Thursday, January 30, 2014

Recipe (Re)creation: Black Rice + Roasted Sweet Potato Salad


I found the inspiration for this dish while perusing my January edition of Bon Appétit.  I made a few tweaks here and there, opting for sweet potatoes in lieu of butternut squash and using pine nuts instead of pistachios, and topping the dish with crispy sweet potato chips.  You can modify this to your heart's desire!  The best part is, it is gluten free, vegetarian, vegan, and totally-nutrient packed.  I added a fried egg and feta cheese to make it a well rounded and wonderfully satisfying meal, but it works just as well as a side.  Enjoy!

Serves 6-8 (as a side) 

  • 1 cup black rice
  • 1/2 cup wild rice
  • Kosher salt
  • black pepper
  • 1 sweet potato, peeled
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp. honey
  • 2 scallions
  • 1 cup mustard sprouts
  • 1/4 cup toasted pine nuts
  • Optional additions:
    • fried eggs
    • feta cheese


-Preheat oven to 450 and begin peeling and cutting your sweet potato into 1 inch cubes.
-In a baking dish or sheet, place the peels on one side, and the cubes on the other.
-Toss with 1/4 cup olive oil and sprinkle with kosher salt and pepper.
-Meanwhile, cook rice in a large pot of boiling salted water for 35-40 minutes.   
-Roast the sweet potato for 15 minutes, remove the crunchy peels, & cook the cubes for another 5-10 minutes.
-Whisk together the vinegar, honey, and 1/4 cup olive oil in a small bowl. 
-Transfer the rice to a large bowl and top with scallions, sprouts, pine nuts & sweet potato cubes and skins.
-Add the dressing, season with salt and pepper, and toss to combine.
-Serve as is, or add a fried egg and feta to the salad to complete your meal. 

Monday, January 20, 2014

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!


  • 1 bunch lacinato kale, torn and ribs removed
  • 2 cups brussels sprouts, trimmed and quartered
  • 1 clove garlic, quartered
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp. dijon mustard
  • 2 tbsp. champagne vinegar
  • 3 tbsp. finely grated parmesan
  • 1/2 meyer lemon, juiced
  • 2 tbsp. dried currants
  • 1/4 cup roasted almonds, chopped
  • Salt, to taste


-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Thursday, January 16, 2014

Recipe Creation: Creamy Sweet Potato Soup

This recipe was inspired by my brand new Vitamix!  I got it for Christmas and have been hooked ever since.  I literally can make breakfast, lunch, and dinner with that bad boy. Soups, in particular, are a breeze with the Vitamix.  This soup is loosely based on a Vitamix recipe, with a few changes and improvisations.  Also, I tribute my friend Casey with the idea of adding sweet potato chips to the top.  I will never again throw away the peeled sweet potato skins!  Enjoy!

Serves: 2


  • 1 large sweet potato
  • 1 1/4 cups chicken broth
  • 1/4 cup low fat evaporated milk
  • 4 cloves garlic, peeled
  • 1 large shallot, peeled
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • olive oil
  • salt & pepper


-Preheat oven to 425 F and line a baking sheet with foil.
-Peel the sweet potato (keeping the skins) and cut into 1 inch cubes.  
-Place the sweet potato, garlic, and shallot on one side of the baking sheet.
-Place the sweet potato skins on the other side of the sheet and distribute evenly.
-Drizzle all the veggies generously with olive oil and season with salt.
-Roast for 10-15 minutes, then remove the skins when they are crispy.
-Continue cooking the other veggies for another 10 minutes, or until tender.
-Warm the chicken broth and evaporated milk in a bowl in the microwave.
-Add the spices to the creamy broth and pour the broth in your Vitamix (or blender).
-Next, add the veggies and blend, starting at the lowest setting and working up.
-Blend until creamy and smooth and serve topped with crispy sweet potato skins.