Soup. Good for cold weather? Of course! Goood for warmer weather? You betcha!
Continue reading “Potato Soup with Cannellini Beans, Mushrooms, and Kale”
Tangy potato salad is one of our favorite sides, and this one definitely raised the bar. With cabbage, tempeh, and mustard added to the mix, what’s not to love?
Continue reading “Juniper Potatoes with Cabbage, Tempeh, and Mustard”
Many fond memories of tomato soup. The glug as it falls out of the can; the plop as it hits the cold pot. This is not that.
Continue reading “Tomato Soup with Mushrooms, Arugula, and Rotini”
We want japanese sweet potatoes every day. Seriously, they are that good. Roasted and naked, or topped with goodies like we’ve done here; they are a perfect no-fuss meal.
Continue reading “Roasted Japanese Sweet Potato with Lima Beans, Capers, and Tahini”
BBQ and Slaw! It’s that classic combo that so many of us love. The smoke; the heat; the acidity, and a bit of sweetness. (Also, do not wait another day before you make this turnip slaw.)
Continue reading “BBQ Cauliflower with Tangy Turnip Slaw”
It’s clementine season; put them in a cocktail! Whether sitting by a campfire, or cozied up by the fireplace, this one will warm you up proper.
Continue reading “Clementine and Charred Rosemary Bourbon”
We have been eating so many carrots here lately! In soups, roasted, and sautéed; we’ve been going double down on the beta-carotene the past couple months. This recipe was a real game changer for us!
Continue reading “Braised Carrots with Juniper Berries and Thyme”
Bring on the soup! It’s body warming sensation makes it synonomous with this time of year; it’s feel-good powers has us turning to the cozy goodness for what ails us.
Continue reading “Smoky Tomato Soup with Kale, White Beans, and Green Chilis”
Happy Thursday! We hope you are having a fulfilled week so far.
Dressing and needs. That is this week’s agenda. Mushroom-Brazil Nut-Sourdough Dressing, and Maslow. As is always the case here, if you don’t care about the true needs of your SELF, keep scrolling to get to the dressing.
Continue reading “Roasted Mushroom, Brazil Nut, and Sourdough Dressing”
Post dedicated to the victims, families of victims, and emergency personnel of the 2016 Wildfire of the Great Smoky Mountains.
We will pick up again next week with discussing your SELF, recap what we’ve learned so far, and move on to another lesson in beginning a personal development journey. For now, you still have 3 awareness studies you should be practicing: stop caring what other people think, true happiness, and judgement of others. Review if you need, or visit these topics for the first time.
This week we have a one a kind soup for you- RAMEN! No, not that shiny packet of sodium you sprinkle in a pot of water. This is ramen you make yourself! The broth consists of 10 ingredients (plus S&P and olive oil); it takes minimal effort; you decide on the spice level; the toppings are endless, and it tastes so darn good.
We will get to the recipe, but let’s talk about the ingredients first.
*Needs no explanation: Olive oil, onion, garlic, ginger root, stock, salt, and pepper.
*Tamari: similar to soy sauce, but contains little to no wheat. It is richer in flavor than soy sauce, and the saltiness is more balanced. Can be found in the ethnic aisle of most major grocery chains. Use soy sauce if you must, but we suggest giving tamari a try.
*Rice wine vinegar and Sesame Oil: can be found in the ethnic aisle of most major grocery chains.
*Chili sauce: we use Sriracha. There is a good chance you already have this beloved condiment in your fridge. If not, it’s readily available in most grocery stores (also, shame on you Haha!). Buyer beware, it’s habit forming.
*Yellow miso: miso comes in yellow, white, and red varieties. Our recipe calls for yellow or white. We have never had a problem finding miso in most grocery stores; it’s usually in the organic/produce area. If it’s not, just ask. Or you can always purchase it here.
*Dehydrated shiitake mushrooms: again, another ingredient we have never had any trouble finding. You can find them in some grocery stores, and specialty and Asian markets. If you have a dehydrator, have some fun and dehydrate your own! If none of the above are options for you, you can always buy them here.
Our recipes are usually pretty flexible, because we want you to get comfortable with trying new ingredients, and using your own creativity in the kitchen. With that being said, the miso and the dehyrated shiitakes are vital to this dish. So go find them; introduce new ingredients to your cooking. Do not skip this step. We repeat. Do not skip these ingredients. If for whatever reason you are propelled to skip or substitute these two ingredients, make another soup. Like this.
The noodles: attempt to find good quality, fresh ramen noodles. They really do make a difference. We prefer this brand. If you ABSOLUTELY must, buy the ramen you see in those packages. You know the ones we’re talking about here. But, we really encourage you to try the good stuff. You won’t be disappointed!
On to the toppings: we are going to give you a slew of options, but get creative! To finish the dish, we sprinkled on some Gomasio from Urban Kitchen Apothecary. This stuff is so good! We have been using it on everything. A sample pack of 4 flavors will only set you back $10. We’re thinking stocking stuffers!
This ramen soup is soul and body warming, great for when you’re feeling under the weather, and perfect for when you’re feeling perfectly healthy. It’s also a visually appealing dish if you’re having company. You can make the broth ahead of time, and your guests can have fun adding their individual toppings.