I came across sprouted seven grain hamburger buns made by a company Angelic Bakehouse. They are fantastic! Feel free to use whatever brand of whole grain bread you can find in your area.
2 each – Portabella Mushroom caps, cleaned with stem and gills removed
1 tsp – Vinegar, Balsamic
1/2 tsp – Salt, truffle
1/4 tsp – Pepper, Black, Ground
1/2 tsp – Onion Powder
1/2 tsp – Garlic Powder
1/2 cup – Baby Kale
1/2 cup – Baby Spinach
1.00 servings (23.7g) – Truffle Aioli (recipe listed below)
2 item – Sprouted Seven Grain Hamburger Buns
In a shallow dish or a gallon size storage bag place the cleaned portabella mushroom caps and coat them with the vinegar, salt, and pepper. Let sit for a minimum of 10 minutes.
Cook the portabella mushrooms in the oven at 400 degrees for 10-15 minutes turning half way through the cooking time.
Toast the hamburger buns in the oven until golden.
Stack the portabella mushroom on the bottom half of the bun and top each with half of the truffle aioli then baby kale an spinach followed by the other half of the bun.
For the aioli
1 tbsp – Vegan Mayo (I like Earth Balance)
1/2 tsp – Vinegar, White Wine
1/2 tsp – Agave Nectar, Organic, Raw
1/2 tsp – White Truffle Oil
1/4 tsp – truffle salt
1/4 tsp – Pepper, Black, Ground
In a small bowl whisk all ingredients together until well combined.
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!
This recipe is a take on the classic roasted tomato pasta and replaces processed ingredients with whole raw foods. If you do not own a spiral slicer you can always cut the zucchini into strips using a peeler or mandoline and then slice lengthwise into linguini shaped pasta. This recipe serves one and makes a delicious light lunch.
3 small zucchini, spiralized or sliced into strips
1/2 sweet onion sliced thin
4 basil leaves, sliced thin
1 clove garlic finely chopped
1 T chopped walnuts finely chopped
1/2 t pink Himalayan sea salt
Toss all ingredients together. Let set in refrigerator for 10 minutes to let juices release. Serve chilled.
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……..
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.
Black bean soup is one of my very favorite one-dish meals. This method of cooking keeps it simple and very economical. I purchased a one pound bag of black beans for under $2. Not only are black beans economical but they are also very nutritious. Black beans are high in protein and fiber which helps keep us full for hours. Black bean soup freezes well for up to 3 months. I freeze it into single servings (smaller portions) to heat and eat as a quick and easy mid week dinner.
2 cups whole dried black beans, soaked overnight, rinsed and drained
2 cups vegetable broth, organic, low sodium
8 oz can tomato sauce
2 cups filtered water
1 sweet onion, chopped
1 medium carrot, chopped
1 medium-stalk celery, chopped
2 clove garlic chopped
2 tbsp black rice (may substitute white rice)
1 tbsp crushed red chili flakes
1 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp Mexican oregano, dried
1/4 tsp epazote dried
1 tsp salt
1 tsp pepper, black, ground
1 medium green onion, finely sliced
1 pepper jalapeno, raw
1/4 cup cilantro, chopped
1 avocado, diced*
Lime Wedges for serving
Add all soup ingredients to a slow cooker and cook on low for 8 hours. After 8 hours, utilizing an immersion blender process until smooth. Replace lid and prepare garnish.
Ladle piping hot soup into warmed bowls and garnish with fresh chopped green onion, jalapeno, cilantro, avocado and juice of one lime wedge.
Nutrient Analysis per Serving:
Total Fat: 6.3
Saturated Fat: 1.0
Trans Fat: 0.0
Polyunsaturated Fat: 0.0
Monounsaturated Fat: 0.0
*For individuals who are on a low fat diet simply omit the avocado in the garnish.
You can purchase a handy immersion blender here: