Archive | November, 2016

Homemade Bath Salts (& Holiday Gift Ideas)

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Homemade Bath Salts

The Holiday Season can be tricky to navigate when you’re trying to be healthy, or if someone you’re close to has had some dramatic, healthy lifestyle changes. I remember trying to figure it all out when my Mom had cancer. We wanted to get her presents/stocking stuffers and make food that felt Christmas-y but that also somehow fit into her/our new, healing-focused direction.

Homemade Bath Salts

That was 7 years ago (!) and a lot has changed since then. It is no longer as difficult to find personal care products and clothing that are so non-toxic you could eat them, that also work/look nice. There are also mountains of recipes available for healthier holiday treats that are just as good as the original recipes minus the garbage feelings.

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Whole Roasted Cauliflower with Curried Red Lentils

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Whole Roasted Cauliflower in Lentil Curry

I just got home from a sunny few days in San Francisco where we climbed hills, ate all of the green food (there is seemingly a creative salad/cold-pressed green juice on every corner), watched the pelicans, climbed more hills, talked about how much harder it is to climb these hills while 30 WEEKS PREGNANT (that was mostly me) and ate more food.

Whole Roasted Cauliflower in Lentil Curry

It is one of my favourite cities and we had the best time. A small part of me considered faking early labour so that we could stay a little bit longer (I once faked a broken leg as a kid to get out of a slow day in ski camp, I’m sort of that person).

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Broccoli Pesto (with Roasted Sunchokes)

Published on in Condiment, Greens, Keto-friendly, Nightshade-free, Nuts, Roots, Sauce By |
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Broccoli Pesto with Roasted Sunchokes

You guys are going to like this one. It’s pretty straightforward, super versatile, includes the easy to find and affordable cancer crusher, broccoli, tastes delicious (even if broccoli doesn’t get you excited) and you just buzz it all up in your food processor.

Broccoli Pesto with Roasted Sunchokes

It’s broccoli pesto, and it will add green life to all things. I was originally inspired by a rapini pesto that (famous Chef) April Bloomfield rolled up into buns. Like cinnamon buns but with rapini pesto instead of the cinnamon/sugar, can you picture it? I think it was on Mind of a Chef, (or maybe Chef’s Table? Something Netflix-y. I should really remember this). Regardless, doesn’t that sound good? It sure looked good.

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Mushroom Lentil Burgers

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Mushroom Lentil Burger

I think it is time for a new burger recipe. I have to be honest, these days I make burgers when I don’t feel like eating salad or raw veggies, to force myself to eat some greens. I wrap them in not one but two collard greens, fill them with more veggies, sauerkraut and some Eggplant Mayo, and the greens practically eat themselves.

Not that this needs to be your reason to make these burgers, you can also just feel like a good burger, because these really are. I’ve been making a version of these for years, and it all started when I was cooking for a client who didn’t like veggies, really loved meat (a lot) but wanted to eat vegan.

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