on design, writing and editing, so I’ve really been missing being able to get in the kitchen and create. Like really create. You know, something delicious, beautiful and gourmet, not just tossing together a salad. Now that I’m back to breathing, it’s time to play a little and here’s my first post-book creation that I wanted to share.
I am a huge fan of making homemade dressings. They are extremely easy to make, cost effective and much more delicious, not to mention healthier than the bottled stuff. Think about it.
Now I am a true blood New Yorker at heart which means, I must hit the town and dine out a few times a week. This gives me plenty of tasting opportunities and when I run across a yummy dressing…I make sure to ask for the recipe. Most of the time, I get some vague answer, but that isn’t a problem, that is a challenge. With my new flavor discovery, I go into my kitchen, and like a mad scientist, I try my hand at re-creating it. This was one of those inspired moments….
Vegans and carnivores will both be happy with this amazingly rich soup. A perfect starter for a Christmas meal. The special somethin’ somethin’ comes from the use of unpasteurized dark miso. I use south river miso. They make their miso using a variety of grains, beans and sea vegetables. They are all wonderful. Miso not only adds extra depth to any soup but has exceptional nutritional values. Unpasteurized miso is a ‘living food’ and contains natural digestive enzymes that aid in digestion, so it’s a great way to get your tummy ready for all the other food comin’ it’s way from your holiday feast!
This is such a wonderfully nourishing simple soup to make on a chilly night with all those winter root vegetables you will find at the market right now. Serve with a nice thick slice of whole grain bread, a green salad and you got yourself a meal!
I have had many different incarnations of Scarlet Quinoa. Mostly people make it with red Quinoa because, well, it’s red. But I don’t really like the flavor. Tastes too earthy for me. Though I do like it as a breakfast grain with dried fruit, but that’s a different bite…My version is a super, delicious, simple recipe to whip up. Especially if you have some leftover Quinoa from a previous dish. And let’s not forget, it looks prudy too!
My friends are freezing in New York City and since they are buried up to their chins in snow, I thought I would try to warm them up with my favorite cauliflower soup. This is a smooth, rich and very flavorful soup. I paired it with a side of Roasted Sweet Potato fries. You can use them for dipping or go crazy like my BF and just toss them in for a bit of color. Enjoy Monkies and keep warm!
I love my greens so much so, that I practically eat a salad everyday. But the down side of eating that many greens is that they can get a little dull. So here is a quick and easy, protein packed idea to help jazz up your next salad. A warm topping of some French Lentils. Look at this Chipotle option in the ingredients… mmm gives it a little smoky flavor. mmmmm I have to say!
This is my first holiday season as a vegan healthy eater and I have to admit that my family is in shock. Especially my mom. She’s been calling almost every day to ask what to prepare for the family dinner and when I say just veggies and fruits she seems ready to cry…
Don’t get me wrong, my mom is the master chef of the family, her meals are always so stunning that my brother spent a couple of years convincing her to open an restaurant. But they are not healthy at all and absolutely no vegan like. The negotiations continued a whole week and although I can think up of a lot of her specialty meals made the vegan way with a little adaptation, the idea of changing her dishes is not something she is very fond of. I believe no one will be.
In the end we made an agreement – I will spend Christmas day with her and prepare the meals we all will eat. The salad I chose to make is a mix of an appetizer and a salad, which goes great with a glass of red wine. Really does tastes amazing. Especially the base, a must have for your holiday dinner parties. You can actually use the base and cover it with any salad you want, in my case a green one with some added Christmas spirit by the red grapefruit. Enjoy!
This is my first holiday eating “G” and I was wondering, how do you handle your relatives and family dinners. Do you make your own foods or do eat whatever the rest of the family is having? Continue Reading / Additional Photos / Videos
I was at the Queen Victoria Market yesterday and I had a chat with an Organic farmer who is also obseesed with peas. Who would have thought? The coversation started off with how meditative it was to shell peas for an hour or so… and how it could also be agitating if you were a type that had no patience for shelling peas. I asked him if he had any tips for people who like to plant peas. He said: “Organic gardeners eager to plant vegetables after a long winter must add peas to the garden plot. Peas grow quickly and aren’t bothered by many pests or diseases.”
So, if you have the time and the space, go ahead and plant peas in your garden. As for me, I was lucky enough to pick some up from Prahan Market just in time to make lunch for my friends. Oh and guess what! It is a beautiful sunny day here in Melbourne Continue Reading / Additional Photos / Videos
This is V here: It’s Monday and starting today and ending today we will post a new salad every Monday. And now on to Alice’s recipe:
Fast, super-easy, hearty and full of flavors, this is the perfect salad for the late-summer, early-fall season. Refreshing and satisfying, colorful and elegant, this fruit and vegetable salad works amazingly well as a light lunch but you can certainly serve it at a dinner party, just make sure you prepare it right before serving time as the vegetables -and fruits- can get too soggy. The main components of this dish are typical summer fruits -such as fresh white peaches, figs and raspberries- that are usually eaten on their own or in a fruit salad. Here, I combine them with green beans, rocket and fresh herbs -thyme and chives- and the result is a tasty, sweet and sour salad which is a great feast of tastes and textures, beautiful to look at but also good for your health.
Cantaloupe, cucumber and red peppers all signal the warmest summer weather. I love to eat them as much as possible during their season and this recipe gives a refreshing and unusual way to enjoy all those amazing seasonal fruits and vegetables. I instantly fell in love with this soup when I first made it three years ago, and have been making it regularly during cantaloupe season ever since. Cantaloupe is a very healthy fruit, rich in beta-carotene which turns into anti-ageing and anti-viral Vitamin A once digested. Cucumber is an excellent source of Vitamin C and contains minerals which help the body to rehydrate. Red pepper too is very high in Vitamin C, and packed with bioflavonoids and lycopene. The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal. I suggest serving it in chilled bowls. The red pepper cubes add a crunchy, contrasting texture.