Velvety Miso Kabocha Squash Soup
This soup is my latest favorite soup. It’s creamy, without the dairy, super healthy, filled with minerals and vitamins, and carries a perfect umami taste from the miso and it is gorgeous to look at from the stunning orange of the Kabocha squash.
Coconut Curry Greens
I am constantly trying to find creative and tasty ways to eat my greens, I have exhausted greens in green smoothies, green juices, and soups, and here finally is a simple, and tasty way to eat your greens. This recipe has 11 ingredients and cooks up in less than 20 minutes. I like to use a variety of greens from my garden and farmer’s market and whatever you do, save your turnip, radish, and beet tops to throw into the mix. Serve, smothered over, quinoa, basmati rice, or sweet potatoes or as a fabulous side dish. It’s delish.
Strawberry Pineapple Pitaya Smoothie
I am in love with the color of this smoothie, a soft pink brightened with a pop of fuchsia. It simply appeals to the eyes and stomach and should have a small sign near the glass, reading “drink me.” And on top of it, this protein packed smoothie is full of the fruity and bright flavors of strawberries, pineapple, and pink pitaya dragon fruit. All three fruit are rich in vitamin C and high in fiber.
Fig Cardamom Smoothie
The sumptuous, sweet, luscious sensuous fig is at the height of it’s glory at this moment. But blink and the season will be gone. This smoothie is sweet but not too sweet, creamy, and packed with plant protein from Mikuna, made from the the low-lectin, regenerative crop Choco and is only one ingredient. It is truly one of my favorite protein powders.
Cold Sesame Soba Noodle Salad
This cold sesame soba noodle salad recipe is a favorite from my cook book, Anna Getty’s Easy Green Organic, published by Chronicle Books in 2010.
Baked Millet Morning Porridge with Spiced Apples
It’s cooling down a bit this week on the West Coast and this dish is the perfect cozy, cinnamony, filling and warm breakfast dish for chilly mornings although I do enjoy it as an afternoon snack. I love serving it with a bit of extra nut milk, sheep yogurt or dollop of coconut whip cream, my guilty pleasure is Truwhip.
Roasted Radishes With Turmeric Tahini
Radishes are one of my top favorite vegetables. There are beautiful to look at, available year round in most parts, versatile and highly nutritious.
Broccoli, Goat Cheese and Caramelized Shallot Frittata
I like making this easy frittata ahead and having it as a grab-and-go lunch option when I am between meetings, school pick up, recipe testing and holiday shopping and may sometimes forget to eat. This is filling and super tasty with a side salad, drizzled with olive oil and lemon juice.
Quinoa Stuffed Acorn Squash with Roasted Poblano Cream
It is often times a vegetarian is over looked at the Thanksgiving table when it comes to a main dish. In the past when I was fully vegetarian, my meal consisted of a plate full of vegetarian sides, which in all honesty was fine for me. Mashed potatoes, candied yams, green beans, and corn bread back in the day, was fine by me. However there were times I wanted something special as a holiday main dish.
Broccoli Fritter with Preserved Lemon Sheep Yogurt Sauce
It’s really no secret, broccoli is considered to be one of the top 12 power house vegetables we should be eating, according to webmd broccoli is filled with cancer fighting phytochemical compounds, vitamins including a serious dose of Vitamin C (135% of the RDI for one cup of broccoli) and minerals. Its bioactive compounds reduce inflammation. As a matter of fact the compound sulforaphane amply found in broccoli, has been shown to decelerate the biochemical action of aging by optimizing anti-oxidant gene expression.
Sweet Potato & Garlicky Kale Tacos
This recipe was featured in the Fall issue of Naturally Danny Seo. Now that that issue is off the news stand, I am sharing the recipe here too. I’ll keep you posted for my upcoming column in this quarterly, healthy living magazine, founded by my friend and sustainable living lifestyle guru, Danny Seo. I feel so lucky living in California, where we get really good Mexican food.