Simple and delicious.
What you need:
1 piece of your favorite toast, toasted if you want, I usually use rye
1/4 cup cubed avocado, or 1/4 of an avocado, sliced
1 teaspoon of red pepper flakes
sprinkle of Maldon salt or pink Himalayan salt
23. food lover. doing it healthy.
Simple and delicious.
What you need:
1 piece of your favorite toast, toasted if you want, I usually use rye
1/4 cup cubed avocado, or 1/4 of an avocado, sliced
1 teaspoon of red pepper flakes
sprinkle of Maldon salt or pink Himalayan salt
A perfect recipe for those days where cooking is a process and you need something healing and hot.
Ingredients
1 tablespoon red miso paste (keep this staple in your fridge, it will hardly ever go bad and it makes a ton of different soups, marinades, dressings, the options are endless)
Juice of one lemon
Pepper or red pepper flakes, to taste
1 cup kale/spinach or collard greens
Directions
Boil water and add remaining ingredients. Stir well. Serve immediately.
I can’t take credit for this one, but my best friend/roommate has this amazing knack for creating recipes out of thin air, and this one came together perfectly. It lasts all week for lunch, and it is easy to make. There is a slight creaminess and tanginess from the goat cheese, heartiness from the black beans, and did I mention it is super cheap?
Ingredients
1 can black beans
2 roasted cloves of garlic
Freshly cracked black pepper, to taste
Sea salt, to taste
1/2 cup veggie stock or broth
1/4 cup goat cheese
1 tablespoon olive oil
Directions
Wash black beans well. Saute with roasted garlic, pepper and salt and olive oil. After 4 minutes or so, toss ingredients in a blender and add veggie stock or broth. Add goat cheese. Blend well. Add water, one tablespoon at a time if the soup is too thick for your liking.
Hope this week finds you happy and healthy.
XX
Reth
This dish is delicious, simple, and great for people on a budget.
When I moved to NYC six months ago (Six months ago? What?) I knew that I would have to make cuts to my budget when it comes to food, and it is important to buy as many fresh veggies as possible. Since moving here, I have cut down on my meat consumption significantly because of the cost. Going semi-vegetarian was never hard for me, but it is not a lifestyle that I would force on anyone. My body probably performs its best on a completely vegan diet, but I can’t really imagine a life without cheese. While I never cooked that much meat in general, I do enjoy ordering fish or seafood when I am out. We all have different priorities and goals.
During every grocery trip, mushrooms, a good, hearty bread and spinach are always on my list. You can make something similar with your favorite veggies, arugula and goat cheese are always winners, with some freshly cracked black pepper.
Ingredients
1 slice country unbleached whole wheat bread, usually an artisanal variety (I love the unevenness of the slices and supporting local bakeries, which is easy to do when you are shopping in a local grocery store in Brooklyn, but use whatever you can find)
1/2 cup baby spinach leaves, or whatever green you prefer
1/2 cup sauteed mushrooms
1 generous tablespoon soft goat cheese
Freshly cracked black pepper, if desired
Directions
Toast bread if desired. Spread with cheese and top with spinach and mushrooms. Top with freshly cracked black pepper if desired.
This is a simple yet flavorful dish that really showcases the veggies! Great for any veggie lover, or you can make someone a veggie convert with this simple roasting method.
Ingredients
4 tablespoons freshly squeezed lemon juice
1 tablespoon minced garlic, I used the jar variety that I had on hand but fresh would be amazing in this, especially if you love the taste of garlic
2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper, as desired to taste
2-3 cups of brussel sprouts, cut in halves or quarters
Directions
Preheat oven to 350 degrees. Line with parchment paper or spray with a cooking spray/coconut oil or butter. Mix the first four ingredients well in a bowl. Pour the dressing over the brussel sprouts on the baking sheet or in a bowl and lay the sprouts out for roasting. Keep an eye on them, as they can burn easily, but 15-20 minutes is a good time for them to roast.
XX
R
A great way to incorporate more antioxidant rich berries into your diet and the healing power of some greens to start your day.
Ingredients
1 cup spinach or kale (chop the kale finely if possible if you do not have a high powered blender for easier blending)
1 cup blackberries (I used blackberries because they were all I had on hand and I love the taste of blackberries but this would be good with strawberries or raspberries too)
½ cup almond or coconut milk
1 banana, sliced
½ teaspoon cinnamon
1 teaspoon chia seeds
Directions
Blend and love.
XX
Reth