Let me be clear here, I am not the first girl to jump on the pumpkin-everything bandwagon, once September 1st drops.
Normally I complain to everyone about how the pumpkin-butternut squash-fall-everything craze is one big marketing ploy to make all of America purchase PSL lattes in 85 degree weather and pretend Christmas is coming.
And here I am, wearing shorts and a tanktop and sipping my pumpkin maca malt, flavored not just with pumpkin spice but with actual pumpkin puree. Continue reading “Pumpkin maca malt with almond butter + granola”
Hot summer afternoons have a way of making me crave all my food in liquid form, sweet, light, and easy. That usually means a smoothie, cool and creamy, just filling enough, and conveniently portable. Continue reading “Avocado smoothie with dates + almonds”
I’m on a squash kick lately. It’s the season for pumpkin, butternut squash, spaghetti squash and acorn squash, and since moving back to California, I’m happy to see that we have plenty in the produce aisle, despite a Mediterranean climate and July temperatures in November. I’m throwing it into curries, pureeing it into soups and dreaming of ways to make squash-style sweets. But my favorite way to prepare winter gourds is easy: throw them cubed into a hot pan with olive oil and onions. The result is rich, sweet and so much more than the sum of its parts. Continue reading “Warm winter squash + olive-oil fried chickpeas”
Since I stick to a gluten-free and mostly paleo diet, sweet potatoes are my sweet, starchy saving grace in the midst of crisp green veggies and meat. Technically, I could eat them all year round, but something feels wrong about sinking my teeth into a hot, just-barely caramelized fire-orange potato mid-summer (the one exception being sweet potato fries, which are always a good idea). So when the skies cloud over and temperatures dip just a little bit, I rejoice because it’s that time again- time to haul a big, heavy bag home of these tubers that take on spice, butter and maple syrup so well, but are also super-duper delicious all on their own.
Continue reading “Chipotle-spiced sweet potato soup (vegan)”
Here in southern California, it still mostly feels like mid-July; beaches are peppered with people every weekend, I’m in shorts daily and well, it’s 85 degrees outside. But still, it’s October. Pumpkin spice lattes are here, department stores are gearing up for Christmas and I’m eyeing bomber jackets. It may feel like summer, but everything in me says fall. So, I’m going to behave accordingly.
Enter summer-to-fall transition dishes, like this eggplant & sweet onion spiced in curry powder and sauteed in coconut oil, served with a side of quinoa and toasted pinenuts. I followed the rules: I used farmer’s market produce (they’re still stocked with eggplant, tomatoes and peaches), but I also used sweet spices and rich coconut oil to make this dish feel just a little warm and festive. Continue reading “Curried eggplant & sweet onion with quinoa”
Since fall doesn’t officially start until September 22nd, I’m celebrating the last days of summer by a) going for spontaneous morning swims (post-jog, fully clothed this morning), b) buying up all the summer fruit I can get my hands on (figs, nectarines, apricots) and c) lighting up my outdoor grill whenever I get a chance. Continue reading “Grilled nectarines with miso-coconut sugar glaze”
Confession: I’ve baked, fried, roasted, steamed, simmered, and slow-cooked, but until this past weekend, I had never GRILLED. Ironic, because I love any and all foods tossed on the grill, char marks and all. But something about the thick metalwork, smell of gas, fire and sooty clean-up intimidated me until I decided that summer is too short not to enjoy sweet summer squash on the grill- at home. So I faced my fears.
Continue reading “Special sauce + veggies on the grill (vegan)”