Grateful Thoughts: Soul Gift ~ My lovely gift from a beautiful friend.

I’m highlighting the blog  SOUL GIFTS written by the lovely Raili today as the subject of my Grateful Thoughts.

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Raili, originally from Finland, moved to Australia with her family when she was just a little girl. She also met and married a fellow Finn in the “desert heat of Mt Isa in North Queensland” of all places! Here’s how Raili describes herself:

“I think of myself as an Aussie-Finn. My family is a mini melting pot of nations – Finnish, Indian and Filipino born first generation Australians. You might have guessed by now that our kids are adopted. Our extended family too is a riotous mix of races, cultures, traditions and beliefs.”

She spent her career working as a nurse in the field of mental health. She says

“the privilege of working with some of most disenfranchised people in the community was humbling, enriching, challenging. I learnt so much about life, the universe, and everything.”

My special “soul gift” from Raili

At the end of November, 2018, I was surprised by my wonderful friend Raili,  as a recipient of her “soul gift” for the month of December. Here is a quote from Raili’s blog, explaining “soul gifts.” :

“This is my way of saying thanks to those who visit or follow my blog.   I wanted to do it in a unique way. I like gifting.  I like surprising people in a nice way.  So here’s what I have come up with.   I call it Soul Gifting – a small token of my appreciation for your presence on my blog – a published thank you with a link to yours, posted, at random times. Surprise!”

I thought it entailed a mention in her blog, but it didn’t stop there! She sent me a message, asking for my mailing address because she had a special gift to send me!


Inside the card is a delightful recipe on the left called “Finnish Beetroot Christmas Salad” (Which is SO good, I’ll be eating all year – NOT just at Christmas!) On the right is a note from Raili:


I know people probably don’t use old fashioned cloth hankies anymore, but here’s one for you. I crocheted an edge too. You could use it as a doily I suppose. Anyway, a little bit of Australia winging it’s way to you for Christmas. Hope you have a happy one!



The handkerchief is lovely, with a map of Australia in the middle, with 4 animals unique to Australia in each corner. The edge of the handkerchief is lined with Raili’s beautiful and delicate handiwork. I can tell you, it has a prominent place in my office. THANK YOU RAILI!

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With Raili’s permission, I’m posting the salad recipe below. I highly encourage you to make it…IT’S VERY GOOD! (Even my son liked it!)

The salad, which I made with the help of my 18 year old son, is wonderful and beautiful. Here are a few pics of the steps I took. The ingredients I used are below. I chose to use pre-cooked beetroot from the produce section. I  drained the beetroot juice in the package, to save for the dressing. Then I cooked the carrots/potatoes, and chopped the remaining ingredients. Next, I added everything to a bowl and stirred in just 1/2 the dressing. I ended up using 4 potatoes, as mine were very small. I also used sweet apples, as I didn’t have any tart on hand.

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Finnish Beetroot Christmas Salad

  • Servings: 8=10
  • Difficulty: easy
  • Print

This wonderfully, delightful salad will satisfy all year!


  • 1 small can diced beetroot (or cooked beet from scratch)
  • 3 carrots
  • 3 potatoes
  • 1 onion (finely chopped)
  • 2 tart apples (finely chopped)
  • 1 gherkin – (finely diced)
  • salt and pepper to tasted

  • 200 ml heavy cream
  • 1 tsp white vinegar
  • 2 tsp beet juice
  • 1/2 tsp salt
  • pinch of white pepper (I used black, it’s what I had)


  1. Boil veggies – cool, peel and chop
  2. Add all ingredients to bowl
  3. season.
  4. Mix dressing ingredients. Raili indicates to serve on the dressing on the side. I decided to go ahead add the dressing to the salad, to get the full effect. I ended up using only 1/2 of it. The salad is delicious! Will absolutely make again!


Thank you so much Raili for these beautiful gifts. It was such a wonderful surprise. Thank you for including me in on such a wonderful tradition. Thank you, also, for following my blog and supporting me over the years. God bless you!

To everyone else…please head over to SOUL GIFTS  and give Raili’s wonderful blog a visit. There are lots of things to see over there!



Healthy Holiday Recipes: Christmas Wreath Salad

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have a quick and easy CHRISTMAS SALAD WREATH  from:

Christmas Wreath Salad

  • Servings: 8
  • Difficulty: easy
  • Print

If you're looking for a quick and healthy side dish to your holiday dinner, this delightful recipe fits the bill.




  • 2 heads Romaine lettuce, thinly sliced (about 6 cups)
  • 1 ruby red grapefruit, cut into supremes
  • 1 green pear, thinly sliced
  • 1 Haas avocado, thinly sliced
  • ¼ cup feta cheese crumbles
  • ¼ cup pomegranate seeds
  • 2 tablespoons sliced almonds


  • ½ cup extra-virgin olive oil
  • ⅓ cup pomegranate juice
  • ¼ cup low-fat mayonnaise or yogurt
  • 3 tablespoons honey
  • 2 tablespoons champagne vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground mustard
  • 1 tablespoon poppy seeds


  1. Arrange lettuce onto a large, circular platter into a wreath shape.
  2. Arrange grapefruit supremes, pear slices, and avocado slices in groupings onto the lettuce in a decorative pattern.
  3. Sprinkle pomegranate seeds, feta, and almonds over the wreath.
  4. Blend dressing ingredients, and serve in a small bowl at the center of the wreath.

Thai Peanut & Quinoa Salad | an introverted blogger


Here is a delightful recipe, full of flavor,  packed with vegetables and quinoa. I’m always looking for creative and tasty ways to eat as many veggies as I can. Head over the Introverted Blogger’s page for this recipe.

Original article…

Dinner in our home starts off with a salad at the table. Always. Typically it is a garden salad, but on occasion I will try to jazz things up and make something different. Sometimes the new salads …

For the rest of the article and the recipe follow this link:

Thai Peanut & Quinoa Salad | an introverted blogger

Just thought you should know…10 Creative Ways to Eat Veggies for Breakfast

I’m an intermittent faster, so I don’t eat breakfast. However, I know most people do. So, inspired by my CRON diet article, I decided to repost this article, which highlights ways to eat veggies for breakfast. You really can’t eat too many vegetables. If my research into caloric restriction taught me anything, it’s the importance of eating LOTS of veggies!


If you’re anything like me, you grew up on cold, processed cereal, milk, toast and maybe orange juice as a standard breakfast. On weekends, maybe we had pancakes or eggs, or went out to eat. Fruit and granola with yogurt or oatmeal is also a popular standby for breakfast. Most people don’t think of eating a lettuce salad or heaping bowl of veggies for breakfast.

But, maybe we should. Calorie for calorie, veggies give you the most “bang for your buck.” Generally, you can eat unlimited amounts of non-starchy veggies every day. They are the most nutrient dense foods we can eat. While low in calories, veggies are also low in net carbohydrates,  high in fiber and power packed with vitamins, minerals, and phytonutrients, making them an AMAZING way to start the day, to increase your energy, and give your brain a boost, especially if you’re not a morning person.

(…Like me- I HATE mornings!)


So, other than adding them to omelets, what’s the best way to eat veggies for breakfast? In an effort to include more veggies in my diet, I went searching for breakfast salad recipes to include in my daily meal plan. I thought I’d share what I found with all of you.

Below, you’ll find five breakfast salads and five breakfast bowls, all highlighting veggies as one of the main ingredients. Enjoy and namaste my friends.

Brainy Breakfast Salad

Super Healthy Kids

brainy breakfast salad


  • 1 avocado
  • 1 apple
  • 1 TBL raisins
  • 1 TBL Walnuts
  • 1/2 TBL honey
  • 1 teaspoon vanilla
  • 1/4 tsp cinnamon

For the complete recipe, FOLLOW THIS LINK.

Avocado Citrus Crunch Salad

with Oat Croutons

and Buttermilk Drizzle

How Sweet Eats


1 to 2 cups of torn butter lettuce
1 avocado, sliced
1 grapefruit, segmented
1 naval orange, segmented
1/4 red onion, thinly sliced

oat croutons
1/2 cup rolled oats
1 1/2 tablespoons sunflower seeds
1 1/2 tablespoons sliced almonds
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maple syrup
1 1/2 tablespoons olive oil

black pepper buttermilk drizzle
1/3 cup low-fat buttermilk
1/2 lemon, juiced
1 tablespoon plain greek yogurt
1/2 tablespoon finely grated parmesan cheese
1/4 teaspoons pepper
1/8 teaspoon salt

For the complete recipe, FOLLOW THIS LINK.

Pomegranate Breakfast Salad

with Maple Vinaigrette

and Cinnamon Sugar Croutons

Love Grows Wild


  • Cinnamon Sugar Croutons:
  • 6 cups cubed Italian bread
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • pinch of salt
    Maple Vinaigrette
  • ¼ cup maple syrup
  • ¼ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • pepper to taste
    Pomegranate Breakfast Salad
  • 6 packed cups baby spinach
  • 12 slices bacon, cooked and crumbed
  • 1 cup whole pecans
  • 1 cup pomegranate seeds
  • 6 eggs, cooked sunny-side up

For the complete recipe, FOLLOW THIS LINK.

Blueberry Breakfast Salad

This Week for Dinner


  • Mixed, torn salad greens: 2 pounds
  • Blueberry Vinaigrette: Recipe follows
  • Fresh blueberries: 4 cups
  • Fresh orange sections or canned mandarin oranges, drained: 4 cups
  • Granola : 2 cups


  • 1 cup olive oil
  • 1 cup frozen blueberries, thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons minced shallot
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika

For the complete recipe, FOLLOW THIS LINK.

Sweet Potato Breakfast Salad

with Almond Butter Protein Dressing

The Full Helping


Serves 1; dressing makes 1 1/2 cups

1 small sweet potato, baked and cubed
3 cups baby romaine or spinach
1 tbsp dried cranberries

For the almond butter protein dressing:

1 cup almond milk
4 tbsp almond butter
3 pitted dates
1 serving vegan protein powder (or your favorite)

For the complete recipe, FOLLOW THIS LINK.

Warm Green Breakfast Bowl

Sarah Glover

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  • 1/2 cup quinoa
  • 1 egg
  • 1 tablespoon coconut oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon almonds, roughly chopped
  • salt
  • handful of kale, leaves removed and torn into bite-sized pieces
  • small handful of baby spinach
  • 3 slices haloumi (AKA: grilling cheese)
  • lemon wedge
  • 1/2 ripe avocado

For the complete recipe, FOLLOW THIS LINK.

Hummus and Veggie Breakfast Bowl

Gimmie Some Oven



  • 1 tablespoon avocado oil or olive oil
  • 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
  • 3 cups shredded kale leaves
  • 1 batch lemony dressing (see recipe below)
  • 3 cups shredded (uncooked) Brussels sprouts²
  • 1 ½ cups cooked quinoa³
  • ½ cup hummus
  • 1 avocado, peeled, pitted and thinly-sliced
  • 4 eggs, cooked however you’d like
  • garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper


  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • salt and freshly-cracked black pepper

For the complete recipe, FOLLOW THIS LINK.

Very-Veggie Cauliflower Hash Brown

Breakfast Bowl

Iowa Girl Eats


  • 1/2 avocado
  • 1/2 lime or lemon
  • garlic powder, salt, and pepper
  • 2 eggs
  • extra virgin olive oil
  • 1-1/2 cups cauliflower rice
  • 4oz mushrooms, sliced
  • 1 small handful baby spinach
  • 1 green onion, chopped
  • salsa

For the complete recipe, FOLLOW THIS LINK.

Egg and Veggie Breakfast Bowl

Pure Wow


  • 1 pound Brussels sprouts
  • 1 pound sweet potatoes
  • 1½ tablespoons olive oil
  • 2 cups arugula
  • 4 eggs
  • 2 tablespoon harissa
  • 3 tablespoons apple cider vinegar

For the complete recipe, FOLLOW THIS LINK.

Breakfast Veggie Bowl

The Culinary Compass


  • 1 cup lentils
  • 3 cups water
  • 2 tbsp olive oil
  • 1 tsp garlic, minced
  • ½ cup leeks, sliced thinly (about 2 leeks)
  • 1 zucchini
  • 1 pint mushroom
  • 1 cup spinach
  • 1 tsp salt
  • 1 tsp rice vinegar
  • 1 tsp oregano
  • 4 eggs

For the complete recipe, FOLLOW THIS LINK.

10 Delicious & Savory Ways to Use Apples

“An apple a day keeps the doctor away.” Isn’t that what they always say? What is it about these apples, powerful enough to keep the doctor away. There are approximately 7500 different varieties of apples, but what makes them so healthy?

Health benefits of apples:

Nutritionally speaking, apples are free of fat, sodium, and cholesterol, yet rich in antioxidants, potassium, high dietary fiber, vitamin C, and some of the B vitamins (niacin and B6).

A few other important nutrients include calcium, vitamin K, iron, copper, phosphorus, and magnesium. Some of the phytonutrients and flavonoids include quercetin, epicatechin, and phloridzin.

A some of the health benefits include:

  1. Aids in digestion -Due to the high amount of fiber
  2. Helps prevent certain types of cancer, such as colon and breast cancer.
  3. Improve the microbiome – The fiber has a “prebiotic” effect, which means the apples feed our friendly bacteria
  4. Boost immune function – The high amounts of vitamin C, antioxidants and protein help bolster a weak immune system
  5. Helps control diabetes – The plant nutrients, or polyphenols, in apples help reduce the absorption of carbs in the body, which reduces blood sugar fluctuation in the blood.
  6. Boost brain health and prevent Alzheimer’s disease – The antioxidants and phytonutrients help reduce brain degeneration, which improves problem solving skills, memory and concentration.
  7. Treat asthma – the nutrients in apples have an anti-inflammatory affect, as well as strengthen the immune system.
  8. Prevent heart disease and lower cholesterol
  9. Improve bone health and vision
  10. Helps with weight loss

So, other than munching on a sweet, juicy apple, or baking a pie, how can you use this healthy fruit? Not to worry, I’ve scoured the internet and found 10 unique and SAVORY ways to eat apples!


Sweet potato and apple latkes

with Tahini Lemon Drizzle

By: Science and Sprout

sweet potato apple latkes

INGREDIENTS: (For complete recipe, follow this link)

  • 1 large sweet potato, peeled
  • 1 apple, peeled and quartered
  • 1/2 onion, diced
  • 1 tsp salt
  • 1 tbsp arrowroot powder
  • 2 tbsp spelt flour
  • 1 tbsp olive oil
  • 1 tsp turmeric
  • pepper to taste
  • optional: kale as garnish

Tahini Lemon Drizzle

  • 3 tbsp tahini
  • juice of one lemon
  • 1 tbsp honey (sub maple syrup if vegan)
  • water as needed to thin sauce
  • optional: squirt of sriracha

Quinoa Apple Cheddar Soup

By: Wendy Polisi

Quinoa Apple Cheddar Soup - This gluten free soup recipe is easy to make and the perfect solution to shake up your healthy meal plan. -

Ingredients: (For the complete recipe, follow this link)

  • 1 onion chopped fine
  • 1 large apple peeled and chopped
  • 1 1/2 cups cooked quinoa
  • 3 1/2 cups chicken broth or vegetable
  • 1 cup unsweetened apple juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cheddar cheese or Daiya
  • 3 slices gluten free bread
  • 1 tablespoon dijon mustard
  • Chopped Chives

Apple Cranberry Turkey Meatballs

By: Well Plated

Cranberry Turkey Meatballs with Apple and Sage

Ingredients: (For the complete recipe, follow this link)

  • 1 pound 93% lean ground turkey
  • 1/2 cup plain breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 1 large egg, lightly beaten
  • 1 cup shredded tart apple, such as Granny Smith, washed with peel on
  • 1 1/2 tablespoons finely chopped Simply Roundy’s Fresh Sage
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Chopped fresh parsley, optional for garnish


  • 1 cup whole berry cranberry sauce
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons Simply Roundy’s Pure Maple Syrup
  • Zest of 1 orange
  • 1 tablespoon freshly squeezed orange juice

Chorizo and Apple Rice Salad 

By: Healthy Nibbles and Bits

Chorizo and Apple Rice Salad - an easy, healthy, gluten-free meal ready in 45 minutes! by Lisa Lin of

Ingredients: (For the complete recipe, follow this link)

  • 2 cups uncooked rice (I used a wild rice and white rice blend, but any rice works)
  • 3 chorizo sausages, chopped
  • 1/2 medium red onion, diced
  • 1 medium red pepper, seeded and diced
  • 2 apples, cored and chopped (Author used Granny Smith apples)
  • small handful of pecans (1/3 cup)
  • juice from 1 medium orange (about 1/2 cup juice)
  • 1/2 tsp dried thyme
  • salt and pepper, to taste

Optional toppings

  • chopped chives
  • lemon juice from 1/2 a lemon

Butternut Squash and Apple Bruschetta

By: Whitney Bond

Ingredients: (For complete recipe, follow this link)

  • 2 cups diced butternut squash
  • 1 cup diced apples
  • 6 tbsp olive oil (divided)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)
  • 8 slices french bread
  • 1 cup ricotta cheese
  • 4 cloves garlic (minced)
  • 6-8 fresh sage leaves (chopped)
  • 2 tbsp balsamic glaze

Honey Crisp Apple Quesadillas

with Bacon and Cheddar

By: Home & Plate

apple bacon quesadillas

Ingredients: (For the complete recipe, follow this link)

  • 1 Honeycrisp apple, cord and thinly sliced
  • 4 pieces of cooked bacon, crumbled
  • 1/2 cup shredded cheddar cheese
  • 4 flour tortillas

Poulet Vallée d’Auge

By: Bon Appetit


Here is a quote from the Bon Appetit website regarding this recipe:

“Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.”

Ingredients: (For the complete recipe, follow this link)

  • 5 tablespoon unsalted butter, divided
  • 3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
  • 1 tablespoon olive oil
  • 2 3½–4-lb. chickens, quartered
  • Kosher salt and freshly ground black pepper
  • 1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick
  • 2 shallots, finely chopped
  • ¼ cup Calvados (apple brandy)
  • ¾ cup apple cider
  • 4 sprigs thyme
  • 2 bay leaves
  • ½ cup low-sodium chicken broth
  • ½ pound crimini (baby bella) mushrooms, trimmed, halved
  • ½ cup crème fraîche
  • 1 large egg yolk

Pork Loin with Apple-Cornbread Stuffing

By: Martha Stewart


Ingredients: (For the complete recipe, follow this link)

  • 4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
  • 2 small onions, chopped (about 1 3/4 cups)
  • 1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
  • 6 firm, tart apples, such as ‘Northern Spy’: 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
  • 4 sprigs fresh thyme, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 10 fresh sage leaves, finely chopped, plus 6 whole leaves
  • Coarse salt and freshly ground pepper
  • 12 ounces corn bread, cut into cubes (about 3 cups)
  • 1/3 cup homemade or low-sodium store-bought chicken stock
  • 1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
  • 1/4 cup olive oil
  • 2 cups apple cider
  • 1 pound Cipollini onions

Cheddar & Apple Chicken Breasts

By: Sargento

Cheddar & Apple Chicken Breasts

Ingredients: (For the complete recipe, follow this link)

  • 1-1/4 cups (5 oz.) Sargento® Shredded Sharp Cheddar Cheese – Traditional Cut, divided
  • 1/4 cup plus 2 Tbsp. mango chutney, large pieces of mango chopped, divided
  • 1/2 cup finely diced apple
  • 1/8 tsp. cayenne pepper
  • 4 (5 to 6 oz.) boneless, skinless chicken breast halves,
  • 1/2 cup fresh breadcrumbs, multigrain or whole wheat*
  • Paprika or smoked paprika (optional)

Chicken and Apple Pot Pie

By: Rachel Ray


Ingredients: (For the complete recipe, follow this link)

  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons butter
  • 3 Empire, Gala or Honey Crisp apples, peeled and chopped
  • 3-4 small ribs celery, chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons flour
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 sheet store-bought puff pastry dough, defrosted if frozen
  • 1 egg, beaten with water


There you have it. Ten unique and savory ways to use apples. Don’t get me wrong. There’s nothing wrong with apple pie. It’s just nice to eat these healthy and delicious little gems in a different way now and then.

Until next time…Namaste my friends




9 Incredible Health Benefits of Apples

30 Second Recipes: Smoked Salmon Salad

As far as I’m concerned, you can never have too many salad recipes! Here’s a quick and tasty one!


Until next time…namaste my friends.


Tomato, Avocado, Bean Salad – Musings of a Manthe

I recently received quite a few tomatoes from my coop delivery and was on WordPress looking for some recipes, when I came across this little gem. It looks wonderful! Simple, tasty and VERY healthy! I can’t wait to try it!

This salad is perfect for a Memorial Day cookout or to take to any kind of summer gathering. And it’s easy as 1-2-3!


2 pints of cherry tomatoes, halved or quartered
2 avocados, peeled, pitted and cut into chunks
1  14-oz. can cannellini beans, rinsed and drained
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne
2 tsp lime juice (to taste)


  1. Put tomatoes, beans and avocados in a mixing bowl and stir gently.
  2. In a smaller bowl, mix onion powder, garlic powder, cumin and cayenne together. Add to tomato mixture and stir gently.
  3. Sprinkle lime juice and mix in gently.


  • Firmer avocados work better for this recipe.
  • All seasonings are to taste. I rarely measure, just pour some seasonings in and try it.

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30 Second Recipes: Apple Snacks

One of my favorite snacks is my favorite nut butter (typically sun butter or almond butter), with apple. This quick and fun recipe, takes this classic snack to the next level! Check it out!


Until next time…namaste my friends.


30 Second Recipes: Watermelon Salad!

It’s summer and what’s better than cold watermelon on a hot day. 😋

But, here’s a unique way to serve this old summer standby!

Until next time…namaste my friends.


Just thought you should know…How to prepare carrot greens! (and why you should!)

As you may know, I belong to a vegetable coop called Seasonal Roots. Each week, I receive a shipment of locally grown fruit and veggies. I automatically get a regular box, which they decide the contents, but you can add items to the box. This week, I added in 2 bunches of carrots, which came with these gorgeous greens still attached! They wouldn’t  fit in my fridge that way, so I chopped them off the carrots. Now, I don’t normally eat the tops of carrots, mainly because the carrots I buy at the store don’t have tops. Anyway, I couldn’t just throw them away, but I wasn’t even sure if I could eat them! So, it was off to GOOGLE for me!


As it turns out, carrot greens are edible, and extremely nutritious. Anything you’ve heard about them being poisonous is false, a myth. They are quite bitter, and bitter is often associated with poison, which is where this myth may have originated.

Why in the world should we eat these lovely greens? Well, they are a bitter leafy green, which is something we need to be eating every day.WHY? (1, 2)

  1. Bitter greens are full of vitamins A, C and K, and minerals like calcium, potassium and magnesium, folate and fiber, and low in fat and sodium. Carrot greens, like other bitter greens, are jam packed with nutrients. Carrot greens contain 6 times the vitamin C as the root, and a great source of potassium and calcium.
  2. Bitter greens… Eating them activates the taste buds, which stimulates the enzyme production and bile flow, promoting digestion. At the end of the day, the better the food is digested, the more nutrients get absorbed.
  3. Bitter greens promote detoxification.
  4. Bitter greens balance the taste buds and reduce cravings
  5. Carrot greens have antiseptic qualities. (juice and use as mouthwash)
  6. They’re packed with chlorophyll,  gives plants their green color. Chlorophyll is a good source of magnesium.

Now, just what is the best way to eat this beautiful greens?


Carrot Green Chimichurri


carrot green chimichurri /

  • 1 cup finely chopped carrot greens (preferably organic)
  • 2 teaspoons dried oregano
  • ¼ teaspoon cumin
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon crushed red pepper flakes
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • a few grinds of pepper
  • ¼ cup white wine vinegar
  • ¼ cup olive oil (a good fruity one)


Grilled Carrot + Carrot Green Pesto +

Asiago Grilled Cheese


Grilled Cheese with Roasted Carrots + Carrot Green Pesto from

  • 1 bunch farmers carrots, greens attached
  • 1/2 – 3/4 cup shaved asiago (rBST free!)
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 2 cloves garlic
  • salt/pepper to taste
  • 4-6 1/2″ slices of sourdough boule
  • Butter, ghee, or olive oil for the pan/bread


Carrot Top Tabouli Salad


A light refreshing salad filled with fresh herbs, veggies, and heart healthy bulgur. Carrot top tabouli is my favorite summer lunch. Vegan, Plant Strong! |

  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1/4 cup plus 1 tbsp lemon juice
  • generous pinch of salt
  • 1/4 cup plus 1 tbsp olive oil
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup chopped scalliongreen and white part
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped carrot tops
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt


Garlicky ( Lahsuni ) Moong-Masoor Daal

with Carrot Greens


  • 1/2 cup Yellow Moong Lentils
  • 1/2 cup Red Lentils ( Masoor )
  • 2 cup Carrot Greens washed and chopped
  • 8-10 Cloves of Garlic thinly sliced
  • 1 medium Onion chopped
  • 1 tsp. Ginger and Garlic paste
  • 2 Green Chillies slit
  • 1 small Tomato chopped
  • Salt to taste
  • 1 tsp. Red chilli powder
  • 1/2 tsp. Turmeric powder
  • 2 tsp. Ground coriander and cumin
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Lemon Juice or Amchoor Powder
  • Pinch Hing
  • 1 tsp. Cumin seeds
  • 3 tbsp. Oil
  • 1 tsp. Ghee


Garden Veggie Burgers


Garden Veggie Burgers | Strength and Sunshine @RebeccaGF666 Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever..

  • 1 Can (15oz) Black-Eyed Peas (no salt-added, rinsed)
  • ⅓ Cup Quinoa Flakes
  • 1 Cup Carrot Top Greens (chopped)
  • ½ Cup Fresh Dill (chopped)
  • ½ Cup Fresh Italian Parsley (chopped)
  • ⅓ Cup (about 2) Scallions (chopped)
  • 1 Cup Chopped White Mushroom
  • ½ TB Dijon Mustard
  • 1 Tsp Minced Garlic
  • ½ Tsp Black Pepper
  • 1 TB Red Wine Vinegar


Turmeric Roasted Carrot Soup with Carrot Top Harrisa


turmeric roasted carrot soup + carrot top harissa | what's cooking good looking

For the carrot top harissa:

  • 1 cup of green carrot tops, chopped
  • 1/2 cup of cilantro
  • 5 mint leaves
  • 1 small garlic clove, sliced
  • the juice of 1/2 a lemon
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of salt
  • about 1/2 cup of extra virgin olive oil

For the turmeric spiced carrots:

  • 2 cloves of garlic
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of kosher salt
  • a pinch of cayenne
  • 1/4 cup of olive oil
  • about 10 carrots, trimmed
  • 1 large yellow onion, sliced into thick chunks
  • 5 cups of water (or a chicken or vegetable broth)
  • *If you’re using water, you will likely need additional salt, about 1/4-1/2 a teaspoon
  • juice from 1/2 a lemon


Beet Couscous with Balsamic Glazed Carrots

& Carrot Top Dressing

(I think this recipe could be made with quinoa, instead of couscous.)


For the carrots:

  • 7 medium carrots, peeled and sliced into about 6cm long sticks
  • 3 tablespoons of melted butter
  • ¼ cup of balsamic vinegar
  • ¼ cup of sugar
  • ½ teaspoon of salt

For the couscous:

  • 1 cup of couscous (I would actually use quinoa here instead)
  • 1 cup of vegetable stock
  • 1 tablespoon of butter
  • 1 medium roasted beet

For the carrot top dressing:

  • ½ cup of chopped carrot top
  • 2 tablespoons of chopped basil
  • 1/3 cup of olive oil
  • 20gr of grated Parmesan
  • 2 tablespoons of white vinegar
  • 1 tablespoon of honey
  • Juice of ½ a lime
  • Salt
  • Pepper


  • ¼ cup of toasted slivered almonds


Indian Style Carrot Greens Stir Fry


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  • 1 bunch Carrots greens Use the carrots and the greens
  • 1 tablespoon Mustard Seeds
  • 2 tablespoons Urad Dal (split black beans)
  • 7-8 dried red chillies
  • 1/2 cup Coconut (scrapped or shredded fresh coconut)
  • 1 teaspoon Oil
  • Salt as required


Carrot Leaf Parantha

Carrot Greens Furikake