I love juice. Did I always love juice? No.

My love affair started after reading “Crazy, Sexy, Diet” by Kris Karr. Go snag a copy, it’s fantastical. I mean, the health benefits in juice… where do I even start? I’ve actually now switched from coffee to juice because it really does give me that burst of energy and leaves me feeling refreshed and awake.

Green Goddess | kalelovesquinoa

Little known fact: Juice works it’s magic wonders best on an empty stomach so snag some as a mid afternoon snack or drink up first thing in the morning! Now, this might seem strange but once I made the switch my bod now craves that stuff every AM! Delish.

One last thing Kris taught me? Drink that glamorous green elixer out of wine glass. Because you’re a classy lady (or gent).

Green Goddess
Prep time: 10 mins
Serves 2

What you need:

1 cucumber (peel it if it’s not organic, this adds some prep time)
handful of kale
handful of romaine
1 – 2 broccoli stems
2 – 4 celery stems
1 apple or pear
1 tsp ginger root (approx)

What you do:

  1. Wash and prep all fruits and veggies! Trim em up and wash em good. Feel free to substitute, add more, skip some ingredients but keep the cucumber, kale, and a fruit as a base. A 1:3 fruit:veggies ratio is a good one to keep in mind.
  2. Juice!
  3. Viola. Delectable green goodness. Drink up!

Adapted from Kris Carr’s Green Goddess recipe.


Got any herb?

I have a confession. For years. Years. I’ve underestimated the powerful flavor savors that are fresh herbs. I’ve always gone for dried herbs for both cost and convenience purposes. And don’t get me wrong, I still use dried herbs and they’re great to have on hand. But fresh herbs really do bring something special to the table. But it always really bothered me that I would spend $2 on fresh herbs, use 15 cents worth for one recipe and then they’d go bad within a day!

I have a solution my friends. Here’s a great way to make the most out of fresh herbs and keep cooking all week long with tasty fresh goodness.

Makeshift herb garden keeps herbs fresh | kalelovesquinoa

Garden Fresh Herbs

  1. Snag yourself some mason jars from your local hardware store.
    Or, just use some regular glassware!
  2. Fill about 1/3 of the way up with water.
  3. Stick your herbs in and viola!

So there you have it. Fresh cilantro, parsley, whatever for days y’all. These herbs will stay fresh for up to one whole week! Enjoy, what recipes will you try with your new makeshift herb garden?

Winter Kale & Beet Salad

Merry Merry Merry Christmas to all and to all (almost) a goodnight!

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This Christmas, I was charged with bringing a salad to our Christmas dinner partay. Salad? I got this. Well, this salad actually ended up evolving significantly from the original recipe I had on hand. In fact, the original suggested dressing was really less than stellar… However, I got creative and one tray of burnt pine nuts and one dressing makeover later… we had a winner!

Enjoy this yummy fall salad and feel free to mix things up with some different nuts or adding some vegan feta cheese. Check out this delicious dairy free, gluten-free and vegan faux feta I have discovered! Heidi Ho Organics makes the yummiest vegan cheeses I’ve ever tasted.

What will you add to your salad?

Winter Kale & Beet Salad
Prep time: 20mins
Serves 6 – 8 as a side or 3 – 4 as an appetizer

What you need:

For the salad:
4 curly kale leaves
6 red leaf lettuce leaves
4 or 5 medium red beets
1 tsp maple syrup
1 tsp lemon
walnuts & pecans

For the dressing:
2 tbsp lemon juice
1 tbsp lemon zest
1 1/2 tbsp maple syrup or honey
1 clove garlic minced (I actually used a dime sized squeeze of garlic paste!)
1/4 tsp sea salt
1/2 cracked black pepper

What you do:

  1. Preheat oven to 350 degrees to toast the nuts.
  2. Julienne beets drizzle with 1 tsp maple syrup and 1tsp lemon juice and set aside and let the beets soak it all in!
  3. Chop lettuce and kale, making sure to remove the kale stems and ripping or chopping into bite sized pieces.
  4. Toast your nuts for 5 to 8 minutes but make sure to keep an eye on them! (See afore mentioned burnt nuts…)
  5. While the nuts are toasting, let’s make our dressing! This dressing is supper easy and so yummy. Mix all ingredients together and feel free to adjust salt and pepper to taste. Once mixed, drizzle over kale and lettuce. You might want to check on your nuts now!!!
  6. Distribute beets on top of salad and then top with toasted nuts, viola! Taste central. 🙂

Enjoy! P.S. Sorry about the crummy pictures, I’m working on it 😉 XO

Pumpkin Sage Quinoa

This recipe turned out delicious. I made this a few weeks back when I hosted my annual VSFS viewing party. Yes, I did that, I do that. For all you hipsters out there, VSFS is the Victoria’s Secret Fashion Show. My girlfriends and I get together,  drink some wine, nibble on some festive treats and watch Adriana Lima strut her stuff.

But that’s not the point, the point is pumpkin sage quinoa my friends.

This is one of those dishes you’ll have people saying, this is VEGAN!? This is GLUTEN FREE?! The world has gone mad?! Dont panic, I’m just a badass in the kitchen I’ll say. But in all honesty, this recipe is easy peasy!

Give it a try! What’s your favorite fall quinoa recipe? Please share!

Pumpkin Sage Quinoa
Prep time: 20 mins
Serves 6

What You Need:

2 cups water
1 cup quinoa, rinsed and drained
1 diced sweet onion (or white onion)
1/2 teaspoon salt
1-1/4 cups pumpkin purée
2 tablespoon minced fresh sage
3 tablespoons nutritional yeast
1/4 teaspoon dried rosemary (or feel free to use fresh rosemary!)
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 cup vegan cheese, shredded (I used Follow Your Heart Jack cheese and shredded myself)

What You Do:

  1. In a medium pot over high heat, bring water to a boil. Add quinoa and sweet onion, cover, and reduce heat to medium-low. Simmer for 15 minutes until water is absorbed.
  2. In a medium-sized bowl, combine cooked quinoa with salt, pumpkin, sage, nutritional yeast, rosemary, thyme, and pepper and stir well to combine. Once combined, add in the vegan cheese and mix until creamy. Serve immediately.

Adapted from VegNews.

Cookie Dough Truffles

I figured my first post would be something wholesome, healthy, hearty and representative of the wonderful flavors of winter and fall. Or at the very least, something with kale or quinoa in it? Nope, I made truffles. Oh man they’re good. They’re in my fridge right now and I just want to eat them all.

photo (13)

In fact, while making these at 11pm this evening, I purposefully brushed my teeth prior to dipping these sweet balls of heavenly goodness into delicious semi-sweet chooclate… Did that stop me? Well of course not. I can safely say these turned out delicious!

See. I told you this wouldn’t be all hippie vegan celery and parsnips… both of which are great by the way.

These were adapted from a Chef Chloe recipe to make them gluten-free and I added some sea salt and baking soda to snazz em up a bit. Let me know what you think in the comments! You could add peanut butter, pumpkin, banana and nuts to these! What will you try?

Cookie Dough Truffles
Prep time: 1 to 2 hours
Makes approx. 30

What you need:

1/2 cup vegan margarine (I use earth balance)
3/4 cup packed light brown sugar
1/8 tsp sea salt (plus more for topping)
1 tbsp pure vanilla extract
2 tbsp water
1 ¼ cup gluten free all-purpose flour (I use Bob’s Red Mill)
1/3 tsp baking soda
1/3 cup semisweet mini chocolate chips (dairy-free)*
12 ounces semisweet chocolate (dairy-free)*

*I have been trying to figure out if Guittard and/or Ghirardelli semi-sweet chocolate chips are vegan? On the packaging, it says there is no milk in them however it doesn’t explicitly say they’re vegan. Anyone have an answer to this? The blogs are telling me they’re vegan but I’d love a second opinion!

What you do:

  1. Line a baking sheet with parchment paper.
  2. Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and baking soda and beat until incorporated. Fold in chocolate chips. Cover dough and refrigerate for 1 hour (or freezing for 30 mins works too if you’re in a time crunch!).
  3. Roll chilled dough into 1 inch sized balls using your hands. Place on prepared baking sheets and freeze for 15 minutes.
  4. Melt the remaining 12 ounces chocolate in a double boiler or microwave and let cool for a minute or so. Remove cookie dough balls from the freezer and dip each ball into the melted chocolate and remove using two spoons. Place the coated balls back onto the baking sheet and sprinkle with sea salt if desired before they harden. Once all the balls are dipped, transfer to the refrigerator. Chill until the chocolate is set, about 20 minutes or overnight. Store in refrigerator until ready for nibbling!

What do you think?! Did you try these? What’s your favorite sweet treat?


Adapted from Vegan Cookie Dough Truffles