A perfect soup pairing or an easy snack, this healthy cheese toast recipe features fresh tomatoes, salty Cheddar cheese and cracked pepper atop slices of crusty bread.
This summery salad with mango, cucumber, avocado, and curry vinaigrette is a perfect antidote to all of the heat, and it’s also a wonderful medley of flavor and color.
A few years ago, I confessed to a raw foodist friend that I didn’t much care for mango. She looked at me as if I’d just confessed to disliking babies or puppies. “I know,” I said. “I’m pretty weird about fruit.”
Not surprisingly, I suppose, the way I learned to love mango was by throwing it into my meal-sized salads. (I wonder if you could persuade me to eat just about any food by putting it in the right salad? Probably.) This mango and avocado kale salad is now a favorite of mine.
Soup has been the last thing on my mind this month, what with the heat and humidity. But we had a little burst of dry, breezy, and almost autumnal weather on Sunday, so I seized an opportunity to turn on the oven and let something simmer on the stovetop. Two loaves of my friend Alexandra’s peasant bread and a pot of this simple, sweet potato & roasted red pepper soup were the happy result.
This isn’t my first time making the soup: it’s one of those recipes I make often but have never thought to blog about, in part because it’s sort of a moving target. I tend to season the soup differently almost every time I cook it: sometimes I use curry paste, extra garlic, and lime for a Thai-inspired version; sometimes it’s curry powder and vegan yogurt; sometimes it’s five-spice powder and ginger; sometimes, as with this batch, it’s smoked paprika and chili.
I guess the soup’s adaptability is really its superpower. It’s a simple base: just onion, garlic, sweet potato, and broth, which all goes into the blender (or gets pureed with an immersion blender). The special ingredient is roasted red bell peppers, which compliment the sweetness of the potato and add a touch of smoky flavor, too. I like roasting the peppers from scratch, because I think the smokiness is more prominent when I do. But I’ve definitely made the soup with jarred, roasted bell peppers in a pinch, and it works very nicely, too.
So, as I’ve been polishing off bowls of the soup all week for lunch—piled with rustic croutons and usually served with a tasty, simple side salad or pita or wrap—I’ve been thinking it’s time to finally share this much loved recipe, along with the flavor variations I like. Hope you’ll try it out and come up with your own different spice/seasoning blends to liven it up with.
I’m terrible at following recipes (yes, even my own haha) AND going back to that huge bag of coconut flour I’d been gifted withAND given how well the cookies last week made with coconut flour turned out… I figured why not switch out the oat flour for coconut flour? Might make for a softer, chewier cookie.
This is a recipe that lately I’ve found myself making all the time – as well as demoing at seminars and workshops… And telling people yes for sure it’s on my website… Only to realize today, that oops no, it’s not on my website (ack, sorry to those who may have searched for it and come up empty handed!)… So here it is.
Developed nearly 2 years ago in an attempt to recreate a packaged bar my hubby had brought home, the touch of blackstrap molasses to this super simple and easy to throw together energy bar adds a depth of flavour that’ll keep you coming back for more!
To make tabouleh salad you’ll need a looot of parsley, this being the main ingredient of the dish. Technically, you’ll eat a parsley salad „seasoned” with tomatoes and cucumbers. Iar acesta este un lucru minunat! Daca iti inchipui ca nu poti sa mananci atata patrunjel deodata, fa o proba! Vei descoperi o salata absolut delicioasa si foarte sanatoasa!
Patrunjelul este o doza concentrata de antioxidanti, printre care luteina, un flavonoid care elimina efectele radicalilor liberi. Impreuna cu luteina, vitamina C, prezenta din abundenta in patrunjel, are efect anti-inflamator. Si mai mult decat atat, patrunjelul contine si un compus organic (miristicina) prezent in uleiul esential de patrunjel, care nu ca doar inhiba formarea tumorilor, dar poate activa si o enzima care lupta cu oxidarea moleculara.
The secret for this recipe is repetition. It will turn out good on the first try, but every time you make it will get better and better. This happens because you won’t be afraid to experiment and make it after your taste!
The best hummus is made with tahini!
For the base you need 2 main ingredients: chickpeas and tahini (sesame pasta). Lots of recipes don’t include tahini, and if omitted, its possible the hummus will have a strong chickpeas flavour. I prefer to always add tahini as it changes the whole aroma – it “sweetens” it and brings it close to the hummus from Turkish restaurants.
As for chickpeas, the easiest is to get canned chickpeas, which is pre boiled. Raw hummus is great too, but needs to be prepared separately as well: softened in water at least 8 hours, boiled for 1 hour then skinned of the shell, all this to make a creamier hummus.
The rest of the ingredients are just for seasoning: garlic, cumin (optional), lemon zest, olive oil. This is your touch. If you haven’t made hummus before, follow the recipe, but taste constantly and don’t be afraid to add anything you feel is missing.