This smoothie was born out of my need to use some soon-to-expire ingredients from my refrigerator before traveling. I try not to waste food and I love getting my greens, so I used the last bits of spinach and romaine I had on-hand for my morning smoothie! (Read more for some great health benefits.)
Read MoreThis is one of the recipes I created for my final project for my Essentials of Superfoods course through Matthew Kenney Culinary Academy (now called Plantlab). It's nice and light (no banana, no nut butters) with prebiotic benefits from the Lucuma, and also plenty of protein from the coconut, hemp seeds and, surprisingly, the spirulina!
Read MoreThough I’m pretty much vegetarian, I love exploring Bon Appétit magazine, mostly for the amazing food photography, and for getting up to speed on the latest and most interesting culinary trends. They always tend to highlight some great veggie dishes, sauces and sides with recipes that are achievable. So when I saw The Greenest Tahini Sauce on their site, I wondered to myself what would be the best application of this sauce to taste it in a simple setting…
Read MoreThe farmer's market is by far the best place to find the freshest seasonal, often times local greens, fruits and vegetables. Many offer sprouts and sprouted beans as well.
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