Post sponsored by America’s Dairy Farm Families and Importers. See below for more details.
Even though we grill out all year, I tend to increase my grilling during the spring months. I like to soak up as much time as I can outside, which is a perfect way to celebrate Earth Day. This year, I’m teaming up with the dairy community and kicking-off on Earth Day by highlighting how our farmers are making dairy more sustainable while focusing on the land and animal health. Delivering the best care to their cows makes sure we have access to fresh, quality dairy products from milk to cheese. It’s no secret that I love my dairy foods and I’m a firm believer that dairy can be part of a well balanced diet with whole grains, legumes, fruits, and vegetables.
I will grill pretty much anything and grilled sweet potato has been one of my favorites throughout the years. The light char, the heavy sprinkle of spice, and creamy yogurt sauce makes it a satisfying grilled meal. This yogurt sauce is the perfect example- easy to whip up and can have a myriad of uses as a dressing for salad, grain bowls, and even enchiladas.
Read more and see the recipe.
The post Spiced Sweet Potato Skewers with Cilantro Yogurt Sauce appeared first on Naturally Ella.
I have a thing for curry (exhibits A, B, C, D, and E). That is the understatement of the year.
I am totally obsessed with curry! The flavor, the aroma, the versatility – I’m hooked.
Since I figured out a DIY curry powder, I figured it was due time I made my own curry paste. Yes, a real jedi-level move. Be impressed.
Friends, I have to say I don’t know what took me so long to try this recipe, because homemade is sooooo much better than store-bought.
Easy Green Curry Paste (10 minutes!) from Minimalist Baker →
As many of you may already know, April 22 is Earth Day and we’re here to talk to you about reducing your food waste at home. As registered dietitians, we proudly support sustainable lifestyles and habits that help our planet. Nutrition and the Earth may not appear to be correlated at a glance, but when looking […]
The post Smart Hacks To Reduce Food Waste At Home appeared first on Food Heaven Made Easy.
I’m not one to often turn asparagus into soup. I think the crisp texture of asparagus makes the flavor better. This soup has changed my mind. I keep it simple with the base but the spinach adds a bump in nutrients (and green hue!) To make this soup easier, you could swap heavy cream for the sunflower cream but I do like the bit of earthiness that comes from the sunflower. Read more and see the recipe.
The post Spinach Asparagus Soup with Lemon Sunflower Cream appeared first on Naturally Ella.
This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it’s one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make. We have Kim Boyce to thank for the recipe, and you might remember it from when I originally posted it here after Kim released Good to the Grain back in 2010. I made this beauty over the weekend so that I could send a few thick slices along with Wayne on his flight to Tokyo. 🙂
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The rosemary is the wild card factor here, and it permeates the cake in a subtle but steady way, not at all overpowering. Bonus points for the cake being a breeze to make – ten minutes tops to get it in the oven. Perfect when you’re trying to pull things together for a trip.
I made a few minor tweaks to Kim’s original recipe, and you can see them integrated into the recipe below – most are stylistic more than anything. And I converted the recipe to weights for some of you. I wanted to bake it in a vintage baton cake pan I found in Portland a few years ago (my $1 pan!), and aside from a slightly longer baking time, that was no problem. I also decided I wanted more chocolate visible on top, and a bit of a sugary top crust.
It’s one of those perfect picnic, travel, or lunchbox cakes. I can’t believe it has been six years since I originally highlighted it here, but I love that it is still part of my repertoire. Xo Kim & congrats on the much deserved James Beard Award nomination! xx -h
Continue reading Rosemary Olive Oil Cake…
2017 has been a great year for us. From our Health Reboot Cookbook to our upcoming wellness retreat and Bali (!!), our motto this year has been bigger and better. We’re trying to hit the masses with our plant-powered message, and reach as many people as possible. Which bring us to our next big announcement. […]
The post Warm & Cozy Blueberry Crumble Recipe appeared first on Food Heaven Made Easy.
If you like spicy, saucy food, this recipe is for you. And seeing as we are about to enter grilling season (at least in the Pacific Northwest!), it’s the perfect time for another a grillable plant-based recipe.
The inspiration for this recipe came from Jamaican jerk chicken. It’s been so long since I’ve had that dish, but I’ve always been drawn to smoky, spicy, earthy foods.
Jamaican Jerk Grilled Eggplant (30 Minutes!) from Minimalist Baker →
It’s no secret that I have a thing for pesto. Yet I didn’t have a recipe for my go-to version on the blog…until now.
The remedy is here! Presenting my 5-Minute Easy Vegan Pesto perfect for sauces, soups, salads, pasta, pizza, and more!
This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make.
The base is fresh basil, pine nuts, and garlic with a splash of lemon juice for acidity and brightness.
Easy Vegan Pesto (5 minutes!) from Minimalist Baker →
I was a bit slow to use cashew cream. I’ve never been shy about using heavy cream but over the years, my diet has tended a bit more towards vegan. This cream is a really useful recipe whether you’re trying to eat vegan or not. The cream sauce can be thick and used as a dip or spread, thinned slightly to be a sauce for pasta or enchiladas, or even a creamy vegan salad dressing.
There are numerous recipes out there for cashew cream that call for 2 parts cashews to 1 part water. I found that for most use cases, like pasta sauce, I want the cashew cream to have more sauce consistency which means a tad more liquid. I’ve also found, with the help from a high-speed blender, long soaking periods weren’t necessary. Read more and see the recipe.
The post Cashew Cream | Component Cooking appeared first on Naturally Ella.