Hooray for apple season! Fall is one of my very favorite seasons of the year. The markets are full of delicious foods such as apples, butternut squash and several varieties of pumpkin. The apple itself just may be one of nature’s perfect foods. It is truly nature’s candy! I love to eat apples plain but I really love to eat them with just a bit of Cinnamon Almond Butter. This recipe is so simple and just maybe a little bit on the decadent side.
Eat this with caution as it may be highly addictive!
1 T. Natural ground Almond Butter
Dash of ground cinnamon
Dash of smoked sea salt
1. Core and slice apple into sticks for dipping.
2. Mix together almond butter, cinnamon, and smoked sea salt.
3. Dip and eat!
It was the Tomato Festival at the Chattanooga Market yesterday afternoon. We had a guest staying with us and made the trip a group event that would eventually lead up to a great dinner with family and friends. When we arrived we were delighted with the beautiful sight of hundreds of tomatoes of all colors and varieties on hand. Tomato salad took center stage in our delightful meal that consisted simply of roasted potatoes, roasted purple cauliflower, roasted rainbow carrots, fresh roasted sweet corn and this easy tomato salad. Using quality ingredients in this dish is the key to its success.
5 Heirloom Tomatoes, quartered and sliced
Sweet Onion, quartered and sliced very thin
Extra Virgin Olive Oil for drizzling
Salt and Fresh Ground Black Pepper to taste
In a single layer place tomatoes on a platter. Layer with torn basil leaves. Top with shaved sweet onion. Drizzle good quality olive oil over the top. Add salt and pepper to taste.
What is your favorite tomato recipe? Share it in the comments below.
Living in the South for the summer has proven to be a culinary artist and a plant-based eater’s dream. Meeting the local farmers and fellow local foodies always makes me appreciate and feel grateful for having access to such wonderful fresh foods. Last Thursday afternoon I went to the local farmer’s market located in Ooltewah, TN and found some extraordinary produce which included beautiful golden chanterelle mushrooms, organic heirloom tomatoes and fresh harvested organic purslane. I was so excited I was not sure what I was going to create. The quality was so good that I kept it simple and ended up with a sort of tapas or antipasti for dinner. Here is how I prepared these simple delicious and nutritious ingredients:
Sauteed Golden Chanterell Mushrooms
First, I created a garlic infused olive oil. I took approximately 1/4 cup of olive oil in a pan and placed 2 slightly crushed garlic cloves in the olive oil. I brought the oil up to a slight bubble and turned off the heat and set it aside and just left the garlic in the warmed oil to infuse the flavor.
I placed a very small amount of the garlic olive oil in a skillet and heated on medium and tossed in a pint of slightly torn golden chanterelle mushrooms, season with salt and pepper and cooked until tender.
Tomato Salad with Basil
I prepared a tomato salad with basil by simply cutting a large beautiful locally grown heirloom tomato cut it into bite-sized pieces. Next I turned to my mini garden from our balcony and tore up some fresh basil tossed it in with the tomatoes, seasoned the salad with salt pepper and drizzled some red wine vinegar over the top. Simply delicious!
Purslane is a dark green “exotic weed” and can be eaten as a vegetable in salads or can be stir fried or used in soups. It has a slightly sweet and sour taste and is absolutely delicious! Not only is it tasty it is packed with nutrients such as vitamin A, vitamin C, iron, calcium and protein!
I tossed it with shaved sweet onion, salt, pepper and drizzled it with a bit of aged balsamic vinegar.
What is the most delicious food you have found at your local farmer’s market recently? Do tell……..
This Red Cherry Chocolate Smoothie is a fun and delicious smoothie that I whipped up for breakfast yesterday morning. It can be enjoyed any time of the day and would make a great snack or dessert. I added the beet to give it the bright red color and a bit of a nutritional “kick”. The Hemp seeds provide additional protein while the maca and raw cacao powder provide an energy boost. We are very picky about our cherries around here and only like to snack on them when they are really crunchy and crisp (which only lasts about a day). I wash, pit and freeze all the rest so that I can make smoothies out of them later on.
1/2 c. pitted sweet cherries
1/4 c fresh blueberries
1 T Raw cacao powder
1 2″ chunk of peeled raw beet
1 T raw hemp seeds
stevia to taste
1 cup ice cubes
1 cup filtered water
Place all ingredients in a high-speed blender and process until smooth.
I added a bit of stevia extract to the recipe since I wanted to balance it with a bit of sweet to go along with the earthy tones from the greens and the tartness from the lime and apple. The avocado gave it the creaminess and will help keep the body satiated longer.
This smoothie may not be for beginners as it is not sweet. Those looking for more sweetness may want to add a banana to the mix. As I always do, feel free to experiment. Get creative. Try something new!
6 lettuce leaves
6 kale leaves
1 handful of spinach leaves
1/4 cup of cilantro including stems
1 golden apple, cored
1 lime, peel removed
1/3 small avocado
1/2 t maca powder
1/2 t stevia (more if you like it sweeter)
1 cup ice cubes
1/2 cup of filtered water
In a high speed blender add all ingredents and blend until smooth. Serve immediately.
Jicama, also known as the yam bean, is commonly found in markets and has a mild flavor. It is high in vitamin C, potassium and fiber. It combines nicely in this salad with sweet carrots and oranges.
1 lb of jicama, shredded
4 carrots, shredded
2 oranges, cut into bite sized pieces
1 garlic clove, finely chopped
1 small sweet onion, chopped
1/2 jalapeno, chopped
juice of 2 limes
1/3 chopped cilantro
salt and pepper to taste
Combine all ingredients in a large bowl. Serve chilled.
Some days I can be just plain lazy when it comes to cooking. With work keeping me so busy I have not been in the mood to dirty up too many dishes. I keep things simple and throw good foods into my Vitamix and drink up! I made this Banana and Cacao smoothie one day when I was low on groceries in the house. It turned out to be really yummy so it has become one of my new “go to” drinks. This drink does double duty, it provides me with a serving of greens and protein, plus it gives me so much energy I don’t even want my one-a-day 6 oz cup of coffee.
1 medium banana, raw
1 cup kale, raw, chopped
2.5 tbsp cacao powder
1 tsp maca powder
1/2 gram stevia sweetener
2 tbsp hemp seeds hulled
6 fl oz water, tap, drinking
1 glass ice cubes
Add all ingredients to high speed blender and blend until smooth.
Nutrient Analysis per Serving:
Total Fat: 8.2
Saturated Fat: 2.2
Trans Fat: 0.0
Polyunsaturated Fat: 0.0
Monounsaturated Fat: 0.0