Eating Seasonally: Tempura Zucchini Blossoms with Nut-Free Vegan Cheese

When I was younger, eating seasonally didn’t have much meaning to me. I had little connection to seasonal eating save picking berries in the summers and making pumpkin pie every Thanksgiving. When I stepped away from processed foods, I naturally began to eat more seasonally because I made my foods from scratch, out of fresh, whole foods. In the colder months, I delight in seeing foods like sunchokes, cranberries, and the many varieties of apples appear in the market. I look forward to the berries and rhubarb in springtime, zucchini in the summer, and figs in late summer. There’s no time to mourn a passing season because for every fruit or vegetable going out of season, there are many whose seasons are just beginning.

Flashback to a few years ago…

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The Benefits of Beets + Raw Ruby Noodle Salad

Let’s flash back to my April eats. April was the month that I was obsessed with red foods. I had so many beets, red bell peppers, strawberries, frozen cherries, frozen persimmons, grape tomatoes (ya, it wasn’t quite tomato season, but I couldn’t wait), red apples, goji berries, frozen raspberries, dulse, acai berry puree, red grapefruit and even hibiscus tea. Deep reds, orange reds, pink reds, purple-y reds. Ok, you get it. Continue reading

CSA Spoils

 Gloriousness. Mountains of gloriousness.This is our second year participating in a CSA. If you don’t know, CSA stands for Community Supported Agriculture. Basically, you pay the farmer for a “share” of the season’s produce. As a CSA member, barring farming catastrophes like drought, you get to enjoy the abundance of freshly-picked fruits and vegetables all season long! Since my grandparents’ gardens are a thing of the past and I have yet to start a garden of my own, these weekly CSA boxes are the next best thing. And, since I’m such a salad freak, the first couple weeks are always my favorite. Greens, greens, and more greens.

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Transforming Leftovers: Quinoa with Chermoula-Roasted Cauliflower and Tofu

Leftovers; why do some people cringe at that word? It’s actually a great problem to have, you know. Some of my most incredible creations have come from leftovers. And when I’m too lazy to cook? Yep, it’s leftovers to the rescue there, too.I used to buy something like celeriac or a bunch of dill for a recipe and wouldn’t know what do with what I had left. Good food would sit in the fridge until it went bad, or parts of the food that I didn’t know were edible were thrown away. It’s funny that I buy so much more produce than I ever used to, and seldom do I have to throw any of it out. I’ve gotten good at minimizing food waste, but it didn’t happen overnight. I’ve learned a lot from watching cooking shows and reading about different foods online.

When food in my kitchen spoils, I know that either I got produce-happy and bought too much (less likely), or (more likely) that I’m not eating as well as I should be. My former self would have likely let some of today’s ingredients go to waste for sure. Lucky for you all, I’ve gotten more crafty over the years. I came up with this recipe, a warming grain dish with plenty of tang and a sweet finish from the golden raisins.

Recently, I made chermoula for the first time. Even though I made it along with another dip for kohlrabi fries, I kind of mostly (ok, completely) made it because it looked like such a dynamite recipe. It yielded two cups–way more than I needed, so I was trying to think of something fun to do with it. Since I was spending the weekend away from home and wanted the sauce to stay as fresh as possible, I froze most of the chermoula in ice cube trays.

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Kitchen Fun

I was crazy busy last weekend, and my adrenals are not letting me forget it! I woke up on Monday and felt like I needed a rest day for sure. Even though my adrenals can’t distinguish one form of over-exertion from another, it’s always nice when I need a rest day because I exhausted myself from enjoyment and not stress. Continue reading