Archive for the ‘Recipes’ Category

Steamed Halibut

Ingredients: Halibut, carrots,  fennel,  fennel fronds, cherry tomatoes, Meyer lemon, thyme, Hawaiian red sea salt

Method: Thinly slice vegetables and fruit. Preheat oven to 450. Stack plant ingredients on parchment paper and place halibut atop.

Create an envelope with the parchment paper and make a slit on top.  12 minutes in the oven will perfectly steam the halibut. Depending on the thickness of your fruits and vegetables, more time may be needed to fully steam.

Nourish yourself with vibrant aesthetics and vibrant health.

Be balanced,



Read Full Post »

Strawberry Guacamole

Ingredients: Strawberries, avocados, thai pepper, ginger, sea salt

Rice tortillas chips were made from heating in the oven until crispy.

Read Full Post »

Asparagus with wine sauce

White Wine, Shallot Sauce. Asparagus.

Ingredients: Chardonnay, shallots, earth balance, grapeseed oil, asparagus

Method: for the vegetable: After removing the white tough ends to the asparagus, toss in oil in a roasting pan. Roast at 350 degrees for approximately 30 minutes.

Method: for the sauce: Using medium heat, sweat shallots in oil to release flavor. Add white wine and cook to meld flavors. Add earth balance and heat for just a minute or two.

Read Full Post »

Almond Orange Biscotti

Almond Orange Biscotti


Dry: 2 Cups Sorghum flour, 1/4 Cup Chestnut flour, 2 Tablespoons Arrowroot starch, 1/2 Teaspoon Baking Soda, 1 Tablespoon Sea Salt, 2 Tablespoons Orange Zest, Almonds

Wet: 2 Eggs worth amount of Ener-G egg re-placer, 1/3 Cup Agave nectar, 1 Teaspoon Vanilla, 1/4 Cup Almond milk



Improv. Hah, no seriously, we did. However, I played around with the recipe a bit to give you a more fair shot going into the biscotti creation process.

What caused chaos in our usually calm, love filled kitchen quarters was the smell of chestnut flour in the mix. Apparently it is better used as an supplemental flour, rather as the main. This was apparent to us, to late, as it’s smokey aroma filled our nostrils. Smokey cookies? Maybe for dogs…right…so we both feared we were going to end up with dog biscuits rather than the original Italian biscuits we set out to make. Here we go…;)

Mix dry ingredients in a large bowl. Add in wet ingredients and work into dough. Form the dough into logs and slice into cookies. In a preheated oven set to 350, bake for approximately an hour, until completely dry.


It was a beautiful winter day when I took this picture. We had our first snow which also brought a new tradition 🙂

Christopher and I decided to roast chestnuts in celebration of the first snow.

Looking back at my childhood, we had traditions. However, they were rather flat, consumerism based and not very meaningful. As an adult, this is one of those cool moments, where I am free to take my visions and create expression that is not overshadowed by the many other factors that family can produce. I believe that traditions should reflect our individual values; that they should arise based off opportunities to celebrate those values. An occasion to reflect and rejoice in what we cherish. Even though these events may be ritualistic, they can also be evolving.

It just goes to show, like with everything in life, there is a delicate balance. Traditions give us to opportunity to be more cognizant of those things we value. However, if we do not invest ourselves into our traditions, then these happenings will  not be rich with our energy, enthusiasm or even acknowledgment. Combine this lack of awareness and thus appreciation with the habitual nature of traditions and you may lose the very essence behind engaging in tradition and be left with a shell of an experience that has become rote procedure. This deficit can lead to excessive consumerism.

This Christmas, value yourself, and prioritize how you wish to exert your energy.  Recognize and appreciate what you have to offer. Your love and time is a deficit that could never be filled by presents under the tree, no matter how big you stack the pile.

Read Full Post »

Read Full Post »


Garam Masala

Coriander, Cumin, Fennel, Mustard seeds, Annato, Paprika, Sea Salt, Cayenne, Garlic and Turmeric Powder




Cook Basmati Rice. Saute sweet onions, garlic and tomatoes. Cook until the water has evaporated from the tomatoes. Throw in ginger, garbanzo beans, spice and coconut milk. Mix well, but don’t boil the coconut milk.



Rx for Balance: When creating a spice mix, there can be uncertainty. Open your senses, taste and smell often. And have fun pounding away with the pestle! Uncertainty is a permanent aspect to trying something new. It adds excitement to the experience. Why would we explore new territories if not for the thrill of doing so? Trust yourself and embrace the unknown, if you can do both, then you will enjoy any new venture.

Read Full Post »

Gf Thins

GF Thins

Dry: 1 1/2 cups Namaste All Purpose Flour, 1/4 cup Nutritional yeast, 1/2 cup meal (I used a rice, flax, chia seed mixture), 3/4 teaspoon baking soda, 1 1/2 teaspoons seat salt, 1 teaspoon garlic powder, chopped rosemary

Wet: 1 1/2 Teaspoons of Ener-G Egg Replacer whisked in 2 Tablespoons of warm water, 1/4 cup melted Earthbalance, 2 Tablespoons Grapeseed Oil, 1/2 cup almond milk, juice of half a lemon


Set oven to 350. In a big bowl whisk together dry ingredients. Stir in wet ingredients. Knead the mixture into dough. Add more oil and or almond milk if not forming properly. Oil was the key to my successfully thin dough. Once dough is pliable, roll into flat sheet. Cut out shapes if desired, or simply imprint horizontal and diagonal creases where crackers will break apart from one another. Oil a baking sheet and transfer cracker dough onto sheet. Bake for approximately 15 minutes. Crackers will become more “snappable” as they cool. 🙂


Rx for Balance:

If you follow directions such as recipes to the T, you will be almost guaranteeing yourself some success with the finished product. However, using recipes as more of a template to learn about portions, staple ingredients and cooking temperature; then using your own instincts and preferences to make the dish your own can lead to a more satisfying all around foodie experience. Learning from mistakes and successes can be more satisfying when you’ve used some of your own creative energies in the process. Also, by working more intuitively, you will be more in tune with your body and it’s need’s while cooking, which is a great tool towards getting proper nutrition.

Discussion Point: Does anyone have experience with healthy cravings and also unhealthy ones? It would be a good study, to look into the differences that these cravings present. We would be able to discern additive like cravings to sweets, and other junk foods from cravings of nutrients that are bodies are asking for to function healthfully. Very Interesting! Let me know if anyone has any experience or questions!

Thanks for reading. Peace be with you. Lindsey

Read Full Post »

Older Posts »