I have a video on Instagram and my website demonstrating the best way to peel garlic. It’s so easy and so much fun, I just had to come up with a recipe for all of you to practice this technique. Garlic soup hit the spot, as the recipe includes 28 cloves of garlic, peeled! It sounds daunting, but I promise, with this technique, it will take you no time at all, and you’ll end up enjoying the process.
When I was harvesting veggies in the garden, I was checking on the brussels sprouts plants. The little tiny baby brussels sprouts weren’t ready but there were some beautiful brussels sprouts leaves…the perfect size for a wrap. It’s chilly in Santa Monica so I decided I wanted to make something warm and comforting, so we came up with this savory enchilada dish. I added chipotle water in with the black beans when blending them, lending such a nice smoky, spicy note to the spread. Butternut squash and red onions get the royal treatment with tart and smoky seasonings, and brown rice adds such a nice texture. Topped with tomato sauce and you can honestly say, you ate the “whole enchilada”!
I must admit, I am definitely not a Vegan Baker. It takes a lot of knowledge of how the variety of plant-based ingredients react in baking. I thought I’d give it a try and made a cookie I was craving: Cranberry Oatmeal. How hard could it be?, I thought Well, I tried it 3x, and I “bombed” 3x. I had to turn to Garden of Eydie Vegan Baker extraordinaire, Ashley, and asked her to give it a go. She quickly put them together the day I asked her and brought them over. And boy are these “the bomb!” I don’t think you’ll find a more delicious and healthy plant-based cookie than this one. Look no further. Make these!
I love November time as it is persimmon sorbet time, seriously the easiest and tastiest sorbet you’ll ever make! I never tasted a persimmon until I moved to Santa Monica. My neighbor has a huge persimmon tree and always gifts me lots of delicious ripe fruit. This year I had another neighbor brought me a ton of her persimmons. Some were already ripe, so I “harvested” the flesh and placed it in the freezer. It just takes a day or two for the other persimmons to ripen, so I was able to add a lot more to my container. This is the beginning of a delicious super healthy sorbet filled with Vitamins A, C, E, K, manganese, potassium..the lists goes on! Here’s how you do it!
Now this smoothie is something to write home about and great for “the daze after!”
Why? Bananas: their fructose is liver’s favorite source of food, soothing the intestinal tract and the nerves! Pitaya (dragon’s fruit): The red pigment is a rejuvenator for your liver, bringing cells back to life! And they are the fountain of youth fruit for the liver, slowing down and stopping the liver’s aging. Wild Blueberries: contain dozens of antioxidants. They have the ability to grab on to troublemakers in the body, hold onto them and leave the liver in a way most healing foods can’t! While you sip on this violet colored smoothie, think about your 7th chakra or energy center on the crown of your head for pure consciousness. When this center is open, one is able to enter a state of true “beingness,” connecting to universal consciousness for inner wisdom.
