Bright & Sprightly Pasta For Spring

spring pasta

So I’m a little late on celebrating the beginning of spring with an inspired recipe, but I’d like to join in on the fun. Honestly, I have been sitting on this one for a while. Have you met my friend, procrastination? 

truroots, garlic and pasta

But you can rest assured that this blog will soon be chock-full of spring recipes from now on because I am so in love with everything this season has to offer.

And now for the recipe at hand // this is a really great way to sneak green vegetables into a sexy spring pasta dish without feeling like your spaghetti has somehow morphed into a grassland of salad greens. I’m not dogging on salads, but sometimes I just really want a comforting plate of warm al dente pasta bathed in a creamy sauce.

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But let’s be real with each other … those types of pasta dishes are usually unnecessarily heavy and induce a food coma like no other, so why not keep it light, healthy, and energizing while still satisfying your creamy carbohydrate craving? Ya with me? I don’t want to blow your mind too much, but not only does this qualify as a sinfully delicious pasta dish but it is a toothsome example of clean eating at it’s finest. And gently cleansing at that. I went there. Now onto the recipe..

Bright & Sprightly Pasta
1 head of spinach, 1 handful of dandelion greens, 1 handful of kale – all lightly steamed
1 handful of fresh parsley
1-2 cloves of garlic (depending on your love affair with garlic)
1 inch piece of fresh ginger
1/2 cup chopped onion
1/2 avocado
juice from 1 lemon
1/4 tsp. pink salt
1 cup coconut milk
8 oz. pasta (I used TruRoots gluten-free spaghetti)
1 champagne mango, sautéd and diced

  1. Boil the water for your pasta and get started on the rest while you’re waiting.
  2. Lightly steam your greens and then add all ingredients (aside from the mango and pasta) to a food processor. Whizz up that green goodness into a thick and creamy pasta sauce, making sure all ingredients are fully incorporated.
  3. Dice your mango and add to a lightly oiled sauté pan over medium heat. The idea is to cook this just long enough to heat the mango!
  4. Drain pasta and toss with sauce. Voilà! Add mango, a sprinkle of chopped parsley, finish with a touch of crushed red pepper and you’ve got yourself a meal.

 

 

Blood Orange Glazed Vanilla-Citrus Donuts « Dairy-Free, Gluten-Free + Vegan

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First off – Happy Valentine’s Day, loves!!

Today I wanted to go for a run and practice yoga, but that didn’t happen. Ever since leaving California two years ago, my yoga practice has lost its identity. The studios in New York were too expensive, too located on the other side of town, and too stocked up with inconvenient timed classes for my ever-changing work schedule. Not to mention, have you ever tried to find the right yoga studio? A place where the teachings, type of physical practice, balance between eastern/western philosophies really lined up with what you were looking for? It’s hard, and they are usually not right around the corner. Commuting from Brooklyn to wherever that studio may be (even if it’s still in Brooklyn) can take up half of your day. Plus, what if you have to head into work after that? Like, very soon after that. I don’t know about you, but I like to take a shower after a good yoga session and the thought of jumping onto the subway, heading home to shower, then getting right back on the train and heading into work didn’t seem pleasant to me.

Okay I must have lost some of you by now, but the point is; my yoga practice was all over the place and quickly fading. I’d go through spurts of practice and then suffer from long droughts. My apartment was tiny and finding space to practice was not an easy task. Not to mention, my downstairs neighbor would freak out when any type of thump louder than a quiet footstep graced her presence. Back to my point, I may not have found the right yoga studio here in Dallas just yet, but my home practice has been on point since moving here – until yesterday. I was distracted by donuts. Hey, it happens!

I generally don’t go all-out for Valentine’s Day, but I am a sucker for any excuse to get into the kitchen and bake something truly delicious. And these donuts are truly delicious! They’re dairy-free, gluten-free, vegan and took a long hard day (or two) in the kitchen of trial and error to perfect. For real, I threw out some really horrid looking donuts. But then I found it! These little cuties are bright with a tinge of citrus and have just the right amount of crumb to cake ratio for a baked donut. But let me be frank here, they are indulgent. They are also pretty darn healthy! It is Valentine’s Day after all. Being good to your body while still catching a bit of a sugar high seems like just the right thing to do on this February 14th. And don’t forget to check out tonight’s full moon while indulging!

Chia Seeds

Chia Seeds, Coconut & Almond Flour, Cacao.ImageImage ImageImageImageImageImage

 Vanilla Citrus Donuts
  • ½ C. white rice flour
  • ¼ C. coconut flour
  • ¼ C. cashew flour
  • 4 tbsp. arrowroot
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ C. sugar (or more depending on your preference)
  • 1 tbsp. ground chia seeds
  • ¼ C. coconut oil, melted
  • ½ C. warm water
  • 4 tbsp. nondairy yogurt (I used SoDelicious Coconut)
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • zest of one small lemon
Black + White Blood Orange Raw Cacao + Lucuma Glaze
  • ¼ C. coconut oil, melted
  • ½ C. blood orange juice, no pulp
  • ½ C. maple syrup (or any other liquid sweetener of your choice)
  • 1 C. raw cacao powder (for chocolate) or lucuma (for vanilla)
  • 2 tsp. vanilla extract

Preheat your oven to 350˚ and lightly grease your donut pan.

This recipe is really easy. Sift all of your dry ingredients together in a medium sized mixing bowl. Add in all of your wet ingredients and mix it all together, making sure it is smooth and clump-free. Scoop your batter into the donut pan and use a toothpick to evenly distribute and smooth out the batter. I used two scoops with my 3tbsp cookie scoop for each donut. Bake for 8 minutes then rotate the pan to ensure an even bake, and bake for another 8 minutes. Take out and let cool on a rack for at least 15 minutes before dipping in glaze.

For the glaze, melt your coconut oil and mix all ingredients together in a small bowl just big enough to dunk a pretty little donut in! Dunk and decorate and try not to eat them all in one sitting.

xoxo

Who Doesn’t love Milkshakes?

Masala Chai Macadamia Nut Milkshake

Say hello to my friend, Lucuma. A superfruit from Peru, lucuma is traditionally known as the “Gold of the Incas” and has been a cherished part of Peruvian culture for centuries. It is a fruit that grows on a tree and looks almost like a plump, roundish version of a mango – green on the outside and champagne yellow on the inside. It’s really rare to find lucuma in its’ full fruit form anywhere other than South America and is most commonly found powdered, which is great for smoothie making & baking purposes. Lucuma’s golden colored powder adds a sweetness and almost caramel or maple flavor to recipes and is low glycemic. Perfect for anybody looking to cut back on sugar consumption! Not to mention, this beauty of fruit is loaded with minerals, beta-carotene, and fiber.

Whipped Coconut Cream Top

Messy Milkshake 

And what to say about macadamia nuts? Oh, you know – just that they’re a lovely and flavorful way to consume your healthy monounsaturated fats along with being high in protein with all of your essential (and even a few non-essential) amino acids. So all in all, macadamia nuts are great for keeping your cholesterol in check, lowering your risk of heart disease, and contribute to a properly functioning immune system.

. . .What’s so bad about milkshakes after all??

 Masala Chai Macadamia Nut Supershake

 

Masala Chai Macadamia Nut Supershake 
  • 4 chai cubes *
  • 1 banana
  • ¼ C. raw macadamia nuts
  • 1-teaspoon vanilla bean powder, or extract
  • 1-tablespoon lucuma
  • 1/8th -teaspoon black pepper
  • 1/8th -teaspoon cinnamon
  • 1/8th -teaspoon cardamom
  • .5 C. preferred milk of choice

*Your favorite chai tea brewed, chilled, and frozen into ice cubes.

Place in blender and blend until completely smooth. What a sexy shake! I topped this baby off with stevia-sweetened coconut cream with just a touch of added vanilla, and I highly recommend adding this sweet indulgence for your super milkshake pleasure!

Smoky Chickpea Miso Kale & Tatsoi // Spicy Raw Tomato Sauce

smoky kale & tatsoi

 

This was the week of Brassica Rapa at our local CSA. We received an abundance of turnips, mustard greens, bok choy and tatsoi. What’s that you said? You’ve never heard of tatsoi? Well, aside from it’s beautiful, glossy and lush green leaves, tatsoi packs a bit of a crunch when raw and has a mild mustardy flavor. It’s high in beta-carotene, vitamin A, C and K, which means happy, healthy eyes and good immune support. Honestly, I have never used tatsoi while cooking before this meal, but it seems so versatile I can really see it being used in so many different ways – raw, wilted, sautéed. Whatever you want, tatsoi got!

In honor of the wintery weather most of the country is currently experiencing, I present to you a tangy dish with warming spices to spark the fire within you to promote your bodies ability to keep you warm while it’s oh so cold outside. I roasted some spaghetti squash and tossed the veggie-spaghetti with the spicy tomato sauce, but you can enjoy this sauce over any type of pasta. Enlighten your senses with this raw tomato sauce any which way you want. Such a satisfying and warming meal!

Spaghetti Squash

 

Squash-section

pulp and seed

tomato 

Smoky Chickpea Miso Kale & Tatsoi
  • 1 bunch lacinato kale, sliced into thin ribbons
  • 1 small bunch tatsoi, leaves and stems
  • 4 tablespoons chickpea miso
  • 2 tablespoons grapeseed oil
  • juice from 1 lemon
  • 2 teaspoons smoked paprika
  • scant drizzle of maple syrup (or any other preferred hint of sweetness)

 In a skillet over medium-low heat, add your miso, lemon juice, grapeseed oil, maple syrup and paprika. Whisk together until combined and let simmer for a minute before adding your greens. Add kale first and cover to “steam” for a few minutes. Uncover and throw in the tatsoi, making sure your smoky sauce is covering the greens and continue to sauté until greens are wilted. You’re done!

 

 

Spicy Raw Tomato Sauce
  • 2 tomatoes of your choice
  • ¼ cup sundried tomatoes
  • ¼ cup raw cashews, soaked
  • 1 handful of fresh basil, oregano and thyme
  • juice of ½ a lemon
  • 1-teaspoon coconut sugar
  • 1-teaspoon garlic powder
  • 1-teaspoon onion powder
  • ¼ teaspoon or less red chili flakes
  • ¼ teaspoon himalayan pink salt
  • a pinch of ginger

 Add all ingredients into a blender and blend until creamy.