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).
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:
I also have my eye on these Pulled Hearts of Palm Tamales with Chipotle Cream and Pinapple Pico de Gallo:
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!
Waaaay back at the beginning of this blog, I posted this Cauliflower & Leek Soup that is still one of our most popular recipes. I used cashews to make it creamy without actual cream, but since then I’ve realized that blended cauliflower can become SO creamy and delicious all by itself. Sometimes less is more and I just love the pure simple flavor of this all-vegetable soup.
I start by roasting the whole cauliflower – florets, cores, greens and all. Waste not want not! I also roast shallots and garlic before blending it all with a bit of miso, dijon mustard, lemon juice, and thyme for flavor. As always, the soup tastes better the second day so it’s a perfect make-ahead meal. This one is sure to be on our rotation all winter long.
Hello from Holiday Vacation-land… aka, my parents house where Jack and I have been spending the week. We flew in just in time to have a white Christmas before the snow melted. Other than spending time with family, we’ve been spending time in the house because we’re really not winter people. I binge-watched Shirley temple movies, Jack fixed my parents computer. We’ve been eating my mom’s christmas cookies and I’ve been working on a few new recipes – spending time in front of the stove is the best way to stay warm around here! All in all, it’s been a much needed relaxing week.
We’re heading home tomorrow to spend New Years Eve with friends and I’m excited to make this cocktail.
We often mix kombucha into our cocktails, but it didn’t occur to me until now to use it in a Moscow Mule in place of the ginger beer! This cocktail couldn’t be easier to put together – it’s just a splash of vodka, kombucha, and a squeeze of orange. For garnish I added cranberries and a sprig of rosemary.
I hope you all had a wonderful holiday weekend!
Christmas came a little early for us – a few months ago “Santa Amazon” sent us an Amazon Echo and my techy husband Jack could not have been more excited. While he was playing around with its features, he decided that it would be neat if it could read our recipes aloud. So he got to work and here it is: a Love & Lemons skill where you can search and cook our recipes while Alexa reads the ingredients and instructions OUT LOUD. It’s really handy because it’ll keep your phone screen from getting messy while you’re trying to follow a recipe.
So if you found an Echo under your tree this year and want to play around with our new feature, just say “Alexa, enable the Love & Lemons Skill” to get started.
After that say “Ask Love & Lemons for a carrot recipe” or “Ask Love & Lemons for recent recipes” (or whatever kind of recipe you’re looking for) and she’ll read you the ingredients and the instructions step by step.
Here’s a little video demo of how it works – we posted this on Instagram Stories last week. Sorry for the janky quality – remember, it’s an un-edited Instagram Story video. I made this simple carrot soup to show you how it works:
Let us know if you give it a try!
And if you don’t have an Echo, the carrot soup recipe is below. It’s one of my favorites especially after a week of indulgent holiday eating. It’s simply flavored with garlic and a punch of ginger. I love to serve it with a scoop of Carrot Top Pesto (recipe also below).
Happy Christmas Eve!
For this post, I had originally planned to do a cinnamon roll recipe to recreate all of my warm and cozy Christmas morning memories. Obviously – I didn’t get to it. Plan B was to make a cinnamon roll smoothie – all of the goodness of cinnamon rolls but in a healthier format. But then I realized, who am I kidding? A smoothie will never be a cinnamon roll, so instead, I’m sharing the yummy coffee-spiked smoothie that we’ve been making all week and really enjoying. It’s creamy and filling and it won’t leave you with that carb/sugar overload feeling. What it will leave you with is more energy for opening presents and it’ll make you feel better about having a cocktail and a few cookies later in the day!
Happy Holidays, friends & Smoothie Cheers!