My friend, has just lost 25 pounds and looks great. She attributes her success to a marinated, raw salad every night — just a tasty mix of raw vegetables and olives. Continue reading Marinated Raw Salad
As if …
going without meat one measly day a week is a big deal. Seriously? So Monday is the one day of the week that collectively, we go a bit off the grid and take some baby steps toward doing the thing. Not a sacrifice. Continue reading Moroccan Lentils with Carrots and Golden Raisins
For a fleeting moment this afternoon, the term, Nihil Obstat, ran through my head — an old-school Catholic declaration at the beginning of books and the like of “no obstacles.” While I have long since given up on trying to understand what enters my stream of consciousness, it occurred to me later in the day that we might need a similar designation for recipes and restaurant dishes. Continue reading Moroccan Carrot Apple Soup
I never gave that much thought to mole until this week when I heard a little NPR segment. The story goes that a bishop was planning to visit some nuns at a convent in central Mexico back in the 19th century. Continue reading Vegetarian Mole Chili
The season’s fascination with pumpkin spice everything has me switching out sweet potatoes for pumpkin at every opportunity. Fact is, sweet potatoes are simply better. There’s not a recipe that calls for pumpkin that isn’t vastly improved with a sweet potato substitution.
Case in point: a sweet potato smoothie. A vigorous blending of cooked sweet potatoes, frozen bananas, almond milk, almonds, cinnamon, nutmeg and a little sweetener — and the nectar of the gods emerges. A rather elegant transformation for this humble little spud.
Among the silkiest smoothies I’ve ever tasted, a sweet potato smoothie is a rich, eggnog-like experience with far more flavor, nutrition and fun.
A game-changing holiday beverage if there ever was one. I can’t recommend this highly enough.
- 1 1/2 frozen bananas
- 1/2 cup cooked sweet potatoes (either roasted or steamed and then cooled)
- 1 cup almond milk
- 12 – 15 raw almonds
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 2 tsp. raw sugar (optional)
- Combine all ingredients in a blender and process until completely pureed.
- Serve immediately