Buckwheat, Apple, Cranberry Avocado Salad

Buckwheat, Apple, Cranberry Avocado Salad

Oh hi – long time no post. Last week, I was a bit sick and down for the count, to say the least. This week, I’m on a healing bender. I have my blender working overtime with crazy green smoothies made with ginger, turmeric and every herb that I’ve read about that contains immune-building qualities. I’m trying to eat lighter and brighter as well because I really do believe that plants can heal.

Which brings me to this recipe from Blissful Basil, a cookbook that couldn’t have arrived at a better time. If you don’t follow Ashley’s blog of the same name, you must! She has the most gorgeous recipes that you can feel great about eating.

In her book, she shares her story about dealing with anxiety as well as other health issues, and how she came to learn that a plant-based diet was just the thing that made her health thrive. The book is filled with 100 creative veggie recipes like Sloppy Shiitakes (her veggie take on a sloppy Joe), Triple Noodle Power Pad Thai, Vegan Snickerdoodle Cookie Bars, to name a few. (I’ve bookmarked practically the whole book).

Buckwheat, Apple, Cranberry Avocado Salad

But today’s recipe is this simple, delightful, hearty, lemon-y salad that I just love. Despite its name, buckwheat is actually a gluten-free grain. I had never cooked with buckwheat groats and I have to tell you that I’m obsessed. They take only about 10 minutes to make and they’re similar in texture to farro or wheatberries. The hearty, chewy bite is just so wonderful in this salad. This recipe makes for either a great packable lunch or a delicious dinner, if you just add whatever protein you like served on the side.

How pretty is her book cover? Vegan pizza here I come:

The Blissful Basil Cookbook

I also have my eye on these Pulled Hearts of Palm Tamales with Chipotle Cream and Pinapple Pico de Gallo:

The Blissful Basil Cookbook A Giveaway: Ashley is so kindly offering a copy of the book to give away – leave a comment to enter! A winner will be chosen at random on Friday. (U.S. and Canadian addresses only)

Or click here to get your copy right now!

Chana Masala with Spinach

Chana Masala with Spinach

So I guess it’s chickpea week! No, it’s not #nationalchickpeaweek (that hashtag doesn’t even exist) but this week on my blog chickpeas are making an appearance two posts in a row. Check out Monday’s Broccolini Chickpea Pizzas if you haven’t yet – it’s a tasty one.

I don’t know if I’ve said it before but I LOVE chickpeas. They’re such a healthy, versatile plant-based protein and they’re so easy to keep on hand in my pantry. Actually, aside from the fresh spinach, this entire recipe is pretty pantry friendly.

Chana Masala with Spinach

As always, when I post an Indian-inspired dish, I want to give you the disclaimer that this might not be the most authentic version (remember Aloo Gobi-ish?). I love chana masala when I go to Indian restaurants and I think this at-home version tastes really good without using hard-to-find ingredients.

You likely have many of these spices on hand, although for this recipe, I recommend that you check and make sure your spices are pretty fresh. Dried spices don’t really go bad, but they do lose their potency over time, so if your spice drawer items are over a year old, you might think about refreshing them.

(Note that I’ve shown cardamom powder in the spice photo above, but this recipe is actuallly best with whole cardamom pods).

Chana Masala with Spinach

Chana Masala isn’t supposed to have spinach but, hey, I like to pack in green vegetables whenever I can.

Serve this with steamed basmati rice and/or naan.

Chana Masala with Spinach

Heidi’s Spicy Green Soup

Spicy Green Soup from Near & Far by Heidi Swanson

I’ve made this soup three times in the past week and a half.

I know – it’s not quite soup season yet, but you probably still have bunches of summery herbs and this recipe is such a wonderful way to use them. This one comes from Heidi Swanson’s book Near and Far, which has been a favorite in my kitchen since it came out last fall. I just love Heidi’s recipes because they’re so unique and usually very very simple to put together. This one take no longer than 15 minutes and it packs a bright punch of flavor.

Spicy Green Soup from Near & Far by Heidi Swanson Spicy Green Soup from Near & Far by Heidi Swanson

Basil, cilantro, ginger, almonds, lemon… all my favorite things. 🙂 The only slight change I made to the recipe was using lemongrass instead of mint because it’s what I happened to have on hand. This recipe is such a great base for whatever toppings you want to add, see Heidi’s suggestions in the recipe below. The first time, I added brown rice and sliced almonds, the second time a poached egg (heavenly), and this time – soba noodles, green onions, and tofu.

Spicy Green Soup from Near & Far by Heidi Swanson

The book is organized into two sections: recipes that are inspired by Heidi’s home (in Northern California), and those that are inspired by her travels to places such as Morocco, India, Italy, France and Japan. I’m so drawn to this book because we’ve traveled to many of the same places and I just love the way she translates these cuisines so simply and beautifully. All the recipes, by the way, are vegetarian.

Spicy Green Soup from Near & Far by Heidi Swanson

Next, on my list is to try her Pozole recipe, how gorgeous does that look?

Spicy Green Soup from Near & Far by Heidi Swanson Get the book! (click)

10 (Mostly) Healthy After School Snacks

Carrot Quinoa Oatmeal Breakfast Cookies

It’s been awhile since I’ve been to school, but that doesn’t mean that I don’t appreciate a good 3pm snack. Here are some of my favorite fall treats – for little kids and big kids alike. (Click on the recipe name or the photo itself to go to each recipe)

Carrot Quinoa Oatmeal Breakfast Cookies (pictured above)

A reader favorite – these cookies are packed with so many wholesome ingredients that it’s ok to eat for breakfast… or as a snack any time of the day. Tip: they also freeze well.

Vegan Soft Baked Pretzels

Vegan Soft Baked Pretzels

What kid wouldn’t love coming home to homemade soft baked pretzels? This recipe is also husband approved because, well, my husband Jack was the one who came up with it.

White Bean Dill Dip & Spinach Hemp Seed Pesto

White Bean Dill Dip & Spinach Hemp Seed Pesto

Two of my favorite veggie dips – these are also wonderful as sandwich spreads.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Everyone loves pumpkin in the fall, but these warm cinnamon-spiced muffins filled with big apple chunks are my personal favorite. One (or two) of these with a chai latte = fall afternoon perfection.

No-Bake Almond Butter Oatmeal Bites

No-Bake Almond Butter Oatmeal Bites

These are my go-to snack anytime of the year because they’re quick, easy, and I usually have the ingredients on hand in my pantry.

Fig, Feta & Mint Crostini

Fig, Feta & Mint Crostini

Crostini sounds fancy for a kid’s treat, but figs are in season and these are so easy to put together. For the big (adult-age) kids, serve these with wine.

Vegan Raspberry Coconut Scones

Vegan Raspberry Coconut Scones

These little guys are not only vegan, but they’re gluten free using oats and coconut flour. Last spring we first made these with raspberries, but for fall I’m going to try a version with currants and dried figs.

img_2015_06_10_05144

Rainbow Smoothies

Any time is a good time for a smoothie. Here are combinations for every color – let your kid pick their favorite!

Vegan Pumpkin Bread

Vegan Pumpkin Bread

It’s that time of the year! Break out your cans of pumpkin and make everything pumpkin, starting with this sweet, soft pumpkin loaf.

Pumpkin Spiced Corn Muffins

Pumpkin Spiced Corn Muffins

I love this version of corn muffins that uses pumpkin in the batter. These are lightly sweet, moist and fluffy – perfect with a bowl of butternut squash chili.

Watermelon Poke Bowls

Watermelon Poke Bowls

There’s a new poke bowl shop in town called Poke Poke, and we’re just a little obsessed. Jack and I have eaten there at least 2x per week since it opened. In fact, as I sit to start writing this post, we’ve just returned from eating lunch there. We might be late to jump on the poke trend, but there’s something so crave-able about these sort of deconstructed sushi bowls. Please tell me that we’re not the only ones that get hooked on the same type of food for weeks on end?

Watermelon Poke Bowls

Even though Poke Poke is close to our house, I wanted to make a version at home to share with all of you. Only I didn’t want to use fish because, well, this is a vegetarian blog. Also, I’m not a big fan of sushi-grade grocery store fish. Enter – watermelon. I first saw the idea here and I was intrigued. While it doesn’t taste like tuna, it sure looks like it. It’s so delicious with this tangy sesame-tamari-lime dressing and all of my favorite poke toppings like pickled ginger, cucumber, furikake (a toasted nori and sesame seed condiment), macadamia nuts and avocado.

It’s so refreshing for the last of these late summer hot days!